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Chicken Sun Dried Tomato Casserole - Creamy, Comforting, and Weeknight Friendly

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Sun Dried Tomatoes: 1 cup, drained and chopped (preferably packed in oil)
  • Spinach: 4 cups fresh baby spinach (or 10 ounces frozen, thawed and well-drained)
  • Onion: 1 small yellow onion, finely chopped
  • Garlic: 3–4 cloves, minced
  • Cream: 1 cup heavy cream (or half-and-half for lighter)
  • Chicken Stock: 1/2 cup low-sodium
  • Parmesan: 1/2 cup freshly grated
  • Mozzarella: 1 cup shredded, low-moisture part-skim
  • Italian Seasoning: 1 teaspoon
  • Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat)
  • Olive Oil: 2–3 tablespoons (use the sun dried tomato oil if you have it)
  • Butter: 1 tablespoon
  • Flour: 1 tablespoon (for light thickening, optional)
  • Salt and Pepper: To taste
  • Fresh Basil or Parsley: A small handful, chopped, for garnish
  • Cooked Pasta or Rice (optional): For serving

Method
 

  1. Prep the oven and pan. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken. Pat the chicken dry. Season generously with salt, pepper, and half the Italian seasoning.
  3. Sear for flavor. Warm 1–2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken in two batches until lightly browned, about 2–3 minutes per side. It doesn’t need to be fully cooked. Transfer to the baking dish.
  4. Sauté aromatics. In the same skillet, lower heat to medium. Add butter, then onion. Cook until soft and translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
  5. Build the sauce. Stir in flour and cook 30 seconds to make a quick roux (skip if you prefer a thinner sauce). Whisk in chicken stock, scraping up any browned bits. Stir in cream, remaining Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Simmer 2–3 minutes until lightly thickened.
  6. Add the good stuff. Stir in chopped sun dried tomatoes and half the Parmesan. Fold in spinach just until it wilts (if using frozen, squeeze very dry first). Taste and adjust seasoning.
  7. Assemble. Pour the sauce over the chicken in the baking dish. Top evenly with mozzarella and the remaining Parmesan.
  8. Bake. Bake uncovered for 18–22 minutes, until the chicken is cooked through (165°F/74°C) and the top is bubbly and lightly golden.
  9. Rest and garnish. Let it rest 5 minutes so the sauce settles. Sprinkle with chopped basil or parsley.
  10. Serve. Spoon over pasta, rice, or alongside roasted vegetables and crusty bread.