Baked Tuscan Chicken Recipe

There’s something undeniably comforting about a dish that’s both rich and rustic, and Baked Tuscan Chicken fits the bill perfectly. Imagine tender, juicy chicken breasts nestled in a creamy garlic parmesan sauce, speckled with sun-dried tomatoes and spinach, all baked to golden perfection in one pan.

I first discovered this dish during a cozy fall weekend when I wanted something indulgent but easy enough to throw together without much prep. One bite in, and it was clear this recipe was a keeper. It’s now a staple in our dinner rotation – simple enough for a weeknight, yet elegant enough to serve to guests.

It checks all the boxes: family-friendly, full of flavor, and ready in under an hour. Let’s dive into what makes this dish so special.

Why You’ll Love This Baked Tuscan Chicken

Get ready to fall hard for your new favorite chicken dinner. This Baked Tuscan Chicken is creamy, savory, and surprisingly simple to make.

First of all, it’s incredibly easy to prepare. With minimal prep and just one baking dish, you can have this dish in the oven in under 15 minutes. It's ideal for those nights when you want a homemade meal without spending hours in the kitchen.

It’s also packed with bold, balanced flavors. The sun-dried tomatoes add a tangy sweetness that complements the rich parmesan sauce, while garlic and herbs infuse every bite with Tuscan charm.

Another reason to love it? It’s naturally low-carb and keto-friendly, making it a great fit for a variety of dietary needs without sacrificing taste or satisfaction.

Finally, this dish is a crowd-pleaser. Even picky eaters go back for seconds. Serve it over pasta, mashed potatoes, or even cauliflower rice – it adapts beautifully to whatever sides you love.

Now that you’re excited, let’s take a look at what you’ll need to make it happen.

Ingredients Notes

The beauty of Baked Tuscan Chicken lies in how a few pantry staples come together to create something utterly crave-worthy. Here’s what makes this dish shine.

Boneless, skinless chicken breasts are the protein star here. They bake up tender and juicy, especially when smothered in the creamy sauce. If you prefer thighs, they work just as well and offer a bit more richness.

Sun-dried tomatoes add bursts of sweet, tangy flavor that define the dish’s signature taste. Use the oil-packed kind – not only are they more flavorful, but the infused oil can be used to sauté the garlic for extra depth.

Fresh spinach brings a pop of color and a healthy touch. It wilts down into the sauce and balances out the richness. You can also use frozen spinach in a pinch – just make sure to squeeze out excess moisture.

Heavy cream and grated parmesan cheese create the luscious sauce. The cream gives it a velvety texture, while the parmesan brings in that nutty, salty kick. For a lighter option, you can use half-and-half, but expect a thinner sauce.

You’ll also want garlic, Italian seasoning, and a bit of chicken broth to round out the flavors. As for tools, all you really need is a large oven-safe skillet or casserole dish – no fancy equipment required.

How To Make This Baked Tuscan Chicken

Creating this dish is as relaxing as it is rewarding. With just a few steps, your kitchen will smell like a rustic Italian trattoria.

Start by preheating your oven to 375°F (190°C). While that’s heating, pat your chicken breasts dry and season them with salt, pepper, and Italian seasoning. This ensures they’re well flavored before they even hit the sauce.

In a large oven-safe skillet or shallow baking dish, add a bit of oil (bonus points if it’s from your sun-dried tomatoes) and lightly sear the chicken on both sides over medium-high heat – just enough to get a golden edge. Don’t cook it through just yet – the oven will handle that.

Once the chicken is lightly browned, remove it and sauté your garlic in the same pan until fragrant, about 30 seconds. Add your chicken broth, scraping up any flavorful bits from the bottom. Then stir in the sun-dried tomatoes, heavy cream, and parmesan cheese, letting everything melt together into a creamy, dreamy sauce.

Add your spinach and let it wilt slightly in the warm sauce. Return the chicken to the pan, spoon some sauce over the top, and transfer the whole thing to the oven. Bake for 20–25 minutes, or until the chicken reaches 165°F internally.

When it’s done, you’ll have tender chicken enveloped in a rich, golden sauce – perfect for spooning over pasta, rice, or crusty bread. From prep to table, the whole process takes about 40 minutes.

Storage Options

If you’re lucky enough to have leftovers, this Baked Tuscan Chicken keeps beautifully.

Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it an even better meal the next day.

For longer storage, you can freeze the chicken and sauce together for up to 3 months. Just let it cool completely before freezing, and thaw overnight in the fridge before reheating.

To reheat, use a skillet over low heat to gently warm everything through, adding a splash of cream or broth to loosen the sauce if needed. You can also microwave it, but use 50% power to prevent the cream sauce from separating.

Variations and Substitutions

One of the best parts of this recipe is how adaptable it is. You can customize it based on what you have or prefer without losing that classic Tuscan flavor.

Prefer dark meat? Swap out the chicken breasts for boneless, skinless thighs – they stay incredibly juicy and offer a slightly richer taste.

For a dairy-free version, try using coconut cream in place of heavy cream and nutritional yeast instead of parmesan. The flavor will be different, but still delicious and creamy.

Want more veggies? Mushrooms, zucchini, or roasted red peppers make fantastic additions. Just sauté them before adding the cream to keep the sauce from getting too watery.

Craving a little spice? A pinch of crushed red pepper flakes adds a gentle heat that pairs perfectly with the rich sauce and sweet tomatoes.

No sun-dried tomatoes on hand? You can use cherry tomatoes, halved and lightly sautéed, for a fresher twist on the same flavor profile.

Don’t be afraid to experiment – this dish is forgiving and fun to play with. Who knows? You might just stumble on a version that becomes your new go-to.

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