Keto Tuscan Chicken Casserole
This Keto 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 fewer than 10 ingredients.
This creamy Keto Tuscan Chicken Casserole is 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. I just had to make a low carb option with the same flavors. This is even better and quickly became a family favorite.
The sun-dried tomato sauce was always the best part of that dish, and it is the best part of my Keto Tuscan Chicken Casserole as well. Sometimes I make extra and mix it into steamed broccoli florets or cauliflower rice.
If you love this recipe, make sure to check out my Tuscan Stuffed Mushrooms next!
Want a skillet version of this recipe? Try adding spinach to my Sun Dried Tomato Pesto Chicken.
Ingredients
- Chicken tenderloins – Chicken tenderloins are the best value for money. You don’t have to worry about them having a strange texture like many chicken breasts in stores nowadays. They’re low in fat and high in protein, so they make a great addition to any diet.
- Sun-dried tomatoes – Sliced or chopped sun-dried tomatoes are tasty, flavorful, and they look great as a garnish for salads, appetizers, and main dishes.
- Cream cheese – Cream cheese is an American dairy product. It’s usually made from milk and cream, but can also be made with non-dairy milk. In the United States, it’s used in a variety of recipes ranging from baked goods to main courses
- Fresh basil leaves – Fresh basil leaves are an excellent seasoning for chicken, salads, pizza, and vegetables. They are one herb that I always recommend buying fresh instead of dried.
- Garlic powder – If you’re looking for a spice that’s got the best taste, the most unique flavor, and aroma, look no further than roasted garlic powder. It is has a more intense flavor than regular garlic powder.I use it in almost every savory recipe I make.
- Baby spinach – A common mistake is thinking that baby spinach and mature spinach are the same things. The biggest difference between baby spinach and mature spinach is that baby spinach leaves are smaller and lighter in color. They cook faster and are more tender.
- Provolone cheese – Provolone cheese is a solid choice for keto Tuscan chicken. It adds the perfect amount of flavor to your dishes, and it’s delicious by itself too!
How to Make Keto Tuscan Chicken
1️⃣ Bake the Chicken
Bake the chicken tenderloins and drain any excess cooking liquid.
2️⃣ Make the Sauce
Stir together the ingredients for the sundried tomato cream sauce in a medium bowl. Season to taste with salt and pepper.
3️⃣ Add Sauce & Cheese
Pour the sundried tomato sauce on the chicken and spread it evenly. Top with the cheese.
4️⃣ Bake the Casserole
Bake in the preheated oven until hot, bubbly, and golden brown.
Storage
Put leftovers in an airtight container and refrigerate for up to 4-5 days. You can freeze this for longer storage. Just cook the chicken, add the sauce, spinach, and cheese and place into the freezer at that point. Thaw overnight and then bake.
Variations
- Chicken – I make this with fresh chicken tenders, but you can use chicken breasts or even chicken thighs. You can even use leftover cooked chicken or rotisserie chicken.
- Shrimp – This sauce is also amazing on shrimp. Just lightly saute it in a large skillet and add the sauce and spinach right to the pan!
- Bacon – Go ahead and mix in some chopped bacon.
- Spices – Add your favorite Italian herb blend, onion powder, paprika, or crushed red pepper for a bit of heat. You can also sprinkle on a little Italian seasoning at the end for a visual appeal.
- Sauce – For a thinner sauce, either don’t drain the cooking liquid or add some chicken broth or heavy cream.
- Cheese – Swap in mild cheddar or mozzarella cheese for the provolone. You can also mix some Parmesan cheese into the sauce for a boost of flavor.
- Creamy Garlic Sauce – You can swap out the sundried tomatoes for roasted garlic cloves for an amazing sauce that is great on chicken, zucchini noodles, or even salmon.
Common Questions
Can I prepare this ahead of time?
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.
Can I use leftover cooked chicken?
You can also just make this keto creamy 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. If you have extra chicken try this Keto Chicken and Rice Casserole next.
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Keto Tuscan Chicken Casserole
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
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Originally Published September 7, 2016. Revised and Republished February 9, 2026.
Yumm! This is good
This came out really good. I added more of the spices and it was delicious!
Was delicious. Everyone loved. I am assuming the nutritional value is per serving?
Yes, glad you liked it!
Very tasty and easy to make. I couldn’t find sun-dried tomatoes, so I used tomato pesto instead. It was delicious, and all six kids loved it.
Love this easy, delicious and impressive dish. Any leftovers become a breakfast frittata the next morning. Yum.
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. 👍👍😄😄
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.
I’m going to try this but with cooking the chicken sous vide first. Looking forward to how it turns out.
Sounds great!
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!!!
This was totally amazing!!!!
Made this tonight and it was absolutely amazing! I used fresh tomatoes instead of sun-dried – loved it. Thanks for sharing this
My family really enjoyed this recipe, even my picky eater 2 year old. Lots of leftover as well! Thank you for sharing!
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!
How many servings per recipe?
Hi Janet, it is listed at the top of the recipe card. This has 8 servings.