This Baked Tuscan Chicken is the perfect combination of comfort food and elegance. The cream sauce is rich but balanced with tangy sun-dried tomatoes and fresh spinach. Baking the chicken keeps it juicy while allowing the flavors to develop beautifully. It’s also a one-pan meal with easy cleanup and can be served over pasta, rice, or with crusty bread. Whether you’re cooking for your family or guests, this recipe delivers restaurant-quality results at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Olive oil
Garlic, minced
Heavy cream
Chicken broth
Parmesan cheese, grated
Italian seasoning
Sun-dried tomatoes (packed in oil), chopped
Fresh spinach
Salt
Black pepper
Directions
Preheat the oven to 400°F (200°C).
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
Stir in the chicken broth and scrape up any browned bits from the pan.
Add heavy cream and grated parmesan cheese, stirring until the sauce is smooth and slightly thickened.
Stir in chopped sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
Return the seared chicken breasts to the skillet, spoon some sauce over them, and transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve hot with your choice of side.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Add mushrooms: Sauté sliced mushrooms with the garlic for an earthy twist.
Use chicken thighs: Boneless, skinless thighs work well and stay extra juicy.
Make it dairy-free: Substitute coconut cream and nutritional yeast for a dairy-free version.
Spicy version: Add red pepper flakes or a dash of cayenne for a kick of heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat until warmed through, adding a splash of cream or broth if the sauce has thickened too much. You can also reheat in the microwave, covered, for 1-2 minutes.
FAQs
What should I serve with Baked Tuscan Chicken?
It pairs wonderfully with pasta, mashed potatoes, rice, or even roasted vegetables.
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before adding it to the sauce.
Can I make this ahead of time?
Yes, prepare the dish up to the baking step, refrigerate, then bake when ready to serve.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be slightly less rich and thick.
How do I know when the chicken is done?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
Is this recipe keto-friendly?
Yes, it’s low in carbs and suitable for a keto diet when served with keto sides.
Can I use sun-dried tomatoes not packed in oil?
Yes, but soak them in warm water for 15-20 minutes to soften before using.
How can I thicken the sauce more?
Let the sauce simmer longer before baking or stir in a little cornstarch slurry.
Can I use a different cheese?
Yes, try Romano or Asiago cheese for a different flavor profile.
Can I freeze Baked Tuscan Chicken?
Yes, but the cream sauce may separate slightly when reheated. Store in a freezer-safe container for up to 2 months.
Conclusion
Baked Tuscan Chicken is a hearty and luxurious dish that delivers bold, comforting flavors in every bite. With its creamy parmesan sauce, tender chicken, and bursts of sun-dried tomato and spinach, it’s a crowd-pleasing favorite perfect for any occasion. Make it once, and it’s sure to become a regular in your meal rotation.
Baked Tuscan Chicken is a rich and savory one-pan dish featuring juicy chicken breasts in a creamy parmesan sauce with sun-dried tomatoes, garlic, and spinach. Elegant enough for guests but simple enough for a weeknight meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Italian-American
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 cup sun-dried tomatoes (packed in oil), chopped
2 cups fresh spinach
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 400°F (200°C).
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
Stir in chicken broth, scraping up any browned bits from the pan.
Add heavy cream and Parmesan cheese. Stir until smooth and slightly thickened.
Stir in sun-dried tomatoes and spinach. Cook until spinach wilts.
Return seared chicken breasts to the skillet. Spoon some sauce over them.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until chicken reaches 165°F (74°C).
Serve hot with pasta, rice, or crusty bread.
Notes
Add mushrooms with garlic for extra depth.Substitute chicken thighs for a juicier texture.Make it dairy-free with coconut cream and nutritional yeast.Add red pepper flakes or cayenne for a spicy kick.Store leftovers in an airtight container for up to 3 days.
