See the step by step recipe video down in the recipe card. You might also like this stovetop Creamy Tuscan Chicken Recipe, Tuscan Chicken Pasta Bake or this One Pan Tuscan Orzo with Chicken! This Tuscan Chicken Breast recipe has been a long time coming! We’ve always loved the creamy Italian-inspired flavors of these Creamy Italian Instant Pot Chicken Breasts, this Crockpot Chicken and Potatoes and this Instant Pot Italian Chicken Pasta. But I’ve never done any creamy delicious chicken breast recipes like this in the oven or stove top. Since this month is all about these perfect Baked Chicken Breasts, I wanted to share a few different ways that we can take a classic roast chicken breast and jazz it up without adding much prep time. In the end, we’ll have multiple easy, toss-it-in-the-oven-and-forget-it chicken breast recipes that just need a simple salad or pot of pasta to make it an instant hit with the family. For the first one, I definitely wanted something creamy and comforting. It’s still on the chilly side here, and we are game for a creamy baked chicken dinner full of garlic, Parmesan, sun-dried tomatoes, and spinach any day of the year! Check out this Baked Monterey Chicken or these 30 Easy Baked Chicken Recipes next! It looks impressive, and yet it is so easy to make! Perfect for guests when you don’t want to slave over the stove 😉 Don’t feel like turning on the oven? Try my Crockpot Tuscan Chicken instead! Or try this cheesy Spinach Stuffed Chicken Breast instead.
How to make Baked Tuscan Chicken recipe:
Variations and substitutions:
Boneless chicken thighs: you can absolutely swap for boneless chicken thighs without changing the rest of the recipe! You will likely want to use twice as many thighs as the breasts called for. Cream: I know it’s tempting to swap the heavy cream for a lighter variety, but be careful because lower fat dairy cannot be cooked at a high temperature without curdling. You may be able to swap for evaporated milk if you are a looking for a lower calorie option, but it may not thicken like heavy cream does and your sauce may be thinner. Sun-dried tomatoes: I know these can be hard to come by at times, but I just love the subtle flavor they add! A couple other options would be fresh cherry tomatoes or jarred roasted red peppers — they’ll both add a nice pop of flavor! Seasoning: you can absolutely play with the seasoning, as long as you choose herbs and spices that pair well with the sauce. Spinach: you can leave it out if you want. I love that it adds a pop of color and a boost in the nutritional value. You can swap for other vegetables if you prefer: green beans or mushrooms could be added at the beginning of the cook time for a new twist!
How to store leftover Tuscan Chicken:
This Tuscan Chicken Breast is a great option for prepping ahead because it stores easily and is delicious reheated! You can store in an airtight container in the refrigerator for up to 4 days provided all of your ingredients were fresh. If you stuck to the recipe and used heavy cream (low fat dairy cannot be frozen) you can also store in an airtight freezer container or zip-top bag for up to 3 months, maybe it a great freezer meal!
What to serve with Tuscan Chicken Breasts:
We love this chicken breast recipe with plain, simple pasta, but you can also serve over these Cream Cheese Mashed Potatoes for a touch of indulgence, or these Slow Cooker Mashed Potatoes for a make ahead option. This Instant Pot Brown Rice is also a great complement for a healthier, gluten-free option. Also, these Breadsticks do a great job of soaking up all that creamy sauce 😉 Note that the chicken is as saucy as it is in these photos — it is enough sauce for us to serve with pasta, but the pasta is not drowning in sauce. If you want a lot of sauce, I would multiply the sauce recipe by 1.5 (so instead of 1 cup cream, use 1.5 cups, etc.) Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
