Baked Tuscan chicken is the ultimate weeknight dinner that’s equal parts indulgent and effortless. This creamy dish features perfectly tender chicken breasts bathed in a luscious, garlicky sauce loaded with sundried tomatoes, Parmesan cheese, and fresh spinach. Ready in just 30 minutes, it’s the perfect balance of rich flavor and quick prep, all baked to juicy perfection in one dish.
Whether you’re searching for a healthy Tuscan chicken breast option for meal prep or craving an easy baked chicken with sundried tomatoes, this recipe hits all the marks. It’s creamy, comforting, and packed with Mediterranean-inspired goodness. Let’s dive into the recipe and bring this flavorful dish to your table tonight!
My Story Behind This Baked Tuscan Chicken
The first time I made this creamy Tuscan chicken recipe, I was inspired by a restaurant dish I had while vacationing in Italy. The bold combination of sundried tomatoes, Parmesan, and cream brought a rustic warmth to the plate that felt like a hug from Nonna’s kitchen.
I knew I wanted to recreate it at home—but it had to be simpler and quicker for everyday home cooking.
After testing countless variations, I developed this recipe to maximize flavor while keeping the process streamlined for busy weeknights.
The secret? Flattening the chicken breasts for even cooking and adding fresh spinach at the end to preserve its vibrant texture. Now, this quick Tuscan chicken dinner is a staple in my house, and I can’t wait for it to become a favorite in yours, too!
Ingredients for Baked Tuscan Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 1 cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon corn starch
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup sundried tomatoes (chopped)
- 1/4 cup shredded Parmesan cheese
- 1/2 cup chopped fresh spinach
How to Make Baked Tuscan Chicken
- Preheat your oven to 425°F.
- On a cutting board, place the chicken breasts, then cover them with plastic wrap. Use a rolling pin or meat mallet to pound the thicker parts until the chicken is an even thickness.
- Pat the chicken breasts dry with paper towels, then set them in a 9×13-inch baking dish. Make sure there’s enough space so they don’t overlap.
- Combine the salt, Italian seasoning, paprika, and black pepper. Drizzle the chicken with oil and rub the seasoning mixture generously over the top of each breast.
- In a medium bowl, whisk together the cream, minced garlic, corn starch, salt, and pepper. Stir in the sundried tomatoes and Parmesan cheese.
- Pour the creamy mixture evenly around the chicken in the baking dish. It’s fine if a bit of the sauce covers the chicken.
- Bake the dish for 16-20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.
- Once baked, remove the dish from the oven. Stir the spinach into the sauce, then cover the dish and let it sit for 10 minutes. This allows the chicken to rest and the spinach to wilt.
- Uncover, stir the sauce, and serve hot with your favorite sides like roasted vegetables or rice.
My Chef Tips for the Best Baked Tuscan Chicken
- Flatten the chicken evenly: Pounding the breasts ensures even cooking, so no dried-out edges while the thickest part cooks through.
- Dry the chicken breasts: Removing excess moisture helps the seasoning stick and creates a more flavorful sear.
- Don’t skip the resting time: Allowing the chicken to rest keeps it juicy and lets the spinach finish wilting without overcooking.
- Use a meat thermometer: For perfectly cooked chicken, aim for 165°F in the thickest part of the breast.
- Batch cooking: Make a double batch and store leftovers in the fridge for up to three days. Reheat gently in the oven or microwave to avoid overcooking.
- Add a squeeze of lemon: Before serving, a touch of lemon juice can brighten up the creamy flavors for a fresh finish.
Baked Tuscan Chicken FAQs
Can I make this baked Tuscan chicken with thighs instead of breasts?
Absolutely! Chicken thighs work well in this recipe and tend to be even juicier. Just adjust the cooking time, as thighs may take a few extra minutes to reach 165°F.
Is this creamy Tuscan chicken recipe keto-friendly?
Yes! The cream and Parmesan make this a naturally low-carb dish, perfect for a keto diet. Pair it with zoodles or cauliflower rice for a complete meal.
Can I use fresh tomatoes instead of sundried tomatoes?
While sundried tomatoes add a concentrated flavor, you can use cherry tomatoes for a milder, fresher taste. Just roast or sauté them first to enhance their sweetness.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to maintain the creamy texture.
What sides pair best with this quick Tuscan chicken dinner?
Some great sides include garlic mashed potatoes, roasted asparagus, or a simple green salad. The sauce works beautifully over pasta or rice as well.
Ready to Make This Baked Tuscan Chicken?
This baked Tuscan chicken recipe is your new secret weapon for weeknight dinners. With flavors that impress and a straightforward process, you’ll keep coming back to it again and again. Whether you’re whipping it up for meal prep or serving it at a dinner party, this dish promises to deliver every time.
What’s your favorite way to enjoy chicken? Leave a comment below and let me know if you’ll try this as a quick Tuscan chicken dinner or save it for a special occasion. Don’t forget to tag me on social media with your results—I love seeing your creations!
Baked Tuscan Chicken
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 1 cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon corn starch
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup sundried tomatoes (chopped)
- 1/4 cup shredded Parmesan cheese
- 1/2 cup chopped fresh spinach
Instructions
- Preheat your oven to 425°F.
- On a cutting board, place the chicken breasts, then cover them with plastic wrap. Use a rolling pin or meat mallet to pound the thicker parts until the chicken is an even thickness.
- Pat the chicken breasts dry with paper towels, then set them in a 9x13-inch baking dish. Make sure there’s enough space so they don’t overlap.
- Combine the salt, Italian seasoning, paprika, and black pepper. Drizzle the chicken with oil and rub the seasoning mixture generously over the top of each breast.
- In a medium bowl, whisk together the cream, minced garlic, corn starch, salt, and pepper. Stir in the sundried tomatoes and Parmesan cheese.
- Pour the creamy mixture evenly around the chicken in the baking dish. It’s fine if a bit of the sauce covers the chicken.
- Bake the dish for 16-20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.
- Once baked, remove the dish from the oven. Stir the spinach into the sauce, then cover the dish and let it sit for 10 minutes. This allows the chicken to rest and the spinach to wilt.
- Uncover, stir the sauce, and serve hot with your favorite sides like roasted vegetables or rice.
