Easy Baked Tuscan Chicken Recipe

If you like creamy, garlicky, slightly tangy chicken that makes your kitchen smell like you actually know what you’re doing, this is the one. It’s baked (no pan-splattering stovetop shenanigans), saucy without being soupy, and somehow manages to feel fancy while still being weeknight-friendly. Think tender chicken, wilted spinach, sun-dried tomato bite, a hit of Parmesan, and a sauce that begs for bread or a bed of pasta.

My husband practically does a happy dance when this comes out of the oven. Not a small nod — full-out clapping, sometimes a single slow clap while he eyes the pan. My kid calls the sauce “tomato cream magic” and will dip anything in it. I once tried to make this on a night I’d promised a friend I’d bring soup; I ended up bringing a casserole dish of Tuscan chicken instead because obviously that’s what belonged at the potluck. No regrets. It’s become one of those recipes I make when I want to impress but not sweat the small stuff.

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This recipe is forgiving in the best way. I’ve swapped heavy cream for half-and-half when I was out, and it still played nice. Once I forgot to thaw the spinach and threw frozen clumps into the hot pan — the sauce turned a little watery at first but a quick simmer and sprinkling of extra Parmesan saved it. Pro tip: generous garlic is your friend, but burn it and the whole vibe goes bitter; keep it moving in the pan and don’t let it sit and brown alone. Also, I learned the hard way that sun-dried tomatoes in oil give a silkier sauce — the dry ones need a little soak to behave.

Shopping Tips

– Protein: Buy bone-in chicken if you want extra flavor, boneless if you want faster bake and easier slicing; choose thighs for juiciness, breasts for leaner meat.
– Fresh Herbs: Fresh parsley or basil lifts the finished dish; grab a small bunch and chop right before serving for best aroma.
– Cheese: Parmesan or Pecorino Romano works — buy a wedge and grate it yourself for better melt and texture.
– Vegetables: Look for fresh spinach or a good-quality bagged baby spinach; if using sun-dried tomatoes, the jarred-in-oil kind is juicier and tamer than the dried, chewy ones.
– Fats & Oils: Use olive oil you’d actually cook with — nothing too bitter; if you prefer, butter added at the end makes the sauce silkier.
– Spices: Keep dried Italian seasoning or oregano on hand, but fresh garlic and black pepper are the real MVPs — don’t skimp.

Prep Ahead Ideas

– Trim and pat chicken dry, then season and refrigerate in a zip-top bag up to 24 hours for deeper flavor.
– Chop garlic, slice sun-dried tomatoes, and grate Parmesan the day before; store in airtight containers in the fridge so assembly is fast.
– Wilt the spinach lightly and squeeze out excess moisture; store it in a paper-towel-lined container to avoid soggy greens.
– Store herbs in a damp paper towel inside a container to keep them bright for garnishing later.
– Morning-of: pull the chicken out of the fridge 20–30 minutes before baking so it isn’t ice-cold going into the oven; this helps it cook evenly.

✔Time-Saving Tricks

– Use boneless chicken to shave off bake time and cut carbs if you’re short on oven minutes.
– If you’re rallying a full meal, toast slices of baguette under the broiler while the chicken rests — quick and satisfying.
– Swap fresh spinach for a bag of thawed frozen chopped spinach in a pinch; squeeze dry and add right into the sauce.
– Pre-grate cheese and keep it in the fridge so you’re not tearing up the kitchen when guests arrive.
– Let things rest: a 5–10 minute rest after baking makes the chicken juicier and keeps sauce from running everywhere.

✔Common Mistakes

– Overcrowding the pan: I once stuffed everything into one small dish and the chicken steamed instead of browning — use a pan with a little room around each piece.
– Burning the garlic: if the garlic goes dark fast, your pan is too hot; pull it off the heat and continue with the rest.
– Watery sauce: too much liquid from thawed frozen spinach or not reducing the sauce enough will make it thin — simmer a bit longer or dot with extra cheese to thicken.
– Undersalting: cream sauces need a confident hand with salt; taste at the end and correct.
– Overbaking the chicken: check for doneness and let it rest; if it’s slightly under, the carryover heat will finish it.

