Description
This Baked Tuscan Chicken Casserole is a creamy, flavorful dish featuring seared chicken breasts smothered in a rich sauce of sun-dried tomatoes, fresh spinach, heavy cream, and Parmesan cheese, topped with melted mozzarella and fresh basil. It’s perfect for a comforting family dinner with Italian-inspired flavors served right from the oven.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Toppings
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts evenly with garlic powder, onion powder, oregano, salt, and black pepper.
- Sear Chicken: Sear the chicken in the hot skillet for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach has wilted.
- Prepare Sauce: Add the heavy cream and grated Parmesan cheese to the vegetables, stirring continuously until the sauce thickens slightly and becomes creamy.
- Assemble Casserole: Place the seared chicken breasts into a baking dish. Pour the creamy tomato-spinach sauce evenly over the chicken breasts.
- Add Cheese and Bake: Sprinkle shredded mozzarella cheese over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese has melted and is bubbly.
- Garnish and Serve: Remove the casserole from the oven and garnish with fresh chopped basil before serving.
Notes
- You can use jarred sun-dried tomatoes packed in oil or dry-packed; if using dry-packed, soak briefly in warm water to soften before chopping.
- For extra flavor, add a pinch of red pepper flakes to the sauce for some heat.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- To lighten the dish, substitute half-and-half or whole milk for heavy cream, but the sauce won’t be as rich.
