Description
This Baked Tuscan Chicken Casserole features tender seared chicken breasts smothered in a creamy sauce made with sun-dried tomatoes, spinach, and Parmesan cheese, then baked to perfection with melted mozzarella and fresh basil garnish. A comforting and flavorful Italian-inspired dish perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Toppings
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts evenly with garlic powder, onion powder, dried oregano, salt, and black pepper.
- Sear chicken: Place the seasoned chicken breasts in the skillet and sear for 3-4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Cook spinach and tomatoes: In the same skillet, add chopped sun-dried tomatoes and spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften.
- Make creamy sauce: Pour in the heavy cream and add the grated Parmesan cheese to the skillet. Stir continuously over medium heat until the sauce thickens slightly and becomes creamy.
- Assemble casserole: Place the seared chicken breasts into a baking dish. Pour the creamy tomato-spinach sauce evenly over the chicken breasts.
- Add cheese and bake: Sprinkle shredded mozzarella cheese on top of the sauce-covered chicken. Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the cheese is melted, bubbly, and golden.
- Garnish and serve: Remove the casserole from the oven and sprinkle chopped fresh basil on top. Serve hot and enjoy your comforting Tuscan chicken casserole.
Notes
- You can substitute fresh spinach with frozen spinach, thoroughly drained to avoid excess liquid.
- For a lighter version, use half-and-half instead of heavy cream, but expect a slightly thinner sauce.
- Ensure chicken breasts are of similar size for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Pair this casserole with crusty bread or a simple side salad for a complete meal.
