Creamy Baked Tuscan Chicken – You know those nights when you want something comforting but still a little fancy? That’s where this Creamy Baked Tuscan Chicken comes in. Tender chicken breasts, creamy cheese, sun-dried tomatoes, and spinach all come together for the ultimate cozy meal. And the best part? It looks like you put in a ton of effort, but it’s actually super easy to make. This dish has become a go-to when I want something delicious without spending all day in the kitchen.
The first time I made this, I was in one of those “let’s see what’s in the fridge” moods. I had chicken breasts, sun-dried tomatoes, and a block of cream cheese sitting there, and I thought, “Why not turn this into something Tuscan-inspired?” My husband and kid were in the mood for something cheesy, so I whipped it together, hoping for the best. When I pulled it out of the oven, it smelled like heaven! My husband couldn’t stop talking about how rich and creamy it was, and my son cleaned his plate in no time. Since then, it’s been one of those recipes I keep coming back to. You know how that goes, right? The easiest meals often become the favorites.
What makes this Creamy Baked Tuscan Chicken truly special?
This dish hits all the right notes. It’s creamy, cheesy, and so full of flavor, but with that fresh bite of spinach and tangy sun-dried tomatoes that keeps it from feeling too heavy. It’s the kind of meal that feels special enough for a weekend dinner but easy enough to make on a weeknight. And the best part? It’s all baked in one dish, so there’s not a pile of dishes waiting for you after dinner. It’s comfort food at its finest, and honestly, it’s hard to resist going back for seconds.
What You Need To Make This Creamy Baked Tuscan Chicken Recipe?
Chicken Breasts: We’re using boneless, skinless chicken breasts here, and the trick is to slice them in half so they cook faster and more evenly. Nobody wants dry, chewy chicken, right? This keeps them juicy, especially with all the creamy goodness on top.
Sun-Dried Tomatoes: These add that perfect tangy burst of flavor that cuts through the richness of the cheese. If you’ve got sun-dried tomatoes packed in oil, use a bit of that oil to drizzle over the chicken—it gives an extra layer of flavor that’s just so good.
Spinach: Fresh spinach adds some color and makes you feel like you’re balancing out all the creaminess, right? Wilt it down with garlic and a little olive oil, and you’ll have a nice pop of green that pairs perfectly with the sun-dried tomatoes.
Cream Cheese: This is what makes the whole dish feel so indulgent. Use regular or light cream cheese, whatever you’ve got on hand. Either way, it gives the chicken that rich, creamy base that we all love.
Mozzarella & Parmesan: Mozzarella gives you that gooey, melty cheese factor, while Parmesan adds a salty, savory kick. Together, they’re the perfect combo to make this dish irresistible.
Fresh Basil: If you can get your hands on fresh basil, do it. The flavor is so much brighter than dried. But, if you’re in a pinch, dried basil works just fine. It adds a lovely herbaceous note that cuts through the richness.
Red Pepper Flakes: These are totally optional, but I love adding just a pinch for a tiny bit of heat. It’s not overwhelming, but it adds that little something that makes all the flavors pop.
Steps To Make Creamy Baked Tuscan Chicken:
First, get your oven preheating to 375°F (make sure it’s not set to convection). Drizzle a little olive oil in the bottom of a baking dish—just enough to lightly coat it. Lay the chicken breasts flat in the dish. Drizzle them with a bit more olive oil or, if you’re feeling fancy, use the oil from the sun-dried tomatoes. Season the chicken with some salt, pepper, and a pinch of red pepper flakes if you like a bit of heat. Then, scatter the minced garlic over the top and set the dish aside.
Now, heat up a splash of olive oil in a skillet over medium heat. Add the garlic and spinach, giving it a toss until the spinach wilts down. Don’t rush it—it only takes a minute or two. Once it’s wilted, transfer it to a cutting board, let it cool slightly, and then chop it up. You can go coarse or fine, whichever you prefer. Stir in the chopped sun-dried tomatoes and set it aside.
In a bowl, combine the softened cream cheese, half-and-half, garlic, Parmesan, and mozzarella. Mix it all together until smooth and creamy. Now, stir in your spinach and sun-dried tomatoes. Add a little salt and pepper to taste, and mix it well.
Spread the creamy spinach mixture evenly over the chicken, making sure each piece is fully covered. Sprinkle the fresh basil over the top, then layer on the mozzarella and Parmesan. Cover the dish loosely with foil.
Pop it in the oven and bake for 15 minutes. After that, remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and the chicken is cooked through. If you want that golden, cheesy top, switch the oven to broil for a couple of minutes at the end—but keep an eye on it, because it can brown quickly!
