Creamy Baked Tuscan Chicken Casserole

Weeknight dinners can be tough when you’re trying to get something healthy on the table without spending an hour in the kitchen. I’m always looking for recipes that feel special but don’t require me to stand over the stove. That’s where casseroles come in handy.

This Tuscan chicken casserole has become one of those recipes I make when I want something that tastes like I put in way more effort than I actually did. It’s got all those Italian flavors—sun-dried tomatoes, garlic, spinach, and plenty of cheese—baked together until everything gets creamy and bubbly. The best part? You can prep most of it ahead of time if you want.

Got leftover chicken? Use it. Want to swap the spinach for kale? Go for it. This recipe is pretty forgiving, which is exactly what I need on a busy Tuesday night.

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What Kind of Chicken Breast Should I Use?

For this casserole, you can use fresh or frozen chicken breasts – just make sure frozen ones are completely thawed before you start cooking. I like to use boneless, skinless chicken breasts since they’re easier to work with and cook evenly in the casserole. If your chicken breasts are on the thicker side (more than an inch thick), consider pounding them to an even thickness or slicing them horizontally so they bake through at the same rate as the rest of the dish. You can also cut the chicken into bite-sized pieces before baking if you prefer, which makes serving even easier.

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Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: You can use chicken thighs instead for a juicier result. Just keep in mind they might need a few extra minutes in the oven. Boneless, skinless works best for even cooking.
• Spinach: Fresh or frozen spinach both work great here. If using frozen, make sure to thaw it completely and squeeze out all the excess water before adding it to the casserole. You can also swap it for kale or Swiss chard.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can use chopped fresh tomatoes or cherry tomatoes cut in half. The flavor will be milder and less concentrated, but it’ll still taste good.
• Cream cheese: Regular or low-fat cream cheese works fine. In a pinch, you can use ricotta cheese or mascarpone, though the texture will be slightly different.
• Heavy cream: Half-and-half or whole milk can replace the cream if you want something lighter, though the sauce won’t be quite as rich and creamy.
• Mozzarella and parmesan: Feel free to mix up the cheese situation – Gruyere, fontina, or provolone all work well. Just stick with good melting cheeses for that gooey texture.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this casserole is using chicken breasts of uneven thickness, which leads to some pieces being overcooked while others are undercooked – pound them to an even thickness or slice thicker breasts in half horizontally before baking.

Skipping the foil during the first part of baking can dry out your chicken and cause the cheese to brown too quickly, so make sure to cover it tightly for those first 20 minutes to trap moisture.

Another common error is not draining the oil from your sun-dried tomatoes well enough, which can make the dish greasy – pat them dry with a paper towel before adding them to the casserole.

Finally, don’t forget to let the chicken rest for 5 minutes after baking, as this allows the juices to redistribute and keeps everything moist when you cut into it.

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What to Serve With Tuscan Chicken Casserole?

This casserole is pretty rich and creamy, so I like to serve it with something simple that won’t compete with all those good flavors. A side of garlic bread or crusty Italian bread is perfect for soaking up the sauce, and honestly, you’ll want something to get every bit of that creamy goodness. I also love pairing it with a light Caesar salad or some roasted vegetables like zucchini, bell peppers, or green beans to balance out the meal. If you’re really hungry, serve it over pasta like penne or fettuccine, or even with some buttery mashed potatoes on the side.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all those flavors have had time to meld together. It’s perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze this casserole for up to 3 months, either before or after baking. If freezing unbaked, assemble everything in a freezer-safe dish, cover tightly, and bake from frozen adding about 20 extra minutes to the cooking time. For already baked casserole, let it cool completely before freezing in portions.

Reheat: Warm up leftovers in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes. The oven method keeps the chicken from drying out and helps the cheese get nice and bubbly again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 120-135 g
• Fat: 80-95 g
• Carbohydrates: 25-35 g

Ingredients

For the chicken base:

• 1 lb chicken breast (cut into 1-inch bite-sized chunks)
• 3 garlic cloves
• 1/4 tsp salt
• 1/2 tsp black pepper (freshly ground preferred for more flavor)

For the tuscan topping:

• 6 oz spinach
• 4 oz cream cheese (softened to room temperature, about 70°F)
• 1/2 cup cream
• 1/2 cup parmesan (I always use King Arthur for quality dry ingredients, but for cheese, freshly grated melts best)
• 0.5 cup mozzarella
• 2 garlic cloves
• 1/4 tsp salt
• 3/4 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 1/2 tsp italian seasoning (I use McCormick for a consistent herb blend)
• 1/4 tsp red pepper flakes
• 8 oz sun-dried tomatoes (drained and sliced into thin strips)

For the garnish:

• 0.5 cup mozzarella
• 1.5 tbsp parsley

Step 1: Prepare Mise en Place and Season the Chicken

• 1 lb chicken breast, cut into 1-inch chunks
• 3 garlic cloves
• 2 garlic cloves
• 1/4 tsp salt
• 1/2 tsp black pepper

Preheat your oven to 400°F.

While it heats, cut the chicken breast into 1-inch bite-sized chunks and place them in a 9×13 inch baking dish.

