🍗 Creamy Baked Tuscan Chicken Casserole
🛒 Ingredients (Serves 4)
🍗 4 boneless, skinless chicken breasts
🧂 Salt & black pepper, to taste
🧄 3 garlic cloves, minced
🥬 2 cups fresh spinach
🍅 ½ cup chopped sun-dried tomatoes
🥛 1 cup heavy cream
🧀 1 cup shredded mozzarella cheese
🧀 ¼ cup grated Parmesan cheese
🫒 2 tbsp olive oil
👩🍳 Step-by-Step Recipe
🔥 Step 1: Prepare the Chicken
🍗 Pat the chicken breasts dry with a paper towel.
🧂 Season both sides with salt and black pepper.
🍳 Step 2: Sear the Chicken
🫒 Heat olive oil in a large skillet over medium-high heat.
🍗 Sear the chicken for 3–4 minutes per side until lightly golden.
👉 The chicken doesn’t need to be fully cooked yet.
Remove and set aside.
🧄 Step 3: Cook the Filling
In the same skillet, add minced garlic.
🥄 Cook for about 30 seconds until fragrant.
🥬 Stir in the spinach and cook until wilted.
🍅 Add the chopped sun-dried tomatoes and mix well.
🥛 Step 4: Make the Cream Sauce
Pour in the heavy cream.
🧀 Stir in the Parmesan cheese until melted and smooth.
Simmer for 2–3 minutes until slightly thickened.
🥘 Step 5: Assemble the Casserole
Place the seared chicken breasts into a baking dish.
🥄 Pour the creamy spinach mixture evenly over the chicken.
🧀 Sprinkle mozzarella cheese generously on top.
🔥 Step 6: Bake
Preheat the oven to 375°F (190°C).
Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Broil for 2–3 minutes if you’d like a beautifully golden, bubbly cheese topping.
🌿 Step 7: Serve
Let the casserole rest for 5 minutes before serving.
🍽️ Spoon plenty of the creamy Tuscan sauce over each chicken breast and enjoy while hot!
💡 Tips
✅ Don’t overcook the chicken while searing—it finishes cooking in the oven.
✅ Fresh spinach works best, but frozen spinach can be used if well-drained.
✅ Let the casserole rest before serving so the sauce thickens slightly.
❓Q & A
Q: Can I use chicken thighs instead of chicken breasts?
✅ Yes! Boneless, skinless chicken thighs work perfectly and stay extra juicy.
Q: How do I store leftovers?
✅ Store in an airtight container in the refrigerator for up to 3 days. Reheat gently until warmed through.
Q: Can I freeze this casserole?
✅ Yes. Cool completely, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.