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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden chicken thighs baked in a sun-dried tomato and spinach Parmesan cream sauce. The sauce thickens into a silky, bubbly 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Pan and aromatics
  • 2 tbsp olive oil
  • 4 garlic, minced
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced
  • 1 cup chicken broth
Cream sauce
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Vegetable
  • 2 cup baby spinach
Garnish
  • 0.25 cup Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat your oven to 400°F, and arrange an oven rack in the middle position for even browning.
  2. Season the chicken thighs all over with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear the chicken
  1. Heat the olive oil in a large oven-safe skillet or braiser over medium-high heat.
  2. Place the chicken skin-side down and sear for 6-7 minutes until deeply golden.
  3. Flip the chicken and sear for 3 minutes more, then remove to a plate.
Build the Tuscan cream sauce
  1. In the same pan, cook the garlic and sun-dried tomatoes for 1 minute, stirring to prevent burning.
  2. Pour in the chicken broth and deglaze the pan, scraping up the browned bits from the bottom.
  3. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes until the sauce is smooth and thickening.
Bake
  1. Return the chicken skin-side up to the pan and spoon a little sauce around the pieces.
  2. Bake uncovered for 20-22 minutes at 400°F, until the chicken reaches 165°F and the edges of the sauce bubble.
Finish and serve
  1. Stir in the baby spinach until wilted and bright green throughout the sauce.
  2. Garnish with fresh basil and serve hot.

Notes

For best browning, dry the chicken thighs well before seasoning and sear until the skin releases easily. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered skillet or microwave until hot through. Freezing is not recommended because the cream sauce can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream and simmer the sauce 1-2 minutes longer to keep it thick.