Description
Savor a slice of Italy with this Baked Tuscan Chicken Casserole, brimming with creamy flavors, sun-dried tomatoes, and spinach! Easy & hearty.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 cup (175g) sun-dried tomatoes in oil, drained and chopped
- 8 oz (225g) fresh spinach (about 6 cups packed)
- 2 cups (475ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 cup (100g) grated Parmesan cheese, divided
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup (100g) shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Season chicken with salt and pepper, then sear in batches in a hot skillet with 1 tablespoon olive oil until golden brown. Set aside.
- In the same skillet, add remaining oil and cook onion until translucent. Add garlic and cook until fragrant, then stir in sun-dried tomatoes.
- Reduce heat to medium and add chicken broth, scraping up browned bits. Stir in heavy cream, Italian herbs, red pepper flakes, and half the Parmesan. Simmer until slightly thickened.
- Add spinach in batches, stirring until wilted. Return chicken to skillet with any accumulated juices and stir to coat with sauce.
- Transfer mixture to prepared baking dish. Top with mozzarella and remaining Parmesan cheese.
- Bake for 20-25 minutes until bubbling and golden. Optional: broil for final 2 minutes for extra crispy top.
- Let rest 5-10 minutes before serving. Garnish with fresh herbs if desired.