Description
This Baked Tuscan Chicken Casserole is a creamy, flavorful dish featuring tender seared chicken breasts baked in a rich sauce of sun-dried tomatoes, spinach, heavy cream, Parmesan, and mozzarella cheese, finished with fresh basil for a delicious Italian-inspired meal.
Ingredients
Scale
Chicken
- 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 Add-Ins
- 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 and Sear 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 the chicken in the skillet for 3-4 minutes on each side until golden brown, then remove and set aside.
- Cook Vegetables: In the same skillet, add chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
- Prepare Sauce: Add the heavy cream and grated Parmesan cheese to the skillet with the tomatoes and spinach. Stir continuously until the sauce thickens slightly and becomes creamy.
- Assemble Casserole: Place the seared chicken breasts in 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 chicken and sauce. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh basil before serving.
Notes
- To ensure chicken is fully cooked, use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Sun-dried tomatoes packed in oil work best for richer flavor; drain excess oil before chopping.
- For a lighter version, you can substitute heavy cream with half-and-half or a lighter cream option.
- This dish pairs nicely with garlic bread or a crisp green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
