Baked Tuscan Chicken Casserole

This Baked Tuscan Chicken Casserole transforms ordinary chicken into a restaurant-quality meal with creamy sun-dried tomato sauce, spinach, and three kinds of cheese. It brings the bold flavors of Tuscany right to your dinner table with minimal effort but maximum impact.

I first made this casserole for a dinner party when I was running late and needed something impressive with little hands-on time. The guests raved so much that it's now my signature dish for both special occasions and busy weeknights.

Ingredients

• Boneless skinless chicken breasts: Providing lean protein and serving as the hearty base of this dish. Look for uniformly sized pieces for even cooking
• Sun-dried tomatoes: Adding intense sweet-tangy flavor and beautiful color. Choose oil-packed varieties for the richest taste
• Heavy cream: Creating the luxurious sauce that ties everything together. Full-fat works best here
• Baby spinach: Offering a nutritional boost and lovely color contrast. Fresh is better than frozen for this recipe
• Three cheeses: Parmesan for saltiness, mozzarella for stretch, and ricotta for creamy pockets throughout
• Dried herbs and spices: Creating the distinctive Tuscan flavor profile without requiring a fully stocked spice cabinet
• Balsamic vinegar: Adding that final touch of sweet acidity that balances the richness. Use a decent quality one here

Step-by-Step Instructions

Season the Chicken:

Coat chicken breasts generously with the herb and spice mixture, pressing it into both sides to ensure maximum flavor absorption. This seasoning blend is what gives the dish its signature Tuscan character. Take your time here as proper seasoning makes all the difference.

Sear the Chicken:

Cook chicken in a hot skillet until golden brown and just cooked through, about 6-7 minutes per side. Watch carefully as you want a nice crust without drying out the meat. The chicken will finish cooking in the oven, so it's okay if the very center is slightly underdone.

Create the Tuscan Sauce:

Using the same skillet with all those delicious browned bits, cook the sun-dried tomatoes until fragrant before adding cream and broth. This deglazing process captures all the flavor from searing the chicken. Let the sauce simmer until it coats the back of a spoon, which indicates it has thickened properly.

Assemble the Casserole:

Combine the sliced chicken, fresh spinach, and creamy sauce, making sure every piece gets coated. The heat from the sauce will gently wilt the spinach without making it mushy. Spread this mixture evenly in your baking dish to ensure consistent baking.

Add the Cheese Layer:

Dollop ricotta in small portions across the top, then sprinkle with mozzarella for that perfect golden, bubbly finish. The ricotta creates pockets of creamy goodness throughout the casserole rather than being fully mixed in.

Bake to Perfection:

Bake until everything is bubbly and the cheese has developed golden brown spots. This usually takes 20-25 minutes, but watch closely as ovens vary. Let it rest for at least 5 minutes before serving to allow the sauce to set slightly.

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The sun-dried tomatoes are truly the secret weapon in this recipe. I discovered their transformative power years ago when I was trying to recreate a dish from our anniversary dinner in Florence. My husband now says my version is better than the original, which I consider the highest compliment.

Make-Ahead Magic

This casserole actually improves with time, making it perfect for planning ahead. You can prepare everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding about 10 minutes to the cooking time since you're starting with cold ingredients. The flavors meld beautifully overnight, resulting in an even more delicious final dish.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs work wonderfully as a juicier alternative to breasts. For a lighter version, substitute half and half for the heavy cream. Kale can replace spinach for a heartier texture that holds up well during baking. If you're not a fan of sun-dried tomatoes, roasted red peppers provide a similar sweet-savory quality with less intensity.

Serving Suggestions

While this casserole is substantial enough to stand alone, it pairs beautifully with simple sides. A crusty Italian bread is perfect for soaking up the delicious sauce. For a complete meal, serve with a lightly dressed arugula salad with lemon vinaigrette to cut through the richness. Roasted garlic mashed potatoes or buttered orzo also make excellent companions to catch every drop of the Tuscan sauce.

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This casserole is an easy way to bring vibrant Tuscan flavors into your home kitchen while impressing your guests with minimal effort.

Frequently Asked Questions

→ Can I substitute chicken breasts with thighs?

Yes, chicken thighs can be used instead of breasts. They may require slight cooking time adjustments to ensure they're fully cooked.

→ Can I make this dish in advance?

Absolutely. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

→ What can I use instead of sun-dried tomatoes?

You can use fresh cherry tomatoes roasted until slightly caramelized for a similar flavor. However, sun-dried tomatoes provide a richer, more intense taste.

→ Can I freeze leftovers?

Yes, freeze individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave.

→ What can I serve with this dish?

This casserole pairs well with garlic bread, a fresh green salad, or steamed vegetables to complement its rich flavors.

→ Can I make this dish vegetarian?

Yes, replace the chicken with hearty vegetables like zucchini, mushrooms, or roasted cauliflower. Adjust seasoning and cooking times accordingly.