Introduction
Looking for a comforting yet flavorful weeknight meal that requires minimal effort? Our creamy Baked Tuscan Chicken is just the dish for you. With savory chicken breasts, a rich and creamy Parmesan sauce, and the signature flavors of Tuscan ingredients like sun-dried tomatoes and mushrooms, this dump-and-bake recipe is perfect for any occasion! Best of all, it goes from prep to table in just 30 minutes, making it both family-friendly and super convenient.
Table of Contents
Why You’ll Love This Baked Tuscan Chicken
- Minimal Effort: With simple prep and oven-baking, you’ll have this dish ready in no time.
- Decadently Creamy: A satisfyingly rich sauce made from Parmesan, cream cheese, and heavy cream.
- Tuscan Flavors: The combination of classic Tuscan herbs, sun-dried tomatoes, and mushrooms lends it a signature taste.
- Flexible Pairing: This versatile dish pairs well with a variety of sides and can be easily adapted to your taste.
- Prep Ahead: You can prepare the ingredients in advance and bake it just before mealtime.
Ingredients
To make Baked Tuscan Chicken, you’ll need the following ingredients:
- Boneless, skinless chicken breasts
- A blend of seasonings including paprika, Italian seasoning, garlic powder, crushed red pepper, salt, and pepper
- Sun-dried tomatoes (oil-packed, drained)
- Sliced white mushrooms
- Fresh baby spinach
- A cream sauce made with heavy cream, chicken broth, softened cream cheese, cornstarch, minced garlic cloves, and grated Parmesan cheese
Notes & Substitutions
- Chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking.
- Heavy Cream: It lends a rich creaminess to the sauce, so avoid substitutes.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for extra flavor, making sure to drain them well.
- Mushrooms: You can use fresh white mushrooms or cremini mushrooms.
- Cream Cheese: It adds a unique tang and creaminess to the sauce.
- Cornstarch: It helps in thickening the sauce. Flour can be used, but it might result in a clumpy texture.
- Garlic: Fresh minced garlic is recommended, but garlic powder can be used as a substitute.
Equipment
To prepare Baked Tuscan Chicken, you’ll need the following equipment:
- A 9×13 inch baking dish
- A large plastic bag or plastic wrap for pounding the chicken
- A rolling pin or a meat mallet for pounding the chicken
- A small mixing bowl for preparing the cream sauce
- A whisk for mixing the sauce
- A meat thermometer to ensure the chicken is cooked perfectly
Instructions
- Preheat your oven to 425°F.
- First, pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
- Place the chicken in an oiled baking dish and season it generously with spices.
- Arrange the sliced mushrooms and sun-dried tomatoes in the dish.
- In a small bowl, whisk the broth and cornstarch until smooth.
- Add the cream, cream cheese, minced garlic, salt, pepper to the bowl and whisk until smooth.
- Stir in the Parmesan cheese until it’s well combined.
- Pour the cream cheese mixture over the seasoned chicken and vegetables in the dish.
- Bake the dish in the oven for 17-20 minutes.
- Check the internal temperature of the chicken with a meat thermometer – it should reach between 162-163°F.
To ensure food safety, the USDA recommends cooking chicken to an internal temperature of 165°F.
- Remove the dish from the oven, stir in some fresh spinach and let the chicken rest until it reaches 165°F.
- Your Baked Tuscan Chicken is ready to serve immediately!
Pro Tips & Troubleshooting
- Even Cooking: Pound the chicken breasts to a consistent thickness to ensure even cooking.
- Checking Doneness: Use a reliable meat thermometer to avoid overcooking and ensure perfect, juicy chicken.
- Sauce consistency: To prevent too thick or lumpy sauce, whisk the cornstarch thoroughly into cold broth first. If sauce becomes too thick, thin it with a splash of broth.
- Flavor Boost: Taste and adjust seasonings before baking to suit your preference.
Serving, Storage & Variations
Serving Suggestions:
- Pasta: Serve this Baked Tuscan Chicken over linguine, fettuccine, or penne for a complete meal.
- Potatoes: It pairs well with mashed potatoes or roasted baby potatoes.
- Vegetables: Complement with steamed green beans or roasted asparagus.
- Salads: A fresh green salad or a pesto orzo salad would make a great side.
Storage Instructions:
- Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Simply reheat in the microwave or oven until warmed through.
- Freezing: Cool the dish completely and then freeze it in an airtight container for up to 3 months.
Variations:
- Protein: You could use chicken thighs instead of chicken breasts, remembering to adjust the cooking time accordingly.
- Vegetables: Artichoke hearts, bell peppers, or kale can be added for more flavor and texture.
- Cheese: Experiment with mozzarella or provolone cheese for a different taste profile.
Nutrition Information
Please note that the nutritional values are approximate. For each serving of Baked Tuscan Chicken, you’ll be consuming approximately 436 kcal, with carbs at 17g, protein at 34g, and fat at 27g. Detailed nutrition facts can be found in the recipe card.
| Nutrition Fact | Amount |
|---|---|
| Calories | 436 kcal |
| Carbohydrates | 17g |
| Protein | 34g |
| Fat | 27g |
FAQ
- Can I use bone-in chicken for Baked Tuscan Chicken?
Yes, but you’ll need to adjust the cooking time accordingly as bone-in chicken typically takes longer to cook. - Can I prepare this Baked Tuscan Chicken ahead of time?
Absolutely! You can do the prep work (steps 1-8) ahead of time and bake it right before serving. - Can this dish be frozen?
Yes, Baked Tuscan Chicken can be frozen. Be sure to cool it completely before freezing and store it in an airtight container. - What if my sauce turns out too thin?
If the sauce is too thin, you can simmer it on the stovetop briefly to thicken, or add a cornstarch slurry. - What kind of sun-dried tomatoes should I use?
Opt for oil-packed sun-dried tomatoes for the best flavor but remember to drain them well before using.
Conclusion
In conclusion, this easy, creamy and flavorful Baked Tuscan Chicken recipe is sure to be a hit with everyone. Whether for a weeknight dinner or a special occasion, this dish is the perfect comfort food. So why wait? Try this recipe tonight and enjoy a taste of Tuscany right in your home!
Creamy Baked Tuscan Chicken: Easy Dump-and-Bake Recipe
This easy dump-and-bake recipe features tender chicken breasts seasoned and baked in a rich, creamy sauce with sun-dried tomatoes, mushrooms, and spinach, finished with parmesan.
Equipment
- Rolling Pin
- 9×13-inch baking pan
- Small Bowl
- whisk
Ingredients
Main 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
- 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
Instructions
- Preheat your oven to 425°F.
- Pound chicken breasts to even thickness, then place them in an oiled 9×13 inch baking pan. Season the chicken with paprika, Italian seasoning, garlic, crushed red pepper, sea salt, and pepper, then arrange mushrooms and sun-dried tomatoes around them.
- In a small bowl, whisk together broth and cornstarch until dissolved. Add heavy cream, softened cream cheese, minced garlic, and salt and pepper (to taste), whisking until smooth; stir in parmesan and pour over the chicken and vegetables.
- Bake for 17-20 minutes or until chicken reaches 162°-163°F. Add chopped spinach to the hot cream mixture to wilt, and allow the chicken to rest to come to temperature.
- Serve as desired over pasta or with your favorite side dishes. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Store leftovers in an airtight container for about 4 days in the refrigerator.