Description
This Baked Tuscan Chicken Casserole is a creamy, flavorful dish featuring tender seared chicken breasts topped with a rich sauce of sun-dried tomatoes, spinach, and a blend of Parmesan and mozzarella cheeses. Baked to golden perfection and garnished with fresh basil, it’s a comforting meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Toppings
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts evenly with garlic powder, onion powder, dried oregano, salt, and black pepper. Sear the chicken for 3-4 minutes on each side until golden brown, then remove and set aside.
- Sauté Vegetables: In the same skillet, add the chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts and ingredients meld together.
- Create Sauce: Pour in the heavy cream and add the grated Parmesan cheese to the skillet. Stir continuously until the sauce thickens slightly and becomes creamy.
- Assemble Casserole: Place the seared chicken breasts in a baking dish in a single layer. Pour the creamy sun-dried tomato and spinach sauce over the chicken evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese over the top of the chicken and sauce to create a cheesy crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven, sprinkle chopped fresh basil over the casserole for a fresh aromatic finish, and serve warm.
Notes
- To check for doneness, ensure the chicken reaches an internal temperature of 165°F (74°C).
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- For added flavor, incorporate minced garlic when sautéing the sun-dried tomatoes and spinach.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Serve alongside crusty bread or a simple green salad for a complete meal.
