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Tuscan Chicken Casserole Recipe Low Carb Keto THM

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My Tuscan Chicken Casserole Recipe with creamy sun-dried tomato sauce on top of tender chicken and covered with provolone is incredible. You would never know how easy this is or that it has less than 10 ingredients.

A white plate of tuscan chicken. creamy sundried tomato sauce on top of tender chicken and spinach, topped with provolone

Tuscan Chicken Casserole – Low Carb, Grain Free, Gluten Free, Keto, THM S

This Tuscan Chicken Casserole was amazing. I enjoy my recipes (or I wouldn’t share them) but this was over the top good. I would serve it for dinner company I wanted to impress any day of the week.

One of my favorite things ever is the sun-dried tomato sauce at Olive Garden. In my vegetarian days, I loved the Portobello Mushroom Ravioli there. I would dip my breadsticks in the sauce and sigh in satisfaction.

If you love those mushroom ravioli as much as I did make sure to check out my Tuscan Stuffed Mushrooms!

Tuscan Chicken in a casserole dish waiting to be topped with cheese

Sun Dried Tomato Sauce

I don’t eat ravioli anymore. I don’t love pasta enough to try any of the homemade low carb versions out there so I decided to make a similar sauce for chicken. The sun-dried tomato sauce was always the best part of that dish and it is the best part of my Tuscan Chicken Casserole as well. I had to refrain myself from licking the casserole dish as I was putting away the leftovers. I did scrape every bit I could off with the spatula. Which I did lick. Repeatedly.

 Tuscan Chicken in a white casserole dish with slices of provolone cheese on top

How to Make Chicken Casserole

I make this Tuscan Chicken Recipe with fresh chicken tenders. I bake them, drain any excess cooking liquid, and then cover with the sundried tomato sauce, spinach, and cheese.

Once the casserole is prepared you can wait to bake it. I prepped it in the early afternoon, put it in the fridge, and then baked it right before dinner. You will need to increase the final baking time if it is cold when you put it in the oven.

Baked Tuscan Chicken Casserole in a white casserole dish with golden cheese on top

Tuscan Chicken Recipe

You can also just make this Tuscan Chicken Recipe with leftover cubed or shredded chicken or thin sliced chicken breasts. Just proceed with the sauce recipe and adjust the cooking time as needed.

A white plate with tuscan chicken and broccoli on a blue and white placemat with a fork and blue napkin.

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4.85 from 13 votes
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Tuscan Chicken Casserole – Low Carb, Keto, THM S
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This delicious Tuscan Chicken Recipe has a creamy sun-dried tomato sauce with chicken, spinach, and provolone cheese baked until bubbly and golden.

Course: Main Course
Cuisine: American, Italian
Keyword: Tuscan Chicken
Servings: 8 servings
Calories: 445 kcal
Author: Taryn
Ingredients
  • 3 lb chicken tenders
  • 2 tbsp sun-dried tomatoes
  • 3 tbsp warm water
  • 12 fresh basil leaves
  • 8 oz cream cheese
  • 1 tsp roasted or regular garlic powder
  • 1/2 tsp salt
  • 3 oz cooking liquid from the chicken or chicken stock
  • 5 oz fresh baby spinach
  • 12 slices provolone cheese
Instructions
  1. Preheat oven to 350.
  2. Cook the chicken tenders until cooked through. I cook mine in a covered casserole dish for 30 minutes at 350. Reserve 3 oz of the cooking liquid and drain the rest.
  3. In a small blender or food processor puree the sun-dried tomatoes and warm water until they are pureed. Add the basil and process until it is chopped. 

  4. In a medium bowl mix the sun-dried tomato puree, cream cheese, garlic powder, salt, and cooking liquid or chicken stock. Once it is pretty smooth, mix in the spinach.

  5. Spread the sauce on top of the chicken tenders. Top with the provolone cheese. Bake for an additional 15 minutes or until the cheese is bubbly.
Recipe Notes

Once the casserole is prepared you can wait to bake it. I prepped it in the early afternoon, put it in the fridge, and then baked it right before dinner. You will need to increase the final baking time if it is cold when you put it in the oven.

