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
- 9x13-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 9x13 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.