Creamy Tuscan Chicken Breasts are a restaurant quality dinner that you can make at home! Juicy, tender chicken breasts with the most amazing, white wine cream sauce!
How to make the most juicy chicken breast recipe, worthy of a fancy or special occasion meal? We’ve got you. Serve this chicken with a side of fluffy, mile high Mashed Potatoes and tender Green Beans Almondine and you’ve got a winner chicken dinner!
Winner, Winner Chicken Dinner
This is it my friends. Creamy Tuscan Chicken Breasts are going to win dinner night every single night! The chicken breasts stay tender and juicy because they are submerged in a white wine cream sauce and sitting on a bed of fresh spinach while the bake.
So really, because there’s the spinach and sun dried tomatoes going on in this chicken recipe, you’ve got your vegetables all in one dish too! But feel free to add another veggie side, because the more the better, obviously.
Definitely add a carb like pasta or potatoes to soak up all this delicious cream sauce, because believe me, you won’t want to leave any behind!
How To Make Juicy Chicken Breasts
The trick to making a juicy chicken breast that’s not dried out is for one, don’t overcook it. An easy way to get your chicken breasts to cook evenly is to pound them out before baking so that the chicken breast is even from end to end.
If you’re one of those people who are never sure when chicken is cooked, use a meat thermometer and take the chicken out once it registers about 160 degrees. Chicken breasts are fully cooked at 165 degrees but the carry over cooking will get you there.
Start this Creamy Tuscan Chicken Breasts recipe by seasoning and then searing the chicken breasts on both sides and then placing them on a bed of fresh spinach.
Now to the same skillet, start the white wine cream sauce that you’re going to pour all over those perfectly browned chicken breasts.
Here’s the ingredients that you’ll need for the cream sauce:
- White wine
- Chicken broth
- Sun dried tomatoes
- Parmesan cheese
- Heavy cream
Seasoned with salt and pepper and thickened with flour to make the most drinkable cream sauce you’ve ever tasted.
BAKE the chicken breasts covered with aluminum foil for approximately 30 minutes or until a thermometer reacher 160 degrees in the thickest part of the chicken.
Again, the carryover cooking while the chicken breasts are resting will bring you to the 165 degrees for when chicken breasts are cooked.
Because you’ve already started off with partially cooked chicken breasts from browning them in the skillet first, you’ve got yourself a head start.
Bow Do You Serve This Chicken Breast Recipe?
We like to slice the chicken breasts first because sometimes one chicken breast is a little too big for a single serving. Next place the sliced chicken on a plate with your choice of carb on the side and spoon the sauce from the baking dish all over the top.
A bed of couscous is a delicious way to serve this chicken, the tiny pearls of couscous soak up all the sauce and you can get up every last bit of it!
Can You Make These Creamy Tuscan Chicken Breasts Ahead Of Time?
Yes! This chicken dinner is PERFECT for making ahead of time because the chicken stays juicy in the sauce and it reheats beautifully in the microwave.
Slicing the chicken breasts ahead of time allows the chicken to reheat more evenly (and faster) so we do recommend doing that before reheating.
Looking For More Chicken Breast Recipes?
- Parmesan Baked Chicken Breasts
- Air Fryer Chicken Katsu
- Creamy Chicken Marsala
- Chicken Francese
- Chicken Milanese
Creamy Tuscan Chicken Breasts are a restaurant quality meal cooked right at home! Tender, juicy chicken with the most amazing cream sauce! Be sure to serve on a bed of pasta or mashed potatoes to soak up all this delicious white wine cream sauce!
This chicken breast recipe is a perfect make ahead dinner, too. The chicken and cream sauce reheat beautifully right in the microwave!
For The Chicken Breasts:
- 2 1/2 pounds boneless, skinless chicken breast
- 2 teaspoons dried basil
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 2 tablespoons olive oil
- 1 pound fresh baby spinach
For The Sauce:
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon flour
- 1/2 cup dry white wine (such as pinot grigio, sauvignon blanc or chardonnay)
- 2 cups chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 ounces (about 1 cup) sliced sun dried tomatoes, drained of any oil
- Preheat the oven to 400 degrees.
- Season the chicken breasts on both sides with the basil, salt, pepper, garlic powder and paprika.
- Pour the olive oil into a large, 12 inch skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side until the chicken is browned. Remove to a plate and cover with foil.
- Add the onion to the same skillet and cook for 2-3 minutes until softened. Add the garlic and cook one minute longer, then season with the salt and black pepper. Sprinkle in the flour and stir to combine with the onions and garlic. Slowly pour in the white wine to deglaze the skillet and let the wine reduce for 1 minute. Pour in the chicken broth while whisking, followed by the heavy cream, parmesan cheese and sun dried tomatoes. Bring the sauce back to a simmer and let the sauce cook for 5 minutes to thicken.
- Taste the sauce for seasoning and adjust if needed with more salt and pepper.
- Place the spinach in the bottom of a 9″ x 13″ baking dish. Place the chicken breasts on top of the spinach and then pour the sauce on top of the chicken, making sure to cover the spinach as much as you can with the sauce.
- Cover the dish tightly with foil and cook for 25 minutes. Test to make sure that the chicken is cooked through by using a meat thermometer to register the thickest part of the chicken breast at 160 degrees. Remove the chicken from the oven at 160 degrees and let sit, covered for 5 minutes to rest.
- Place the chicken breasts onto a platter (slicing the chicken before serving will make it easier to portion) and then pour the spinach and sauce over the top. Garnish with more parmesan cheese and fresh black pepper if desired.