Go Back
–+ servings
A spoon scoops tuscan sauce from the casserole dish.

Baked Tuscan Chicken

4.50 from 2 votes
Created by Mariam Ezzeddine
Baked Tuscan chicken is juicy, tender and nestled in a rich and creamy Tuscan sauce that's just waiting to be spooned over a plate of pasta. You can also pair it with rice or potatoes for a simple weeknight supper that’s ready in under 40 minutes.
Print
Pin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Chicken, Main Dish
Cuisine American, Mediterranean
Servings 4 servings
servings

Ingredients

For the Chicken

  • 2 lb chicken breasts boneless and skinless
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasonings
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil

For the Sauce

  • 1 cup heavy cream
  • ⅓ cup sundried tomatoes chopped
  • ⅓ cup parmesan cheese shredded
  • 1 teaspoon garlic minced
  • 1 teaspoon cornstarch
  • ½ teaspoon crushed red chili flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chopped fresh spinach
  • 2 tablespoons chopped parsley to garnish

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with oil and set it aside.
  • Pat dry the chicken breasts with a kitchen towel to remove any excess moisture. Then season the chicken on both sides with paprika, Italian seasoning and salt and pepper to taste. Rub the seasoning onto the chicken breasts then massage the chicken breasts with olive oil to coat them evenly.
  • n a large bowl, combine the sauce ingredients and mix until smooth and well combined. Add 1 cup of chopped spinach to the sauce mixture and stir to incorporate then pour the sauce mixture into the prepared baking dish.
  • Arrange the seasoned chicken breasts on top of the sauce in the baking dish.
  • Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F (74 degrees C).
  • Once done, remove the baking dish from the oven and let the chicken cool down for about 10 minutes. Garnish the chicken with chopped parsley for added freshness. Serve the chicken over pasta, mashed potatoes or your preferred side dish.

Notes

    • Pat Dry the Chicken: Before seasoning, make sure to pat the chicken breasts dry with paper towels. This helps the herbs and spices stick better and promotes a nice sear during cooking.
    • Sear for Flavor: Searing the chicken breasts in a hot skillet before baking not only adds a delicious crispy exterior but also locks in the juices, resulting in a moist and flavorful chicken.
    • Monitor Cooking Time: Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption. Overcooking can lead to dry chicken.
    • Customize Sides: Consider pairing your Baked Tuscan Chicken with sides like roasted potatoes, pasta, or a simple green salad. The versatility of the dish allows you to personalize your meal.
    • Let It Rest: After baking, allow the chicken to rest for a few minutes before serving. This gives the juices a chance to redistribute throughout the meat, resulting in a juicier and more flavorful bite.
    • Experiment and Adapt: Feel free to get creative with your ingredients. While the traditional recipe is delightful, don't hesitate to add your own twist by incorporating ingredients like olives, capers, or roasted red peppers
  •  

Nutrition

Calories: 708kcal | Carbohydrates: 9g | Protein: 52g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 220mg | Sodium: 741mg | Potassium: 934mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1917IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.