PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This is an excellent meal ready in no more than thirty minutes! A filling meal with the most luscious, creamy sauce that’s also perfect for pasta.
Ingredients
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4 boneless skinless chicken breasts (breast halves)
1 tbsp canola oil
½ tsp salt
½ tsp Italian seasoning
¼ tsp paprika
⅛ tsp black pepper
Cream Sauce:
1 c. heavy cream
2 tsp minced garlic
1 tsp corn starch
¼ tsp salt
⅛ tsp black pepper
⅓ c. sundried tomatoes (chopped)
¼ c. shredded Parmesan cheese
½ c. chopped fresh spinach
How to make Baked Tuscan Chicken
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: On a cutting board, place the chicken breasts and tent with a piece of plastic wrap. Using a rolling pin, flatten the thick side of the chicken to a roughly even thickness.
Step 3: In a 9×13-inch baking dish (or larger if using very large chicken breasts), place the chicken breasts. Make sure not to mush them together.
Step 4: In a bowl, mix half a tsp salt with Italian seasoning, paprika, and ⅛ tsp pepper. Drizzle the chicken with oil and rub the top with the seasoning.
Step 5: In another bowl, place the cream, garlic, corn starch, and salt. Whisk well to combine. Add the sundried tomatoes and Parmesan cheese. Mix well, then pour it around the chicken.
Step 6: Place in the preheated oven and bake for about 16 to 20 minutes until the internal temperature of the thickest part of the chicken reached 165 degrees F. Note that the cooking time varies depending on the size of the chicken breasts. When done, take the pan from the oven.
Step 7: Into the sauce, stir the spinach. Tent the pan and let the chicken rest for at least 10 minutes until the spinach has wilted. Remove the cover and serve. Enjoy!
Note:
1 chicken breast is equalled to roughly about a half cup of sauce.
Nutrition Facts:
Calories: 423cal | Carbohydrates: 9g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
Ingredients
- 4 boneless skinless chicken breasts (breast halves)
- 1 tbsp canola oil
- ½ tsp salt
- ½ tsp Italian seasoning
- ¼ tsp paprika
- ⅛ tsp black pepper
- Cream Sauce:
- 1 c. heavy cream
- 2 tsp minced garlic
- 1 tsp corn starch
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅓ c. sundried tomatoes (chopped)
- ¼ c. shredded Parmesan cheese
- ½ c. chopped fresh spinach
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: On a cutting board, place the chicken breasts and tent with a piece of plastic wrap. Using a rolling pin, flatten the thick side of the chicken to a roughly even thickness.
Step 3: In a 9x13-inch baking dish (or larger if using very large chicken breasts), place the chicken breasts. Make sure not to mush them together.
Step 4: In a bowl, mix half a tsp salt with Italian seasoning, paprika, and ⅛ tsp pepper. Drizzle the chicken with oil and rub the top with the seasoning.
Step 5: In another bowl, place the cream, garlic, corn starch, and salt. Whisk well to combine. Add the sundried tomatoes and Parmesan cheese. Mix well, then pour it around the chicken.
Step 6: Place in the preheated oven and bake for about 16 to 20 minutes until the internal temperature of the thickest part of the chicken reached 165 degrees F. Note that the cooking time varies depending on the size of the chicken breasts. When done, take the pan from the oven.
Step 7: Into the sauce, stir the spinach. Tent the pan and let the chicken rest for at least 10 minutes until the spinach has wilted. Remove the cover and serve. Enjoy!
Notes
1 chicken breast is equalled to roughly about a half cup of sauce.
