Name: Baked Tuscan Chicken Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into chunks); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 3 cloves garlic, minced; 1 cup sun-dried tomatoes, drained and chopped; 3 cups fresh spinach; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese; 1/4 teaspoon red pepper flakes (optional)

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There’s something truly magical about a dinner that comes bubbling from the oven, golden on top and bursting with flavor in every bite—this is exactly what you get with Baked Tuscan Chicken Casserole. Imagine juicy chicken nestled in a creamy sauce brimming with sun-dried tomatoes, tender spinach, and two kinds of cheese. Every mouthful delivers comforting Italian-inspired goodness, making it the sort of meal that’s equally at home on a weeknight or at a special gathering. If you’re craving a dish that feels both rustic and a tiny bit indulgent, you’ll adore this one.

Baked Tuscan Chicken Casserole Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this casserole is how every ingredient plays a starring role—nothing is wasted, and each addition brings its own punch of flavor, texture, or color. The best part? Even with everyday ingredients, you create something extraordinary.

Boneless, skinless chicken breasts or thighs (1½ pounds): Chicken is the hearty base—thighs for extra juiciness, breasts for leaner bites.
Olive oil (2 tablespoons): Brings a luscious, distinctly Mediterranean richness to the pan.
Salt (1 teaspoon): Essential for bringing out the flavors in the chicken and sauce.
Black pepper (½ teaspoon): Adds gentle warmth—freshly cracked is a plus!
Italian seasoning (1 teaspoon): A lovely blend that instantly sweeps you away to Tuscany.
Garlic (3 cloves, minced): There’s no substitute for the depth and aroma fresh garlic brings.
Sun-dried tomatoes (1 cup, drained and chopped): These little gems deliver a BIG punch and tangy brightness.
Fresh spinach (3 cups): For a pop of color and nutrients that melt right into the casserole.
Heavy cream (1 cup): The secret to that impossibly silky, decadent sauce.
Chicken broth (½ cup): Rounds out the sauce and keeps things from feeling too heavy.
Grated Parmesan cheese (½ cup): The salty, nutty backbone of the creamy sauce.
Shredded mozzarella cheese (1½ cups): For that crave-worthy, stretchy, golden top.
Red pepper flakes (¼ teaspoon, optional): If you like a little kick, don’t skip these!

How to Make Baked Tuscan Chicken Casserole

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 375°F and grabbing a 9×13-inch baking dish. Give it a quick swipe of cooking spray or a dab of oil to prevent any cheesy goodness from sticking. This simple prep means easy cleanup later, too.

Step 2: Sauté the Chicken

In a large skillet over medium heat, pour in the olive oil and let it shimmer. Add your chopped chicken, then sprinkle with salt, black pepper, and Italian seasoning. Sauté for about 5–6 minutes, just until the outside takes on a golden hue—it’s okay if it’s not cooked through yet, since the oven will finish the job.

Step 3: Add Garlic, Sun-Dried Tomatoes, and Spinach

Stir in the minced garlic and let it get fragrant for about a minute. Next, add the chopped sun-dried tomatoes and heaping handfuls of fresh spinach. Keep stirring as the spinach wilts down, infusing the chicken with even more flavor and a gorgeous green color.

Step 4: Make the Creamy Sauce

Now, pour in the heavy cream and chicken broth, followed by the grated Parmesan. Let everything come to a gentle simmer—simmering for 2–3 minutes thickens the sauce and allows those flavors to meld, creating a dreamy, rich base for your Baked Tuscan Chicken Casserole.

Step 5: Assemble and Bake

Transfer the mixture from your skillet into the prepped baking dish, spreading it evenly. Scatter the shredded mozzarella cheese in an even layer over the top. Slide the casserole uncovered into the oven for 20–25 minutes, or until the cheese is beautifully melted and bubbly, and the chicken is fully cooked through. Rest for 5 minutes before scooping into servings.

How to Serve Baked Tuscan Chicken Casserole

Garnishes

For a perfect finishing touch, sprinkle on a little extra Parmesan cheese, scatter fresh basil or chopped parsley, and maybe a tiny pinch of extra red pepper flakes. These simple garnishes add color and a lively, fresh flavor that makes your Baked Tuscan Chicken Casserole look as spectacular as it tastes.

Side Dishes

There’s no wrong way to enjoy this casserole, but it shines especially bright served over a bed of pasta, creamy mashed potatoes, fluffy rice, or even alongside roasted potatoes. Add a leafy green salad or crisp garlic bread for a meal that feels straight from a trattoria.

Creative Ways to Present

Try spooning smaller portions into individual ramekins for a dinner party-worthy look, or serve your Baked Tuscan Chicken Casserole family-style right from the baking dish at a cozy gathering. You can also use leftovers to fill warm toasted sandwich rolls for a reinvented Tuscan chicken melt!

Make Ahead and Storage

Storing Leftovers

Let any leftover Baked Tuscan Chicken Casserole cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, and honestly, the flavors only get richer by the next day.

Freezing

For longer storage, this casserole freezes beautifully. Simply portion into freezer-safe containers or wrap tightly, and freeze for up to two months. Thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat individual portions in the microwave, or pop the whole dish (covered with foil) back into a 350°F oven until hot and bubbling. If the sauce looks a bit thick, add a splash of chicken broth or cream to refresh it.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs bring extra juiciness and flavor, making your Baked Tuscan Chicken Casserole even richer. You can also mix both for the best of both worlds.

What can I substitute for heavy cream?

If you’d like a lighter version, swap in half-and-half or a full-fat coconut milk. Whole milk works in a pinch, though your sauce might be a bit less thick.

Can I add other vegetables?

Yes, this recipe is wonderfully flexible! Try mushrooms, roasted red peppers, or artichoke hearts for a fun twist and even more color.

Is this casserole gluten-free?

Yes, all the listed ingredients are naturally gluten-free. Just check to be sure your sun-dried tomatoes and broth don’t contain any unexpected wheat-based additives.

How can I make this ahead for a party?

You can fully assemble the casserole a day ahead, cover, and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed before guests arrive.

Final Thoughts

If you’re ready to cozy up with a dish that brings together creamy comfort, sun-kissed Italian flavors, and just a little bit of kitchen magic, you have to make this Baked Tuscan Chicken Casserole. There’s a reason it’s destined to become your family’s favorite—give it a try and share the love at your own table!

Baked Tuscan Chicken Casserole Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Tuscany with this Baked Tuscan Chicken Casserole. Tender chicken, sun-dried tomatoes, and spinach are enveloped in a creamy sauce and topped with gooey mozzarella, creating a comforting and satisfying meal.

Ingredients

Scale

Chicken:

1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into chunks)

Seasoning:

2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning

Additional Ingredients:

3 cloves garlic, minced
1 cup sun-dried tomatoes, drained and chopped
3 cups fresh spinach
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1/4 teaspoon red pepper flakes (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Cook the chicken: In a skillet, cook chicken with olive oil, salt, pepper, and Italian seasoning until lightly browned.
Add ingredients: Add garlic, sun-dried tomatoes, and spinach. Cook until spinach wilts.
Make the sauce: Stir in cream, chicken broth, and Parmesan. Simmer until slightly thickened.
Assemble and bake: Transfer to baking dish, top with mozzarella, bake for 20–25 minutes until cooked and bubbly.
Rest and serve: Let it rest for 5 minutes before serving.