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

Scale

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.