This luscious baked Tuscan chicken is here to revolutionize the way you think about simple weeknight dinners. Although there are countless versions of Tuscan chicken casserole scattered across the culinary universe, this recipe stands out due to its velvety cream sauce, perfectly cooked chicken, and vibrant mix of sun-dried tomatoes and spinach. One taste, and you might wonder why you ever ordered takeout in the first place!
Furthermore, this dish embodies everything you could possibly crave in Tuscan grilled chicken—except it’s executed in a cozy casserole style that seals in flavor and moisture. No more dried-out poultry! With minimal prep time, a bright Tuscan flair, and plenty of opportunities for creative customization, this recipe is bound to become a cherished household favorite.
If you’re a fan of creamy, love-at-first-bite dishes, don’t miss our Heavenly Marry Me Chicken Meatballs — they’re just as rich and satisfying.
Table of contents
Reasons to Love the Recipe
- Simple but Sophisticated: With only a handful of steps, you’ll transform basic poultry into sumptuous baked Tuscan chicken. You’ll get the fragrance of Tuscan grilled chicken plus the comforting ease of a Tuscan chicken casserole, all in one dish.
- Full-Flavored Goodness: The sun-dried tomatoes marry beautifully with cream, Parmesan cheese, and tender spinach, giving this meal an irresistible flavor that’s both indulgent and comforting.
- Customizable for Everyone: Whether you’re cooking for a crowd or just yourself, it’s easy to scale up or down, and you can get creative with add-ins and garnishes to suit your taste.
I still remember making this recipe for the first time at a potluck; everyone raved about the savory sauce and couldn’t believe it didn’t require hours of labor in the kitchen!
Ingredients
- 4 boneless skinless chicken breasts: Perfect base for baked Tuscan chicken. Flatten them slightly for even cooking.
- 1 tablespoon canola oil: Helps the seasoning cling and ensures succulent meat.
- ½ teaspoon salt: Enhances overall flavor without overpowering other spices.
- ½ teaspoon Italian seasoning: Adds aromatic herbs that evoke the essence of Tuscan chicken casserole.
- ¼ teaspoon paprika: Brings subtle warmth and color to the dish.
- ⅛ teaspoon black pepper: Offers a mild kick that balances the richness.
Cream Sauce
- 1 cup heavy cream: Creates a luxurious, velvety sauce reminiscent of Tuscan grilled chicken preparations.
- 2 teaspoons minced garlic: Boosts the savory notes; fresh is best but jarred works too.
- 1 teaspoon corn starch: Thickens the sauce gently without making it pasty.
- ¼ teaspoon salt: Draws out the richness of the cream.
- ⅛ teaspoon black pepper: Adds a delicate depth to the sauce.
- ⅓ cup sundried tomatoes, chopped: Contributes tangy sweetness that complements the cream.
- ¼ cup shredded Parmesan cheese: Infuses a sharp, salty element that binds all flavors.
- ½ cup chopped fresh spinach: Introduces bright color and subtle earthiness.
Substitutions
- Chicken Thighs: If you prefer dark meat or want extra juiciness, chicken thighs work well. They create a richer taste, though you may need to extend the baking time.
- Olive Oil: Substitute canola oil with olive oil if you desire a fruitier aroma or a more traditional Tuscan flavor.
- Greek Yogurt or Half-and-Half: Replace heavy cream with these options if you want a lighter variation. Keep in mind this alters the sauce’s thickness, so whisk a bit more corn starch if necessary.
- Nutritional Yeast: Use this instead of Parmesan cheese if you’re dairy-free. It won’t melt like Parmesan, but it provides a cheesy essence.
- Kale: Spinach can be swapped for chopped kale to offer added texture and a bolder, slightly bitter taste.
Craving something more savory and earthy? Check out our Chicken with Mushroom Gravy for another comforting chicken dinner option.
How to Make Baked Tuscan Chicken
Time needed: 30 minutes
Before you begin, gather your ingredients and get ready to fill your kitchen with the comforting aroma of this creamy, delightful dish.
- Preheat the Oven
Set your oven to 425°F. This higher temperature ensures your baked Tuscan chicken cooks quickly and evenly.
- Flatten the Chicken
Cover the chicken breasts with plastic wrap and gently flatten the thickest side so each piece cooks at the same rate. Do not pound them too thin or you’ll lose tenderness.
- Season and Drizzle
Combine salt, Italian seasoning, paprika, and black pepper, then sprinkle onto the chicken. Drizzle canola oil on top and pat gently to help the spices cling.
- Arrange in Baking Dish
Place your prepared chicken in a 9×13-inch baking dish, leaving a bit of space around each breast for better heat circulation.
- Add Extra Goodies
Stir in chopped sundried tomatoes and shredded Parmesan cheese. This step is where the Tuscan chicken casserole flair really starts to shine.
- Pour Around Chicken
Gently pour the cream mixture around (but not necessarily over) the chicken. It’s fine if it covers the chicken, as the sauce will mingle and bake into every bite.
- Bake to Perfection
Put the dish in the oven and let the chicken cook for about 16-20 minutes. Always check the thickest part of each breast for an internal temperature of 165°F.
- Add Spinach and Rest
Remove the dish and stir in fresh spinach. Cover the pan so the residual heat can wilt the spinach. Allow everything to rest briefly, which also helps the sauce set.
- Serve and Savor
Slice or serve whole, drizzling extra sauce over each portion. Be prepared for plenty of compliments!
Expert Tips to Make It Perfect
- Choose High-Quality Chicken: Opt for fresh, plump chicken breasts so the flavor of your baked Tuscan chicken remains at its pinnacle.
