Creamy Baked Tuscan Chicken Breasts

Mixing together Slow Noon and Tuscan Evening has become my new favorite chicken seasoning! It's a tangy, chili lime herby blend that blasts a ton of flavor. And listen, I don't usually like chicken baked in the oven, but this recipe keeps it so moist and delicious!

PROVISIONS
2-3 tablespoons Slow Noon
2-3 tablespoons Tuscan Evening
3 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup heavy whipping cream
1/2 cup chicken broth
2 teaspoons garlic powder
1/4 teaspoon salt
1/3 cup chopped sundried tomatoes, drained from oil
1/4 cup shredded Parmesan cheese
1/2 cup chopped fresh spinach

PREP
Preheat your oven to 425ºF (225ºC). Flatten the chicken breasts to get them to an even thickness.
Place chicken breasts in a 9×13″ baking dish (or a larger one, just make sure they don’t touch or overlap because this will increase baking time).
Combine Slow Noon and Tuscan Evening together. Drizzle chicken with olive oil and rub chicken breasts generously with seasoning. Add in chopped sundried tomatoes.
In a bowl, whisk together heavy whipping cream, chicken broth, garlic powder, and salt until combined. Stir in grated Parmesan cheese and pour around the chicken in the baking dish. Sprinkle with more parmesan if you like.
Bake the chicken at 425ºF (225ºC) for 25 – 30 minutes, until you reach an internal temperature of 165ºF (74ºC) in the thickest part of the chicken. You may need to bake chicken longer, depending on the size of the chicken breasts.
Remove the baking dish from the oven and stir spinach into the sauce. Cover and allow the baked chicken to rest for 5 to 10 minutes while the spinach wilts into the creamy sauce. Serve the creamy baked chicken breasts immediately. Enjoy!