Baked Tuscan Chicken Recipe

There's something irresistibly comforting about the scent of creamy garlic and sun-dried tomatoes filling your kitchen. This Baked Tuscan Chicken delivers all that and more – juicy chicken breasts smothered in a rich, cheesy sauce with just the right touch of herbs and heat.

this Recipe

I first tried a version of this dish during a cozy weekend getaway in a little Italian-style cottage. I knew I had to recreate it at home – but make it weeknight-friendly. Now it’s one of our go-to dinners, perfect for impressing guests or making a regular Tuesday feel a little more special.

The best part? It’s a one-pan wonder that tastes like it came straight out of a restaurant kitchen. Let’s dive into what makes this dish so magical.

Why You'll Love This Baked Tuscan Chicken

Get ready to fall in love with your new favorite chicken dinner. This Baked Tuscan Chicken is rich, flavorful, and deceptively simple to pull off.

It’s weeknight easy. With just 10 minutes of prep and a 25-minute bake time, this recipe comes together fast – no complicated steps or hard-to-find ingredients here.

Flavor-packed without fuss. Thanks to bold ingredients like sun-dried tomatoes, Parmesan cheese, and garlic, every bite is bursting with creamy, herbaceous goodness.

It feels fancy but fits your budget. This dish may look elegant on the plate, but it's made with affordable staples you likely already have in your pantry and fridge.

Perfect for guests or picky eaters. Whether you're feeding a crowd or navigating food preferences, this recipe pleases everyone. You can serve it over pasta, rice, mashed potatoes – or just as-is with crusty bread.

Once you try it, you'll want to add this to your regular rotation. Now let’s break down the ingredients that make it shine.

Ingredients Notes

The beauty of Baked Tuscan Chicken lies in its balance of bold and creamy flavors. A handful of key ingredients work together to create something greater than the sum of its parts.

Boneless, skinless chicken breasts are the base of this dish. I like to pound them slightly for even thickness – this helps them bake evenly and stay juicy. You could also use chicken thighs if you prefer dark meat or want extra richness.

Sun-dried tomatoes are the secret star here. Their tangy, concentrated flavor adds depth and a slight chew that contrasts beautifully with the creamy sauce. I recommend the kind packed in oil for maximum flavor – just give them a rough chop before adding.

Heavy cream creates the luxurious texture of the sauce. It thickens beautifully in the oven and absorbs the savory notes from the garlic, herbs, and cheese. If you're looking to lighten it up, half-and-half works in a pinch, but you’ll sacrifice a bit of that luscious mouthfeel.

Fresh garlic and Italian seasoning build the aromatic base. Sautéing the garlic before baking gives the dish a deep, fragrant layer, while the seasoning blend brings in the familiar warmth of basil, oregano, and thyme.

Parmesan cheese finishes it off with a salty, nutty bite. I highly recommend grating it fresh – it melts better and brings a stronger, more authentic flavor to the dish.

You’ll also need a large oven-safe skillet or baking dish to take this from stovetop to oven seamlessly. A 12-inch cast iron pan works perfectly and retains heat well for even cooking.

How To Make This Baked Tuscan Chicken

Creating this restaurant-worthy dish is easier than you’d think. Here’s how to make Baked Tuscan Chicken step by step.

Start by preheating your oven to 400°F (200°C). Lightly season your chicken breasts with salt and pepper. If they’re particularly thick, you can butterfly or pound them slightly for more even cooking.

Heat a tablespoon of oil (use the oil from the sun-dried tomatoes for extra flavor) in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown – no need to cook it through at this point. Remove and set aside.

In the same pan, lower the heat and sauté minced garlic until fragrant – about 30 seconds. Stir in sun-dried tomatoes and cook for another minute to let the flavors bloom.

Next, pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. Let it simmer for 2-3 minutes until the sauce begins to thicken.

Nestle the seared chicken back into the skillet, spooning some sauce over the top. Transfer the pan to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Once out of the oven, let it rest for 5 minutes before serving. The sauce will continue to thicken slightly as it cools, creating the perfect creamy coating.

Total time from start to finish? Just about 35 minutes. And every second is worth it.

Storage Options

Leftovers? You’ll be thrilled to have them. This dish stores and reheats beautifully, making it great for meal prep or next-day lunches.

Store any leftover chicken and sauce in an airtight container in the refrigerator. It’ll keep well for up to 4 days. Just make sure the chicken is fully cooled before sealing it up.

For longer storage, you can freeze the chicken and sauce together for up to 2 months. I recommend freezing in individual portions for quick reheating. Let it thaw in the fridge overnight before warming up.

When it’s time to reheat, do so gently to avoid breaking the creamy sauce. A skillet over low heat works best – just add a splash of cream or milk if it’s too thick. You can also microwave it in short bursts, stirring in between.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Once you’ve got the basic method down, you can mix things up to suit your taste or ingredients on hand.

Want a lower-fat option? Swap the heavy cream for half-and-half, or even unsweetened almond milk with a touch of cornstarch to thicken. You’ll sacrifice a bit of richness but still get that creamy texture.

Prefer a different protein? This sauce pairs beautifully with boneless pork chops or even salmon fillets. Just adjust the cooking time as needed depending on the thickness of your protein.

Need a dairy-free version? Use full-fat coconut milk instead of cream and skip the cheese, or try a vegan Parmesan alternative. The result is slightly different but still totally delicious.

Craving more greens? Stir in a handful of baby spinach or kale just before baking. It wilts perfectly in the sauce and adds a pop of color and nutrients.

And if you love spice, feel free to bump up the red pepper flakes or add a dash of cayenne to the sauce. This recipe is endlessly adaptable – make it yours!

Print