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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden chicken thighs in a sun-dried tomato and spinach Parmesan cream sauce. The sauce simmers into a silky, bubbling pool with visible tomato and herb pieces around the chicken.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Sear and sauce base
  • 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
Finish
  • 2 cup baby spinach
  • 1 Fresh basil for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F and season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear the chicken and build the sauce
  1. Heat olive oil in a large oven-safe skillet or braiser and sear the chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 3 more minutes, then remove the chicken to a plate.
  3. Cook the minced garlic and sliced sun-dried tomatoes in the same pan for 1 minute.
  4. Pour in the chicken broth and deglaze, stirring to lift browned bits from the bottom.
  5. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes until the sauce looks smooth and begins to thicken.
  6. Return the chicken skin-side up to the pan, setting it into the sauce.
Bake and finish
  1. Bake uncovered for 20-22 minutes at 400°F until the chicken reaches 165°F and the sauce bubbles around the edges.
  2. Stir in the baby spinach into the hot sauce until wilted and bright green.
  3. Garnish with fresh basil and serve once the sauce is a silky pool beneath the chicken.

Notes

Pro tip: for the golden top and thick sauce, don’t crowd the pan during the initial sear and keep the casserole uncovered while baking so the edges brown. Store leftovers in the refrigerator for up to 3-4 days in an airtight container; reheat gently in the oven at 325°F until warmed through. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half in place of heavy cream for a thinner sauce that will still coat the chicken.