Creamy Baked Tuscan Chicken Breasts

1. Preheat & Prep:
   Set your oven to 425ºF (225ºC). Flatten the chicken breasts to an even thickness — this ensures they cook evenly and don’t dry out.

2. Season the Star:
   Place the chicken breasts in a 9×13″ baking dish (or larger, just make sure they’re not touching). Drizzle with olive oil, then rub generously with a mix of Slow Noon and Tuscan Evening. Sprinkle the sundried tomatoes evenly around the chicken.

3. Whip Up the Sauce:
   In a medium bowl, whisk together heavy cream, chicken broth, garlic powder, and salt until smooth. Stir in Parmesan cheese. Pour the sauce around (not on top of) the chicken in the baking dish. If you want extra cheese, now’s the time to sprinkle it.

4. Bake to Perfection:
   Slide the dish into the oven and bake for 25–30 minutes, or until the thickest part of the chicken hits 165ºF (74ºC). Larger breasts may need more time.

5. Spinach Finish:
   Remove from the oven and stir the fresh spinach into the sauce. Cover and let the dish rest for 5–10 minutes so the spinach wilts and the flavors mingle like old friends.

6. Serve & Savor:
   Spoon that creamy, flavor-packed sauce over each chicken breast and serve immediately.

This Creamy Baked Tuscan Chicken with Slow Noon Chili Lime Basil proves chicken doesn’t have to be boring — it can be a flavor-packed superstar. A little tang, a little herb, a lot of creaminess… you’ll be hooked after the first bite.