Baked Tuscan Chicken

Chicken breasts with a creamy tuscan sauce sitting in a white baking dish.

Baked Tuscan Chicken is a delicious one-pot dish made with chicken breasts smothered in a rich, creamy sauce featuring semi-dried tomatoes, Dijon mustard, bacon and baby spinach.

Course Main

Cuisine International

Total Time 30

Servings

Calories 696kcal

Author Lee-Ann Grace

Ingredients

50 g bacon chopped
1 teaspoon sweet paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon fresh black pepper
4 chicken breasts skinless
1 tablespoon olive oil
2 fresh garlic cloves
1 cup thickened cream
⅓ cup chopped semi-dried tomatoes (drained of oil)
1½ tablespoon Dijon mustard
⅓ cup freshly grated parmesan cheese
60 g baby spinach roughly chopped
small fresh basil leaves optional garnish

Metric - US customary

Instructions

Turn the oven on to 220℃ to start to heat.
Sprinkle the bacon over the base of a baking dish (mine was 23cm x 33cm/9" x 13") and place in the oven to cook while the oven heats - usually 10 - 15 minutes (see my notes).
50 g bacon
Mix together paprika, garlic powder, onion powder, salt and pepper and set aside.
1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon fresh black pepper
Lay chicken breasts on a flat work surface (I put a layer of plastic wrap underneath and on top for easy cleanup) and use a meat mallet (or rolling pin) to pound each breast to an even thickness.
4 chicken breasts
Brush one side of each breast with olive oil, sprinkle with seasonings, then flip breasts over and repeat on the remaining side. Set aside.
1 tablespoon olive oil
Remove the baking dish from the oven, add the crushed garlic to the bacon and stir for 30 seconds.
2 fresh garlic cloves
Add cream, semi-dried tomatoes and dijon to the baking dish and stir to combine.
1 cup thickened cream, ⅓ cup chopped semi-dried tomatoes (drained of oil), 1½ tablespoon Dijon mustard, ⅓ cup freshly grated parmesan cheese
Lay chicken breasts in the cream mixture (the cream should come up the sides a little but not cover them), then place in the oven to bake for 16 - 20 minutes, or until chicken is cooked through.
Remove the baking dish from the oven, stir the chopped spinach into the cream sauce around the chicken (submerge the spinach as best you can), cover the dish with aluminium foil and let it sit for 5 minutes for the spinach to wilt.
60 g baby spinach
Remove the foil, give the sauce a stir. Drizzle chicken with sauce and serve.
small fresh basil leaves

Video

Notes

I put the bacon into the baking pan to cook as the oven heats up, but this time will vary between ovens. Another option is to place the bacon in the oven for 10 minutes once it's finished preheating.
The best way to check that your chicken is cooked is by using a meat thermometer. When you insert the tip of the thermometer into the centre of the thickest part of the meat, it must reach a steady 74c (165f). The temperature will continue to rise slightly on standing.
The sauce will thicken slightly as it cools.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition