Baked Tuscan Chicken Casserole is a delicious, comforting dish packed with tender chicken, creamy sauce, sun-dried tomatoes, and spinach. It’s got a wonderful mix of flavors that come together perfectly in one easy-to-make casserole, making it a great choice for a family dinner or when you have friends over.
I love making this casserole because it feels fancy without any fuss. The creamy sauce is rich but not too heavy, and those sun-dried tomatoes add a little burst of sweetness that balances beautifully with the chicken and spinach. I usually prepare it ahead of time and pop it in the oven when I’m ready, and it always comes out golden and bubbly, which makes me so happy.
My favorite way to serve this is right from the baking dish with a side of crusty bread or a light salad. It’s the kind of meal that warms you up and fills the kitchen with a lovely aroma. Whenever I make it, everyone asks for seconds — trust me, this casserole quickly becomes a favorite for good reason!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts work well here because they cook evenly and stay tender. If you want, you can swap for thighs for juicier meat.
Sun-Dried Tomatoes: These give a nice tangy sweetness. If you don’t have sun-dried tomatoes, use roasted red peppers for a different but tasty twist.
Heavy Cream: This makes the sauce rich and smooth. For a lighter dish, try half-and-half or full-fat coconut milk as a dairy-free option.
Spinach: Fresh spinach wilts quickly and adds color and nutrients. Frozen spinach can work—just thaw and drain excess water before adding.
Cheese: Parmesan adds sharpness, mozzarella melts for creaminess. Use Pecorino Romano if you want a stronger flavor or any melting cheese like fontina as a substitute.
How Do I Get Tender, Juicy Chicken Without Overcooking?
Searing chicken breasts before baking locks in moisture and creates a beautiful golden crust, but it’s important not to cook them fully on the stove.
- Heat olive oil in a skillet on medium-high, and sear chicken about 3-4 minutes each side—just until browned.
- Remove chicken early and bake it in the creamy sauce, which gently finishes cooking them.
- Use a meat thermometer if you have one: chicken is done at 165°F (75°C).
- Rest the chicken briefly after baking to let juices redistribute before serving.
This method keeps the chicken juicy and flavorful, so it doesn’t dry out while baking in the creamy sauce.
Equipment You’ll Need
- Large skillet – I like using a skillet to sear the chicken and cook the sauce in one pan; it’s less cleanup!
- Baking dish – A 9×13 inch dish works well for even baking and easy serving.
- Cooking spoon or spatula – Perfect for stirring the sauce and handling the chicken easily.
- Meat thermometer (optional but helpful) – Ensures your chicken is perfectly cooked without overdoing it.
Flavor Variations & Add-Ins
- Swap sun-dried tomatoes for roasted red peppers for a milder, sweet flavor.
- Add sliced mushrooms or bell peppers to the sauce for extra veggies and texture.
- Use different cheeses like Pecorino Romano or Gouda for a unique taste twist.
- Spice it up with extra red pepper flakes or a dash of smoked paprika for heat and smoky flavor.
Baked Tuscan Chicken Casserole
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25 minutes to bake. You’ll spend a little time searing the chicken and making the creamy sauce on the stove before finishing it in the oven. It’s a simple and fairly quick meal that fills the kitchen with wonderful aromas!
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, oregano, and basil on both sides to give them a tasty herb coating.
2. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook each side for 3–4 minutes until nicely browned but not fully cooked inside. Take the chicken out and set it aside.
3. Make the Creamy Sauce:
In the same skillet, add garlic and sauté it for about 1 minute until fragrant. Toss in cherry tomatoes and sun-dried tomatoes, cooking for 2–3 minutes to soften them up. Stir in heavy cream and chicken broth, letting it simmer gently for 3–4 minutes until it thickens a bit.
4. Add Cheese and Spinach:
Mix in Parmesan cheese and, if you like a little heat, red pepper flakes. Add fresh spinach and cook until it wilts, about 1–2 minutes. This creamy sauce is what makes the casserole so delicious!
5. Assemble and Bake:
Put the seared chicken breasts in a baking dish. Pour the creamy tomato and spinach sauce over the top, spreading it evenly. Sprinkle shredded mozzarella cheese all over. Bake for 20–25 minutes until the chicken cooks through (internal temperature should hit 165°F or 75°C) and the cheese is bubbly and golden.
6. Garnish and Serve:
Take the casserole out of the oven, sprinkle freshly chopped parsley on top for a touch of color and freshness, and serve it hot. This meal pairs beautifully with crusty bread, garlic mashed potatoes, or a fresh green salad.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the fridge overnight before cooking. This helps ensure even cooking and prevents excess moisture in the casserole.
Can I Make the Baked Tuscan Chicken Casserole Ahead of Time?
Absolutely! You can prepare the sauce and sear the chicken a day in advance. Keep everything refrigerated separately and assemble just before baking for the freshest result.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of chicken broth or cream if the sauce seems too thick.
What Can I Serve with This Casserole?
This dish goes perfectly with crusty bread, garlic mashed potatoes, or a simple green salad to balance the creamy richness.