Baked Tuscan Chicken

5 from 9 votes

May 13, 2019, Updated Oct 02, 2025

This post may contain affiliate links. Please read our disclosure policy.

This baked Tuscan chicken is filled with a creamy mixture of spinach, sun-dried tomatoes, and cream cheese, making it a flavorful and easy dinner in 30 minutes.

I love serving it with garlic butter noodles and a big Mediterranean Cobb salad to round out a full, delicious meal.

Tuscan Chicken Recipe

My husband has cooked his way through most of Diethood, but this creamy baked Tuscan chicken is the one he keeps coming back to. He makes it at least twice a month, and not because he has to, but because it’s just that good. It’s easy, loaded with cheesy comfort, and always comes out perfect (even when he skips measuring things 🙃).

Think of it like stuffed chicken, but with a Tuscan twist. Juicy boneless skinless chicken breasts are filled with a creamy mixture of fresh spinach, tangy sun-dried tomatoes, and melty cream cheese, then baked to flavorful perfection for a dinner that’s both cozy and quick.

Why We Love This Baked Tuscan Chicken Recipe

Creamy comfort food that feels fancy. The sauce is rich and velvety thanks to cream cheese, parmesan, and a touch of Italian seasoning. Chopped sun-dried tomatoes and fresh spinach add bold flavor and that restaurant-style finish.
Perfect for busy weeknights. This baked Tuscan chicken comes together quickly with no marinating, no long prep, and everything bakes up in about 25 minutes.
Easy to pair with sides. Serve this chicken dinner with roasted green beans, garlic bread, pasta, or simply a glass of white wine.

Chicken breasts stuffed with spinach, sundried tomatoes, and cream cheese.

Recipe Ingredients

Chicken Breasts – I used boneless skinless chicken, but you can also use skinless chicken thighs for a richer flavor. You may need to adjust the cooking time.
Olive Oil – Used to sauté the spinach and tomatoes. You can substitute with avocado oil or butter if you prefer.
Fresh Garlic – Adds bold flavor to the filling. Garlic powder can be used instead.
Chopped Sun-Dried Tomatoes – These bring a tangy, sweet contrast to the creamy sauce. Cherry tomatoes will also work.
Fresh Spinach – I like to use baby spinach because it wilts quickly and blends well into the filling. Frozen spinach also works if it’s thawed and drained.
Cream Cheese – Use whipped cream cheese because it melts easier. You could use regular cream cheese, but you’ll want to soften it before using. Goat cheese or feta cheese will also work for a slightly different flavor, and you can stir in shredded mozzarella for extra creaminess and stretch.
Parmesan Cheese – Adds a sharp, salty flavor. Pecorino Romano is a good swap if that’s what you have.
Italian Seasoning – A blend of basil, oregano, and thyme is also okay.
Salt and Black Pepper – I use kosher salt and freshly ground pepper.
Red Pepper Flakes – Totally optional, but I love the little kick. Chili powder can be used for a deeper, smokier flavor.

How To Make Baked Tuscan Chicken

You’ll love how easy this baked chicken comes together. The results are tender and moist chicken breasts with plenty of textures and savory flavors. You’re going to really enjoy it, I promise!

Baby spinach and sun-dried tomatoes in a skillet.

Sauté the veggies. In a large skillet over medium heat, cook the sun-dried tomatoes and fresh spinach in a swirl of olive oil for 2 to 3 minutes.
Make the creamy filling. Reduce the heat to medium and stir in the cream cheese and parmesan cheese. Cook for about a minute, stirring until the mixture is smooth and creamy. Add red pepper flakes if you like a little kick.
Prepare the chicken. Place the boneless skinless chicken breasts on a cutting board. Use a sharp knife to cut 5 to 6 slits across the top of the chicken breasts to make pockets, being careful not to cut all the way through. Then, season both sides of the chicken with salt, black pepper, and Italian seasoning.
Stuff the chicken. Spoon the creamy spinach mixture into each pocket, pressing gently to fill them evenly. You can add a little mozzarella cheese on top if you’d like extra melt and stretch.
Bake. Transfer the stuffed chicken to a baking dish and bake at 375°F for 20 to 25 minutes, or until the chicken’s internal temperature reaches 165°F.
Let it rest and serve. Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with parsley and enjoy with your favorite sides.

Katerina’s Recipe Tips

Use thicker chicken breasts. Thicker cuts are easier to slice and stuff without breaking through the other side. You can also use chicken thighs, but the cooking time may vary slightly.
Bring your cream cheese to room temperature. Softened cream cheese blends faster and smoother into the filling. If you’re using regular cream cheese (not whipped), give it 15 to 20 minutes on the counter before cooking.
Don’t overstuff the chicken. Spoon the filling in gently so it stays tucked inside while baking. You want it melty, but not overflowing.
Check the internal temperature. Use a meat thermometer to make sure the chicken reaches 165°F at the thickest part. This is the best way to avoid undercooked or dry chicken.
Let it rest before slicing. After baking, let the chicken rest for 5 minutes so the juices settle and the cheese stays creamy instead of running out.
Bake in a dish that holds the chicken snugly. A smaller baking dish or a large skillet helps keep the chicken upright and the filling in place while baking.
Make it ahead. You can prepare the filling up to 2 days in advance and store it in an airtight container in the fridge. When ready to cook, just cut some slits in the chicken, stuff it, and bake it as directed.

Three baked chicken breasts filled with creamy spinach, sun-dried tomatoes, and cream cheese.

Pin this now to find it later

Pin It

Save Pin Print

5 from 9 votes