Description
This Baked Tuscan Chicken Breast is an easy meal ready in 30 minutes or less! With a creamy sauce that’s perfect over pasta.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 tablespoon canola oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- â…› teaspoon black pepper
- 1 cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon corn starch
- ¼ teaspoon salt
- â…› teaspoon black pepper
- â…“ cup sundried tomatoes, chopped
- ¼ cup shredded Parmesan cheese
- ½ cup chopped fresh spinach
Instructions
- Step: Preheat oven to 425 degrees F.
- Step: Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
- Step: Place chicken breasts in a 9×13″ baking dish.
- Step: Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning on the top.
- Step: Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish.
- Step: Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickest part of the chicken.
- Step: Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
- Step: Uncover and serve.
Notes
Flatten chicken breasts for even cooking. Let the chicken rest for at least 10 minutes to keep it juicy and allow the spinach to wilt without overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 chicken breast with roughly ½ cup of sauce
- Calories: 423 kcal
- Sugar: 4 g
- Sodium: 712 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 159 mg