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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden chicken thighs and a sun-dried tomato, spinach Parmesan cream sauce that turns silky and bubbling. This easy one-dish Italian-American chicken bake is finished in the oven until the chicken reaches 165°F.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 tsp Italian seasoning to taste
  • 0.25 tsp smoked paprika to taste
Sauce
  • 2 tbsp olive oil
  • 4 garlic, 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
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 cup baby spinach
  • 0.25 cup Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F and set an oven-safe skillet or braiser nearby. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika, using the seasoning evenly across the surface.
Sear the chicken
  1. Heat olive oil in the skillet and place the chicken skin-side down in the pan. Sear for 6-7 minutes until the skin looks deeply golden.
  2. Flip the chicken to the other side and continue searing. Cook for 3 more minutes until additional golden color forms, then remove the chicken to a plate.
Build the Tuscan cream sauce
  1. Add garlic and sun-dried tomatoes to the same pan and cook for 1 minute. Stir until fragrant and lightly toasted.
  2. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir until the pan looks deglazed.
  3. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer just enough to combine into a creamy sauce with visible tomato and herb pieces.
Bake and finish
  1. Return the chicken to the pan skin-side up and spoon sauce around the pieces. Nestle everything so the chicken stays upright and the sauce reaches the sides.
  2. Transfer the skillet to the oven uncovered and bake for 20-22 minutes. Bake until the chicken reaches 165°F, with Parmesan edges browned and the sauce bubbling.
  3. Stir the baby spinach into the sauce until wilted. Keep stirring just until the spinach turns dark green and soft.
  4. Garnish with fresh basil and serve. Finish with basil scattered on top so the casserole looks fresh and aromatic.

Notes

For extra-thick, silky sauce, let the skillet bubble briefly after adding the cream and Parmesan before baking so it thickens into a glossy pool. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a 325°F oven or on the stovetop until warmed through. Freezing is not recommended because cream sauces can separate when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter result (sauce may be slightly thinner).