Imagine this: a warm, bubbling casserole straight out of the oven, with tender chicken nestled in a creamy, cheesy sauce that’s bursting with the flavors of garlic, Italian herbs, and sun-dried tomatoes. This Baked Tuscan Chicken Casserole captures the rustic, comforting tastes of Tuscany in a single baking dish, and it’s perfect for those nights when you want something easy yet rich and satisfying.
Tuscan-inspired dishes are known for their earthy, robust flavors, featuring ingredients like sun-dried tomatoes, spinach, garlic, and a mix of Italian herbs. This casserole brings all of these together with a creamy sauce that hugs each piece of chicken and bakes to golden perfection. It’s a dish that feels like a restaurant-quality meal but is easy enough to whip up at home.
Why You’ll Love This Recipe:
- Comforting & Flavorful: The creamy sauce combined with herbs and tomatoes is satisfying and full of flavor.
- One-Dish Meal: A great choice for busy days, this casserole is a complete meal in one dish with minimal cleanup.
- Perfect for Meal Prep: This dish tastes even better the next day, so it’s great for making ahead and enjoying all week.
- Crowd-Pleaser: A hit with family and friends, this casserole’s rich and creamy flavors appeal to both kids and adults alike.
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts – Cut into bite-sized pieces for even cooking.
- 1 tbsp olive oil – For searing the chicken, adding a bit of depth to the flavor.
- 3 cloves garlic, minced – Garlic adds a savory, aromatic note.
- 1 cup sun-dried tomatoes – Provides a burst of concentrated, tangy-sweet flavor.
- 1 cup heavy cream – The base of the creamy sauce, giving it richness.
- 4 oz cream cheese, softened – Adds body and a tangy creaminess to the sauce.
- 1/2 cup shredded mozzarella cheese – Melts into the sauce for gooey texture.
- 1/2 cup grated parmesan cheese – Adds a slightly nutty flavor and melts beautifully.
- 1 tsp Italian seasoning – A mix of dried herbs like basil, oregano, and thyme for an authentic Tuscan flavor.
- 1/2 tsp crushed red pepper flakes (optional) – For a touch of heat.
- 2 cups fresh spinach – Adds color, texture, and nutrients.
- Salt and black pepper – To taste.How to Make Baked Tuscan Chicken Casserole:
Step-By-Step Instructions with Tips
- Prep the Chicken
Begin by preheating your oven to 375°F (190°C). Then, cut your chicken breasts into bite-sized pieces, which helps the chicken cook evenly and allows each piece to soak up the sauce. Pat the pieces dry with a paper towel and season them lightly with salt and black pepper. - Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces in a single layer, searing them for 3-4 minutes on each side until they’re golden brown. You don’t need to cook them all the way through—just brown the outside for flavor. Once done, transfer the chicken to a greased baking dish. - Make the Creamy Sauce
In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn it, as garlic can quickly turn bitter. Next, add the sun-dried tomatoes and cook for another 1-2 minutes, letting them soften and release their flavor. - Combine Ingredients for the Sauce
Pour in the heavy cream and bring it to a gentle simmer. Add the softened cream cheese, stirring until it’s fully melted and combined. Then, stir in the shredded mozzarella, grated parmesan, Italian seasoning, and, if desired, red pepper flakes for a bit of spice. Allow the sauce to simmer until it thickens slightly—about 3-4 minutes. - Assemble the Casserole
Pour the creamy sauce over the chicken pieces in the baking dish, making sure each piece is well-coated. Spread the fresh spinach evenly over the top; it will wilt as the casserole bakes, adding a nice burst of color and nutrients. - Bake to Perfection
Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling. If you want a golden, cheesy top, broil for an additional 2-3 minutes until the cheese is lightly browned. - Serve & Garnish
Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley for a pop of color and freshness, and serve hot with your favorite sides.
Serving Suggestions
This Baked Tuscan Chicken Casserole pairs well with a variety of sides to make it a full meal:
- Pasta: Serve over pasta like fettuccine or penne to soak up the creamy sauce.
- Crusty Bread: For dipping into the sauce and getting every last bit of flavor.
- Salad: A fresh green salad with a light vinaigrette balances the richness of the casserole.
Helpful Tips and Variations
- Use Thighs Instead of Breasts: Chicken thighs offer a slightly richer flavor and stay juicy in the casserole.
- Add Mushrooms: Sliced mushrooms are a great addition to the sauce, adding an earthy taste.
- Lighten It Up: Substitute half-and-half or milk for a lighter version of the sauce, though it may be less creamy.
- Herb Variations: If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme.
- Extra Veggies: Try adding chopped zucchini, bell peppers, or cherry tomatoes for added color and texture.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Low-Carb, Gluten-Free
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F until warmed through or microwave individual portions.
- Freezing: This casserole can be frozen before baking. Simply assemble, cover, and freeze for up to 3 months. Bake directly from frozen, adding about 10 minutes to the baking time.
