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. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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!
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.
Ingredients in Tuscan Chicken
- chicken tenders
- sun-dried tomatoes
- cream cheese
- fresh basil leaves
- garlic powder
- baby spinach
- provolone cheese
How to Make Tuscan Chicken
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.
Can I use frozen chicken?
Yes. Just cook the chicken, drain the liquid, and then add the sun-dried tomato sauce, spinach, and cheese.
Tuscan Chicken Recipe
You can also just make this Tuscan Chicken Recipe with leftover cubed or shredded chicken or thinly sliced chicken breasts. Just proceed with the sauce recipe and adjust the cooking time as needed.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
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
- Preheat oven to 350.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Get the Keto
eBook Bundle!
Over 75 delicious recipes with photos
for only $14.99!
Michele says
Was great , delicious. Used sun dried bruschetta- only type Whole Foods had. Was easy , no mixing , already chopped up. Had no basil leaves , used 2 tsp dried , looked up conversion. Used chicken thighs . Was so tender , best chicken dish I’ve made , thanks to recipe. Husband jealous, he doesn’t like thighs , Will use the tenders next time for him . The thighs always more tender to me . Thanks , will definitely be making this a lot. 👍👍😄😄
Tammy says
I just made this tonight for dinner. It turned out great and I did two short cuts … I used sun-dried tomatoes in oil, so no need to add warm water to them. I diced them and the basil. No need for me to puree them. Also, I layered the casserole — chicken, then baby spinach, then cream-cheese mixture on top of that. Also, I put the provolone cheese on top the last 5 minutes of baking. Absolutely delicious. Thank you.
Kate says
I’m going to try this but with cooking the chicken sous vide first. Looking forward to how it turns out.
Sue says
Sounds great!
Mama Mazz says
This was DELICIOUS!! And so easy to make! I followed the recipe to a T (and I usually don’t haha) and it came out perfectly. My husband, kids AND I loved it. Thank you SO much for sharing this wonderful recipe!!!
Tami Sisemore says
This was totally amazing!!!!
Armandie says
Made this tonight and it was absolutely amazing! I used fresh tomatoes instead of sun-dried – loved it. Thanks for sharing this
Brittney says
My family really enjoyed this recipe, even my picky eater 2 year old. Lots of leftover as well! Thank you for sharing!
Alli H says
So incredibly delicious! My sauce ended up being pretty liquidy but that didn’t affect the taste. Next time I’ll just add less cooking liquid. Only change I made was I used chicken breasts cut into strips and seasoned them with a sprinkle of garlic salt before baking. My husband and I were so impressed!
Janet says
How many servings per recipe?
Taryn says
Hi Janet, it is listed at the top of the recipe card. This has 8 servings.
Jennifer says
Could the sun dried tomato sauce be made ahead of time and possibly be frozen?
Taryn says
Yes, I think so.
Jamielyn says
This looks amazing! Love to have low carb dinner options!
Linda says
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.
Nic says
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.
Chris says
Do you use sundried tomatoes in oil or just regular sundried tomatoes
Taryn says
The regular ones are fine.