Baked Tuscan Chicken Casserole
Baked Tuscan Chicken Casserole layers golden-seared chicken cutlets with a velvety garlic cream sauce, sun-dried tomatoes, and fresh spinach under a blanket of melted mozzarella and Parmesan. It's a one-pan dinner that feels special enough for company but is easy enough for a weeknight.
Equipment
- 12-inch oven-safe skillet
- Meat mallet or rolling pin
- Instant-read thermometer
Ingredients
- 1.5 lbs chicken breasts sliced into cutlets
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 4 cloves garlic minced
- 0.5 cup sun-dried tomatoes slivered
- 3 cups fresh baby spinach
- 1.5 cups mozzarella cheese shredded
- 0.25 cup Parmesan cheese grated
- 1 tsp dried oregano
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C). Slice chicken breasts horizontally into even cutlets about ½-inch thick. Pat dry with paper towels and season both sides with sea salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken cutlets in a single layer for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and cook for 30-60 seconds until fragrant. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and sun-dried tomatoes, then bring to a gentle simmer for 2-3 minutes until slightly thickened.
- Add fresh baby spinach in handfuls, stirring until wilted, about 1-2 minutes. Taste sauce and adjust seasoning if needed.
- Return seared chicken cutlets to the skillet, nestling them into the sauce. Spoon some sauce over the top. Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken, then finish with dried oregano.
- Bake for 18-22 minutes until cheese is melted, golden, and bubbly, and chicken reaches an internal temperature of 165°F (74°C). Optionally broil for 1-2 minutes for a more browned top.
- Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley before serving.
Notes
Storage: Cool to room temperature, then cover and refrigerate for up to 4 days. Freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave at 50% power, or reheat the whole skillet in a 350°F oven covered with foil until heated through. Add a splash of cream or broth if the sauce thickens too much.
Best Tips: Pat chicken dry before searing for a golden crust. Use room-temperature cream to prevent curdling. Grate cheese fresh for the smoothest melt. Let the casserole rest 5 minutes before serving so the sauce sets.
Variations: Swap chicken breasts for boneless thighs. Add red pepper flakes for heat. Use coconut cream and dairy-free cheese for a dairy-free version. Stir in cooked pasta or serve over rice for a heartier meal.