Baked Tuscan Chicken Recipe

There’s something irresistibly cozy about the smell of Baked Tuscan Chicken wafting through the kitchen – that mix of garlic, herbs, and creamy goodness is pure comfort in the form of dinner. The chicken bakes to tender perfection in a rich, sun-dried tomato and spinach-studded sauce that practically begs to be spooned over pasta, rice, or even crusty bread.

I first made this dish on a rainy Sunday when I wanted something special but didn’t want to fuss over the stove. It turned out to be such a hit that it quickly made its way into our regular dinner rotation. Best of all, it’s a one-pan wonder that's weeknight easy and dinner party worthy at the same time.

The combination of flavor and simplicity is what keeps this Baked Tuscan Chicken on repeat in our house. Let me show you why it's a must-try.

Why You’ll Love This Baked Tuscan Chicken

Get ready to fall in love with your new favorite baked chicken dinner. This Baked Tuscan Chicken checks all the right boxes for flavor, ease, and versatility.

First off, it’s incredibly simple to make. You’ll only need about 10 minutes of hands-on prep before it goes into the oven, freeing you up to do other things while it bakes to perfection.

It’s also rich and satisfying, thanks to the creamy garlic-Parmesan sauce and the deep umami of sun-dried tomatoes. The spinach adds a pop of color and a touch of earthiness that rounds everything out beautifully.

This recipe is totally family-friendly, even with the veggies. The sauce mellows the spinach and tomatoes just enough that even picky eaters usually come back for seconds.

And let’s not forget – it’s versatile. You can serve it with pasta, mashed potatoes, cauliflower rice, or a hunk of warm, crusty bread to soak up all that glorious sauce.

Once you try it, you’ll see why this dish keeps finding its way onto weeknight and special occasion menus alike.

Ingredients Notes

The magic of this Baked Tuscan Chicken lies in a handful of thoughtfully chosen ingredients that come together to create something truly special. Each one adds a unique layer of flavor and texture to the dish.

Boneless, skinless chicken breasts are the heart of this recipe. They bake up juicy and tender when nestled in the creamy sauce. If you prefer thighs, they work just as well and tend to stay even more moist.

Sun-dried tomatoes are the secret flavor bomb. Their concentrated sweetness and slight chewiness infuse the sauce with a deep, savory tang. Look for the oil-packed kind – they’re softer and more flavorful, plus you can use a bit of the oil for sautéing.

Fresh baby spinach adds both color and nutrients, but it also brings balance to the dish. It wilts perfectly in the sauce without becoming soggy, and it’s mild enough to complement the other bold ingredients.

Heavy cream and Parmesan cheese make up the luxurious sauce. The cream creates that rich, velvety texture, while the Parmesan adds a salty, nutty kick. If you want to lighten things up, you can use half-and-half, though the sauce won’t be quite as thick.

You’ll also need garlic, Italian seasoning, and chicken broth to round out the flavor. As for equipment, a large oven-safe skillet or baking dish is essential so everything can go from stovetop to oven with minimal cleanup.

How To Make This Baked Tuscan Chicken

Creating this Baked Tuscan Chicken couldn’t be easier – and you only need one pan. Here’s how it comes together step-by-step.

Start by preheating your oven to 375°F (190°C). While that warms up, season your chicken breasts with salt, pepper, and a sprinkle of Italian seasoning. This gives the chicken a flavor boost right from the start.

Heat a bit of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, just until golden. Don’t worry about cooking it through – it’ll finish baking in the oven. Remove the chicken and set it aside.

In the same skillet, lower the heat and add a bit of the oil from your sun-dried tomatoes jar. Toss in the garlic and sauté until fragrant – about 30 seconds. Then stir in the sun-dried tomatoes and cook for another minute to bring out their sweetness.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then add the Parmesan cheese. Stir until the cheese is fully melted and the sauce starts to thicken slightly.

Toss in the fresh spinach and let it wilt into the sauce. Nestle the seared chicken back into the skillet, spoon some sauce over the top, and transfer the whole pan to the oven. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F.

Total cook time clocks in around 35-40 minutes, and what you’ll pull out of the oven is a bubbling, golden pan of creamy, savory comfort. Don’t forget to serve it with something to soak up every last drop of that sauce.

Storage Options

Leftovers? You’re in luck. This Baked Tuscan Chicken stores beautifully, making it a great option for meal prep or next-day lunches.

Store any cooled leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken slightly, but it stays creamy and delicious when reheated.

For longer storage, you can freeze it – though the texture of the cream sauce might change a bit upon thawing. To freeze, place cooled chicken and sauce in a freezer-safe container or zip-top bag and freeze for up to 2 months.

When you’re ready to reheat, thaw overnight in the fridge (if frozen), then warm in a skillet over medium-low heat. Add a splash of broth or cream if the sauce has thickened too much. You can also microwave individual portions in 1-minute intervals, stirring between rounds.

Variations and Substitutions

One of the best things about Baked Tuscan Chicken is how easily it adapts to different tastes and ingredients. Here are a few ideas to make it your own.

Try swapping chicken breasts for boneless, skinless thighs if you prefer darker meat or want a bit more richness. They also hold up really well in the creamy sauce.

Want a dairy-free version? Use coconut cream instead of heavy cream, and a dairy-free Parmesan substitute. The flavor will change slightly, but it still delivers that luscious texture.

Add extra veggies for even more nutrition. Mushrooms, artichoke hearts, or cherry tomatoes are great additions that blend seamlessly into the sauce.

If you’re low-carb or keto, skip the pasta and serve this over cauliflower rice or sautéed zucchini noodles. It’s just as satisfying without the carbs.

And for a spicy twist, add a pinch of red pepper flakes to the sauce or a dash of hot sauce before serving. It adds just enough heat to balance the creaminess.

No matter how you tweak it, this dish is pretty forgiving – so don’t be afraid to experiment and make it your own.

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