Creamy Baked Tuscan Chicken
This cozy and comforting creamy Baked Tuscan Chicken is a simple take on a classic dish. A dump and bake chicken breast recipe that can be prepped and served in about 30 minutes. A great dish for a simple weeknight meal or a dinner party--perfect for any occasion!
Servings: 4
Ingredients
- 4 Chicken breasts
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic
- 1/4 tsp crushed red pepper
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 c sun dried tomatoes (drained of oil) chopped
- 10 oz. white mushrooms sliced
- 1 c fresh baby spinach chopped
For The Cream Sauce:
- 3/4 c heavy cream
- 1/2 c chicken broth
- 2 oz cream cheese softened
- 1 T cornstarch
- 2-3 tsp garlic cloves minced
- salt and pepper as desired
- ⅓ c grated parmesan
Instructions
- Preheat oven to 425°F.
- Place the chicken breast in a plastic bag or cover with plastic wrap. Use a rolling pin to pound to even thickness. Place the chicken once ready in an oil sprayed 9x13 inch baking pan. Season the chicken with the salt, pepper, garlic, Italian seasoning, crushed red pepper and paprika. Place the mushrooms and chopped sun-dried tomatoes in the baking pan surrounding the chicken.
- In a small bowl, whisk together the broth and corn starch until corn starch is fully dissolved. Add the cream, cream cheese, garlic, salt and pepper (as desired) and whisk well until smooth. Stir in the parmesan and pour the mixture over top of the chicken, mushrooms and tomatoes.
- Bake in preheated oven for about 17-20 minutes or until the chicken reaches almost 165°F (I usually remove the chicken at 162° or 163°). Add the chopped spinach to the cream mixture and allow to wilt and the chicken to rest to come to temperature.
- Serve as desired over top pasta or with your favorite side dishes. Store leftovers in an air tight container for about 4 days in the refirgerator.
Notes
- For the juiciest chicken, pound the breasts out to even thickness. The best tip when cooking chicken breasts is to make sure the thickness is even across all pieces. You can use a rolling pin and easily pound the chicken until even, doesn't take a ton of effort but well worth the extra step!
- Use a meat thermometer for best results. The size and thickness of your chicken breasts can impact cooking time. For best results, test with a digital meat thermometer so that you can pull the chicken out just before it hits 165°F. Resting for several minutes after while the spinach wilts will allow it to come to full temperature and not dry out!
- You could use chicken thighs if desired for this recipe. To use chicken thighs, follow directions accordingly but you will need to add about 10 minutes to cook time, possibly a bit more.
Nutrition
Calories: 436kcal | Carbohydrates: 17g | Protein: 34g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 660mg | Potassium: 1281mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1945IU | Vitamin C: 11mg | Calcium: 161mg | Iron: 3mg