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Baked Tuscan Chicken Recipe

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 313
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
Calories: 313kcal
Course: Main Course
Cuisine: Italian
Keyword: Baked Tuscan Chicken Recipe