Baked Tuscan Chicken
This easy recipe for Baked Tuscan Chicken turns boneless, skinless chicken breasts into a fantastic and simple one-pan low-carb dinner.
Equipment
Ingredients
Sauce
- 1 cup (240 ml) half and half single cream in the UK, 240 ml
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ½ cup (35 g) sundried tomatoes diced
- ½ cup (35 g) grated parmesan cheese
Chicken
- 4 chicken breasts 6-8 ounces each, thick parts lightly pounded to flatten
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup chopped fresh spinach
Instructions
- Preheat the oven to 350°F (180°C) or 160°C if using a fan oven.
- In a medium bowl or a jug, combine half and half with garlic, dijon mustard, cornstarch, oregano, thyme, and smoked paprika. Whisk until well combined.
- Add diced sundried tomatoes and parmesan cheese and stir to combine. Set aside.
- To a 9x13 inch casserole dish, add the chicken and season with salt and pepper.
- Pour the sauce around the chicken, and bake in the oven for 15-20 minutes (exact time depends on the thickness of the chicken). The chicken is done when the internal temperature of the thickest part reaches 165°F (74°C). Switch off the oven and remove the pan.
- Sprinkle the spinach all over the sauce, and carefully stir most of it in the sauce with a small spatula. Return to the warm oven (no need to switch it back on), and let the casserole sit for 5-10 minutes or until the spinach starts to wilt. Serve warm over pasta, rice, or cauliflower rice.
Video
Notes
- Serving Size: Each serving should be one chicken breast and ⅓ cup of sauce.
- Parmesan Cheese: It's important that you're using fresh grated parmesan cheese for this sauce, never the stuff that comes in a cylinder can!
- Prep the Chicken Breasts: So that the chicken cooks evenly, gently pound out the thicker side of each breast so that it's the same thickness as the thinner side.
- Try Dark Meat: Instead of chicken breasts, make this recipe with boneless, skinless chicken thighs. You will want 6 to 8 thighs to replace 4 chicken breasts. Trim away any excess fat before cooking them.
- Cooking Time: The exact cooking time for this dish will depend on how thick your chicken pieces are. Use a thermometer to ensure that the meat is cooked to a safe temperature of 165°F (74°C). Check at 15 minutes, and add more time as needed.
- Low-Carb Tuscan Chicken: This recipe has about 13g net carbs per serving if you enjoy it without any pasta. Serve it with fresh steamed green beans or zucchini noodles instead!
- To Store Leftovers: Keep in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 311kcal | Carbohydrates: 15g | Protein: 32g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 710mg | Potassium: 1036mg | Fiber: 2g | Sugar: 8g | Vitamin A: 897IU | Vitamin C: 9mg | Calcium: 211mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/baked-tuscan-chicken/