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Baked Tuscan Chicken with Creamy Parmesan Sauce

Baked Tuscan chicken with creamy Parmesan sauce—oven-baked chicken breasts smothered in a silky garlic-Parmesan cream with sun-dried tomatoes and wilted spinach. Sear first for lightly golden edges, then bake until juicy at 165°F.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Creamy Parmesan Sauce
  • 2 tbsp butter
  • 4 clove garlic minced
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese freshly grated
  • 0.5 cup sun-dried tomatoes chopped
  • 2 cup baby spinach
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • 0.2 tsp salt to taste
  • 0.2 tsp black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken breasts with Italian seasoning, garlic powder, salt, and black pepper.
Sear the chicken
  1. Heat the olive oil in an oven-safe skillet over medium-high heat.
  2. Sear the chicken for 3 minutes per side until lightly golden.
  3. Remove the chicken and set it aside.
Make the creamy Parmesan sauce
  1. Melt the butter in the same skillet.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the heavy cream and Italian seasoning.
  4. Add the Parmesan cheese and whisk until smooth.
  5. Stir in the sun-dried tomatoes and baby spinach.
  6. Simmer for 2 minutes until the spinach wilts.
Bake and finish
  1. Return the chicken to the skillet and spoon the sauce over the chicken.
  2. Bake for 15–18 minutes until the chicken reaches 165°F.
  3. Let the chicken rest for 5 minutes before serving.

Notes

For the smoothest sauce, whisk the Parmesan in off-heat or reduce to low once melted so it doesn’t clump. Store leftovers in the fridge up to 3 days; reheat gently until warm. Freezing is not recommended because the cream sauce can separate. If you want a lighter option, use half-and-half instead of heavy cream for a thinner but still flavorful sauce.