Nutritional Information (Approximate per serving)
- Calories: 390
- Protein: 32g
- Carbohydrates: 8g
- Fat: 28g
- Fiber: 2g
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re cooking it from a chilled state.
What can I substitute for heavy cream?
For a lighter option, try using half-and-half or a mixture of milk and Greek yogurt. While it may not be as thick, the sauce will still be creamy and flavorful.
Can I add pasta directly to the casserole?
Yes, you can add cooked pasta directly to the dish. Simply fold in al dente pasta with the sauce and bake as directed.
How do I know when the chicken is done?
Chicken is cooked through when it reaches an internal temperature of 165°F. In casseroles, check for bubbling sauce and that the chicken is no longer pink.
Storage Instructions
- Refrigerator: Allow the casserole to cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezer: To freeze, assemble the casserole and wrap it tightly. Store in the freezer for up to 3 months. When ready to cook, bake straight from frozen or thaw overnight in the fridge.
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Conclusion
This Baked Tuscan Chicken Casserole is the ultimate comfort food with rich, satisfying flavors that make you feel like you’re dining in a cozy Italian trattoria. With a creamy sauce, sun-dried tomatoes, and tender chicken, it’s an easy weeknight meal that feels special enough for entertaining. Whether you’re new to cooking or looking for a reliable, crowd-pleasing dish, this casserole promises a perfect blend of flavor and simplicity. Enjoy each creamy, savory bite!
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Baked Tuscan Chicken Casserole
Description
Imagine this: a warm, bubbling casserole straight out of the oven, with tender chicken nestled in a creamy, cheesy sauce that’s bursting with the flavors of garlic, Italian herbs, and sun-dried tomatoes. This Baked Tuscan Chicken Casserole captures the rustic, comforting tastes of Tuscany in a single baking dish, and it’s perfect for those nights when you want something easy yet rich and satisfying.
Tuscan-inspired dishes are known for their earthy, robust flavors, featuring ingredients like sun-dried tomatoes, spinach, garlic, and a mix of Italian herbs. This casserole brings all of these together with a creamy sauce that hugs each piece of chicken and bakes to golden perfection. It’s a dish that feels like a restaurant-quality meal but is easy enough to whip up at home.
Ingredients
- 4 boneless, skinless chicken breasts – Cut into bite-sized pieces for even cooking.
- 1 tbsp olive oil – For searing the chicken, adding a bit of depth to the flavor.
- 3 cloves garlic, minced – Garlic adds a savory, aromatic note.
- 1 cup sun-dried tomatoes – Provides a burst of concentrated, tangy-sweet flavor.
- 1 cup heavy cream – The base of the creamy sauce, giving it richness.
- 4 oz cream cheese, softened – Adds body and a tangy creaminess to the sauce.
- 1/2 cup shredded mozzarella cheese – Melts into the sauce for gooey texture.
- 1/2 cup grated parmesan cheese – Adds a slightly nutty flavor and melts beautifully.
- 1 tsp Italian seasoning – A mix of dried herbs like basil, oregano, and thyme for an authentic Tuscan flavor.
- 1/2 tsp crushed red pepper flakes (optional) – For a touch of heat.
- 2 cups fresh spinach – Adds color, texture, and nutrients.
- Salt and black pepper – To taste.
Instructions
- Prep the Chicken
Begin by preheating your oven to 375°F (190°C). Then, cut your chicken breasts into bite-sized pieces, which helps the chicken cook evenly and allows each piece to soak up the sauce. Pat the pieces dry with a paper towel and season them lightly with salt and black pepper. - Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces in a single layer, searing them for 3-4 minutes on each side until they’re golden brown. You don’t need to cook them all the way through—just brown the outside for flavor. Once done, transfer the chicken to a greased baking dish. - Make the Creamy Sauce
In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn it, as garlic can quickly turn bitter. Next, add the sun-dried tomatoes and cook for another 1-2 minutes, letting them soften and release their flavor. - Combine Ingredients for the Sauce
Pour in the heavy cream and bring it to a gentle simmer. Add the softened cream cheese, stirring until it’s fully melted and combined. Then, stir in the shredded mozzarella, grated parmesan, Italian seasoning, and, if desired, red pepper flakes for a bit of spice. Allow the sauce to simmer until it thickens slightly—about 3-4 minutes. - Assemble the Casserole
Pour the creamy sauce over the chicken pieces in the baking dish, making sure each piece is well-coated. Spread the fresh spinach evenly over the top; it will wilt as the casserole bakes, adding a nice burst of color and nutrients. - Bake to Perfection
Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling. If you want a golden, cheesy top, broil for an additional 2-3 minutes until the cheese is lightly browned. - Serve & Garnish
Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley for a pop of color and freshness, and serve hot with your favorite sides.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F until warmed through or microwave individual portions.
- Freezing: This casserole can be frozen before baking. Simply assemble, cover, and freeze for up to 3 months. Bake directly from frozen, adding about 10 minutes to the baking time.