Baked Tuscan Chicken Casserole is a delicious and comforting dish that brings together tender chicken, creamy sauce, sun-dried tomatoes, and fresh spinach. It’s full of flavor and has a rich, cheesy topping that gets golden and bubbly in the oven. This casserole feels like a warm hug on a plate, perfect for dinner any day of the week.
I love making this recipe because it’s so easy to put together and always impresses everyone at the table. The mix of creamy sauce with the slightly tangy sun-dried tomatoes and the fresh spinach gives it such a nice balance. I usually use chicken thighs because they stay juicy, but breasts work just as well if you prefer. One tip I have is to use good-quality sun-dried tomatoes—they really make a difference!
When I serve this casserole, I like to pair it with a simple side of garlic bread or a crisp green salad. It’s filling enough to be a one-pan meal, but the extras round it out nicely. This dish often reminds me of cozy family dinners when we all gather round and share stories, making it feel even more special each time I make it.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well. I prefer thighs for extra juiciness, but breasts are leaner and fine too. If you want a quicker cook, slice the chicken thinner.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add rich flavor and moisture. If you only have dry ones, soak them in hot water before using. They give a slightly tangy sweetness that brightens the dish.
Heavy Cream: It makes the sauce rich and silky. For a lighter option, try half-and-half or coconut cream for a dairy-free twist. Just note the texture will be less thick and creamy.
Spinach: Fresh spinach adds color and freshness. You can substitute with kale or Swiss chard, but cook a bit longer until tender before adding cream.
Italian Herbs: A blend of oregano, basil, and thyme bring classic Tuscan flavors. Feel free to use fresh herbs if you have them—they brighten the whole dish.
How Do You Get the Creamy Sauce Just Right Without It Splitting?
Making a creamy sauce that stays smooth is key here. Follow these tips:
- Use medium heat when adding cream—too high can cause curdling.
- Simmer gently, stirring often, just until sauce thickens slightly.
- If sauce is too thin, cook a bit longer; if too thick, add a splash of chicken broth.
- Adding the grated Parmesan cheese slowly and off the heat helps prevent clumping.
- Don’t overbake the casserole—the sauce will finish cooking with the chicken and stay silky.
Patience during sauce preparation makes the final dish velvety and luxurious every time!
Equipment You’ll Need
- Large skillet – I like using a sturdy skillet to sear the chicken and cook the sauce; it goes straight from stove to oven.
- Mixing spoon or spatula – helps stir everything smoothly without scratching your pan.
- Baking dish – a 9×13-inch dish works well for baking the assembled casserole evenly.
- Meat thermometer – useful to check that the chicken reaches 165°F for safe and juicy results.
- Kitchen tongs or forks – to handle the hot chicken safely and arrange it in the dish.
Flavor Variations & Add-Ins
- Swap chicken for turkey or add sausage slices for a different protein twist.
- Use mozzarella or fontina instead of Parmesan for a gooey, melty topping.
- Add sliced mushrooms or roasted red peppers for extra flavor and texture.
- Sprinkle red pepper flakes or Italian seasoning on top before baking for more heat and aroma.
Baked Tuscan Chicken Casserole
Ingredients You’ll Need:
For The Chicken and Sauce:
- 6 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, roughly chopped (oil-packed preferred)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 25-30 minutes to bake, so roughly 40-45 minutes total from start to finish. It’s a quick and easy dish that’s perfect for a tasty weeknight meal.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish. Season the chicken breasts with salt, pepper, and half of the Italian herbs. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until golden but not fully cooked. Remove the chicken from the skillet and set aside.
2. Make the Tuscan Sauce:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add sun-dried tomatoes, cherry tomatoes, and spinach, cooking for 2-3 minutes until the spinach wilts. Stir in the heavy cream, chicken broth, Parmesan cheese, remaining Italian herbs, and crushed red pepper flakes if using. Let it simmer gently for 3-4 minutes until the sauce thickens slightly.
3. Assemble and Bake:
Pour a little sauce into the greased baking dish and spread evenly. Place the seared chicken in the dish and pour the rest of the creamy sauce on top. Scatter extra cherry tomatoes on top for roasting. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly and slightly golden. Garnish with fresh parsley and serve hot with your favorite sides.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the chicken dry with paper towels to prevent extra moisture, which helps with the searing process.
Can I Make This Baked Tuscan Chicken Casserole Ahead of Time?
Absolutely! You can prepare the sauce and sear the chicken up to a day in advance. Store everything separately in the fridge, then assemble and bake just before serving for best results.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm gently in the oven or microwave, stirring the sauce occasionally to keep it creamy.
Can I Substitute Heavy Cream if I Don’t Have Any?
You can use half-and-half or whole milk mixed with a little butter for richness, though the sauce will be less thick and creamy. Coconut cream is a good dairy-free option to try as well.
