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Creamy Baked Tuscan Chicken Recipe
Ben Carraoli

Creamy Baked Tuscan Chicken Recipe

I still remember pulling this creamy baked Tuscan chicken out of the oven and thinking, wow, this smells like something from a cozy Italian café. When I made it for the first time, the sauce turned out so rich and velvety that I kept sneaking spoonfuls before serving.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breasts 4 boneless, skinless: Use evenly sized pieces so they cook at the same time and stay juicy while baking.
  • Olive oil 1 tablespoon: Helps lightly sear the chicken and adds a subtle richness to the overall flavor.
  • Garlic 4 cloves, minced: Fresh garlic blends smoothly into the sauce and gives a deeper, more authentic taste than powder.
  • Sun-dried tomatoes ½ cup, drained and chopped: These provide the classic Tuscan tang; oil-packed tomatoes work best for flavor.
  • Heavy cream 1 cup: Creates a thick, luxurious sauce that doesn’t separate during baking.
  • Chicken broth ½ cup: Balances the richness of the cream and keeps the sauce smooth and pourable.
  • Parmesan cheese ½ cup, freshly grated: Freshly grated cheese melts evenly and adds a salty, nutty depth to the sauce.
  • Italian seasoning 1 teaspoon: Brings together herbs like oregano and basil for classic Tuscan flavor.
  • Red pepper flakes ¼ teaspoon, optional: Adds gentle heat without overpowering the creamy sauce.
  • Salt ½ teaspoon or to taste: Season lightly at first since Parmesan and sun-dried tomatoes already contain salt.
  • Black pepper ½ teaspoon: Freshly ground pepper adds warmth and enhances the savory notes.
  • Fresh spinach 2 cups: Use fresh spinach only; frozen spinach releases excess water and thins the sauce.
  • Fresh basil for garnish: Adds freshness, color, and a light herbal aroma before serving.

Method
 

  1. Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish or skillet. Season the chicken breasts on both sides with salt and black pepper to build flavor from the start.
  2. Heat olive oil in a skillet over medium heat. Sear the chicken for about 2–3 minutes per side until lightly golden. This step locks in juices and adds a deeper taste, even though the chicken finishes cooking in the oven.
  3. In the same skillet, add minced garlic and cook briefly until fragrant. Stir in chicken broth, heavy cream, Italian seasoning, and red pepper flakes, letting the mixture gently simmer for a couple of minutes.
  4. Mix in the chopped sun-dried tomatoes and freshly grated Parmesan. Stir until the cheese melts smoothly into the sauce, creating a thick and creamy texture that coats the spoon nicely.
  5. Add fresh spinach to the sauce and stir until it wilts. This only takes a minute, and the spinach adds color and a mild earthy flavor that balances the richness.
  6. Place the chicken back into the skillet or baking dish, spooning sauce over each piece. Transfer to the oven and bake for about 20–25 minutes, until the chicken is fully cooked and tender.
  7. Once baked, remove the dish from the oven and let it rest for a few minutes. Garnish with fresh basil just before serving to brighten up the flavors.

Notes

  • I always pound the chicken slightly so it cooks evenly and stays juicy.
  • I taste the sauce before baking and adjust salt carefully since Parmesan adds saltiness.
  • I prefer freshly grated cheese because it melts smoothly without clumps.
  • I let the dish rest for 5 minutes before serving so the sauce thickens naturally