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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 bakes down into a silky, bubbling pool with visible tomato and herb pieces.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F, and set out a large oven-safe skillet or braiser. Season chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear and build the sauce
  1. Heat olive oil in the skillet over medium-high heat, then sear chicken skin-side down for 6-7 minutes until deeply golden. Flip and sear for 3 more minutes, then remove the chicken to a plate.
  2. Cook garlic and sun-dried tomatoes in the same pan for 1 minute, scraping up browned bits. Pour in chicken broth and deglaze, then stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes until combined.
Bake and finish
  1. Return chicken skin-side up to the pan, then bake uncovered for 20-22 minutes at 400°F until the chicken reaches 165°F and the sauce is bubbling around the thighs.
  2. Stir baby spinach into the sauce until wilted, so it turns bright green and disperses through the creamy pool. Garnish with fresh basil and serve.

Notes

For a thicker, more clingy sauce, keep the bake uncovered so moisture evaporates and you end up with a silky bubbling pool around the chicken. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a covered dish at 325°F until hot throughout. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, swap half the heavy cream for an equal amount of evaporated milk and expect a slightly thinner sauce.