Description
This Baked Tuscan Chicken Casserole is a creamy, comforting dish featuring tender chicken chunks simmered with sun-dried tomatoes, fresh spinach, and rich Parmesan cream sauce, then baked with a golden layer of melted mozzarella cheese. Perfectly seasoned with Italian herbs and garlic, this gluten-free main course brings a delightful Tuscan-inspired flavor to your table in under an hour.
Ingredients
Scale
Chicken and Seasonings
- 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
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 3 cups fresh spinach
Sauce and Toppings
- 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)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the Chicken: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chicken chunks and season with salt, pepper, and Italian seasoning. Cook the chicken until it is lightly browned on all sides, about 5–6 minutes, but it does not need to be fully cooked through at this stage.
- Sauté Garlic and Veggies: Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Then stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach has just wilted, stirring frequently to combine all ingredients well.
- Prepare the Cream Sauce: Pour in the heavy cream, chicken broth, and grated Parmesan cheese. Bring the mixture to a simmer and cook for 2–3 minutes, stirring often until the sauce thickens slightly and coats the chicken and vegetables.
- Assemble Casserole: Transfer the creamy chicken mixture to the prepared baking dish. Evenly sprinkle the shredded mozzarella cheese over the top. If desired, sprinkle the optional red pepper flakes for a mild kick.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the chicken is fully cooked through and the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the flavors to settle and the casserole to cool slightly for easier serving.
Notes
- Serve this casserole over pasta, rice, or mashed potatoes for a complete and hearty meal.
- For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese slightly to cut calories and fat.
