Description
This Baked Tuscan Chicken Casserole features tender chicken breasts topped with a creamy spinach and cheese mixture, sun-dried tomatoes, and melted mozzarella. It’s a flavorful and easy-to-make dish inspired by Tuscan flavors.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts (about 2 large breasts), sliced horizontally into 4 thinner cutlets
- 6 ounces frozen chopped spinach, thawed and squeezed very dry (see notes)
- 3 ounces cream cheese, softened to room temperature
- 1/3 cup heavy cream
- 4 cloves garlic, minced, divided
- 1/4 teaspoon salt, plus more for seasoning chicken
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper, plus more for seasoning chicken
- 1 teaspoon Italian seasoning
- 1/3 cup grated Parmesan cheese
- 8 ounce jar oil-packed sun-dried tomatoes, drained (reserve 1 tbsp oil) and chopped
- 3/4 cup shredded mozzarella cheese, divided
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Chicken: Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Lay the chicken cutlets flat in the bottom of a large baking dish (9×13 inch recommended). Season the chicken generously with salt, pepper, and half of the minced garlic.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Make Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese and heavy cream. Add the remaining half of the minced garlic, 1/4 teaspoon salt, onion powder, chili powder, black pepper, and Italian seasoning. Beat with a fork or electric mixer until well combined. Stir in the grated Parmesan cheese and 1/4 cup of the shredded mozzarella cheese. Finally, stir in the thawed and well-drained spinach.
- Assemble Casserole: Spread the spinach and cream cheese mixture evenly over the top of the chicken breasts in the baking dish. Sprinkle the chopped sun-dried tomatoes over the cream cheese layer. Drizzle the reserved 1 tablespoon of oil from the sun-dried tomato jar over the tomatoes. Top evenly with the remaining 1/2 cup of mozzarella cheese.
- Bake (Covered): Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
- Bake (Uncovered): Remove the foil and continue baking for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
- Chicken: Slicing the chicken breasts horizontally helps them cook more evenly and quickly.
- Spinach: It’s crucial to squeeze out all excess moisture from the thawed frozen spinach to prevent a watery casserole. Place the thawed spinach in a clean kitchen towel or cheesecloth and wring it out thoroughly.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes provide the best flavor. Remember to reserve 1 tablespoon of the oil for drizzling.
- Cheese: Use freshly shredded mozzarella and grated Parmesan for the best melting quality.
- Serving Suggestions: Serve this Tuscan chicken casserole with cauliflower rice, zucchini noodles, regular rice, pasta, or a side salad.
- Storage: store leftovers in fridge.