Tuscan Chicken Bake
A delicious easy weeknight or weekend meal. I paired it with roasted asparagus and pasta. I doubled up on the sauce in my recipe.
Equipment
- 9 x 13 baking dish
- small mixing bowl
Ingredients
- 4 boneless, skinless thin cut chicken breast
- 1 TBS cooking oil (canola, avocado, or olive)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp Italian seasoning
Sauce
- 2 cups heavy whipping cream
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 tsp corn starch
- 1/2 cup shredded parmesan cheese
- 1/2 cup jarred roasted red bell peppers, cut into pieces
- 6 oz fresh bagged spinach
Instructions
- Preheat oven to 425 degrees.
- Coat top and bottom of chicken with cooking oil and place into baking dish in a single layer.NOTE: If using large chicken breasts, make sure to cut longways to make thin cutlets.
- Sprinkle top of chicken lightly with salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning. Set dish aside.
- In a small bowl or a large measuring cup, whisk together cream, garlic, corn starch, and salt listed from the SAUCE ingredients.Stir in the parmesan cheese and diced red bell peppers.
- Pour mixture over chicken in baking dish. Place in oven and bake for 16-20 minutes until chicken is cooked through and tender.
- Remove pan from oven and place spinach on top of chicken, cover with foil to help wilt the spinach for 5 minutes.
- Best served over cooked rice, pasta or potatoes. Enjoy.