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Herb-Crusted Tuscan Chicken with Sun-Dried Tomato Cream

This refined Tuscan-inspired dish features tender, herb-crusted chicken breasts nestled in a velvety sun-dried tomato cream sauce. Enhanced with aromatic herbs, a touch of lemon, and finished with fresh spinach and crispy prosciutto, it offers a perfect balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 420 kcal

Equipment

  • 12x9 inch baking dish
  • Plastic wrap
  • Meat mallet
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife
  • Small skillet
  • Aluminum foil
  • Microplane or fine grater
  • Instant-read thermometer

Ingredients
  

Protein

  • 4 boneless, skinless chicken breasts 6-8 oz each [170-225g each]
  • 2 oz prosciutto thinly sliced [60g]

Produce

  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes in oil drained and chopped [75g]
  • 1 cup fresh baby spinach [30g]
  • 1 lemon zested and juiced
  • 1 small shallot finely minced

Dairy

  • 1 cup heavy cream [240ml]
  • 1/3 cup Parmigiano-Reggiano cheese grated [33g]
  • 2 tablespoons unsalted butter [30g]

Oils & Vinegars

  • 2 tablespoons extra-virgin olive oil [30ml]

Baking & Spices

  • 1 teaspoon cornstarch [3g]
  • 1 tablespoon fresh rosemary finely chopped [3g]
  • 1 tablespoon fresh thyme leaves [3g]
  • 1 tablespoon fresh sage finely chopped [3g]
  • 1/2 teaspoon kosher salt plus more to taste [3g]
  • 1/4 teaspoon freshly ground black pepper [0.5g]
  • 1/4 teaspoon red pepper flakes optional [0.5g]

Condiments

  • 1 tablespoon honey [15ml]

Instructions
 

Prepare the Chicken

  • Preheat the oven to 400°F (200°C).
  • Place the chicken breasts between sheets of plastic wrap and gently pound to an even 1/2-inch (1.3 cm) thickness.
  • In a small bowl, mix chopped rosemary, thyme, sage, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  • Rub each chicken breast with olive oil, then coat evenly with the herb mixture.

Prepare the Sauce

  • In a medium bowl, whisk together heavy cream, minced garlic, shallot, lemon zest, 1 tablespoon lemon juice, cornstarch, and red pepper flakes (if using).
  • Stir in the chopped sun-dried tomatoes and grated Parmigiano-Reggiano.

Bake and Finish

  • Heat a small skillet over medium heat. Cook prosciutto slices until crisp, about 2-3 minutes per side. Set aside.
  • Place the seasoned chicken breasts in the baking dish and pour the sauce around them.
  • Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 160°F (71°C).
  • Remove from oven, add butter and honey to the sauce, stirring gently to incorporate as it melts.
  • Add the spinach to the sauce, pushing it down slightly to submerge.
  • Cover the dish with foil and let rest for 10 minutes. The chicken will continue cooking to reach 165°F (74°C).
  • Crumble the crispy prosciutto over the dish before serving.
  • Taste the sauce and adjust seasoning with salt, pepper, or additional lemon juice if needed.
  • Serve hot, spooning the creamy sauce over each chicken breast and garnishing with additional fresh herbs if desired.
Keyword Chicken, chicken breast, creamy, herb-crusted, Italian-inspired, one-pan