Creamy Baked Tuscan Chicken
Creamy Baked Tuscan Chicken with tender chicken breasts, mushrooms, sun-dried tomatoes, spinach, and a rich Parmesan garlic cream sauce.
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Servings: 4
Ingredients
For the Chicken
- 4 chicken breasts
- ½ tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic seasoning
- ¼ tsp crushed red pepper
- ½ tsp sea salt
- ½ tsp black pepper
- ½ cup sun-dried tomatoes drained of oil and chopped
- 10 oz white mushrooms sliced
- 1 cup fresh baby spinach chopped
For the Cream Sauce
- ¾ cup heavy cream
- ½ cup chicken broth
- 2 oz cream cheese softened
- 1 tbsp cornstarch
- 2 –3 tsp minced garlic cloves
- Salt and black pepper to taste
- ⅓ cup grated Parmesan cheese
Instructions
Preheat the oven.
- Preheat the oven to 425°F.
Prepare the chicken.
- Place the chicken breasts in a plastic bag or cover them with plastic wrap. Use a rolling pin or meat mallet to pound the chicken to an even thickness.
Arrange the chicken in the baking dish.
- Lightly spray a 9x13-inch baking dish with oil. Place the prepared chicken breasts in the dish in a single layer.
Season the chicken.
- Season the chicken evenly with paprika, Italian seasoning, garlic seasoning, crushed red pepper, sea salt, and black pepper.
Add the vegetables.
- Arrange the sliced mushrooms and chopped sun-dried tomatoes around the chicken in the baking dish.
Prepare the cornstarch mixture.
- In a small bowl, whisk the chicken broth and cornstarch together until the cornstarch is fully dissolved.
Prepare the cream sauce.
- Add the heavy cream, softened cream cheese, minced garlic, salt, and black pepper to the broth mixture. Whisk until smooth and fully combined.
Add the Parmesan.
- Stir the grated Parmesan cheese into the cream sauce until evenly incorporated.
Pour the sauce over the chicken.
- Pour the cream sauce evenly over the chicken, mushrooms, and sun-dried tomatoes.
Bake the chicken.
- Bake for 17 to 20 minutes, or until the chicken reaches an internal temperature of approximately 162°F to 163°F.
Add the spinach.
- Remove the baking dish from the oven. Add the chopped spinach to the hot cream sauce and allow it to wilt while the chicken rests.
Rest the chicken.
- Allow the chicken to rest until it reaches a safe internal temperature of 165°F.
Serve.
- Serve warm over pasta, rice, mashed potatoes, cauliflower mash, or with preferred side dishes.
Notes
To make this recipe gluten-free, confirm that the chicken broth, cream cheese, Parmesan cheese, cornstarch, and seasonings are certified gluten-free.
Use plain, unseasoned chicken breasts and avoid any pre-marinated chicken that may contain gluten-based additives.
Check the sun-dried tomatoes carefully, especially if they are packaged in oil or seasoning blends, as some brands may include gluten-containing ingredients or shared-facility warnings.
Cornstarch is naturally gluten-free, but it is best to use a certified gluten-free brand if preparing this dish for someone with celiac disease or gluten sensitivity.
Serve the Creamy Baked Tuscan Chicken with gluten-free pasta, rice, mashed potatoes, cauliflower mash, roasted vegetables, or a gluten-free bread option.
Use clean cookware, utensils, cutting boards, and measuring tools to prevent cross-contamination.