Amazing baked Tuscan chicken in 1 dish

If you’re looking for that perfect weeknight hero meal, look no further than this baked Tuscan chicken. Seriously, this recipe is going to be your new best friend when you’re tired but still craving something rich and restaurant-worthy. I’m Anna, and I’m obsessed with sharing simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore.

You know how it is—you want that creamy, cheesy flavor, but you absolutely do not want to stand over the stove stirring for an hour. Trust me, I’ve been there! That’s why I spent ages perfecting meals just like this one. This method uses just one dish, delivers incredible flavor from sun-dried tomatoes and Parmesan, and it’s ready before you even finish setting the table. It proves that speed doesn’t have to mean sacrificing that deep, satisfying taste we all crave after a long day. Get your oven preheated; we’re making magic happen in under 30 minutes!

Essential Ingredients for baked Tuscan chicken

Gathering Your Baked Tuscan Chicken Components

Okay, the beauty of this dish is that it uses ingredients you likely already have, but the combination is what sings! When you gather everything, make sure those sun-dried tomatoes are well drained so they don’t water down our beautiful sauce. Here is exactly what you need for four satisfying servings:

Ingredient	Amount	Preparation Notes
Boneless, Skinless Chicken Breasts	4 (about 1\u00bd pounds total)	Pounded to even thickness
Olive Oil	1 tablespoon	For drizzling
Salt	1 total (\u00bd tsp for chicken, \u00bc tsp for sauce)	Divided amounts
Italian Seasoning	\u00bd teaspoon	For seasoning chicken
Paprika	\u00bc teaspoon	For color and mild flavor
Black Pepper	\u2153 total (\u00bc tsp for sauce, \u215b tsp for chicken)	Freshly ground is best!
Heavy Cream	1 cup	The base of our richness
Garlic	2 teaspoons	Freshly minced is a must
Cornstarch	1 teaspoon	For thickening the sauce slightly
Sun-Dried Tomatoes	\u2153 cup	Oil-packed, drained and chopped
Grated Parmesan Cheese	\u00bc cup	Finely grated works best here
Fresh Spinach	\u00bd cup	Roughly chopped
Fresh Basil or Parsley	For garnish	Chop just before serving

Equipment Needed for Perfect baked Tuscan chicken

You don’t need a million gadgets for this, which is why I love it! You’ll want a standard 9×13-inch baking dish, of course. Grab a medium bowl for mixing up that gorgeous sauce, and please, please make sure you have a reliable meat thermometer handy. That little tool is your best friend when dealing with chicken breasts!

Step-by-Step Instructions for baked Tuscan chicken

This is where the magic happens, and honestly, it moves so fast you might think you missed a step! But don’t worry, just follow along. Since we are aiming for that perfect 30-minute total time, organization is key here. Let’s get this one-pan dinner rolling.

Preparing the Chicken and Oven

First things first, get that oven cranked up to 425\u00b0F. While it’s heating, lightly grease your 9×13-inch baking dish—I usually just use a bit of cooking spray or a smear of butter. Now for the chicken breasts. They are probably thicker on one end than the other, right? We need them even so they cook at the same speed. Lay them between two pieces of plastic wrap and gently pound them down until they are about the same thickness all over. This is crucial for even cooking, trust me!

Once they are happily flattened, pat them completely dry with paper towels. This helps the seasoning stick! Mix up your dry seasonings: \u00bd teaspoon salt, \u00bc teaspoon paprika, and \u00bd teaspoon Italian seasoning, plus that \u215b teaspoon of pepper. Sprinkle this mix evenly over both sides of the chicken. Drizzle them with the tablespoon of olive oil and nestle them snugly into your prepared baking dish.

Creating the Creamy Parmesan Sauce Base

Time for the creamy part that makes this dish famous! Grab a separate bowl—we don’t want to mix this directly in the pan yet. In that bowl, whisk together the cup of heavy cream, the 2 teaspoons of minced garlic, and the teaspoon of cornstarch. Cornstarch is our little secret helper here; it stabilizes the sauce so it doesn’t break later. Add the remaining \u00bc teaspoon of salt and \u215b teaspoon of pepper to this wet mix.

Now, stir in your drained, chopped sun-dried tomatoes and that grated Parmesan cheese. Give it a good whisk until it looks mostly smooth. Carefully pour this luscious sauce mixture right around the chicken breasts in the baking dish. Try not to completely drown the tops of the chicken, let them sit nicely on top of the sauce pool.

