If you're looking for a comforting, hearty, and crowd-pleasing dish, this Baked Tuscan Chicken Casserole is a perfect choice. Loaded with tender chicken, sun-dried tomatoes, spinach, and a creamy, garlicky sauce, all baked together to golden perfection, this casserole is a surefire way to make any meal feel special. It’s easy to prepare, packed with flavor, and comes together in just one dish, making it ideal for a busy weeknight or a family dinner.
Let’s dive into the full recipe, ingredients, step-by-step instructions, and some tips to ensure you get the most flavorful, creamy Tuscan chicken casserole every time!
What is Baked Tuscan Chicken Casserole?
Baked Tuscan Chicken Casserole is a creamy, baked chicken dish inspired by the bold flavors of Tuscany. It features juicy chicken breasts, sun-dried tomatoes, fresh spinach, and a rich cream sauce made with garlic, Parmesan, and cream. This casserole is then baked to perfection, resulting in a dish that’s cheesy, creamy, and bursting with Mediterranean-inspired flavors. It’s perfect for serving with pasta, rice, or crusty bread.
Ingredients List for Baked Tuscan Chicken Casserole
Here’s everything you’ll need to make this delicious Tuscan chicken casserole:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 tablespoon olive oil
- 2 cups fresh spinach (roughly chopped)
- ½ cup sun-dried tomatoes (drained and chopped)
- 4 cloves garlic (minced)
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or use a mix of dried oregano, basil, and thyme)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- 1 tablespoon cornstarch (optional, to thicken the sauce)
- 1 tablespoon fresh parsley (chopped, for garnish)
Substitutions and Variations
This recipe is flexible and allows for several substitutions to suit your preferences or dietary needs:
- Chicken: Use boneless, skinless chicken thighs instead of breasts for a juicier option. You can also use pre-cooked shredded chicken to save time.
- Spinach: Swap out spinach for kale or Swiss chard if you prefer, or even frozen spinach (just make sure to thaw and drain it well).
- Sun-dried tomatoes: If you’re not a fan of sun-dried tomatoes, you can substitute roasted red peppers for a sweeter, milder flavor.
- Cream: For a lighter version, substitute the heavy cream with half-and-half or a combination of milk and Greek yogurt.
- Cheese: While mozzarella and Parmesan are classic for this dish, feel free to try other cheeses like provolone or Gruyère for a different flavor twist.
Step-by-Step Cooking Instructions

Let’s break down the steps to make this delicious Baked Tuscan Chicken Casserole:
1. Preheat the oven
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
2. Prepare the chicken
Pat the chicken breasts dry with paper towels and season them generously with salt, pepper, garlic powder, and onion powder on both sides.
3. Sear the chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until they are golden brown. The chicken doesn’t need to be fully cooked through, as it will finish cooking in the oven. Transfer the seared chicken to the prepared baking dish.
4. Make the creamy sauce
In the same skillet (without cleaning it), add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning. If you’d like the sauce thicker, whisk in 1 tablespoon of cornstarch dissolved in a bit of water. Cook for 3-4 minutes, stirring occasionally, until the sauce starts to thicken.
5. Add the spinach and sun-dried tomatoes
Stir the chopped spinach and sun-dried tomatoes into the sauce and cook until the spinach is wilted, about 2 minutes.
6. Assemble the casserole
Pour the creamy spinach and sun-dried tomato sauce over the chicken breasts in the baking dish, making sure the chicken is well-coated with the sauce. Sprinkle the shredded mozzarella evenly over the top of the chicken and sauce.
7. Bake the casserole
Bake the casserole in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbly, with the top lightly golden.
8. Garnish and serve
Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley and serve with your favorite sides like pasta, rice, or crusty bread.
How to Cook Baked Tuscan Chicken Casserole: A Step-by-Step Guide
For best results, follow these tips to ensure your casserole turns out perfectly:
- Sear the chicken for extra flavor: Searing the chicken breasts before baking helps lock in juices and adds a delicious golden crust. It also enhances the flavor of the casserole.
- Wilt the spinach properly: Fresh spinach wilts quickly in the sauce, so just cook it for a minute or two until it softens. If using frozen spinach, make sure to thaw and drain it completely to avoid excess water in the casserole.
- Use high-quality sun-dried tomatoes: Sun-dried tomatoes packed in oil tend to have more flavor than those that are dried without oil. Drain them well before chopping and adding them to the sauce.
- Don’t overbake the chicken: Chicken breasts can dry out if overcooked. Use a meat thermometer to check that the chicken reaches 165°F (74°C) and remove the casserole from the oven as soon as it’s done.
Common Mistakes to Avoid
- Skipping the sear: Searing the chicken before baking is essential for developing a rich, flavorful crust and locking in moisture. Skipping this step may result in less flavorful chicken.
