Classic Baked Tuscan Chicken Casserole
Nothing beats the sound of a bubbling casserole dish coming out of the oven, especially when it’s loaded with this Baked Tuscan Chicken Casserole. The aroma of sun-dried tomatoes, sautéed garlic, and melted cheese fills the kitchen instantly, signaling to everyone in the house that a comforting, savory dinner is finally ready.
Ingredients
- 1.5 lbs chicken breasts or thighs cut into cutlets
- ½ cup sun-dried tomatoes chopped
- 2 cups fresh baby spinach
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F.
- Season chicken with salt, pepper, and oregano. Sear in a large skillet over medium-high heat until golden-brown on both sides.
- Transfer chicken to a baking dish.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1 minute.
- Stir in the heavy cream and simmer for 3–5 minutes until slightly thickened.
- Stir in the spinach and parmesan until the spinach is wilted and the cheese is melted.
- Pour the sauce over the chicken in the baking dish and top with mozzarella.
- Bake for 20 minutes until the cheese is bubbly and golden-brown.
- Garnish with fresh parsley before serving.