Tuscan Chicken Bake

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If you’re into creamy, comforting meals that are super easy to pull off, this Tuscan chicken bake is going to hit the spot.

It’s packed with chicken, spinach, and sun-dried tomatoes, all baked together in a cheesy, creamy sauce with pasta. It’s one of those dishes that feels a little fancy but is actually simple enough for a weeknight.

If you’re loving the sound of this, you might also want to try my Chicken Pesto Pasta or Caprese Chicken Skillet. They’re just as delicious and perfect for when you need something cozy and satisfying.

Ingredient Overview

• Chicken Breasts. We use boneless, skinless chicken breasts, cut into smaller pieces to make sure they cook evenly and stay tender.
  You will need to cut the breasts into cutlets. As mentioned in our mushroom chicken post, Serious Eats has a great tutorial on how to cut chicken breasts into cutlets. Then cut each cutlet in half to make 8 chicken breast pieces in total.
  If you prefer, boneless chicken thighs also work well.
• Pasta. Short pasta like penne or fusilli is ideal because it holds onto the sauce beautifully. Gluten-free pasta can be used as a substitute—just adjust the cooking time, as it may cook faster.
• Unsweetened Coconut Milk: Be sure to use unsweetened full-fat coconut milk. We chose coconut milk instead of heavy cream because heavy cream tends to upset my husband’s stomach, and it works wonderfully in this recipe! It gives the sauce a creamy, rich texture with a subtle sweetness that balances the savory flavors. If you don’t have coconut milk or don’t want to use it, the best substitutes are heavy cream or half-and-half (if dairy isn’t an issue) or cashew cream for a dairy-free option.
• Sun-Dried Tomatoes. These add tangy flavor. If you don’t have sun-dried tomatoes, roasted red peppers or even halved cherry tomatoes can make a good substitute.
• Baby Spinach. Fresh spinach adds color and nutrients to the dish. Kale or Swiss chard can also work, though they may need to be chopped finely or cooked slightly beforehand.
• Parmesan Cheese. This adds a salty, nutty flavor to the sauce.
• Mozzarella Cheese. Mozzarella gives the bake that melty, golden topping everyone loves.
• Italian Seasoning. A store-bought Italian seasoning blend is quick and easy, but you can mix your own with dried basil, oregano, rosemary, and thyme.
• Chicken Broth. Chicken broth enhances the flavor of the sauce and ensures it’s not overly thick.
• Red Pepper Flakes (Optional). These add a gentle kick of heat. If you’re not a fan of spice, feel free to skip them or reduce the amount.

How to Make It (Step-By-Step Photos)

Marinate the Chicken: In a small bowl, whisk together the marinade ingredients, pour over the chicken in a resealable bag or dish, and refrigerate for 30 minutes to 4 hours.

Step 1: Preheat your oven to 375 F (190 C).

Storage and Reheating

• Fridge:
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Allow the dish to cool before transferring it to a container.
• Freezer:
  • Cool the dish completely, then transfer it to a freezer-safe container or tightly wrap it in foil and plastic wrap.
  • Freeze for up to 3 months.
• Reheating:
  • Oven: Reheat at 350 F (177 C) for 15-20 minutes or until warmed through. Cover with foil to prevent the cheese from over-browning.
  • Microwave: Heat individual portions in the microwave in 1-minute increments until hot. Add a splash of chicken broth or coconut milk to keep the pasta moist.
• Tips for Freezing and Reheating:
  • Slightly undercook the pasta before freezing to prevent it from becoming too soft when reheated.
  • Thaw frozen portions in the refrigerator overnight before reheating in the oven.

Tuscan Chicken Bake Recipe

This dump-and-bake Tuscan chicken bake is a creamy, cheesy, and flavor-packed dish. With chicken, sun-dried tomatoes, and spinach baked with pasta in a luscious coconut milk and cheese sauce, this recipe is both indulgent and simple. Perfect for weeknight dinners or a cozy weekend meal, it’s a crowd-pleaser you’ll want to make again and again.

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Prep Time:15 minutes mins

Cook Time:35 minutes mins

Marinating time:30 minutes mins

Total Time:1 hour hr 20 minutes mins

Equipment

9×13 inch baking dish or similar size round baking dish

Chef's knife

Cutting board

Dry measuring cups

Liquid measuring cups

Measuring spoons

Small bowl

Wire whisk

Ingredients

Marinade:

• ¼ cup olive oil
• 3 tablespoons lemon juice about 1 large lemon or 2 small lemons
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Chicken Bake:

• 2 uncooked boneless, skinless chicken breasts Cut in half lengthwise to create cutlets, then cut each cutlet in half horizontally (8 pieces total)
• ½ cup sun-dried tomatoes chopped (if in oil, drained and patted dry) (Note 1)
• 1 cup baby spinach roughly chopped
• 1 cup chicken broth reduce by ¼ cup to account for chicken juices; see Note 1
• 1 13.5 ounce can unsweetened full-fat coconut milk 13.5 ounces (or 1½ cups for less) (Note 2)
• ½ cup grated Parmesan cheese or dairy-free alternative
• 1 cup shredded mozzarella cheese or dairy-free alternative
• 1 to 1½ teaspoons Italian seasoning
• ¾ teaspoon salt adjust to taste
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional, for a bit of heat (Note 3)
• 8 ounces uncooked pasta such as penne or fusilli (Note 4)
• Fresh basil for garnish (optional)

Instructions

Marinade:

• In a small bowl, whisk together olive oil, lemon juice, Italian seasoning, salt, and pepper.
• Place the chicken breast pieces in a resealable bag or shallow dish and pour the marinade over them.
• Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Chicken Bake:

• Preheat your oven to 375°F (190°C).
• In a greased 9×13-inch baking dish or round baking dish, combine the uncooked pasta, sun-dried tomatoes, spinach, chicken broth, coconut milk, Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir everything together until well mixed.
• Remove the chicken from the marinade and arrange the pieces on top of the pasta mixture.

  If desired, for more flavor, you can briefly sear the chicken breast pieces in a large skillet on medium-high heat for 1-2 minutes per side before adding them to the baking dish. This is not necessary though.

  Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the pasta is tender. (See Note 5 for checking doneness.)
• Remove the foil, sprinkle the mozzarella cheese evenly over the top, and return the dish to the oven.

  Broil uncovered on high for an additional 2-3 minutes, or until the cheese is melted and golden.

  Remove from the oven and let the dish cool slightly. Garnish with fresh basil if desired. Serve warm and enjoy!

Notes

1. If using oil-packed sun-dried tomatoes, pat them dry thoroughly to avoid excess oiliness in the dish.
2. For a more traditional flavor, you can substitute heavy cream for the coconut milk in equal quantities. The bake will be equally creamy and delicious.
3. If you prefer a mild dish, skip the red pepper flakes. For a bit more heat, increase to ½ teaspoon.
4. Choose pasta shapes like penne or fusilli, which hold up well during baking and absorb the flavors of the sauce beautifully.
5. Use a meat thermometer to make sure the chicken is cooked to 165°F. This prevents it from drying out. Checking it around the 35-minute mark is key.

Nutrition

Calories: 387kcal | Carbohydrates: 37g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 954mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 8mg | Calcium: 215mg | Iron: 2mg

Servings: 6 servings

Calories: 387kcal

Author: Sandra

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