Savor the richness of our Baked Tuscan chicken—a symphony of succulence capturing Tuscany’s essence. Seasoned, seared, and baked to perfection, chicken breasts mingle with cherry tomatoes, Kalamata olives, sun-dried tomatoes, and artichoke hearts. A luxurious sauce of chicken broth, heavy cream, and Parmesan completes this Tuscan masterpiece, crowned with a sprinkle of fresh basil for the perfect finishing touch.

Baked Tuscan Chicken garnished with basil strips in a white shallow bowl served on a cutting board

Ingredients:

Chicken breasts: Tender canvas, seared for succulence.
Italian herbs: Aromatic blend for golden perfection.
Cherry tomatoes: Fresh bursts of sweetness.
Kalamata olives: Briny Mediterranean boldness.
Sun-dried tomatoes: Intensely flavorful sun-kissed essence.
Artichoke hearts: Tender, earthy delight.
Chicken broth: Savory base for the luscious sauce.
Heavy cream: Creamy indulgence in the sauce.
Parmesan cheese: Umami-rich, savory kick.
Fresh basil: Fragrant finishing touch.

Baked Tuscan Chicken served in a Made-In skillet

Recipe Tips and FAQs:

Can I use chicken thighs instead of chicken breasts in this Baked Tuscan Chicken recipe?

Yes, you can absolutely use chicken thighs instead of chicken breasts in the Tuscan chicken recipe. Chicken thighs are often more flavorful and can result in a juicier final dish. Adjust the cooking time accordingly, as thighs may require a bit longer to cook than chicken breasts. Ensure that the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s fully cooked. Enjoy your Tuscan chicken with the delightful twist of using chicken thighs!

Italian dinner garnished with basil strips in a white shallow bowl served on a cutting board

What sides pair well with this Baked Tuscan Chicken?

Baked Tuscan Chicken pairs exquisitely with various sides—try pasta to absorb the rich sauce, crusty bread for dipping, or opt for a light salad, quinoa, or roasted veggies. Whether you crave comfort or freshness, there’s a perfect side to complement the bold flavors of this dish.

How do I store my leftover Baked Tuscan Chicken?

To store Tuscan chicken leftovers, refrigerate them promptly in an airtight container. Enjoy within 2-3 days, reheating in the microwave or oven until reaching an internal temperature of 165°F (74°C). Freezing is not recommended for this dish, as it may affect the texture of the creamy sauce upon thawing.

You may also enjoy:

Equipment

Ingredients

4 chicken breasts boneless, skinless
Salt and black pepper to taste
2 tbsp olive oil
1 tbsp dried Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 cup cherry tomatoes halved
1/2 cup Kalamata olives pitted and diced
1/2 cup sun-dried tomatoes chopped
1/2 cup artichoke hearts chopped
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup Parmesan cheese grated
Fresh basil for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, mix together dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
Salt and black pepper to taste, 1 tbsp dried Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika
Season the chicken breasts with the herb mixture on both sides.
4 chicken breasts
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the seasoned chicken breasts in the hot skillet for about 3-4 minutes on each side or until they are golden brown.
2 tbsp olive oil
Add cherry tomatoes, Kalamata olives, sun-dried tomatoes, and artichoke hearts to the skillet, arranging them around the chicken.
1 cup cherry tomatoes, 1/2 cup Kalamata olives, 1/2 cup sun-dried tomatoes, 1/2 cup artichoke hearts
Pour chicken broth and heavy cream over the chicken and vegetables. Sprinkle Parmesan cheese over the top.
1/2 cup chicken broth, 1/2 cup heavy cream, 1/2 cup Parmesan cheese
Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish with fresh basil before serving.
Fresh basil for garnish

Nutrition

Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.