Let the dish rest for about 5 minutes before serving to let all those flavors settle together. Serve it up hot and enjoy all that cheesy, creamy goodness!
Tip:
Want to make sure your chicken stays juicy and cooks evenly? Here’s a little trick—if your chicken breasts are a bit thick, just place them between two sheets of plastic wrap and gently pound them with a rolling pin or meat mallet. This helps them cook faster and keeps them nice and tender. Also, if you’re prepping this dish ahead, you can assemble everything and stick it in the fridge until you’re ready to bake. Just let it sit at room temperature for about 10-15 minutes before popping it in the oven, so it cooks evenly and perfectly!
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Absolutely! If you love juicy, flavorful chicken, thighs are a great swap. They might need a few extra minutes in the oven, so just keep an eye on them. Once they hit 165°F, you’re good to go!
Can I make this ahead of time?
Oh, for sure! You can prep everything, cover it, and stash it in the fridge until you’re ready to bake. Just let it sit at room temperature for about 10-15 minutes before baking to make sure it cooks evenly. No one likes cold spots, right?
What should I serve with it?
So many options! It’s fantastic with pasta or a crusty garlic bread to soak up all that creamy sauce. But if you want to go lighter, a fresh salad or roasted veggies would be a perfect match. You really can’t go wrong!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Baked Tuscan Chicken
Ingredients
- 1 lb boneless skinless chicken breasts, cut in half lengthwise
- Olive oil or the oil from the sun-dried tomatoes
- Salt and pepper to taste
- A pinch of red pepper flakes if you like a little heat
- 1 clove garlic minced
Spinach Mixture:
- 4 c fresh spinach wilted with 2 cloves minced garlic and a drizzle of olive oil
- Olive oil
- 1 clove garlic minced
- 3 ounces cream cheese regular or light, whatever you prefer
- ⅓ c half-and-half or heavy cream depending on how rich you want it
- 1 clove garlic minced
- ⅓ c Parmesan cheese grated
- ¼ c mozzarella cheese shredded
- ¼-⅓ c sun-dried tomatoes chopped
Topping:
- ¼ c fresh basil chopped (or about 1 tbsp dried basil if that’s what you’ve got)
- ½ c mozzarella cheese shredded, with a little extra Parmesan
- 2-3 tbsp Parmesan cheese grated
Instructions
- Preheat your oven to 375°F (make sure it’s not on convection or fan-assisted). Drizzle a little olive oil into the bottom of a baking dish—something around 8x11 inches should work, just enough space to lay the chicken flat. Place the chicken pieces in the dish and give them a light drizzle of olive oil (or, if you have it, use the oil from the sun-dried tomatoes—it adds great flavor). Sprinkle the chicken with salt, pepper, and a pinch of red pepper flakes if you like a bit of spice. Scatter the minced garlic over the top and set the dish aside for now.
- Next, heat a splash of olive oil in a skillet over medium heat. Once it’s warm, toss in the garlic and spinach along with a pinch of salt. Use tongs to toss the spinach around until it wilts down—this should only take a minute or two. Remove the spinach from the skillet and let it cool on a cutting board for a minute. Once it’s cooled enough to handle, chop it up as coarse or fine as you like. Mix the chopped sun-dried tomatoes into the spinach and set aside.
- In a medium-sized bowl, combine the cream cheese, cream, minced garlic, Parmesan, and mozzarella. Stir until everything is well combined. Now, add the spinach and sun-dried tomato mixture to the cheese mix and give it a good stir. Give it a pinch of salt and a few cracks of pepper, adjusting to your taste.
- Spread this creamy spinach mixture evenly over the chicken, making sure each piece is fully covered. Sprinkle fresh basil over the top, then add a layer of shredded mozzarella and Parmesan. Lightly cover the baking dish with some foil, making sure it’s not too tight.
- Bake the chicken, covered, for 15 minutes. Next, take off the foil and let it bake uncovered for another 15-20 minutes. The chicken should be bubbling around the edges and cooked through. If you want a nice golden topping, switch the oven to broil for a couple of minutes—but keep an eye on it so it doesn’t burn! Once it’s done, let the dish rest for about 5 minutes before serving.
- Pro Tip: Since the chicken is sliced thin, it won’t need too long in the oven. Keep an eye on it to avoid overcooking, which could make the chicken dry. You’re aiming for an internal temperature of 165°F for perfectly juicy chicken. Don’t worry if the cheese isn’t browned after baking—if it’s bubbling around the edges, it’s likely done. Just broil for a minute or two for that crispy, cheesy finish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
