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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 into a silky pool with tomato and herb pieces while the Parmesan edges turn golden.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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
  • 2 tbsp olive oil
Tuscan sauce
  • 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
  • 2 cup baby spinach
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 400°F. Season chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear chicken
  1. Heat olive oil in a large oven-safe skillet or braiser over medium-high heat until shimmering. Sear chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip chicken and sear for 3 more minutes until the other side is browned. Remove chicken from the pan.
Build the Tuscan cream sauce
  1. In the same pan, cook minced garlic and sliced sun-dried tomatoes for 1 minute. Stir to prevent browning.
  2. Pour in chicken broth and deglaze, scraping up browned bits. Bring to a gentle simmer for 1-2 minutes.
  3. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes until smooth. Continue simmering just until the sauce thickens to a creamy consistency.
Bake and finish
  1. Return chicken skin-side up to the pan and spoon some sauce over the top. Transfer to the oven and bake uncovered for 20-22 minutes until chicken reaches 165°F.
  2. Stir baby spinach into the hot sauce until wilted. Let it simmer in the sauce for 1 minute to fully incorporate.
  3. Garnish with fresh basil and serve. Spoon the creamy sauce over the chicken for a glossy finish.

Notes

For the best golden top, pat chicken thighs dry before seasoning and don’t move them while searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered pan at 300°F until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.