Baked Tuscan Chicken: The Ultimate Quick & Flavor-Packed Dinner
If you’re in the mood for a super simple, low-carb dinner that delivers BIG on flavor, this Baked Tuscan Chicken is your new go-to.
With tender chicken breasts baked in a rich, creamy sauce made from sun-dried tomatoes, garlic, and parmesan, this one-pan meal comes together in just 25 minutes.
It’s packed with all the bold, savory flavors you crave—perfect for busy weeknights when you want something comforting yet healthy!
For Baked Tuscan Chicken
- Chicken Breasts – I use boneless, skinless chicken breasts for a leaner option, but you can substitute with chicken thighs if you prefer dark meat.
- Half and Half – Used to create a creamy sauce base for the chicken.
- Garlic – Adds robust flavor to the sauce.
- Dijon Mustard – This brings a slight tanginess that balances the richness of the cream.
- Cornstarch – Helps thicken the sauce to a silky texture.
- Dried Oregano – For a touch of Italian flavor.
- Dried Thyme – Adds a herby note to the sauce.
- Smoked Paprika – Gives the sauce a mild smokiness.
- Sun-Dried Tomatoes – Provides a rich, tangy flavor that complements the cream.
- Parmesan Cheese – Freshly grated parmesan is a must for the sauce to melt smoothly.
For the Chicken
- Salt – To season the chicken evenly.
- Black Pepper – For a mild spiciness.
- Fresh Spinach – Adds a burst of color and freshness to the dish, plus extra nutrients.
Baked Tuscan Chicken Recipe
Baked Tuscan Chicken Recipe Looking for a quick, flavorful, and low-carb dinner? This Baked Tuscan Chicken is the answer! Perfect for busy nights when you want a delicious, guilt-free meal without the hassle!
Ingredients
For the Sauce:
- 1 cup (240 ml) half and half (single cream in the UK)
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp cornstarch
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp smoked paprika
- ½ cup (35 g) sun-dried tomatoes, diced
- ½ cup (35 g) grated parmesan cheese
For the Chicken:
- 4 boneless, skinless chicken breasts (6-8 ounces each), lightly pounded to even thickness
- ½ tsp salt
- ½ tsp ground black pepper
- ½ cup fresh spinach, chopped
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- Prepare the sauce: In a medium bowl or jug, whisk together: Half and half, Garlic, Dijon mustard, Cornstarch, Oregano, Thyme, Smoked paprika. Stir until fully combined.
- Stir in the sun-dried tomatoes and parmesan cheese. Set the sauce aside.
- Prepare the chicken: Season the chicken breasts with salt and pepper. Place them in a 9×13-inch casserole dish. Pour the sauce over and around the chicken.
- Bake the chicken: Place the casserole dish in the oven and bake for 15-20 minutes. Use a thermometer to check the internal temperature. The chicken should reach 165°F (74°C). Once cooked, turn off the oven and remove the pan.
- Add spinach: Sprinkle chopped spinach over the sauce. Gently stir it into the sauce using a small spatula. Return the pan to the warm oven (no need to turn it back on) for 5-10 minutes, or until the spinach wilts.
- Serve: Serve the chicken and sauce over pasta, rice, or cauliflower rice.
Notes
- Serving Size: One chicken breast with about 1/3 cup of sauce per serving.
- Parmesan: Use freshly grated parmesan cheese for the best flavor, not the pre-grated kind in a can.
- Pounding the Chicken: To ensure the chicken cooks evenly, lightly pound the thicker parts to match the thinner ones.
- Using Dark Meat: You can substitute chicken thighs for breasts. You'll need 6-8 thighs to replace the 4 chicken breasts. Be sure to trim excess fat before cooking.
- Cooking Time: Cooking time varies based on the thickness of the chicken. Use a thermometer to check for 165°F (74°C) to ensure doneness.
- Low-Carb Option: This dish has around 13g of net carbs per serving if not paired with pasta. For a low-carb meal, try serving it with steamed green beans or zucchini noodles.
- Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days
- How can I make sure my chicken cooks evenly?
To ensure your chicken cooks evenly, gently pound the thicker part of the chicken breasts before baking. This will help them cook at the same rate, so you don’t have any undercooked spots. - Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work great in this recipe. You’ll need about 6-8 boneless, skinless thighs to replace the 4 chicken breasts. They’ll add a slightly richer flavor to the dish. - What if I don’t have half and half?
No worries! You can use heavy cream or even whole milk as a substitute for half and half. If you’re looking for a lighter option, go with low-fat milk, but the sauce won’t be quite as creamy. - Can I make the sauce ahead of time?
Yes, you can! Make the sauce in advance, store it in the fridge, and then heat it up when you’re ready to bake the chicken. Just make sure it’s fully heated before pouring over the chicken. - Can I add extra veggies to the recipe?
Of course! You can toss in spinach, zucchini, or mushrooms to the sauce. Just add them in during the final minutes of baking, so they get soft and soak up the flavor of the sauce.
