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A handheld smartphone photo of a Baked Tuscan Chicken Casserole in a rectangular white ceramic dish with seared chicken and bubbling mozzarella.

Baked Tuscan Chicken Casserole

This Baked Tuscan Chicken Casserole features seared chicken breast slices in a velvety garlic cream sauce with sun-dried tomatoes and spinach, all topped with a bubbling, golden-brown mozzarella crust for a perfect Mediterranean-inspired dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American, Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 1.5 lbs Boneless Skinless Chicken Breasts Sliced into strips (680g)
  • 2 tbsp Extra Virgin Olive Oil For searing (30ml)
  • 1.5 cups Heavy Whipping Cream 360ml
  • 4 cloves Garlic Minced (12g)
  • 0.5 cup Parmesan Cheese Grated (45g)
  • 0.5 cup Sun-Dried Tomatoes Oil-packed strips (60g)
  • 3 cups Fresh Baby Spinach 90g
  • 1.5 cups Mozzarella Cheese Shredded (170g)
  • 2 tbsp Fresh Parsley Finely chopped (8g)

Equipment

  • 1 Rectangular white ceramic baking dish 9x13 inch size
  • 1 Large Heavy-Bottomed Skillet Cast iron or stainless steel

Method
 

Preparation and Searing
  1. Season chicken slices with salt and pepper. In a large skillet over medium-high heat, sear chicken in olive oil for 3-4 minutes per side until a deep golden-brown crust forms. Remove and set aside.
  2. Lower heat to medium. Sauté minced garlic in butter for 1 minute. Pour in heavy cream and scrape up the pan bits. Whisk in parmesan until smooth.
Assembly and Baking
  1. Fold sun-dried tomatoes and spinach into the cream sauce until the spinach just starts to wilt. Arrange seared chicken in a ceramic baking dish and pour the sauce over it.
  2. Top with mozzarella. Bake at 400°F (200°C) for 15 minutes. Broil for 2-3 minutes until the cheese shows charred brown spots and is bubbling.
  3. Sprinkle with finely chopped fresh parsley before serving.

Notes

Pat sun-dried tomatoes dry to avoid a greasy sauce.
Use a broiler at the end for the visual 'charred spots' on the cheese.