You can also just make this with leftover cubed or shredded chicken or thin sliced chicken breasts. Just proceed with the sauce recipe and adjust the cooking time as needed.

Nutrition Facts
Tuscan Chicken Casserole – Low Carb, Keto, THM S
Amount Per Serving
Calories 445 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 169mg 56%
Sodium 818mg 34%
Potassium 868mg 25%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 49g 98%
Vitamin A 50.1%
Vitamin C 9.2%
Calcium 37.3%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  2. Creamy, cheesy and full of sun-dried tomato flavor - I'm in! I love easy dinners and this sounds like the perfect last minute weekday dinner.
    Reply

  3. I really loved the combination of flavors in this--however the ratio of ingredients seemed off to me. There was no way I would've been able to add that much spinach and still had anything resembling a "sauce" so I stopped at about 3oz. As it was, the sauce had all but disappeared in the finished dish. And this is probably the only time I'll EVER say this, but the amount of provolone was a little overwhelming!Overall, with some tweaks (maybe 2 lbs of chicken, less spinach, sauteed mushrooms for some extra flavor/texture), this will be a solid addition to my recipe collection.
    Reply

  5. Excited to try this! Do you think you could freeze this? And if so, would you bake then freeze or freeze raw? Thanks!
    Reply

  6. I made this last night for dinner and it was a hit with the whole family!!! Both my boys asked for second! Such a great family meal but also delicious enough for guest. Thank you
    Reply

  7. This is such a great weeknight recipe! I've been looking for more good ones to add to my list, and this is perfect!
    Reply

  8. Sun dried tomatoes sauce over everything sound absolutely amazing! Espessialy delicious if it’s over chicken in casserole.
    Reply

  9. My kids loved this dish; that tells you everything! It’s not as heavy as I thought and so flavorful. I seasoned the chicken with salt, pepper, and Italian seasoning before I baked it. I served the chicken over orzo with basil and parsley for my husband and kids. I had mine with zucchini noodles. I will definitely be adding this to the dinner rotation 😁
    Reply

  11. So many of my favorite things in one dish... pasta definitely isn't missed when I'm enjoying this for dinner!
    Reply

  13. I've made this delicious recipe several times for my family, our church fellowship meals & friends! It is definitely a flavorful winner & I always get compliments. I make a few minor adjustments: I season my tenderloins with salt, pepper, garlic powder, smoked paprika & italian seasoning then cook in the instant pot manual high pressure for 6 minutes, natural release for 10-15. I utilize all the leftover juices where the recipe calls for warm water or stock. I've found doubling the sun dried tomatoes and the 3 tbsp warm liquid makes it so much better. I also add a bit more baby spinach and rough chop it. Overall a fantastic recipe!!
    Reply

    • 1/8th of the recipe. If you use small fresh chicken tenders that should 3-4 pieces with the sauce and cheese. You can just count them and divide by 8.
      Reply

  17. This sauce has to be one of the most AMAZING sauces I have EVER TASTED!!! The flavor was off the charts delicious and since trying it we have also used it on low carb Fat Head Pizza Dough in place of pizza sauce -- it was great there too!!!!! Since I'm doing Keto I'm not doing pasta, but have definitely told my non-Keto friends about it and am encouraging them to try the sauce on pasta. The only thing we added was some garlic, but it was not necessary for the delicious flavor. As a carb eater my whole life, this is one of those recipes the lets me KNOW I can stay on the Keto eating program!!!
    Reply

  25. New follower here! I noticed that your casseroles use cooked chicken, but I was wondering if it would work (or if anyone has tried it) by starting with raw chicken and cooking it all together. I am also a fan of my crockpot, would this (or any of your casseroles work in there? Thanks for all the great recipes, starting THM next week! :)
    Reply

    • Hi Ashley, the problem with using raw chicken is that the chicken releases liquid while cooking making the sauce too thin. I've done casseroles in the crock pot. I just cook the chicken, cut or shred it, drain the excess liquid, and then add it back to the crock pot with the other ingredients until the are hot and the cheese is melty. You could try cooking it all together and then using gluccomannan to thicken the sauce.
      Reply

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