Juicy chicken breasts are baked in a luscious cream sauce with sundried tomatoes, Parmesan, and spinach, making it perfect for serving over pasta, rice, or crusty bread. It’s a 30-minute meal you’ll make on repeat!
Why This Recipe Works
- Juicy Every Time: Flattening the chicken ensures it cooks evenly, producing perfectly tender meat every time.
- Luxurious Cream Sauce: This sauce combines heavy cream, Parmesan, and sundried tomatoes for an irresistible flavour.
Ingredients & Substitutions
For the Chicken
- 4 boneless, skinless chicken breasts: Substitute with thighs for a richer flavour.
- 1 tablespoon canola oil: Use olive or avocado oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning: Swap with a mix of dried basil, oregano, and thyme.
- ¼ teaspoon paprika: Smoked paprika adds a deeper flavour.
- ⅛ teaspoon black pepper
For the Cream Sauce
- 1 cup heavy cream: Half-and-half or coconut cream can be used for a lighter option.
- 2 teaspoons minced garlic: Garlic powder works if fresh isn’t available.
- 1 teaspoon corn starch: All-purpose flour can be substituted as a thickener.
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes, chopped: Fresh cherry tomatoes can be used but yield a different flavour.
- ¼ cup shredded Parmesan cheese: Pecorino Romano is a good substitute.
- ½ cup fresh spinach, chopped: Kale or arugula can replace spinach.
Step-by-Step Instructions
Quick Overview
- Preheat the oven and prep the chicken.
- Season and place chicken in the baking dish.
- Whisk and pour the cream sauce.
- Bake, add spinach and rest.
Detailed Steps
- Prepare the Chicken
- Preheat the oven to 425°F (220°C).
- Flatten the thick side of the chicken breasts with a rolling pin or meat mallet to ensure even thickness.
- Season and Arrange
- Place the chicken breasts in a 9×13″ baking dish, ensuring they aren’t overcrowded.
- Drizzle with canola oil and rub the top of the chicken with salt, Italian seasoning, paprika, and pepper.
- Make the Cream Sauce
- Whisk together heavy cream, minced garlic, cornstarch, salt, and pepper in a bowl until smooth.
- Stir in chopped sundried tomatoes and shredded Parmesan cheese. Pour the sauce around the chicken (it’s okay if it partially covers the chicken).
- Bake the Chicken
- Bake for 16–20 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Add Spinach and Rest
- Remove the baking dish from the oven and stir chopped spinach into the sauce. Cover and let the chicken rest for 10 minutes, allowing the spinach to wilt.
- Serve
- Stir the sauce to recombine if it has separated, then serve hot over your favourite side dish.
Serving Ideas
- Spoon the chicken and sauce over al dente pasta or creamy mashed potatoes.
- Pair with a fresh green salad and garlic bread for a complete Italian-inspired meal.
- Serve alongside roasted vegetables like asparagus or zucchini for a lighter option.
Pro Tips
- Even Cooking: Flattening the chicken ensures even baking and prevents dry spots.
- Avoid Overcrowding: Leave space between chicken breasts to allow for even cooking.
- Perfect Sauce Consistency: If the sauce feels too thick, stir in a chicken broth or milk splash after baking.
Customizations & Add-Ons
- Vegetarian Twist: Swap chicken for baked tofu or roasted cauliflower.
- Add Protein: Toss in cooked bacon bits or sautéed shrimp for extra flavour.
- Herb Upgrade: Add fresh basil or parsley to burst freshness before serving.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes, but thaw them completely and pat dry before seasoning to ensure even cooking.
Q: How do I store leftovers?
A: Store chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or on the stovetop.
Q: Can I make this dairy-free?
A: Absolutely! Substitute the heavy cream with coconut cream and use a vegan Parmesan alternative.
This Baked Tuscan Chicken Breast is creamy, comforting, and quick—a recipe sure to become a family favourite!