Bring the rich and savory flavors of Tuscany to your dinner table with this Baked Tuscan Chicken Casserole. Tender, seasoned chicken breasts are smothered in a creamy Parmesan sauce, layered with sun-dried tomatoes and fresh spinach, and topped with gooey melted mozzarella. This one-dish meal is both comforting and elegant, perfect for a family dinner or a special gathering. Plus, it’s easy to prepare and absolutely packed with flavor!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Instructions
- Prepare the Chicken : Preheat your oven to 375°F (190°C). Season the chicken breasts with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- Sear the Chicken : In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Make the Sauce : In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.Stir in the heavy cream, chicken broth, and Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the sauce starts to thicken slightly.
- Assemble the Casserole : Add the fresh spinach leaves and chopped sun-dried tomatoes to the skillet, stirring until the spinach is wilted.Return the seared chicken breasts to the skillet, nestling them into the sauce. Sprinkle the shredded mozzarella cheese over the top.
- Bake : Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
- Serve : Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh herbs if desired. Serve hot with crusty bread, pasta, or a side salad.
Conclusion
This Baked Tuscan Chicken Casserole is a decadent and flavorful dish that will quickly become a favorite at your dinner table. With its creamy sauce, tender chicken, and the richness of sun-dried tomatoes and spinach, this casserole is a crowd-pleaser that’s as easy to make as it is delicious. Perfect for weeknight dinners or entertaining guests, this one-pan meal offers a taste of Italy without leaving your kitchen!
Baked Tuscan Chicken Casserole
A creamy, cheesy baked Tuscan chicken casserole featuring tender chicken, spinach, sun-dried tomatoes, and a luscious Parmesan sauce. Perfect for a cozy dinner!
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup sun-dried tomatoes chopped
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 2 cloves garlic minced
Instructions
- Prepare the Chicken : Preheat your oven to 375°F (190°C). Season the chicken breasts with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- Sear the Chicken : In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Make the Sauce : In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant. Stir in the heavy cream, chicken broth, and Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the sauce starts to thicken slightly.
- Assemble the Casserole : Add the fresh spinach leaves and chopped sun-dried tomatoes to the skillet, stirring until the spinach is wilted. Return the seared chicken breasts to the skillet, nestling them into the sauce. Sprinkle the shredded mozzarella cheese over the top.
- Bake : Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
- Serve : Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh herbs if desired. Serve hot with crusty bread, pasta, or a side salad.