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Baked Tuscan Chicken with Creamy Parmesan Sauce

Baked Tuscan chicken with creamy Parmesan sauce features pan-seared chicken finished in the oven, then topped with a silky cream-and-Parmesan sauce. Sun-dried tomatoes and baby spinach simmer until lightly thickened for a restaurant-style Italian-inspired dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Creamy Parmesan Sauce
  • 2 tbsp butter
  • 4 garlic cloves minced
  • 1 cup heavy cream
  • 0.75 cup grated Parmesan cheese
  • 1 cup baby spinach
  • 0.5 cup chopped sun-dried tomatoes
  • 0.5 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes optional
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Garnish
  • 0.25 fresh basil
  • 0.25 cup extra Parmesan cheese

Equipment

  • 1 cast iron skillet

Method
 

Prepare and season chicken
  1. Preheat oven to 400°F (200°C).
  2. Season chicken breasts with Italian seasoning, garlic powder, paprika, salt, and pepper.
Sear chicken in skillet
  1. Heat olive oil in an oven-safe skillet over medium-high heat.
  2. Sear chicken for 3 minutes per side until lightly golden.
  3. Remove chicken and set aside.
Make the creamy Parmesan sauce
  1. Melt butter in the same skillet.
  2. Add garlic and cook for 30 seconds.
  3. Stir in heavy cream and Parmesan cheese.
  4. Add spinach, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
  5. Simmer for 2–3 minutes until slightly thickened.
Bake and finish
  1. Return chicken to the skillet and spoon sauce over the top.
  2. Transfer skillet to the oven.
  3. Bake for 15–18 minutes until chicken reaches 165°F (74°C).
  4. Garnish with basil and extra Parmesan before serving.

Notes

Pro tip: simmer the sauce just until it turns slightly thick so it stays creamy after baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked chicken and sauce for up to 2 months. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).