The Baking Process and Internal Temperature Check

Slide that dish right into the hot oven. Bake it uncovered for about 18 to 22 minutes. Since oven temperatures vary wildly, you absolutely cannot skip checking the temperature. You are looking for the internal temperature of the thickest part of the chicken breast to hit 165\u00b0F. If you don’t have a thermometer, you risk undercooking, and nobody wants that worry!

Finishing Touches and Resting the baked Tuscan chicken

The second it hits 165\u00b0F, pull the dish out. It’s going to be sizzling hot! Now, quickly stir in that \u00bd cup of fresh spinach right into the sauce. The residual heat will wilt it perfectly in about a minute. Don’t put it back in the oven for this part; we don’t want the sauce to boil over. Cover the dish loosely with foil—just tent it—and let everything rest for a good five minutes. This resting time lets the chicken juices redistribute, making the meat super tender. When you serve it, sprinkle that chopped fresh basil or parsley on top for a burst of freshness!

Tips for Success with baked Tuscan chicken

This creamy chicken dish is almost foolproof, but a few little secrets make it absolutely perfect every time. First, that pounding step for the chicken breasts? Do not skip it! Even thickness guarantees they finish cooking at the exact same moment. Second, when you whisk that sauce, make sure you dissolve the cornstarch completely before adding the cheese. If you don’t, you might end up with little starchy clumps instead of that smooth sauce we love.

Also, use freshly grated Parmesan if you can manage it, not the stuff in the green shaker can. Fresh Parmesan melts so much better into the cream. Finally, always trust that meat thermometer over the clock. Oven times are just suggestions; 165\u00b0F is the only truth for safe, juicy chicken!

Serving Suggestions for baked Tuscan chicken

This rich, creamy chicken deserves something wonderful to swim in! The sauce is truly the star here, so you need a side that soaks it all up beautifully. I always fall back on classic pairings. Serve this baked Tuscan chicken over a bed of hot, buttery pasta—linguine or fettuccine work great. If you’re keeping it low-carb, creamy mashed potatoes are fantastic for scooping up every drop of that Parmesan sauce.

If you need something green, a simple side of steamed asparagus or roasted broccoli cuts through the richness perfectly.

Storing and Reheating Leftover baked Tuscan chicken

Don’t you hate when rich sauces get weird in the fridge? If you have leftovers—which is tough because this is so good—you need to handle the sauce gently. Store the chicken and sauce together in an airtight container in the refrigerator for up to three days. Don’t leave it sitting out too long!

When you reheat it, do it low and slow on the stovetop. You need to add a splash of extra liquid, like a tablespoon of milk or broth, because the Parmesan sauce thickens up a lot overnight. Never microwave this on high; it can make the sauce grainy. Just gently warm it through.

Action	Tip for Success
Refrigeration	Airtight container; use within 3 days.
Reheating	Stovetop only, low heat, add extra liquid (milk/broth).

Frequently Asked Questions About baked Tuscan chicken

I get so many questions about this one-pan chicken because everyone loves how easy it is! Here are the things I hear most often when people are making this creamy chicken for the first time. Don’t sweat the small stuff; this recipe is tough enough to handle a few tweaks!

Can I use chicken thighs instead of breasts in this baked Tuscan chicken recipe?

Oh yes, you absolutely can use boneless, skinless chicken thighs! Chicken thighs are naturally more forgiving and stay juicier, which is great. However, because they are usually a bit thicker and have more fat, you’ll need to add a little extra time to the baking process. Instead of 18 to 22 minutes, plan on checking them around the 25-minute mark, making sure they hit that safe 165\u00b0F internal temperature.

How do I keep the Parmesan sauce from separating?

This is key to keeping your creamy chicken looking beautiful! The cornstarch is your insurance policy here. Make sure you whisk that cornstarch thoroughly into the cold heavy cream until there are zero lumps *before* you add any heat. Also, once you pull the dish out of the oven, don’t return it to high heat. Just stir the spinach in off the heat, and let the residual warmth do the work. High, direct heat is what makes Parmesan try to grab onto itself and separate.

What can I use instead of sun-dried tomatoes in this creamy chicken dish?

If you don’t have sun-dried tomatoes on hand, you still want that little pop of concentrated, slightly sweet tomato flavor. I suggest using about half a cup of finely chopped roasted red peppers from a jar. Drain them really well, just like you would the tomatoes. They give you a similar sweetness and lovely color without changing the texture too much in this baked Tuscan chicken.

Estimated Nutritional Data for baked Tuscan chicken

Now, I am definitely not a nutritionist—I’m just a home cook who loves flavor! So please remember that these numbers are just an estimate based on the ingredients listed above for one serving. If you use extra oil or cheese, these numbers will change!

Nutrient	Amount (Estimate)
Calories	420
Protein	36g
Carbohydrates	9g

Print