Creamy Baked Tuscan Chicken (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
4 chicken breasts
02 -
1/2 teaspoon paprika
03 -
1 teaspoon Italian seasoning
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon crushed red pepper
06 -
1/2 teaspoon sea salt
07 -
1/2 teaspoon ground black pepper
08 -
1/2 cup sun-dried tomatoes, drained of oil and chopped
09 -
10 ounces white mushrooms, sliced
10 -
1 cup fresh baby spinach, chopped
→ For the Cream Sauce
11 -
3/4 cup heavy cream
12 -
1/2 cup chicken broth
13 -
2 ounces cream cheese, softened
14 -
1 tablespoon cornstarch
15 -
2-3 teaspoons minced garlic cloves
16 -
Salt, as desired
17 -
Ground black pepper, as desired
18 -
1/3 cup grated parmesan cheese
# Steps to Follow:
01 -
Preheat the oven to 425°F. Place the chicken breast in a plastic bag or cover with plastic wrap and use a rolling pin to pound to an even thickness. Transfer the chicken to a well-oiled 9×13-inch baking pan.
02 -
Season the chicken with salt, pepper, garlic powder, Italian seasoning, crushed red pepper, and paprika. Arrange the sliced mushrooms and chopped sun-dried tomatoes around the chicken in the pan.
03 -
In a small bowl, whisk together chicken broth and cornstarch until dissolved. Add heavy cream, softened cream cheese, minced garlic, salt, and black pepper, and whisk until smooth. Stir in grated parmesan.
04 -
Pour the cream sauce over the chicken, mushrooms, and sun-dried tomatoes. Bake in the preheated oven for 17-20 minutes, or until the internal temperature of the chicken reaches 162°F-165°F.
05 -
Add the chopped spinach to the cream mixture in the pan and allow it to wilt. Let the chicken rest briefly as it comes to temperature. Serve over pasta or with your favorite side dishes. Store leftovers in an airtight container in the refrigerator for up to 4 days.
# Additional Notes:
01 -
For even cooking, pound the chicken breasts to a uniform thickness.
02 -
Let the chicken rest for a few minutes after baking to ensure it stays juicy.