This recipe offers a wonderful combination of Italian flavors in a baking dish with little preparation and all the gains. It’s high protein, gluten-free and keto-friendly.

When I am craving comfort food, this baked Tuscan chicken is always at the top of my mind. With its creamy sauce, succulent chicken, and punch of flavor from the sun-dried tomatoes, this dish is my go-to pick-me-up.

Now, this meal isn’t just ideal when you need comfort food. It is also a great recipe for a dinner party (trust me, everyone won’t stop talking about it).

And, since this is a baked recipe, you can make it and leave it in the oven while you are getting ready for the dinner party. There is no need to add more stress by having to spend hours in the kitchen to create a delicious meal.

What makes this dish incredibly appealing is that you can modify the recipe to your preferences. You add ingredients to boost its flavor or switch others to suit your dietary preferences.

For example, you can make this a low-carb recipe. Now, this recipe is low-carb as it is (14 grams of net carbs), but if you need to decrease the carbs even more, you can decrease the sun-dried tomatoes you add.

You can also make this a dairy-free recipe. Swap out the cream cheese, parmesan, and mozzarella for non-dairy options. You could use nutritional yeast, coconut cream, or plant-based cheeses.

I also like adding other ingredients to add a bit of variety to the recipe while still keeping its foundation. I’ve tried adding sautéed mushrooms, artichoke hearts, and using cod instead of chicken.

There are no wrong choices when it comes to the ingredients you can add to this meal.

Ingredients and Substitutes

2 chicken breasts, boneless and skinless – You can also use other protein options like cod or chicken thighs. For a plant-based option, you can use tofu or eggplant.

4 cloves garlic, minced, divided – While I recommend using fresh garlic, you can use garlic flakes or powder if you don’t have fresh garlic.

Cream cheese, softened (1/3 cup) – To reduce the calories of the meal, you can use low-fat cream cheese (keep in mind this may change the carb content of the recipe). I’ve also tried using mascarpone cheese, and I cannot tell you how much I loved this variation.

Heavy cream (1/3 cup) – You can also coconut cream (full-fat) or half-and-half. 

Spinach, chopped (1 cup) – If you want more variety, try adding Kale, arugula, or Swiss chard (or a combination of all of them).

Salt (1/4 tsp)

Black pepper (1/4 tsp)

Italian seasoning (1 tsp) – Don’t skip this ingredient since it adds delicious oregano, thyme, and basil flavors.

Smoked paprika (1/2 tsp) – For a different flavor, you can use cayenne pepper or chipotle powder.

Onion powder (1/2 tsp) – You can also use onion flakes.

Chili powder (1/4 tsp) – You can also use cayenne pepper.

Parmesan cheese, grated (1/3 cup) – I’ve tried also using Pecorino Romano (and yum!). Switch to nutritional yeast for a plant-based option.

Shredded mozzarella cheese, divided (3/4 cup) – Try using different cheese until you find your favorite combination. You can use Fontina or Gruyere.

Sun-dried tomatoes drained and chopped, reserve 1 tbsp of oil from the jar (8 oz jar) – While this is the start of the dish, if you don’t have any, you can use oven-roasted cherry tomatoes.

TOPPING

Fresh parsley, chopped

How to Make Baked Tuscan Chicken

Step 1. Preheat your oven to 400F and spray with oil a 9×13 casserole dish. Grab the chicken and slice them horizontally lengthwise. This creates thinner chicken breasts.

Place them on the casserole dish and season them with salt, black pepper, and minced garlic cloves. Rub the garlic cloves into the chicken breasts for flavors to really set in.

Step 2. Grab a medium bowl and combine the cream cheese, heavy cream, and spinach.

Step 3. Add the remaining 2 minced garlic cloves, salt, black pepper, Italian seasoning, smoked paprika, onion powder, and chili powder. Give everything a good stir until it’s well-blended.

Step 4. Add ½ cup of the grated mozzarella cheese and the parmesan cheese.

Step 5. Combine all the ingredients.

Step 6. Grab a spoon and spread the cheese mixture over the chicken breast (make sure you cover everything).

Step 7. Place the chopped sun-dried tomatoes on top of the chicken breasts with the cheese mixture. Drizzle with 1 tbsp of the oil from the sun-dried tomato jar.

Step 8. Grab the rest of the mozzarella cheese and sprinkle it on top of the chicken breasts. Cover the baking dish with foil and place in the oven for 20 minutes.

Step 9. Remove the foil and let the chicken cook (uncovered) for another additional 15 minutes. When you are ready to serve it, garnish with fresh parsley.

What to Serve with This Baked Tuscan Chicken

To make the most of this recipe, make sure you pair it with the perfect side dishes. Here are some of the best sides I’ve tried with this recipe.

• Mashed potatoes
• Brussels Sprouts with Bacon and Dates
• Pasta (serve it over linguine, fettuccine, or roasted spaghetti squash)
• Rice or cauliflower rice
• Roasted vegetables
• Air Fryer Asparagus
• Arugula salad with avocado
• Garlic bread
• Spinach Tomato Salad
• Bulgur Wheat Salad with Avocado

Storage Tips

One more reason to love this recipe (if I haven’t given you enough!) is that you can easily meal prep it and have it the next day.

Place the leftovers in an airtight container and keep it in the fridge for 3-4 days. You can place them in individual portions if you are going to have them throughout the week.

You can also keep them in the freezer (also in individual portions) and place them in a freezer-safe container for up to 3 months.

When you are ready to have it, reheat it in the oven at 350F until it’s warmed through. While you can do it in the microwave, I’ve tried it, and it turns out to be a bit dry.

Other Similar Recipes

• Cajun Chicken with Sweet Peppers
• Pineapple BBQ Chicken with Bacon
• Broccoli Bacon Cheddar Chicken
• One Pan Cheesy Jalapeno Chicken
• Creamy Chicken with Sun-Dried Tomatoes