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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden chicken thighs and a sun-dried tomato, spinach Parmesan cream sauce. The sauce thickens into a silky pool with visible tomato and herb pieces as it bakes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.25 tsp smoked paprika to taste
Searing and sauce
  • 2 tbsp olive oil
  • 4 garlic, minced
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
Finish
  • 2 cup baby spinach
  • 0.5 tsp fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 400°F. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika until evenly coated and slightly speckled.
Sear and build the sauce
  1. Heat the olive oil in a large oven-safe skillet or braiser over medium-high heat. Sear the chicken skin-side down for 6-7 minutes until the skin is deeply golden and renders visible fat.
  2. Flip the chicken and sear for 3 more minutes. Cook until the second side looks browned at the edges.
  3. Remove the chicken from the pan and set aside. Leave the browned bits in the skillet for flavor.
  4. Add the garlic and sun-dried tomatoes to the same pan and cook for 1 minute. Stir until fragrant and lightly sizzling.
  5. Pour in the chicken broth and deglaze, scraping up browned bits from the bottom. Stir until the pan juices look smooth and steaming.
  6. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer briefly until the sauce turns creamy and begins to thicken into a glossy, lightly saucy consistency.
Bake and finish
  1. Return the chicken to the pan skin-side up, nestling pieces into the sauce. Ensure the chicken sits mostly above the sauce so the tops bake golden.
  2. Bake uncovered at 400°F for 20-22 minutes until the chicken reaches 165°F. Look for bubbling around the edges and browned, golden skin.
  3. Stir the baby spinach into the sauce until wilted. Wait until the spinach turns dark green and fully collapses into the creamy sauce.
  4. Garnish with fresh basil and serve. Finish with a few leaves scattered over the casserole for a fresh green pop.

Notes

For the best creamy texture, use a high-sided oven-safe skillet and keep the sauce simmering just until it thickens before baking. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in a 300°F oven or in a skillet on low until warmed through. Freezing is not recommended because the cream can separate after thawing. For a lighter option, substitute half-and-half for the heavy cream (sauce may be slightly thinner).