This cozy oven-baked creamy Tuscan chicken is the kind of weeknight dinner you can pull together even when everyone’s a little tired and hungry. You whisk up one velvety mixture with heavy cream, parmesan, sun-dried tomatoes, Italian seasoning, and garlic, then simply pour it over raw chicken breasts in a glass casserole dish and let the oven do the work. The flavors are inspired by those rich, Tuscan-style cream sauces you might find at a casual Italian restaurant, but it’s pared down to pantry staples and easy steps that fit into real family life.
Serve these creamy Tuscan chicken breasts over hot buttered egg noodles, mashed potatoes, or steamed rice so all that sauce has something to soak into. A simple green side—like roasted broccoli, sautéed green beans, or a crisp side salad with a light vinaigrette—keeps the plate balanced. Warm garlic bread or a sliced baguette is wonderful for mopping up the extra sauce, and if you enjoy wine, a light pinot grigio or chardonnay pairs nicely with the creamy, garlicky flavors.
Oven-Baked Creamy Tuscan Chicken Breasts
Servings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 cups heavy cream
3/4 cup freshly grated parmesan cheese, lightly packed
1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
2 teaspoons Italian seasoning
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon olive oil (for the dish)
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
2 tablespoons chopped fresh parsley or basil, for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass casserole dish with the olive oil so the chicken doesn’t stick.
Pat the chicken breasts dry with paper towels. Lay them in a single layer in the prepared glass casserole dish. Sprinkle the tops with about 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
In a medium mixing bowl, whisk together the heavy cream, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, minced garlic, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper flakes if using. Whisk until the mixture is mostly smooth and looks thick and velvety.
Pour this 1 velvety mix evenly over the chicken breasts in the glass casserole dish, making sure each piece is well coated and some of the mixture runs underneath the chicken.
Cover the casserole dish loosely with foil (tent it so it doesn’t stick to the sauce) and place it on the center rack of the preheated oven. Bake for 20 minutes.
After 20 minutes, carefully remove the foil and continue baking, uncovered, for another 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be bubbling gently and slightly thickened around the edges.
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