Sheet Pan Tuscan Chicken Recipe

This sheet pan Tuscan chicken features juicy chicken breast cutlets topped with Alfredo sauce, sun-dried tomatoes, spinach, and Parmesan. It cooks in about 20 minutes for an easy, restaurant-inspired dinner with minimal cleanup.

Prep Time10

Cook Time14

Inactive Time30

Total Time54

Servings: servings

Calories: 298kcal

Ingredients

Garlic Herb Dry Brine (makes more than needed for this recipe)

1 teaspoon Morton kosher salt
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon brown sugar
¼ teaspoon cayenne pepper optional

Chicken

1 ½ pounds boneless, skinless chicken breasts about 2 large breasts (See Note 1)
Nonstick cooking spray optional

Tuscan Topping

½ cup jarred Alfredo sauce (See Note 4)
¼ cup oil-packed sun-dried tomatoes drained and chopped
1 cup baby spinach leaves
¼ cup freshly grated Parmesan cheese
freshly cracked black pepper for serving
lemon wedges for serving, optional

Instructions

In a small bowl, stir together the 1 teaspoon Morton kosher salt, 1 ½ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon brown sugar, and ¼ teaspoon cayenne pepper, if using.
Pat the chicken cutlets dry with paper towels. Sprinkle about ¼ to ⅓ teaspoon of the seasoning mixture total evenly over both sides of all four chicken cutlets. You want the chicken lightly and evenly coated, not heavily packed with seasoning. Save the remaining seasoning for another recipe. (See Note 2)
For easier cleanup, line a rimmed sheet pan with parchment paper. To preserve as much of the sauce as possible for spooning over the finished chicken, leave the pan unlined and lightly coat it with nonstick cooking spray instead. (See Note 3) Arrange the cutlets in a single layer on the prepared pan. Refrigerate uncovered for at least 30 minutes or up to 4 hours. If you do not have time to brine the chicken, continue with the recipe immediately.
Preheat the oven to 425 F (220 C).
Spread the ½ cup jarred Alfredo sauce evenly over the top of each cutlet. Divide the ¼ cup oil-packed sun-dried tomatoes and 1 cup baby spinach leaves among the cutlets, then sprinkle the ¼ cup freshly grated Parmesan cheeseevenly over the top.
Bake for 14–18 minutes, or until the thickest part of each cutlet reaches 165 F (74 C). Begin checking early if the cutlets are especially thin.
If desired, switch the oven to broil and broil for 1–2 minutes if you would like to brown the cheese. Watch the chicken closely to prevent burning.
Spoon any sauce from the sheet pan over the chicken. Finish with freshly cracked freshly cracked black pepper and a squeeze of lemon juice, if desired. Serve immediately.

Notes

Slice each chicken breast horizontally through the center to create 4 thin cutlets. If the cutlets vary in thickness, gently pound them to an even thickness so they cook at the same rate. Cooking time may vary depending on their thickness.
The short resting time gives the salt an opportunity to begin seasoning the chicken before baking. Use ¼ to ⅓ teaspoon of the dry-brine mixture total for all four cutlets. The chicken should look lightly and evenly coated, not heavily covered. Measure the needed amount into a separate bowl before seasoning the chicken. Store the remaining mixture in a clean, airtight container in a cool, dry place. Discard any seasoning that comes into contact with raw chicken.
Parchment paper makes cleanup easier, but some of the Alfredo sauce may remain on the paper when you remove the chicken. For the most sauce to spoon over the finished chicken, bake it directly on a lightly greased, unlined sheet pan.
Do not warm the Alfredo sauce before using it. A thicker, cool sauce stays on top of the chicken more effectively as it bakes.

Storage and Reheating
Refrigerator: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
To reheat: Microwave individual servings in 30-second intervals until warmed through. For larger portions, cover and reheat in a 350 F (175 C) oven for about 10 minutes or until warmed through. Avoid overheating the chicken, which can cause the cutlets to dry out.

Nutrition