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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden chicken thighs in a sun-dried tomato and spinach Parmesan cream sauce. You’ll bake uncovered until the sauce bubbles and thickens into a silky, spoonable pool with visible tomato and herb pieces.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Sauce base
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 0.5 cup sun-dried tomatoes in oil drained and sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
Spinach and finishing
  • 2 cup baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear and build the sauce
  1. Heat the olive oil in a large oven-safe skillet or braiser over medium-high heat. Sear the chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 3 more minutes. Remove the chicken to a plate.
  3. Add the garlic and sun-dried tomatoes to the same pan and cook for 1 minute. Pour in the chicken broth and deglaze, scraping up the browned bits.
  4. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Cook just until the sauce looks cohesive.
Bake and finish
  1. Return the chicken to the pan skin-side up. Transfer the skillet to the oven and bake uncovered for 20-22 minutes until the chicken reaches 165°F.
  2. Stir the baby spinach into the sauce until wilted. Let it settle so the sauce turns into a thick, spoonable pool around the chicken.
  3. Garnish with fresh basil and serve. Spoon the sauce over the chicken before plating.

Notes

For a thicker, more visibly creamy sauce, let the casserole rest in the skillet for 5 minutes after baking so it thickens and clings to the chicken. Store leftovers covered in the refrigerator for up to 3-4 days; reheat gently until hot throughout. Freezing is not recommended because the cream sauce and spinach can lose texture. For a lighter option, use half-and-half instead of heavy cream and reduce the broth slightly so the sauce still thickens.