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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole brings tender chicken, sun-dried tomatoes, and spinach together in a creamy parmesan sauce, then bakes until bubbly. Expect a rich, comforting one-dish dinner with a golden, cheesy top.
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Prep Time 15 minutes
Cook Time 28 minutes
resting 5 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts, boneless and skinless
  • 4 boneless, skinless chicken breasts, cubed Cube into bite-size pieces so they cook evenly.
Sun-dried tomatoes and spinach
  • 1 cup sun-dried tomatoes, chopped Chop if needed for even distribution.
  • 3 cup fresh spinach Use fresh spinach; add right at the end so it wilts but stays bright.
Creamy sauce
  • 1 cup heavy cream For a rich, creamy parmesan base.
  • 1 cup grated parmesan cheese Use finely grated for smooth melting.
  • 1 cup shredded mozzarella cheese Sprinkle evenly for a browned, bubbly top.
Aromatics and seasoning
  • 3 cloves garlic, minced Minced for quick, even flavor release.
  • 1 tbsp olive oil Used for searing and building flavor.
  • 1 salt and pepper, to taste Season in layers: while searing and in the creamy sauce.

Equipment

  • 1 cast iron skillet

Method
 

Sear and build the base
  1. Preheat the oven to 375°F. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken until golden on both sides, about 5–6 minutes total.
  2. Add the garlic and sun-dried tomatoes, cooking for 1–2 minutes until fragrant.
  3. Stir in the heavy cream and parmesan cheese, simmering until slightly thickened, about 3–4 minutes.
  4. Add the spinach and stir until just wilted.
Bake and finish
  1. Sprinkle the mozzarella cheese evenly over the top.
  2. Transfer the skillet to the oven and bake for 15–20 minutes, until the chicken is cooked through and the cheese is bubbly.
  3. Let rest for 5 minutes before serving.

Notes

For the creamiest bake, simmer the cream and parmesan until the sauce visibly thickens before adding spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave until warm. Freezing: yes, freeze up to 2 months, but sauce may thicken further when reheated. Dietary swap: use half-and-half instead of heavy cream for a lighter version (the texture will be slightly less rich).