Baked Tuscan Chicken Casserole (Sun-Dried Tomato Cream in 50 Minutes)

Tutorial: how to make baked Tuscan chicken casserole — sun-dried tomatoes, spinach, garlic-cream sauce. 50-minute one-dish dinner with restaurant flavor.

Introduction

Tutorial: how to make baked Tuscan chicken casserole — restaurant flavor at home in 50 min.

Ingredients List

Close-up of Tuscan chicken bake serving with juicy chicken, ribbons of basil, melted mozzarella, and creamy sauce Save
  • 2 lbs chicken breasts + 1 tsp salt + 1/2 tsp pepper + 1 tsp Italian seasoning + 1/2 tsp garlic powder + 3 tbsp olive oil
  • Sauce: 4 garlic + 1 cup sun-dried tomatoes (oil-packed) + 1.5 cups cream + 1/2 cup chicken broth + 3/4 cup parmesan + 4 oz cream cheese + 1 tsp Italian seasoning + 1/4 tsp chili
  • Finish: 4 cups spinach + 1.5 cups mozzarella + 1/4 cup basil + 1/4 cup parmesan

Timing

Prep 10 min. Sear/sauce 15 min. Bake 20 min. Rest 5 min. Total 50 min.

Step 1 — Sear Chicken

Season + sear 4 min per side. Reserve.

Step 2 — Aromatics

Garlic + sun-dried tomatoes 60 sec.

Step 3 — Cream Sauce

Broth + cream + cream cheese; parmesan in 2 batches; seasoning. 2–3 min.

Step 4 — Wilt Spinach

Add in 2 batches.

Step 5 — Return Chicken + Top

Nestle chicken; mozz + parm.

Step 6 — Bake + Broil

400°F for 15 min; broil 2–3 min. Rest 5 min; basil.

Nutritional Information

  • Calories 520 | Protein 42g | Fat 34g | Carbs 10g | Calcium 30% DV

Healthier Alternatives

Half-and-half. Part-skim mozz. Extra spinach. Greek yogurt off-heat. GF naturally.

Serving Suggestions

Polenta, fettuccine, cauli rice, arugula, Sangiovese.

Common Mistakes to Avoid

  • Fully cooked chicken
  • Burnt garlic
  • Pre-shredded cheese
  • Raw spinach
  • No broil

Storing Tips

Fridge 4 days. Freezer 2 months. Make-ahead 24 hr.

Conclusion

That’s how to make baked Tuscan chicken casserole. Comment your side, share a photo, subscribe.

FAQs

Breasts or thighs? Both work.

Tomatoes? Oil-packed only.

Frozen spinach? Squeezed dry, 1 cup.

Low-carb? 8g net carbs.

Pasta? Fettuccine.

Wine? Sangiovese.

Recipe Card: Baked Tuscan Chicken Casserole

Prep: 10 min | Cook: 35 min | Rest: 5 min | Total: 50 min | Serves: 6 | Calories: 520/serving

Ingredients

  • 2 lbs chicken breasts + 1 tsp salt + 1/2 tsp pepper + 1 tsp Italian seasoning + 1/2 tsp garlic powder + 3 tbsp olive oil
  • Sauce: 4 garlic + 1 cup oil-packed sun-dried tomatoes + 1.5 cups cream + 1/2 cup broth + 3/4 cup parmesan + 4 oz cream cheese + 1 tsp Italian seasoning + 1/4 tsp chili flakes
  • 4 cups baby spinach + 1.5 cups mozzarella + 1/4 cup basil + 1/4 cup parmesan

Instructions

  1. Season and sear chicken 4 min per side; reserve.
  2. Sauté garlic and sun-dried tomatoes 60 sec.
  3. Add broth, cream, cream cheese; whisk; add parmesan in batches; simmer 2–3 min.
  4. Wilt spinach in two batches.
  5. Return chicken to skillet; top with mozzarella and parmesan.
  6. Bake at 400°F for 15 min; broil 2–3 min; rest 5 min; finish with basil.

Nutrition (per serving)

Calories 520 | Protein 42g | Fat 34g | Carbs 10g | Calcium 30% DV

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