creamy tuscan mushroom chicken bake

Tender chicken baked in a rich, creamy garlic sauce with mushrooms, spinach, sun-dried tomatoes, and Parmesan. A cozy, cheesy one-dish dinner that’s easy enough for a weeknight and delicious enough for guests.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Creamy Tuscan Mushroom Sauce:

• 2 tbsp butter
• 8 oz (225 g) mushrooms, sliced
• 5 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 3 cups fresh baby spinach
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes, optional
• ½ tsp salt
• ¼ tsp black pepper

For the Topping:

• ½ cup shredded mozzarella
• 2 tbsp grated Parmesan
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat the oven
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the chicken
   Pat the chicken breasts dry. If they are very thick, gently pound them to an even thickness. Season both sides with Italian seasoning, paprika, garlic powder, salt, and black pepper.
3. Brown the chicken
   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 2–3 minutes per side, just until lightly browned. Remove the chicken and set aside.
4. Cook the mushrooms
   Reduce the heat to medium and add butter to the skillet. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and their moisture has cooked away.
5. Add garlic and tomatoes
   Add the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
6. Make the creamy sauce
   Pour in the heavy cream and chicken broth. Stir in Italian seasoning, red pepper flakes, salt, and black pepper. Bring to a gentle simmer.
7. Add Parmesan and spinach
   Stir in the Parmesan cheese until melted. Add the spinach and cook for 1–2 minutes until wilted.
8. Add the chicken
   Place the browned chicken breasts into the creamy mushroom sauce. Spoon some sauce and mushrooms over the top.
9. Add the cheese topping
   Sprinkle the mozzarella and remaining Parmesan evenly over the chicken.
10. Bake
    Transfer the skillet to the oven, or transfer everything to the prepared baking dish. Bake uncovered for 20–25 minutes, depending on the thickness of the chicken.
11. Check for doneness
    The chicken should reach an internal temperature of 165°F (74°C). If the cheese needs more color, broil for 1–2 minutes at the end.
12. Rest and garnish
    Let the chicken rest for 5 minutes. Sprinkle with fresh parsley and spoon plenty of creamy mushroom sauce over each serving.

Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: 590
• Protein: 53 g
• Carbohydrates: 12 g
• Fat: 36 g
• Saturated Fat: 20 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 980 mg
• Cholesterol: 175 mg

Nut Information

• Peanuts: None
• Tree nuts: None
• Almonds: None
• Cashews: None
• Walnuts: None
• Pecans: None
• Hazelnuts: None
• Nut-free: Yes, when all packaged ingredients are free from nut cross-contact
• Dairy: Yes — butter, heavy cream, Parmesan, and mozzarella
• Eggs: No
• Gluten: Naturally gluten-free, but check chicken broth and packaged seasonings

Q&A

Q: Can I use chicken thighs?
A: Yes. Boneless, skinless chicken thighs work very well and stay juicy. Cook until they reach 165°F (74°C).

Q: Can I use different mushrooms?
A: Yes. Cremini, white button, baby bella, or a mixture of mushrooms can be used.

Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Half-and-half is a better lighter substitute.

Q: Can I add bacon?
A: Yes. Cook chopped bacon until crisp, then use a little of the bacon fat to sauté the mushrooms for extra flavor.

Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Let it sit at room temperature briefly while the oven preheats, then bake until the chicken reaches 165°F (74°C).

Q: Can I make this low-carb?
A: Yes. The recipe is already relatively low in carbohydrates. Serve it with cauliflower rice, roasted vegetables, or a green salad instead of pasta or regular rice.

Q: What can I serve with Tuscan mushroom chicken?
A: Garlic bread, mashed potatoes, pasta, rice, cauliflower mash, roasted asparagus, green beans, or a fresh salad all pair well with the creamy sauce.

Q: How long do leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently until thoroughly hot.