What to Serve It With

– Simple buttered linguine or spaghetti to soak up every last drop of sauce.
– A crisp green salad with lemon vinaigrette to cut the creaminess.
– Crusty bread or garlic bread — for dunking, obviously.
– Roasted vegetables like asparagus or broccoli for a weeknight green hit.

✔Tips & Mistakes

– Sear the chicken briefly if you want more color before baking; it adds flavor but is optional.
– Add spinach at the end to avoid overcooking and to keep that bright color.
– If the sauce seems too thick after resting, stir in a splash of stock or pasta water to loosen it.
– Forgot sun-dried tomatoes? Roasted red peppers will give you sweet tang instead.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to revive the sauce; the oven at low temp works too. Cold? Totally fine — I’ve eaten this straight from the fridge for breakfast on more than one occasion. No shame. If you freeze, use a freezer-safe container and expect a slight texture change in the spinach; thaw overnight in the fridge before reheating.

✔Variations and Substitutions

– Swap heavy cream for half-and-half or a mix of milk + cream cheese if you want to lighten it; the texture changes but the flavor still sings.
– Use thighs instead of breasts for a juicier, more forgiving result.
– No sun-dried tomatoes? Roasted red peppers or diced cherry tomatoes work in a pinch.
– Dairy-free? Try a coconut cream swap and skip the Parmesan; it’ll be different but still comforting.
– Want heat? Toss in some red pepper flakes or a splash of hot sauce to the sauce.

Frequently Asked Questions

Easy Baked Tuscan Chicken Recipe

Creamy baked Tuscan chicken with sun-dried tomatoes and spinach for a cozy, weeknight-friendly dinner. Ready in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts patted dry
• ▢ 1.25 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp Italian seasoning
• ▢ 0.5 tsp paprika
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 1.5 tsp minced garlic
• ▢ 0.33 cup low-sodium chicken broth
• ▢ 0.75 cup heavy cream room temperature if possible
• ▢ 0.5 cup grated Parmesan cheese plus more to taste
• ▢ 0.33 cup sun-dried tomatoes, chopped oil-packed, drained
• ▢ 2 cup baby spinach loosely packed
• ▢ 0.25 tsp crushed red pepper flakes optional, for heat
• ▢ 1 tbsp fresh basil, chopped for serving

Instructions

Preparation Steps

• Preheat oven to 400°F. Set a large oven-safe skillet on the stove.
• Pat chicken dry. Season both sides with salt, pepper, Italian seasoning, and paprika.
• Heat olive oil over medium-high. Sear chicken until golden, 2–3 minutes per side. Transfer to a plate.
• Lower heat to medium. Melt butter in the skillet. Stir in garlic and cook until fragrant, about 30 seconds.
• Pour in chicken broth. Scrape up browned bits and simmer for 1 minute to reduce slightly.
• Whisk in heavy cream and Parmesan. Simmer gently until the sauce thickens a bit, 2–3 minutes.
• Fold in sun-dried tomatoes and spinach. Cook until the greens wilt. Adjust salt to taste.
• Nestle chicken into the sauce and spoon some over the tops. Sprinkle red pepper flakes if using.
• Bake until the chicken reaches 165°F in the thickest part, about 15–18 minutes.
• Rest 5 minutes. Finish with chopped basil and serve with extra Parmesan.

Notes

Variation: Swap bone-in thighs (increase bake time 5–10 minutes), or add sliced mushrooms with the garlic. Serve over orzo, mashed potatoes, or with crusty bread to catch the sauce. Store leftovers in an airtight container for up to 4 days; reheat gently over low heat with a splash of broth or cream.

This recipe is an original creation inspired by classic Easy Baked Tuscan Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.