- Over-thickening the sauce: The sauce will continue to thicken as it bakes, so be careful not to over-thicken it on the stovetop. A light, creamy consistency is perfect before going into the oven.
- Not using enough seasoning: Chicken breasts can be bland on their own, so make sure to season the chicken and the sauce generously with salt, pepper, and herbs.
Serving and Presentation Tips
This Tuscan chicken casserole is hearty enough to be the main event, but it pairs beautifully with a variety of sides:
- Serve with pasta: Spoon the creamy sauce and chicken over your favorite pasta, such as fettuccine, penne, or linguine, for a complete meal.
- With rice or quinoa: The sauce pairs perfectly with rice or quinoa, soaking up all the creamy goodness.
- With crusty bread: Serve the casserole with crusty bread to mop up the delicious sauce—perfect for a cozy dinner!
- Over mashed potatoes: For an extra comforting meal, serve the chicken casserole over creamy mashed potatoes.
How to Serve Baked Tuscan Chicken Casserole
Here are a few ideas for presenting your casserole in a visually appealing way:
- Family-style: Serve the casserole straight from the baking dish at the table, with a garnish of fresh parsley or basil for a pop of color.
- Individual portions: Slice each chicken breast and serve on individual plates with a generous spoonful of the creamy sauce over pasta or rice.
- Top with fresh herbs: Sprinkle chopped parsley, basil, or even grated lemon zest over the dish just before serving for added freshness and color.
Presentation Ideas for Baked Tuscan Chicken Casserole
To elevate your dish, consider these presentation tips:
- Garnish with herbs: Fresh parsley, basil, or thyme adds a burst of color and a finishing touch.
- Add lemon slices: For a Mediterranean vibe, garnish the dish with lemon slices on the side, which also enhances the creamy sauce.
- Rustic serving: Serve the casserole in a rustic, cast-iron skillet or an elegant ceramic baking dish for a stylish presentation that can go straight from the oven to the table.
Baked Tuscan Chicken Casserole Recipe Tips
- Make it ahead: You can prepare the casserole a day ahead and refrigerate it before baking. When ready to serve, pop it in the oven and bake for 30-35 minutes, adding a few extra minutes since it will be cold from the fridge.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezing: This casserole freezes well. Assemble the casserole without baking, then freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Frequently Asked Questions (FAQs)
Can I use frozen spinach?
Yes! Just thaw the frozen spinach and squeeze out any excess moisture before adding it to the sauce. This helps prevent a watery casserole.
Can I make this casserole dairy-free?
To make the casserole dairy-free, substitute the cream and cheese with plant-based alternatives. Use coconut cream or almond milk and dairy-free cheeses that melt well.
How do I prevent the chicken from drying out?
Make sure to not overbake the chicken. Using a meat thermometer to check for doneness (165°F) will help ensure that the chicken stays moist.
What’s the best way to reheat this casserole?
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through. You can also microwave individual portions, but be careful not to overheat to avoid drying out the chicken.
Can I make this casserole low-carb or keto-friendly?
Absolutely! This casserole is naturally low-carb, so it’s perfect for keto or low-carb diets. Just be sure to serve it with keto-friendly sides like cauliflower rice or sautéed vegetables.
Conclusion
This Baked Tuscan Chicken Casserole is a delicious, comforting dish that's full of rich flavors and creamy goodness. With tender chicken, sun-dried tomatoes, and spinach all coated in a luscious garlic-Parmesan sauce, it’s a crowd-pleaser that’s perfect for family dinners, meal prep, or entertaining guests. Serve it with your favorite sides for a complete meal that’s sure to become a new favorite in your home. Enjoy!
PrintBaked Tuscan Chicken Casserole Recipe
This Baked Tuscan Chicken Casserole Recipe combines tender chicken, sun-dried tomatoes, fresh spinach, and a creamy garlic-Parmesan sauce for a comforting, delicious meal. Perfect for busy weeknights or entertaining, this dish offers rich, Italian-inspired flavors and can be easily made in one pan for minimal cleanup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cups fresh spinach
- ½ cup sun-dried tomatoes (drained and chopped)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- ¼ tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh basil or parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, and sear for 3-4 minutes per side until golden brown (they don’t need to be fully cooked). Remove and set aside.
- In the same skillet, add the sun-dried tomatoes and spinach, and cook until the spinach is wilted.
- Stir in heavy cream, mozzarella, Parmesan, Italian seasoning, and red pepper flakes. Cook for 2-3 minutes until the sauce thickens slightly.
- Transfer the chicken breasts to a greased casserole dish and pour the creamy sauce over the chicken.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F/74°C internal temperature).
- Garnish with fresh basil or parsley and serve hot.
Notes
- Use chicken thighs for a juicier alternative.
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
- You can substitute the heavy cream with half-and-half for a lighter option.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
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