Let's Make Baked Tuscan Chicken

Hey guys - glad you stopped by!  Today for Thinking Out Loud Thursday I have a real treat for you.  I'm sharing a recipe we fell in love with!  Baked Tuscan Chicken quickly became a favorite of Eric's and has made its way into our menu rotation.  

Here's What You Need

4 Boneless Skinless Chicken Breasts

1 Tablespoon Olive Oil

1/2 Teaspoon Salt

1/2 Teaspoon Italian Seasoning

1/4 Teaspoon Smoked Paprika

1/8 Teaspoon Black Pepper

Cream Sauce

1 Cup Heavy Cream

2 Teaspoons Minced Garlic

1 Teaspoon Corn Starch

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

1/2 Cup Chopped Sundried Tomatoes

1/2 Cup Shredded Parmesan Cheese

1/2 Cup Chopped Fresh Spinach

Here's What You Do

Preheat the oven to 425 degrees.

If your chicken breasts are thick, give them a little pounding to get the thickness to about an inch thick.  Go ahead and take out your frustration from the day on those chicken breasts!

Put the chicken breasts in a 9 x 13 baking dish.  Drizzle them with olive oil.  Combine 1/2 teaspoon salt, 1/2 teaspoon paprika and, 1/8 teaspoon pepper and rub on the chicken breasts.

Whisk together the cream, garlic, corn starch, and salt.  Stir in sundried tomatoes and Parmesan cheese.  Pour the mixture over the chicken.

Bake for 16-20 minutes.  It's done when the internal temperature reaches 165 degrees.

Remove pan from the oven and sprinkle spinach on top.  Cover the pan and let the rest for 10 minutes.  This will allow the spinach to become wilted.  

We serve this dish over egg noodles.  You could also use angel hair pasta or just serve the chicken without noodles at all.  If you have any leftovers, it's still scrumptious the following day!

Now it's your turn - what are you thinking out loud about today?  Link up and share!

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