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Baked Tuscan Chicken with Creamy Parmesan Sauce

Baked Tuscan chicken with creamy Parmesan sauce is an easy one-pan dinner where chicken stays juicy and finishes in a garlicky, thickened cream sauce. The skillet sear plus oven bake creates a restaurant-quality result with sun-dried tomatoes and wilted spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless, skinless chicken breasts
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Creamy Parmesan sauce
  • 2 tbsp olive oil
  • 3 garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup grated Parmesan
  • 0.5 cup sun-dried tomatoes chopped
  • 2 cup fresh baby spinach

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 375°F. Season the chicken breasts with Italian seasoning, kosher salt, and black pepper.
Sear the chicken
  1. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3–4 minutes per side, until golden.
  2. Remove the chicken and set it aside while you make the sauce in the same skillet.
Make the Parmesan cream sauce
  1. Sauté the garlic in the skillet for 30 seconds, stirring constantly to prevent browning.
  2. Pour in the heavy cream and chicken broth, then whisk to combine into a smooth base.
  3. Stir in the Parmesan and sun-dried tomatoes and simmer for 2–3 minutes, until the sauce thickens slightly.
Wilt spinach and finish baking
  1. Add the spinach and stir until wilted.
  2. Nestle the chicken back into the sauce so it sits partly submerged.
  3. Transfer to the oven and bake for 15–18 minutes, until the chicken reaches 165°F. Serve immediately, spooning extra sauce over the top.

Notes

For best sauce texture, keep the heat at a gentle simmer when adding Parmesan so it melts smoothly without breaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner).