Single-pan baked Tuscan chicken is as easy as it is elegant.

Seasoned chicken cutlets are cooked in a creamy Alfredo sauce with spinach and sundried tomatoes in this decadent Tuscan chicken bake.

dish of Baked Tuscan Chicken

Holly’s Homestyle Highlights

  • Flavor: Juicy chicken baked in creamy Alfredo with spinach, tangy sun-dried tomatoes, and lots of melty mozzarella.
  • Recommended Tools: A meat thermometer is the easiest way to tell if chicken is properly cooked. Chicken should read 165°F at the thickest part of the thigh.
  • Budget Tip: Stock up on frozen, pre-cut chicken cutlets when they’re on sale for this dish, sandwiches, and pasta salad.
  • Swaps: Shrimp, turkey cutlets, or even pork chops would be great swaps for the chicken in this recipe.
chicken , sun dried tomatoes , mozzarella , garlic powder , italian seasoning , spinach , alfredo sauce , salt and pepper with labels to make Baked Tuscan Chicken

Italian-Inspired Ingredients

  • Chicken: Cutlets or breasts that are thinly sliced means this dish is only in the oven for 20 minutes. You can also use chicken thighs for single-serve portions. Be sure to adjust the bake times as necessary.
  • Sauce: A jar of Alfredo sauce, spinach, mozzarella, and sundried tomatoes make this sauce a savory and creamy delight.
  • Seasonings: Buy or DIY? Use a store-bought mix or make this multi-purpose Italian blend and have extra on hand for dressings and dips.

Tasty Tuscan Twists

  • Customize Tuscan chicken by adding black or kalamata olives, or veggies like mushrooms, peas, shredded Brussels sprouts, or zucchini.
  • Add some heavy cream to thin out the sauce or some softened cream cheese for an extra-rich and velvety sauce.
  • A shake of red pepper flakes will give this dish a pop of color and a kick of heat.
  • Top with crumbled bacon for a smoky flavor if desired.
adding seasonings to chicken to make Baked Tuscan Chicken
adding cheese and sundried tomatoes to dish to make Baked Tuscan Chicken

How to Make Tuscan Chicken

  1. Season chicken and place in prepared baking dish (full recipe below).
  2. Mix spinach and Alfredo sauce and pour over the chicken, top with tomatoes.
  3. Sprinkle mozzarella over the top and bake.
taking a piece of cheesy Baked Tuscan Chicken out of a dish

Savvy Serving & Storing

  • Baked Tuscan chicken is delish served over a pot of freshly cooked pasta or rice, a side of oven-roasted broccolini, a crispy green salad, and a side of garlic bread.
  • Keep leftover baked Tuscan chicken with the sauce in a covered container in the refrigerator for up to 4 days. For the best results, reheat the sauce first on the stovetop with a little milk before adding the chicken.
  • Freeze chicken and sauce together in zippered bags for up to 2 months. Thaw in the refrigerator before reheating (you may need to whisk the sauce during reheating to make it smooth).

Serve Tuscan Chicken With…

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Tuscan Chicken in a pot with a spoon
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Creamy Tuscan Chicken

Creamy Tuscan Chicken is made with flavorful dried herbs, rich cream, tangy sun-dried tomatoes, and fresh spinach.
Pin Review Print
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author Catalina

Equipment

3 Quart Baking Dish

Ingredients  

  • 4 chicken cutlets or two large chicken breasts cut in half lengthwise
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste

For the sauce:

  • 15 ounces alfredo sauce
  • 2 ounces frozen chopped spinach thawed and squeezed dry
  • ½ cup sun-dried tomatoes chopped and drained
  • ½ cup mozzarella cheese shredded

Instructions 

  • Preheat oven to 400℉.
  • Season chicken with Italian seasoning, garlic powder, salt and pepper. Place chicken in a greased, 3-quart baking dish.
  • In a bowl mix together the alfredo sauce and spinach. Pour over the chicken. Top with sundried tomatoes.
  • Sprinkle shredded cheese over everything.
  • Cover and bake for 20 minutes or until chicken is cooked through (165℉) and cheese is bubbly.
  • Optional: Uncover and broil for 2-3 minutes to brown the top.

Video

Notes

Keep leftovers in an airtight container in the refrigerator for 2 days and in the freezer for 4 months.
4.95 from 17 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 465kcal | Carbohydrates: 9g | Protein: 44g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 1193mg | Potassium: 921mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1994IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Main Course
Cuisine Italian

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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About the author

Catalina thinks that time in the kitchen should be fun, and we should spend less time cooking and more time eating! As a successful business woman, with a busy career on Wall Street, she develops easy weeknight meals that you can make in 30 minutes or less!. Catalina lives in the NYC metro area with her husband, who is also a great cook, and their 4 year old boy, who gladly helps in the kitchen. Catalina will inspire you to experiment with flavors, try new ingredients and create easy meals with less effort. You can visit her blog Sweet & Savory Meals for more inspiration.
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4.95 from 17 votes (10 ratings without comment)

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Comments

  2. I made this recipe just as written and my son said this is his new favorite dinner. Excellent recipe. Delicious.5 stars

    Reply

  3. So amazing! Tastes like it’s from the restaurant. I added some tomato paste and lemon juice to the sauce as well as mixing in some fresh basil leaves in with the spinach. It was incredible. I will make this dish for years to come.

    Reply

  6. Don’t know if someone else asked this but what can I use instead of heavy cream. Any lactose free choices. 
    Thanks in advance 

    Reply

    1. I’ve only made the recipe as written Doris. Maybe other readers have some ideas for you. Coconut milk possibly?

      Reply

  10. Just made this recipe for the first time and it is delicious! Quick and easy! I added fresh mushrooms and used chicken cutlets instead of chicken breasts. Will definitely be making this again!5 stars

    Reply