Baked Tuscan Chicken Recipe

There's nothing quite like the rich, creamy flavors of Baked Tuscan Chicken filling your kitchen with the scent of garlic, sun-dried tomatoes, and Parmesan cheese. This dish is the perfect balance of indulgent and wholesome, featuring juicy chicken breasts baked in a luscious, flavorful sauce.

I first fell in love with this recipe during a trip to Italy, where I discovered the magic of sun-dried tomatoes in creamy dishes. Since then, it's become a go-to comfort meal in my home, always a hit with family and friends. Plus, it’s incredibly easy to make, which means you can enjoy gourmet flavors without spending hours in the kitchen.

Why You'll Love This Baked Tuscan Chicken

Get ready to add a new favorite to your recipe collection. This Baked Tuscan Chicken is packed with flavor, creamy goodness, and comes together with minimal effort.

First off, it's quick and easy to prepare. With just a few simple steps, you’ll have a restaurant-quality dish on the table in under an hour. Perfect for busy weeknights or an elegant dinner party!

It’s also incredibly rich and creamy. The combination of heavy cream, Parmesan, and sun-dried tomatoes creates a sauce that’s both velvety and packed with deep, savory flavors.

This recipe is low-carb and keto-friendly, making it a fantastic choice if you’re watching your carb intake. Pair it with steamed vegetables or a fresh salad for a satisfying, balanced meal.

Best of all, it’s versatile. You can easily switch up the protein, add more veggies, or tweak the seasonings to suit your personal taste. It’s a dish that never gets old!

Ingredients Notes

The magic of this Baked Tuscan Chicken comes from its carefully selected ingredients. Each one plays a role in creating the ultimate comforting dish.

Chicken breasts are the heart of this dish. I recommend using boneless, skinless breasts for a lean yet juicy bite. If you prefer, chicken thighs can be used for an even more tender result.

Sun-dried tomatoes add a wonderful depth of flavor. They bring a slight tanginess and a hint of sweetness that pairs beautifully with the creamy sauce. Be sure to use the ones packed in oil for the best texture and taste.

Heavy cream is key to achieving a rich, silky sauce. If you’re looking for a lighter option, you can substitute with half-and-half, but keep in mind the sauce won’t be as thick and indulgent.

Parmesan cheese enhances the overall flavor, adding a salty, nutty richness that ties everything together. Freshly grated Parmesan melts better and has a more robust flavor than pre-shredded varieties.

A cast-iron skillet or oven-safe pan is recommended for this recipe. This allows you to sear the chicken on the stovetop before finishing it in the oven, ensuring a beautiful golden crust and a perfectly baked interior.

How To Make This Baked Tuscan Chicken

Making this dish is easier than you think, and the result is nothing short of spectacular. Follow these steps for a perfectly creamy and flavorful Tuscan chicken.

Start by preheating your oven to 375°F. While the oven heats up, season your chicken breasts generously with salt, pepper, and a touch of Italian seasoning.

In a large, oven-safe skillet, heat a bit of olive oil over medium-high heat. Sear the chicken for about 3-4 minutes per side until golden brown. Don’t worry about cooking it through just yet—it will finish baking in the oven.

Remove the chicken and set it aside. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Then, stir in your sun-dried tomatoes and let them release their rich flavor.

Next, pour in the heavy cream and stir well, scraping up any flavorful bits from the bottom of the pan. Sprinkle in the Parmesan cheese, letting it melt into the sauce to create a creamy, cheesy base.

Return the seared chicken to the skillet, nestling it into the sauce. Transfer the whole pan to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F.

Let the chicken rest for a few minutes before serving. Spoon the sauce over the top and garnish with fresh basil for a beautiful finishing touch. Serve with roasted vegetables, mashed cauliflower, or a side of pasta.

Storage Options

If you have leftovers (which is rare in my house!), you’ll be happy to know this Baked Tuscan Chicken stores beautifully.

For refrigeration, place the chicken and sauce in an airtight container and store it for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream if needed to revive the sauce.

For freezing, let the dish cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Variations and Substitutions

This recipe is wonderfully adaptable, allowing you to customize it based on what you have on hand or dietary needs.

If you prefer chicken thighs, swap them in for an even juicier and more flavorful result. They’re slightly fattier than chicken breasts, making them extra tender.

For a dairy-free option, replace the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese. The sauce will still be rich and creamy with a slightly different flavor profile.

Want to add more vegetables? Toss in some spinach, mushrooms, or artichoke hearts for an extra boost of flavor and nutrients. Just add them in when cooking the sauce.

Looking for a spicy kick? Add a pinch of red pepper flakes to the sauce for a bit of heat. This works especially well if you enjoy a little spice in your creamy dishes.

However you choose to make it, this Baked Tuscan Chicken is sure to be a hit at your table. Try it out, make it your own, and enjoy every creamy, flavorful bite!

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