Baked Tuscan Chicken Recipe

There’s something truly comforting about the scent of creamy, garlicky chicken filling your kitchen. This Baked Tuscan Chicken is everything you love about cozy comfort food, with sun-dried tomatoes, spinach, and a rich cream sauce baked to golden perfection.

this Recipe

I first made this dish on a chilly evening when we needed something hearty but still felt a bit special. Since then, it’s become a staple for everything from weeknight dinners to dinner parties. It’s easy, a total crowd-pleaser, and so simple to prep ahead.

Let’s dive into what makes this dish such a standout.

Why You’ll Love This Baked Tuscan Chicken

Get ready to fall in love with a dish that checks all the boxes: creamy, savory, satisfying, and surprisingly simple to make.

First of all, it’s unbelievably easy. You can prep everything in about 15 minutes, pop it in the oven, and let it do the work while you relax or get other things done. No standing over a hot stove required.

It’s also a total showstopper. The blend of sun-dried tomatoes, spinach, garlic, and parmesan creates bold, Italian-inspired flavors that feel fancy, even though it’s all made in one baking dish.

On a budget? No problem. This recipe uses affordable pantry staples like dried herbs, cream, and chicken thighs or breasts, so you can feed a whole family without breaking the bank.

And let’s not forget the versatility. Serve it over pasta, rice, mashed potatoes, or just with crusty bread to soak up that dreamy sauce. It fits into so many meal plans and diets with just a few simple swaps.

Once you’ve made it once, you’ll be hooked. Now let’s talk about what goes into it.

Ingredients Notes

The magic of this Baked Tuscan Chicken comes from a short list of rich, flavorful ingredients that come together effortlessly in the oven.

Boneless, skinless chicken breasts or thighs are the foundation here. Breasts work great if you’re going for a leaner meal, while thighs offer extra tenderness and flavor. Either way, you’ll want to season them well for maximum taste.

Sun-dried tomatoes are what give this dish its signature Tuscan flair. Their tangy, slightly sweet flavor stands out in the cream sauce and pairs beautifully with the garlic and spinach. Look for ones packed in oil for the best texture and flavor.

Fresh baby spinach wilts down into the sauce as it bakes, adding both color and nutrition. It balances the richness of the cream while bringing that earthy freshness you want in a dish like this.

Heavy cream and freshly grated parmesan cheese come together to create the irresistible sauce. The cream gives it that decadent texture, while the parmesan adds salty, nutty depth. Don’t skimp on the cheese — it's what takes the sauce over the top.

For equipment, all you need is a good oven-safe baking dish, a whisk for the sauce, and a skillet if you want to sear the chicken before baking (optional but adds great flavor).

How To Make This Baked Tuscan Chicken

Making this dish is as straightforward as it gets. You’ll be amazed at how something so flavorful requires so little hands-on time.

Start by preheating your oven to 400°F. While it warms up, season your chicken generously with salt, pepper, garlic powder, and a pinch of Italian seasoning. If you have a few extra minutes, give the chicken a quick sear in a hot skillet with a little olive oil. This adds a nice golden crust and extra depth of flavor.

Next, in a medium saucepan or the same skillet, combine your heavy cream, minced garlic, and grated parmesan over medium-low heat. Whisk until the cheese is melted and the sauce begins to thicken slightly. Stir in the chopped sun-dried tomatoes and fresh spinach. Cook just until the spinach starts to wilt.

Place your chicken in the baking dish and pour the creamy sauce right over the top, making sure everything is nicely coated. You’ll want the chicken nestled into the sauce but not fully submerged, so it can brown beautifully on top while still soaking in all the flavor.

Slide the dish into the oven and bake for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbling around the edges. The top should be lightly golden and the smell? Absolutely mouthwatering.

Once it’s done, let it rest for 5 minutes before serving. This helps the sauce thicken slightly and makes everything even more luscious when you spoon it over pasta or rice.

Start to finish, you’re looking at about 40 minutes total — not bad for a dish that tastes like it came from your favorite Italian bistro.

Storage Options

Leftovers (if you have any!) store beautifully and might taste even better the next day. Transfer cooled chicken and sauce into an airtight container and refrigerate for up to 3 days.

If you want to freeze it, make sure it’s fully cooled first. Place portions in freezer-safe containers or zip-top bags. It should keep well for about 2 months. Just know that cream sauces can sometimes separate when frozen, so give it a good stir after reheating.

To reheat, warm gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring in between. Add a splash of cream or milk if the sauce thickens too much in the fridge.

Variations and Substitutions

This recipe is a dream when it comes to customization. Whether you're working with dietary needs or just cleaning out the fridge, it adapts like a champ.

If you're dairy-free, swap the heavy cream for full-fat coconut milk and use a plant-based parmesan or nutritional yeast for the cheesy kick. The flavor will shift slightly, but it’s still delicious and creamy.

Want to go low-carb? Skip the pasta and serve the chicken over cauliflower rice or roasted zucchini. The rich sauce pairs beautifully with lighter sides.

Not a fan of spinach? Try kale or Swiss chard instead. Just be sure to remove any tough stems and chop it finely so it cooks down nicely in the sauce.

For a little spice, stir some crushed red pepper flakes into the cream sauce or top with a few sliced cherry peppers before baking. It gives the dish a subtle heat that balances the richness.

You can even turn this into a one-dish casserole. Add cooked pasta directly to the baking dish before pouring in the sauce, then top with shredded mozzarella or more parmesan for a bubbly, cheesy bake.

There’s really no wrong way to enjoy this Tuscan classic. Once you’ve got the base down, feel free to experiment and make it your own. It’s the kind of recipe that invites creativity — and keeps everyone coming back for seconds.

Print