Baked Tuscan Chicken

Baked Tuscan Chicken is a rich and comforting dish that brings bold, creamy Italian-inspired flavors to your dinner table. Tender chicken breasts are nestled in a luxurious sauce made with garlic, sun-dried tomatoes, spinach, cream, and Parmesan cheese. It’s perfect for weeknights yet elegant enough to serve guests.

Why You’ll Love This Recipe

• Creamy, flavorful, and indulgent
• One-pan, oven-baked convenience
• Perfect balance of savory chicken and tangy sun-dried tomatoes
• Pairs well with pasta, rice, or crusty bread
• Great for meal prep or special occasions

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
• Sun-dried tomatoes (packed in oil), drained and chopped
• Fresh baby spinach
• Heavy cream
• Grated Parmesan cheese
• Italian seasoning
• Red pepper flakes (optional)
• Salt and black pepper to taste

directions

1. Preheat oven to 375°F (190°C).
2. Season and sear chicken: Season chicken breasts with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden. Remove and set aside.
3. Sauté aromatics: In the same skillet, add minced garlic and cook for 1 minute. Add chopped sun-dried tomatoes and cook another minute.
4. Wilt the spinach: Add fresh spinach and cook until wilted.
5. Make the cream sauce: Pour in heavy cream, stir in Parmesan cheese, Italian seasoning, and optional red pepper flakes. Let the sauce simmer for 2–3 minutes to thicken.
6. Return chicken and bake: Nestle chicken breasts into the sauce. Spoon some sauce over each. Transfer skillet to oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches 165°F (74°C).
7. Serve: Remove from oven, rest a few minutes, then serve with the creamy sauce spooned on top.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add mushrooms or artichoke hearts for extra vegetables
• Use chicken thighs for more flavor and juiciness
• Make it dairy-free with coconut milk and nutritional yeast
• Add a splash of white wine to the sauce for depth
• Stir in cooked pasta before baking to make it a complete one-pan meal

storage/reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat in a skillet over medium heat, adding a splash of cream or broth if needed to loosen the sauce.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just thaw and drain it well before adding to the skillet.

What’s the best type of cream to use?

Heavy cream works best for richness and thickness.

Can I make this ahead?

Yes, assemble and store covered in the fridge for up to 24 hours. Bake when ready.

Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free. Just be mindful of any side dishes.

Can I use pre-cooked chicken?

You can, but reduce baking time to avoid drying it out—just heat through.

What cheese works best besides Parmesan?

Asiago or Pecorino Romano are good alternatives with similar flavors.

What if I don’t have an oven-safe skillet?

Transfer everything to a baking dish after preparing the sauce on the stovetop.

Can I add pasta?

Yes! Serve over pasta or stir in cooked pasta before baking for a complete dish.

How do I avoid overcooking the chicken?

Use a meat thermometer and remove chicken when it hits 165°F (74°C).

What sides go well with Baked Tuscan Chicken?

Try pasta, garlic bread, rice, mashed potatoes, or roasted vegetables.

Conclusion

Baked Tuscan Chicken is a creamy, savory dish that turns simple ingredients into something truly special. With its rich sauce, tender chicken, and burst of flavor from sun-dried tomatoes and spinach, it’s the kind of recipe that feels fancy without the fuss. Great for family dinners or entertaining guests, this dish is sure to become a favorite.

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