Mince all 5 garlic cloves (3 for the chicken, 2 for the spinach mixture) and set aside separately.

Season the chicken pieces with 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and half of the minced garlic (about 1.5 cloves worth), tossing gently to coat evenly.

Step 2: Build the Creamy Spinach and Cheese Mixture

• 6 oz spinach
• 4 oz cream cheese, softened
• 1/2 cup cream
• 2 garlic cloves, minced
• 1/4 tsp salt
• 3/4 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1/2 cup Parmesan, freshly grated
• 1/2 cup mozzarella

In a large bowl, combine the 6 oz spinach with the softened cream cheese, breaking it up with a spoon to distribute it evenly throughout.

Add the remaining minced garlic, 1/2 cup cream, 1/4 teaspoon salt, 3/4 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper, 1 1/2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes.

Stir until the cream cheese is fully incorporated and the mixture is creamy and well-combined.

I like to use freshly grated Parmesan here because it melts more smoothly into the sauce than pre-shredded varieties.

Fold in 1/2 cup Parmesan and 1/2 cup mozzarella until everything is evenly distributed.

Step 3: Assemble and Bake Covered

• seasoned chicken from Step 1
• spinach and cheese mixture from Step 2
• 8 oz sun-dried tomatoes, drained and sliced

Spread the spinach and cheese mixture from Step 2 evenly over the seasoned chicken in the baking dish, making sure to coat it thoroughly.

Scatter the 8 oz sun-dried tomatoes (drained and sliced into thin strips) across the top of the creamy mixture.

Cover the dish tightly with aluminum foil and bake for 20 minutes—the foil traps steam and helps the chicken cook gently while the filling heats through.

Step 4: Finish Baking and Melt the Top

• 1/2 cup mozzarella

Carefully remove the foil from the baking dish and sprinkle the remaining 1/2 cup mozzarella evenly over the top.

Return to the oven uncovered and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and lightly golden.

I always check the thickest piece of chicken with an instant-read thermometer to ensure it’s fully cooked—this takes the guesswork out of doneness.

Step 5: Rest and Garnish

• 1.5 tbsp fresh parsley

Remove the casserole from the oven and let it rest for 2-3 minutes so the cheese can set slightly.

Sprinkle the fresh parsley over the top just before serving for a fresh, herbaceous finish and a pop of color.

Creamy Baked Tuscan Chicken Casserole

Delicious Creamy Baked Tuscan Chicken Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 1400 kcal

Ingredients

  

For the chicken base::

• 1 lb chicken breast (cut into 1-inch bite-sized chunks)
• 3 garlic cloves
• 1/4 tsp salt
• 1/2 tsp black pepper (freshly ground preferred for more flavor)

For the tuscan topping::

• 6 oz spinach
• 4 oz cream cheese (softened to room temperature, about 70°F)
• 1/2 cup cream
• 1/2 cup parmesan (I always use King Arthur for quality dry ingredients, but for cheese, freshly grated melts best)
• 0.5 cup mozzarella
• 2 garlic cloves
• 1/4 tsp salt
• 3/4 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 1/2 tsp italian seasoning (I use McCormick for a consistent herb blend)
• 1/4 tsp red pepper flakes
• 8 oz sun-dried tomatoes (drained and sliced into thin strips)

For the garnish::

• 0.5 cup mozzarella
• 1.5 tbsp parsley

Instructions

 

• Preheat your oven to 400°F. While it heats, cut the chicken breast into 1-inch bite-sized chunks and place them in a 9x13 inch baking dish. Mince all 5 garlic cloves (3 for the chicken, 2 for the spinach mixture) and set aside separately. Season the chicken pieces with 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and half of the minced garlic (about 1.5 cloves worth), tossing gently to coat evenly.
• In a large bowl, combine the 6 oz spinach with the softened cream cheese, breaking it up with a spoon to distribute it evenly throughout. Add the remaining minced garlic, 1/2 cup cream, 1/4 teaspoon salt, 3/4 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper, 1 1/2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes. Stir until the cream cheese is fully incorporated and the mixture is creamy and well-combined. I like to use freshly grated Parmesan here because it melts more smoothly into the sauce than pre-shredded varieties. Fold in 1/2 cup Parmesan and 1/2 cup mozzarella until everything is evenly distributed.
• Spread the spinach and cheese mixture from Step 2 evenly over the seasoned chicken in the baking dish, making sure to coat it thoroughly. Scatter the 8 oz sun-dried tomatoes (drained and sliced into thin strips) across the top of the creamy mixture. Cover the dish tightly with aluminum foil and bake for 20 minutes—the foil traps steam and helps the chicken cook gently while the filling heats through.
• Carefully remove the foil from the baking dish and sprinkle the remaining 1/2 cup mozzarella evenly over the top. Return to the oven uncovered and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and lightly golden. I always check the thickest piece of chicken with an instant-read thermometer to ensure it's fully cooked—this takes the guesswork out of doneness.
• Remove the casserole from the oven and let it rest for 2-3 minutes so the cheese can set slightly. Sprinkle the fresh parsley over the top just before serving for a fresh, herbaceous finish and a pop of color.