Baked Tuscan Chicken Dish

This Baked Tuscan Chicken Casserole transforms simple ingredients into a restaurant-worthy dish that brings the flavors of Tuscany right to your dining table. The combination of tender chicken, creamy sauce, and vibrant vegetables creates a meal that looks as impressive as it tastes.

I first made this casserole when hosting my Italian mother-in-law for dinner and was terrified of disappointing her. Not only did she request the recipe, but she also admitted it reminded her of her childhood summers in Tuscany.

Ingredients

• Boneless skinless chicken breasts: Foundation of the dish providing lean protein and absorbing the Italian seasonings beautifully
• Olive oil: Authentic Italian choice for sautéing that adds a fruity undertone
• Dried herbs: Basil and oregano create that classic Tuscan flavor profile look for brands that still have vibrant color and aroma
• Sun-dried tomatoes: Concentrated bursts of sweet tangy flavor choose oil-packed varieties for the richest taste
• Heavy cream: Creates the luxurious sauce base that brings everything together
• Baby spinach: Adds color nutrition and a slight earthiness use fresh not frozen for best texture
• Ricotta cheese: Creates pockets of creamy goodness throughout the casserole select whole milk variety for richness
• Parmesan and mozzarella cheeses: Provide that irresistible golden topping choose freshly grated for best melting
• Balsamic vinegar: Adds that final touch of acidity and sweetness look for aged varieties for more complex flavor

Step-by-Step Instructions

Prep and Season:

Preheat your oven to 375°F while you season your chicken breasts generously with the herb and spice mixture. The combination of garlic powder, onion powder, dried herbs, and red pepper flakes creates the foundation of Tuscan flavors that will infuse the entire dish. Make sure to coat both sides evenly for consistent flavor throughout.

Sear the Chicken:

Cook the seasoned chicken in hot olive oil until golden brown on both sides and cooked through. This step is crucial for developing those deep caramelized flavors that will enhance the final casserole. The chicken should have a beautiful golden crust while remaining juicy inside. Allow about 6-7 minutes per side depending on thickness.

Create the Sauce Base:

Using the same skillet with all those flavorful brown bits from the chicken, add your sun-dried tomatoes and let them release their intense flavors. Then pour in the heavy cream and chicken broth, stirring constantly to incorporate all those delicious bits from the pan. The sauce should gently simmer until it begins to thicken slightly before adding the Parmesan cheese which will further enrich and thicken the sauce.

Combine and Assemble:

After slicing the rested chicken, combine it with fresh basil and baby spinach in a large bowl. The residual heat from the chicken will slightly wilt the spinach without overcooking it. Pour the warm creamy sauce over everything and gently fold to coat each piece. Transfer this mixture to your baking dish, making sure to spread it evenly.

Add Cheese Layer and Bake:

Dollop ricotta across the top in small portions rather than one large mass. This ensures everyone gets some of that creamy goodness in each serving. Sprinkle mozzarella evenly across the top and finish with a light drizzle of balsamic vinegar which will caramelize slightly during baking. Bake until everything is bubbly and golden, about 20-25 minutes.

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The sun-dried tomatoes are truly the secret star of this recipe. I discovered their transformative power while studying in Florence where my host mother used them in everything from pasta to chicken dishes. She taught me that quality matters with these intense little flavor bombs, so I always splurge on Italian imported varieties.

Make It Your Own

This casserole welcomes customization based on what you have available. Thigh meat works beautifully as a juicier alternative to breast meat. For a lighter version, substitute half and half for the heavy cream, though the sauce won't be quite as rich. If spinach isn't your favorite, try kale or Swiss chard instead they hold up well during baking and add wonderful nutrition.

Storage and Reheating

This casserole actually improves overnight as the flavors meld together. Store leftovers in an airtight container for up to 4 days in the refrigerator. For best reheating results, warm individual portions in the microwave at 70% power with a damp paper towel over the top to maintain moisture. If reheating the entire casserole, cover with foil and warm in a 325°F oven until heated through, about 15-20 minutes.

Serving Suggestions

While this casserole stands beautifully on its own, a few simple sides can elevate it to a feast. A crusty loaf of Italian bread makes the perfect accompaniment for soaking up the incredible sauce. For a lighter meal, serve alongside a simple arugula salad dressed with lemon and olive oil. If entertaining, start with an antipasto platter and end with a scoop of gelato for a complete Italian experience.

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Make this Baked Tuscan Chicken Casserole for a crowd-pleaser the entire family will cherish!

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be a great substitute. They are juicier and will provide a slightly different texture, but the flavors will remain delicious.

→ What can I use as a substitute for sun-dried tomatoes?

If sun-dried tomatoes are unavailable, you can use cherry tomatoes roasted in olive oil or canned diced tomatoes. They’ll add a similar tangy flavor.

→ How can I make this dish ahead of time?

You can assemble the casserole up to the baking step, cover it tightly with foil, and store it in the refrigerator for up to 24 hours. When ready, bake it according to the instructions.

→ Can I make this dish dairy-free?

Yes, you can use dairy-free alternatives like coconut cream or almond milk for the sauce, and dairy-free cheeses for the ricotta, Parmesan, and mozzarella.

→ What side dishes pair well with this meal?

This dish pairs wonderfully with a simple green salad, garlic bread, or roasted vegetables for a complete meal.

→ Can I freeze leftover casserole?

Yes, you can freeze leftover portions in an airtight container for up to 2 months. Reheat in the oven or microwave until warmed through.