A rich, creamy oven-baked chicken recipe with garlic, spinach, sun-dried tomatoes and Parmesan cheese. The chicken stays tender and juicy, coated in a delicious Italian-inspired cream sauce.
Recipe Information
Preparation time: 15 minutes
Cooking time: 30–40 minutes
Total time: 45–55 minutes
Servings: 4–5
Difficulty: Easy
Cuisine: Italian-inspired
Oven temperature: 190°C (375°F)
Ingredients
For the chicken
4 medium boneless, skinless chicken breasts (700–800 g)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon chili flakes (optional)
For the creamy sauce
1 tablespoon butter
4 garlic cloves, minced
1 cup heavy cream (240 ml)
½ cup chicken broth (120 ml)
½ cup freshly grated Parmesan cheese (50–55 g)
½ teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper to taste
Vegetables and toppings
1 cup fresh spinach
⅓ cup chopped sun-dried tomatoes
½ cup shredded mozzarella cheese
2 tablespoons Parmesan cheese
1 tablespoon fresh parsley, chopped
Instructions
Step 1: Prepare the chicken
Preheat the oven to 190°C (375°F). Pat chicken breasts dry with paper towels. Season both sides with paprika, Italian seasoning, garlic powder, salt, black pepper and chili flakes.
Step 2: Prepare the creamy sauce
Melt butter in a saucepan over medium-low heat. Add minced garlic and cook for 30–45 seconds until fragrant.
Pour in the chicken broth and heavy cream. Stir gently, then add Parmesan cheese, Italian seasoning, paprika and black pepper.
Simmer for 2–3 minutes until the sauce begins to thicken. Avoid boiling.
Step 3: Add vegetables
Add fresh spinach and chopped sun-dried tomatoes to the sauce. Stir until the spinach wilts. Taste and adjust the seasoning.
Step 4: Assemble the chicken
Lightly grease a baking dish with olive oil. Arrange the seasoned chicken breasts in a single layer.
Pour the creamy Tuscan sauce evenly over the chicken, ensuring every piece is coated.
Step 5: Add cheese
Sprinkle mozzarella and additional Parmesan cheese over the chicken. Add a few extra sun-dried tomato pieces on top.
Step 6: Bake
Bake uncovered for approximately 25–35 minutes, depending on chicken thickness.
Check the thickest part of the chicken with a food thermometer. It must reach an internal temperature of 74°C (165°F).
Step 7: Rest and serve
Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley and serve warm with the creamy sauce.
Nut Information and Allergens
Nut status: Naturally nut-free, provided all packaged ingredients are free from nut cross-contamination.
Ingredient
Nut information
Chicken
Nut-free
Heavy cream
Nut-free dairy
Parmesan
Nut-free dairy
Mozzarella
Nut-free dairy
Spinach
Nut-free
Sun-dried tomatoes
Nut-free
Garlic
Nut-free
Olive oil
Nut-free
Potential allergens:
Milk: cream, butter, Parmesan and mozzarella.
Packaged chicken broth and seasoning blends may contain additional allergens.
Always check ingredient labels and cross-contamination warnings, particularly for severe nut allergies.
Dairy-free alternative: Use unsweetened oat cooking cream, olive oil instead of butter, and dairy-free cheese alternatives.
Nutritional Information
Estimated values per serving, based on 4 servings.
Nutrient
Amount
Calories
590 kcal
Protein
53 g
Carbohydrates
9 g
Total fat
37 g
Saturated fat
19 g
Fiber
1.5 g
Sugar
4 g
Sodium
750 mg
Values vary depending on ingredient brands and serving sizes.
Serving Suggestions
Garlic mashed potatoes
Steamed white rice
Fettuccine or penne pasta
Garlic bread
Roasted vegetables
Fresh green salad
Cooking Tips
Use chicken breasts of similar thickness for even cooking.
Use freshly grated Parmesan for a smoother sauce.
Do not boil the cream sauce, as it may separate.
If the sauce becomes too thick, add a little chicken broth.
For a golden cheese topping, broil for 1–2 minutes at the end.
Always check chicken temperature to prevent undercooking or overcooking.
Frequently Asked Questions (Q&A)
Q1. Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are excellent alternatives. They are naturally juicy and may need a slightly different cooking time.
Q2. Can I make this recipe without spinach?
Yes. You can omit spinach or replace it with mushrooms, kale or zucchini.
Q3. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but sun-dried tomatoes provide a stronger, sweeter and slightly tangy flavor. Fresh tomatoes release more moisture.
Q4. Can I prepare this recipe ahead of time?
Yes. Assemble the chicken and sauce, cover and refrigerate for up to 24 hours before baking. Bake until the chicken reaches 74°C internally.
Q5. Can I freeze creamy Tuscan chicken?
Yes. Store in an airtight freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator before reheating. The cream sauce may change texture slightly after freezing.
Q6. How long can leftovers be stored?
Refrigerate leftovers in an airtight container within 2 hours of cooking and consume within 3–4 days.
Q7. Can I make this recipe spicy?
Yes. Add extra chili flakes, cayenne pepper or chopped fresh chili.
Q8. Is this recipe keto-friendly?
It is relatively low in carbohydrates and may fit a keto-style diet, depending on portion size and ingredients. Serve with cauliflower rice instead of pasta.
Q9. Why is my sauce watery?
Spinach and chicken release moisture during cooking. Avoid adding too much broth, wilt the spinach before assembling and simmer the sauce until slightly thickened.
Q10. Can children eat this recipe?
Yes. It is family-friendly. Simply omit chili flakes and reduce black pepper for a milder flavor.
Q11. Can I make this recipe without an oven?
Yes. Cook the seasoned chicken in a covered skillet until fully cooked. Prepare the sauce separately, add the chicken and simmer gently until it reaches 74°C internally.
Q12. How do I make the sauce extra creamy?
Use heavy cream, freshly grated Parmesan and a little extra mozzarella. Simmer gently until the sauce reaches your preferred consistency.