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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with juicy chicken, creamy parmesan sauce, spinach, and sun-dried tomatoes topped with melted mozzarella. Bakes uncovered at 375°F until bubbly, then broils briefly for a golden cheesy top.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 2 lb boneless skinless chicken breasts cubed
olive oil
  • 1 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 1 tsp garlic powder
paprika
  • 1 tsp paprika
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic
  • 4 clove garlic minced
chicken broth
  • 1 cup chicken broth
heavy cream
  • 1 cup heavy cream
Parmesan cheese
  • 1 cup Parmesan cheese grated
sun-dried tomatoes
  • 1 cup sun-dried tomatoes chopped
fresh spinach
  • 3 fresh spinach cups
shredded mozzarella cheese
  • 2 cup shredded mozzarella cheese
chopped parsley
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F (190°C) to fully heat before baking. Keep it steady so the chicken cooks evenly.
  2. Grease a 9x13-inch baking dish. Lightly coat all surfaces so the casserole releases cleanly.
  3. Toss the cubed boneless skinless chicken breasts with olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper. Mix until evenly coated.
  4. Arrange the seasoned chicken in the baking dish in an even layer. Spread it out so it bakes through at the same pace.
Make the Tuscan cream sauce
  1. In a bowl, whisk together chicken broth, heavy cream, Parmesan cheese, and minced garlic. Blend until smooth and well combined.
  2. Stir in chopped sun-dried tomatoes and fresh spinach. Continue until the spinach begins to wilt and is evenly distributed.
  3. Pour the sauce mixture over the chicken in the baking dish. Make sure most of the chicken is covered.
Bake and finish
  1. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the surface so it melts into a bubbly layer.
  2. Bake uncovered for 30–35 minutes at 375°F (190°C) until the chicken is cooked through and the cheese is bubbly. Look for active bubbling around the edges.
  3. Broil for 2–3 minutes to create a golden, cheesy top. Watch closely so it browns without burning.
  4. Garnish with chopped parsley and serve warm. Let it rest briefly for easier slicing and a thicker sauce.

Notes

For best texture, spread the chicken into an even layer so it cooks uniformly, and broil only until the top turns golden. Refrigerate leftovers in a sealed container for up to 4 days; reheat at 325°F (163°C) until hot. Freezer: yes, freeze in portions up to 2 months and thaw overnight in the fridge. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).