Keto Tuscan Chicken Bake

Inspired by the sun-drenched flavors of Tuscany, this creamy chicken bake brings together seared breasts with sun-dried tomatoes and wilted spinach. A rich Parmesan cream sauce ties it all together in one oven-safe skillet for an easy weeknight dinner.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 495 cal
• 52g protein
• 8g carbs
• 29g fat

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Ingredients

• 2 lb boneless skinless chicken breasts
• 1 cup heavy cream
• 4 oz cream cheese
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes in oil
• 4 cups fresh spinach
• 5 garlic cloves
• 3/4 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil

Instructions

1. 1Preheat oven to 400°F. Pat chicken breasts dry and season both sides with salt, black pepper, smoked paprika, and half the Italian seasoning.
2. 2Heat olive oil in a large oven-safe skillet over medium-high until hot.
3. 3Sear chicken 3–4 minutes per side until golden crust forms; remove to a plate (it will finish in the oven).
4. 4Lower heat to medium, add minced garlic, and cook 30 seconds until fragrant.
5. 5Pour in chicken broth to deglaze, scraping up all browned bits from the pan bottom.
6. 6Add cream cheese and heavy cream, whisking until the cream cheese melts into a smooth sauce.
7. 7Stir in chopped sun-dried tomatoes, remaining Italian seasoning, red pepper flakes, and half the Parmesan.
8. 8Fold in fresh spinach and cook 1–2 minutes just until wilted into the creamy sauce.
9. 9Return chicken breasts to the skillet, spooning sauce over the tops.
10. 10Sprinkle remaining Parmesan evenly across the chicken and sauce.
11. 11Transfer skillet to the oven and bake 15–18 minutes until chicken reaches 165°F internally and sauce is bubbling.
12. 12Rest 5 minutes, then finish with torn fresh basil leaves before serving.