Creamy Baked Tuscan Chicken
This baked Tuscan chicken recipe is easy to assemble and full of flavor. Juicy chicken breasts are slathered in a creamy parmesan sauce while sun-dried tomatoes add a hint of sweetness. Have a delcious meal on the table in 30 minutes with no fuss.
Servings: 4
Calories: 455kcal
Ingredients
- 4 boneless skinless chicken breasts
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup sundried tomatoes drained and chopped
- ¼ cup white onions finely diced
- 3 cloves garlic minced
- ⅓ cup chicken stock
- 1 teaspoon cornstarch
- 1 cup heavy cream
- ¾ cup parmesan cheese grated and divided
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 Tablespoons fresh basil leaves
Instructions
- Preheat your oven to 400 F degrees.
- Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken breast to an even thickness. Remove the plastic wrap and season each side with salt and pepper. In the chicken in a 9 x 13 inch casserole dish and sprinkle the sundried tomatoes, onions, and garlic over the top.
- In a small bowl, mix together the chicken broth and cornstarch until totally dissolved. Add the cream, a ½ cup of parmesan cheese, paprika, red pepper, oregano and thyme. Mix together and pour over the chicken.
- Cover the casserole dish with foil and bake in the preheated oven for 20 to 25 minutes or until the chicken reaches 165 F degrees and the sauce thick and creamy.
- Top with the remaining cheese and fresh basil.
Notes
Additional Add-Ins Include:
- Chopped mushrooms, diced roasted red pepper, or quartered artichoke hearts are added with the onion.
- Fresh spinach could be added in the last 2 to 3 minutes of cooking.
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