Description
This creamy baked Tuscan chicken recipe features tender chicken breasts smothered in a rich, flavorful sauce made with sun-dried tomatoes, garlic, mushrooms, spinach, and a blend of creamy cheeses. Baked to perfection, this dish is a comforting and elegant meal that pairs wonderfully with pasta or your favorite side dishes.
Ingredients
Chicken and Seasoning
- 4 Chicken breasts
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Vegetables
- 1/2 cup sun dried tomatoes (drained of oil, chopped)
- 10 oz white mushrooms (sliced)
- 1 cup fresh baby spinach (chopped)
- 2-3 tsp garlic cloves (minced)
Sauce
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 2 oz cream cheese (softened)
- 1 tbsp cornstarch
- 1/3 cup grated parmesan cheese
- Salt and pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the chicken evenly and thoroughly.
- Prepare the Chicken: Place the chicken breasts inside a plastic bag or cover them with plastic wrap. Using a rolling pin, pound the chicken to an even thickness for uniform cooking. Place the pounded chicken breasts in an oil-sprayed 9x13 inch baking pan. Season each breast with sea salt, black pepper, garlic powder, Italian seasoning, crushed red pepper flakes, and paprika. Arrange the sliced mushrooms and chopped sun-dried tomatoes around the chicken in the pan.
- Make the Sauce: In a small bowl, whisk together the chicken broth and cornstarch until the cornstarch is completely dissolved. Add the heavy cream, softened cream cheese, minced garlic, salt, and pepper to the mixture and whisk thoroughly until smooth. Stir in the grated parmesan cheese. Pour this creamy sauce evenly over the chicken, mushrooms, and sun-dried tomatoes in the baking dish.
- Bake the Chicken: Place the baking pan in the preheated oven and bake for 17 to 20 minutes or until the chicken reaches an internal temperature of approximately 162°F to 163°F. This temperature ensures the chicken is cooked but still juicy.
- Add Spinach & Rest: Once the chicken is almost done, stir the chopped fresh baby spinach into the creamy sauce mixture in the pan to allow it to wilt gently. Remove the chicken from the oven and let it rest a few minutes to reach the final safe temperature of 165°F while the spinach softens.
- Serve: Serve the creamy baked Tuscan chicken hot, ideally over pasta or with your preferred side dishes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Be careful not to overcook the chicken to keep it tender and juicy.
- Make sure to pound chicken breasts evenly for even cooking.
- Wilt spinach at the end to keep its bright color and fresh flavor.
- You can substitute heavy cream with half-and-half for a lighter version but the sauce will be less rich.
- This dish pairs perfectly with pasta, rice, or roasted vegetables.
- Use fresh garlic for better flavor than garlic powder if preferred, adjusting quantity accordingly.
- Leftover sauce can be reheated gently on stovetop with a splash of broth to loosen it.
