Baked Tuscan Chicken
This Baked Tuscan Chicken is about to become your new favorite dinner!
With just a few simple ingredients, you’ll have tender chicken breasts drenched in a creamy, tangy sauce with sun-dried tomatoes, fresh spinach, and Parmesan.
It’s a low-carb, one-pan meal that comes together in 25 minutes—perfect for busy weeknights.
Whether you serve it over pasta, rice, or cauliflower rice, this easy, flavorful dish will leave everyone asking for seconds!
For Baked Tuscan Chicken
- Chicken Breasts – I use boneless, skinless chicken breasts, lightly pounded to ensure even cooking.
- Salt & Pepper – For seasoning the chicken before baking.
- Fresh Spinach – Adds a burst of freshness to the dish.
For Tuscan Sauce
- Half and Half – This creates the creamy base for the sauce.
- Garlic – Minced garlic adds flavor to the sauce.
- Dijon Mustard – Adds tang and depth to the sauce.
- Cornstarch – Helps thicken the sauce for a perfect consistency.
- Dried Oregano, Thyme, Smoked Paprika – A blend of herbs and spices that give the sauce its Tuscan flavor.
- Sundried Tomatoes – Adds a sweet, tangy element to the sauce.
- Parmesan Cheese – Freshly grated Parmesan melts into the sauce, adding richness and flavor.
Baked Tuscan Chicken
Notes
Ingredients
For the Sauce:- 1 cup (240 ml) half and half (or single cream in the UK)
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ½ cup (35 g) sundried tomatoes, diced
- ½ cup (35 g) grated Parmesan cheese
- 4 chicken breasts (6-8 ounces each), lightly pounded to flatten
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup chopped fresh spinach
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- In a medium bowl or jug, whisk together the half and half, garlic, Dijon mustard, cornstarch, oregano, thyme, and smoked paprika until well combined.
- Stir in the sundried tomatoes and Parmesan cheese. Set the sauce aside.
- In a 9×13 inch casserole dish, arrange the chicken breasts. Season with salt and pepper.
- Pour the sauce around the chicken. Bake in the oven for 15-20 minutes, depending on the thickness of the chicken. The chicken is cooked when the internal temperature reaches 165°F (74°C).
- Once the chicken is done, turn off the oven and remove the pan.
- Sprinkle the spinach over the sauce and gently stir most of it into the sauce using a small spatula. Return the pan to the warm oven (no need to turn it back on) and let it sit for 5-10 minutes, allowing the spinach to wilt.
- Serve warm, either over pasta, rice, or cauliflower rice.
Notes:
- Serving Size: Each serving consists of one chicken breast and about ⅓ cup of sauce.
- Parmesan Cheese: Always use freshly grated Parmesan cheese for the best flavor. Avoid pre-grated cheese.
- Prep the Chicken Breasts: To ensure even cooking, gently pound the thicker side of each chicken breast so it matches the thickness of the thinner side.
- Try Dark Meat: You can substitute boneless, skinless chicken thighs for the chicken breasts. Use 6 to 8 thighs to replace 4 breasts, and trim any excess fat before cooking.
- Cooking Time: The cooking time will vary depending on the thickness of the chicken. Use a meat thermometer to ensure the chicken reaches a safe temperature of 165°F (74°C). Start checking at 15 minutes and add more time as needed.
- Low-Carb Option: This recipe has about 13g net carbs per serving if served without pasta. Pair it with steamed green beans or zucchini noodles for a low-carb meal.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 311kcal | Carbohydrates: 15g | Protein: 32g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 710mg | Potassium: 1036mg | Fiber: 2g | Sugar: 8g | Vitamin A: 897IU | Vitamin C: 9mg | Calcium: 211mg | Iron: 2mg
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great alternative. They tend to be juicier and more forgiving if slightly overcooked. Adjust the cooking time, as thighs may require an additional 10 minutes in the oven. Always ensure the internal temperature reaches 165°F (74°C).
2. How do I ensure the chicken cooks evenly?
To promote even cooking, gently pound the thicker side of each chicken breast to match the thinner side. This helps the chicken cook uniformly and prevents dryness.
3. Can I prepare this dish ahead of time?
Absolutely! You can assemble the chicken and sauce in the baking dish, cover it, and refrigerate for up to 24 hours before baking. This is convenient for busy evenings.
4. What should I serve with Baked Tuscan Chicken?
This dish pairs well with various sides. Consider serving it over pasta, rice, or cauliflower rice for a low-carb option. Steamed vegetables or a fresh salad also complement the flavors nicely.
5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in the microwave or oven until heated through. Be cautious not to overheat, as this can dry out the chicken.