- Don’t Overbake: Keep an eye on the clock to prevent dryness. If you’re striving for that tender texture reminiscent of Tuscan grilled chicken, use a meat thermometer to stay precise.
- Let the Sauce Set: Once out of the oven, let the dish rest covered for a few minutes. This melding time is vital for the sauce to come together.
- Adjust Seasonings Gradually: Taste as you go, especially if you’re adding new ingredients. A pinch more salt or herbs can elevate this Tuscan chicken casserole to gourmet status.
Baked Tuscan Chicken Variations
There’s always room for culinary creativity! Whether you crave bold new flavors or want a subtle twist, these ideas will keep things fresh and fun.
- Spicy Tomato Infusion: Stir a small spoonful of chili flakes or diced jalapeños into the sauce. This extra kick pairs surprisingly well with sun-dried tomatoes, bringing that Tuscan grilled chicken heat to your baked masterpiece.
- Citrus Zest & Herbs: Add freshly grated lemon zest plus chopped rosemary for a refreshing brightness. This variation transforms your baked Tuscan chicken into a tangy, herb-forward dish.
- Artichoke Hearts and Mushrooms: Fold in marinated artichokes and sliced baby bella mushrooms before baking. The mushrooms soak up the cream sauce, while artichokes provide a delightful tang.
- Extra Cheesy Crunch: Top the baked Tuscan chicken with a mixture of breadcrumbs, Parmesan cheese, and a hint of melted mozzarella. This forms a golden crust that resembles a mini Tuscan chicken casserole gratin.
Love the spinach-Parmesan combo? Then you’ll adore our Chicken Ricotta Meatballs with Spinach Alfredo Sauce — it’s another way to enjoy tender chicken in a velvety, green-flecked cream sauce.
How to Store Baked Tuscan Chicken
- Refrigerate Properly: Place leftovers in an airtight container and store in the fridge. It will keep its savory essence for up to three days, making it perfect for lunches.
- Freeze in Portions: If you have extra, freeze individual servings with sauce included. This approach offers speedy meals later; just thaw in the fridge overnight for best results.
- Reheat Gently: Warm in a microwave or low oven, stirring occasionally. If needed, add a small splash of cream or chicken broth to reinvigorate the sauce.
Conclusion
Whether you’re a seasoned home cook or simply hungry for something new, this baked Tuscan chicken delivers robust taste, creamy comfort, and a sense of delight in every bite. It’s special enough for company yet achievable on any weeknight. Try it soon, and let your kitchen fill with mouthwatering aromas that will have everyone begging for seconds. Feel free to experiment with the variations and don’t forget to share your success stories—your next delicious dinner might spark culinary inspiration for someone else too!
Looking for a cozy slow cooker version with a twist? Try these Tuscan Chicken Meatballs with Gnocchi — creamy, indulgent, and effortless.
PrintCreamy Baked Tuscan Chicken
This baked Tuscan chicken combines succulent chicken breasts, a lavish cream sauce studded with sun-dried tomatoes, and a finishing touch of fresh spinach. It captures the essence of Tuscan grilled chicken while delivering the comfort of a casserole, all in one oven-baked masterpiece.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon canola oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes, chopped
- ¼ cup shredded Parmesan cheese
- ½ cup chopped fresh spinach
Instructions
- Flatten the Chicken: Cover chicken breasts with plastic wrap and gently pound to achieve uniform thickness.
- Place in Baking Dish: Arrange chicken in a 9×13-inch dish.
- Season the Chicken: Drizzle with canola oil, then sprinkle with salt, Italian seasoning, paprika, and black pepper.
- Mix the Sauce: Whisk heavy cream, minced garlic, corn starch, salt, and black pepper until smooth.
- Add Flavorful Mix-Ins: Stir in sundried tomatoes and shredded Parmesan cheese.
- Pour Around Chicken: Gently pour the sauce around the chicken in the dish.
- Bake: Cook at 425°F for 16-20 minutes, or until chicken reaches 165°F internally.
- Add Spinach: Remove from the oven and stir fresh spinach into the sauce. Cover briefly to wilt.
- Serve: Let it rest a few minutes, then plate with extra sauce.
Notes
- Flatten Consistently: Ensures even cooking and juicy chicken every time.
- Check Temperature: Aim for 165°F for perfectly done, not overcooked meat.
- Let It Rest: Brief resting time helps the sauce unify and the chicken stay moist.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 (approx.)
- Sugar: 3g (approx.)
- Sodium: 700mg (approx.)
- Fat: 24g (approx.)
- Saturated Fat: 12g (approx.)
- Unsaturated Fat: 12g (approx.)
- Trans Fat: 0g
- Carbohydrates: 7g (approx.)
- Fiber: 1g (approx.)
- Protein: 38g (approx.)
- Cholesterol: 150mg (approx.)
Common Questions About baked tuscan chicken
Absolutely. Adjust the cook time, as bone-in chicken often needs a bit longer to reach 165°F in the thickest part. Consider using a meat thermometer to avoid guesswork.
Yes. Thaw and drain it thoroughly first. Any excess liquid might water down the sauce, so pat it dry with a paper towel before adding.
Add a touch more corn starch or reduce the cream on the stovetop before baking. Both methods will achieve that rich consistency reminiscent of a Tuscan chicken casserole.
Classic sides like mashed potatoes, rice, or garlic bread make fantastic accompaniments. You can also serve it with roasted vegetables or a crisp salad to complete the meal.
Certainly! Lightly grill your seasoned chicken for a few minutes per side, then proceed with the recipe as written. This extra step adds a smoky note that complements the creamy sauce.