Baked Tuscan Chicken

Lustre Craft Cookware
Cook Time 30 minutes
resting 10 minutes
Course Entrée


  • 9x13 Bake and Roast Pan
  • 3-1 Roasting Pan


  • 8 Boneless Skinless Chicken Breasts
  • 2 Tbsp. Olive Oil
  • 1 Tsp. Sea Salt
  • 1 Tsp. Italian Seasoning
  • 1/2 Tsp. Paprika
  • 1/4 Tsp. Black Pepper

Cream Sauce

  • 2 Cups Coconut Milk
  • 2 Tbsp. Minced Garlic
  • 2 Tsp Cornstarch or Flour
  • 1/2 Tsp Sea Salt
  • 1/4 Tsp Black Pepper
  • 3/4 Cup Sun-dried Tomatoes chopped
  • 1/2 Cup Shredded Parmesan Cheese
  • 1 Cup Fresh Spinach chopped (substitute basil for more Italian flavor.)


  • Preheat oven to 375
  • Pound chicken to make thinner or use plastic wrap and a rolling pin.
  • Place chicken breasts in your 9x13 Bake and Roast Pan or 3-1 Roasting Pan.
  • Drizzle chicken with oil and then sprinkle all seasonings over the top evenly.
  • In a bowl, whisk together all sauce ingredients except the tomatoes and cheese. Sprinkle cheese and tomatoes over top of the chicken and then pour the contents of the bowl over as well.
  • Bake at 375 degrees for 30 minutes or until the internal temp. of the thickest part of the chicken is 165 degrees. (The time will vary depending on the size of your chicken breasts).
  • Remove pan/cover from oven and sprinkle the spinach on top of the cooked chicken. Allow chicken to rest for about 10 minutes while the spinach wilts.
  • Enjoy!
Keyword baked, chicken, Tuscan