Create a Savory Baked Tuscan Chicken (Print version)
Tender baked chicken breasts in a creamy Parmesan sauce with sun-dried tomatoes, spinach, garlic, and basil.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts, about 2 lb (900 g), pounded to even thickness
02 -
1 tablespoon olive oil
03 -
1 teaspoon sweet paprika
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
For the Tuscan cream sauce
08 -
3 cloves garlic, minced
09 -
1 cup (240 ml) heavy cream
10 -
1/3 cup (80 ml) low-sodium chicken broth
11 -
1 tablespoon Dijon mustard
12 -
1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and chopped
13 -
1/2 cup (50 g) freshly grated Parmesan cheese
14 -
3 cups (90 g) baby spinach, roughly chopped
15 -
2 tablespoons chopped fresh basil, for serving
16 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
02 -
Pound the chicken breasts to an even thickness. Brush with olive oil, then season both sides with paprika, garlic powder, onion powder, salt, and pepper.
03 -
In the baking dish, stir together the garlic, heavy cream, chicken broth, Dijon mustard, sun-dried tomatoes, Parmesan, and red pepper flakes if using.
04 -
Nestle the chicken into the sauce. Bake for 18-22 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
05 -
Remove the dish from the oven. Stir the spinach into the hot sauce around the chicken, cover loosely with foil, and rest for 5 minutes.
06 -
Stir the sauce once more, spoon it over the chicken, and finish with fresh basil. Serve hot with pasta, rice, potatoes, or vegetables.
# Good to know:
01 -
Pound the chicken to an even thickness for the juiciest result.
02 -
The sauce thickens as it rests after baking.
03 -
Best served hot with pasta, rice, mashed potatoes, or roasted vegetables.