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Baked Tuscan Chicken Casserole Recipe

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This baked Tuscan chicken casserole recipe is a rich and comforting dish featuring tender chicken breasts baked in a creamy sauce with sun-dried tomatoes, spinach, and a blend of Italian herbs. It’s a perfect one-pan meal for weeknights or family dinners, combining robust flavors in a low-carb, gluten-free recipe. The creaminess and savory taste make this casserole a household favorite.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup shredded mozzarella
  • ½ cup Parmesan cheese, grated
  • ½ cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp paprika
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and paprika, and sear for 3-4 minutes per side until golden. Remove from heat.
  • In the same skillet, add garlic and sauté for 1 minute. Pour in the chicken broth and heavy cream, stirring to combine.
  • Add sun-dried tomatoes, spinach, oregano, and basil. Simmer for 2-3 minutes until the spinach wilts.
  • Place the seared chicken breasts in a casserole dish, pour the sauce over the chicken, and top with mozzarella and Parmesan.
  • Bake for 20-25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.
  • Let it rest for 5 minutes before serving.

Notes

  • For a lighter option, use half-and-half instead of heavy cream.
  • Serve with pasta or zucchini noodles for a complete meal.

Nutrition

Find it online: https://elianarecipes.com/baked-tuscan-chicken-casserole-recipe/