Creamy Baked Tuscan Chicken
This Creamy Baked Tuscan Chicken is the kind of dish that wraps you up in cozy, feel-good vibes. Imagine tender chicken breasts smothered in a rich, cheesy sauce with garlic, spinach, and those tangy sun-dried tomatoes that take the flavor to the next level. Every bite is packed with bold, creamy goodness that just melts in your mouth. And the best part? It’s all done in one baking dish, so you can spend more time enjoying the meal and less time scrubbing pans. It’s perfect when you’re craving something a little fancy but super easy to make.
4 Servings
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
Want to make this dish gluten-free? No problem! The recipe is almost entirely gluten-free as is—just double-check your ingredients. Make sure you’re using gluten-free sun-dried tomatoes (most are, but it’s always good to check the label) and that your cheeses are free of any added gluten. If you’re serving it with a side, go for gluten-free pasta, a salad, or roasted veggies. You’ll get the same creamy, delicious result without worrying about gluten!