Baked Tuscan Chicken Casserole is a wonderful blend of tender chicken, creamy sauce, and rich flavors from sun-dried tomatoes, garlic, and spinach. It’s all baked together with a cheesy topping that gets golden and bubbly, making every bite comforting and full of delicious surprises.
I love making this casserole when I want something that feels a little special but isn’t hard to put together. The way the veggies and chicken soak up the creamy sauce is just perfect, and it’s a great dish to make ahead and pop in the oven when you’re ready. Plus, the sun-dried tomatoes add this nice tangy touch that gives the whole casserole a little extra personality.
My favorite way to enjoy this is with a simple side of garlic bread or a fresh green salad to keep things light but satisfying. It’s a hit with family and friends, especially on a chilly evening when you want something warm and filling. I always find myself making a little extra because it tastes just as good the next day!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts work best here for even cooking and tenderness. You can swap with thighs if you prefer more flavor and juiciness, just adjust baking time a bit.
Sun-dried tomatoes: These add a tangy, rich burst that really lifts the dish. If you don’t have sun-dried tomatoes, roasted red peppers can be a nice mild substitute.
Heavy cream: This creates the creamy sauce. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be quite as thick.
Cheese: Parmesan adds nuttiness and depth while mozzarella melts for a smooth, gooey topping. Use any melting cheese you like, such as fontina or provolone, if you want a twist.
Spinach & mushrooms: These vegetables add freshness and earthiness. Feel free to use kale, swiss chard, or zucchini if you want different textures or flavors.
How Do I Get the Chicken Juicy and the Sauce Creamy Without Overcooking?
This casserole balances creamy sauce and perfectly cooked chicken by combining stovetop searing and oven baking. Here’s how to get it right:
- Season and sear the chicken first to lock in juices and get a nice crust.
- Remove chicken before cooking the sauce, so vegetables soften without overcooking the chicken.
- Add cream, broth, and cheese to make the sauce rich and smooth, simmer gently to avoid curdling.
- Return the chicken to the sauce, top with cheese, then bake just until cooked through to keep it tender.
Using a meat thermometer helps—165°F (75°C) is safe and juicy. If you watch the cheese bubbling and turning golden, you’ll have a creamy, perfectly cooked dish every time!
Equipment You’ll Need
- Oven-safe skillet or casserole dish – I recommend this so everything cooks evenly in one pan, saving time and cleanup.
- Large skillet – helps sear the chicken for a nice crust before baking.
- Meat thermometer – ensures the chicken is perfectly cooked without drying out.
- Chef’s knife and cutting board – for chopping vegetables and herbs effortlessly.
- Grater – for Parmesan and other cheeses, so they melt smoothly into the sauce.
Flavor Variations & Add-Ins
- Try adding sliced olives or capers to give the dish a briny punch, great for a Mediterranean flavor.
- Swap spinach for kale or chard if you want a heartier green.
- Use cooked, crumbled bacon or pancetta for extra smoky richness on top.
- Spice it up with red pepper flakes or a dash of paprika for a little heat.
Baked Tuscan Chicken Casserole
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup sliced mushrooms
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and sear the chicken, plus 20-25 minutes to bake in the oven. So plan for roughly 40 minutes total to enjoy this creamy, comforting casserole.
Step-by-Step Instructions:
1. Get Ready & Sear the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and half of the Italian herbs. Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Cook the chicken for about 4-5 minutes on each side until nicely browned. Then, remove the chicken and set it aside.
2. Cook the Veggies & Make the Sauce
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Toss in the cherry tomatoes, mushrooms, and sun-dried tomatoes, cooking them for 3-4 minutes until they soften. Stir in the chopped spinach and cook until wilted.
3. Create the Creamy Base & Bake
Pour in the heavy cream and chicken broth, stirring to combine. Add the rest of the Italian herbs and let the sauce simmer gently. Mix in the Parmesan cheese and half of the mozzarella until melted and creamy. Return the chicken breasts to the skillet, nestling them into the sauce and spoon some sauce on top.
Sprinkle the remaining mozzarella over the top and place the skillet in the oven. Bake uncovered for 20-25 minutes, until the chicken is cooked through (reach an internal temperature of 165°F or 75°C) and the cheese is bubbly and golden. Garnish with fresh parsley before serving.
This casserole is lovely served with crusty bread or a fresh green salad. Enjoy your cozy, flavorful meal!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, but be sure to fully thaw them before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing. Pat the chicken dry to get a nice sear.
Can I Make the Casserole Ahead of Time?
Absolutely! Prepare the sauce and sear the chicken, then assemble it in the casserole dish and refrigerate. When ready, bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, stirring the sauce occasionally to maintain creaminess.
Can I Substitute Heavy Cream?
You can use half-and-half or a mix of milk and cream cheese to lighten the sauce, but it may be less rich and thick. For a dairy-free option, consider full-fat coconut milk for a different but tasty twist.
