Baked Tuscan Chicken Casserole is a creamy, comforting dish loaded with tender chicken, sun-dried tomatoes, spinach, and a blend of cheeses that all come together in a warm, cozy bake. The flavors are rich but balanced, with garlic and herbs giving it just the right touch of Italian charm.
I love how easy it is to prepare this casserole, yet it tastes like something special. What I really enjoy is how the chicken stays juicy while the spinach and sun-dried tomatoes add a little pop of color and flavor. Plus, the cheesy topping gets golden and bubbly, which makes it even better!
My favorite way to serve this is with a simple green salad or some crusty bread to soak up the creamy sauce. It’s a great meal for family dinners or when friends come over because everyone always asks for seconds. I always feel like this dish brings a little warmth and happiness to the table.
Key Ingredients & Substitutions
Chicken breasts: Choose boneless, skinless chicken breasts for even cooking and tenderness. You can swap with thighs if you prefer juicier, more flavorful meat.
Sun-dried tomatoes: Oil-packed varieties bring rich texture and flavor. If unavailable, dry sun-dried tomatoes work too—just soak them in hot water first to soften.
Spinach: Fresh spinach adds color and nutrients. Frozen spinach works too—just thaw and drain well to avoid excess moisture.
Cream and cheese: Heavy cream creates the rich sauce. For a lighter option, try half-and-half or whole milk mixed with a tablespoon of flour to thicken. Parmesan and mozzarella add amazing flavor and gooey texture; feel free to use similar cheeses like Asiago or provolone.
How Do I Sear Chicken So It Stays Juicy and Crispy?
Searing chicken is key for flavor and locks in juices before baking. Here’s how to do it right:
- Pat the chicken dry with paper towels to prevent steaming.
- Season both sides with salt and pepper.
- Heat olive oil in a pan over medium-high heat until hot but not smoking.
- Place chicken in the pan and don’t move it for 3-4 minutes; this forms a nice crust.
- Flip and repeat on the other side, then remove from heat—chicken will finish cooking in the oven.
This step keeps the chicken moist and flavorful inside while adding a golden, slightly crispy outside. Don’t skip it!
Equipment You’ll Need
- Large oven-safe skillet or frying pan – I recommend a heavy-bottomed pan to sear the chicken and bake everything together.
- Kitchen tongs – helpful for flipping the chicken easily without poking holes that let juices escape.
- Measuring cups and spoons – keep things accurate but casual enough to use regularly.
- Mixing spoon or spatula – for stirring the sauce and combining ingredients smoothly.
- Oven mitts – safety first when handling hot pans from the oven.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta instead of sun-dried tomatoes for a smoky, savory flavor.
- Mix in some chopped olives or artichoke hearts for extra Mediterranean flair.
- Swap mozzarella for provolone or fontina for a different cheesy melt and flavor profile.
- Add a sprinkle of red pepper flakes or Italian herbs to customize the spice level and aroma.
Baked Tuscan Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh parsley (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 10 minutes for searing the chicken and making the sauce on the stove, and 20-25 minutes for baking in the oven. In total, plan for around 40-45 minutes to have your creamy Tuscan chicken casserole ready to enjoy.
Step-By-Step Instructions:
1. Preparing and Searing the Chicken:
Preheat your oven to 375°F (190°C). Sprinkle salt and pepper evenly on both sides of the chicken breasts. Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for about 3-4 minutes on each side, until golden brown. Then, remove the chicken and set aside.
2. Making the Sauce:
Using the same skillet, add the minced garlic and sauté for about 30 seconds until you smell its aroma. Stir in the chopped sun-dried tomatoes and the spinach. Cook until the spinach wilts down. Next, pour in the heavy cream and chicken broth. Add the Italian seasoning, crushed red pepper flakes (if using), Parmesan cheese, and half the mozzarella cheese. Stir occasionally and let the sauce simmer gently until it thickens a bit.
3. Baking the Casserole:
Place the seared chicken breasts back into the skillet, nestling them into the creamy sauce. Sprinkle the remaining mozzarella cheese evenly on top. Transfer the skillet or dish to your preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the cheese is golden and bubbly. Remove from the oven, garnish with fresh chopped parsley, and serve warm.
Can I Use Frozen Chicken for This Casserole?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps ensure even cooking and prevents extra moisture in the dish.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken, but the sauce won’t be as rich and creamy. For a dairy-free option, try canned coconut milk for a unique twist.
How Should I Store Leftovers?
Allow the casserole to cool, then transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and sear the chicken in advance, then assemble and bake when ready. Just cover and refrigerate before baking for up to 24 hours.
