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Creamy Tuscan Chicken Casserole - Comforting, Flavor-Packed, and Easy

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

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts, halved to even thickness)
  • Salt and pepper: For seasoning
  • Olive oil: 2 tablespoons, ideally from the sun-dried tomato jar for extra flavor
  • Butter: 2 tablespoons
  • Garlic: 4–5 cloves, minced
  • Shallot or onion: 1 small shallot (or 1/2 small onion), finely chopped
  • Italian seasoning: 1 teaspoon (or a blend of dried basil, oregano, and thyme)
  • Crushed red pepper flakes: 1/4 teaspoon (optional, for gentle heat)
  • Sun-dried tomatoes: 1/2 cup, drained and sliced
  • Chicken broth: 1 cup, low-sodium
  • Heavy cream: 1 cup (or use half-and-half for a lighter version)
  • Parmesan cheese: 3/4 cup, freshly grated
  • Baby spinach: 3–4 cups, roughly chopped
  • Lemon juice: 1–2 teaspoons, to brighten the sauce
  • Fresh basil or parsley: A small handful, chopped, for garnish
  • Optional add-ins: Sliced mushrooms, artichoke hearts, or cherry tomatoes

Method
 

  1. Prep the chicken: Pat the chicken dry and season both sides with salt and pepper. Preheat your oven to 375°F (190°C).
  2. Sear for flavor: Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Sear the chicken 3–4 minutes per side until golden. Transfer to a plate; it doesn’t need to be cooked through yet.
  3. Sauté aromatics: Lower the heat to medium. Add butter, then the shallot and garlic. Cook 1–2 minutes until fragrant, stirring often so the garlic doesn’t burn.
  4. Layer in the Tuscan flavors: Stir in Italian seasoning, red pepper flakes, and sun-dried tomatoes. Cook 30 seconds to bloom the spices.
  5. Build the sauce: Pour in the chicken broth and scrape up any browned bits. Simmer 2 minutes. Stir in the cream and bring back to a gentle simmer.
  6. Melt the cheese: Add parmesan a handful at a time, stirring until smooth. If it seems too thick, splash in a bit more broth. If too thin, simmer 2–3 more minutes.
  7. Add greens: Fold in the spinach and let it wilt. Taste and adjust salt and pepper. Add lemon juice to brighten.
  8. Nestle the chicken: Return the seared chicken and any juices to the pan, coating with sauce. If using mushrooms or artichokes, tuck them around the chicken.
  9. Bake: Transfer to the oven and bake 15–20 minutes, until the chicken reaches 165°F (74°C) at the thickest part.
  10. Rest and serve: Let it rest 5 minutes. Garnish with chopped basil or parsley. Serve with pasta, mashed potatoes, rice, or warm bread.