When the week gets hectic and dinner needs to be both easy and delicious, this Baked Tuscan Chicken Casserole steps in like a warm hug. It’s rich, cheesy, and loaded with bold, sun-drenched flavors—just the kind of meal you need after a long day.
I’ve made this recipe more times than I can count, especially on nights when the fridge seems bare but I magically have that half-bag of spinach and a jar of sun-dried tomatoes. (Don’t you love when dinner just comes together like that?)
Table of Contents
Why You’ll Love This Baked Tuscan Chicken Casserole
There’s something almost luxurious about this dish, but it’s surprisingly low-maintenance—kind of like wearing yoga pants with a cute blazer. With tender chicken breasts, a creamy, cheesy sauce, and bursts of tangy sun-dried tomato, it’s pure comfort in a casserole dish.
Plus, it’s a one-pan wonder—hello, fewer dishes!
Ingredients You’ll Need
Each component of this dish plays a delicious role. Here’s what’s going into your soon-to-be favorite casserole:
- Chicken Breasts – Sliced horizontally for even cooking and maximum juiciness.
- Cream Cheese & Heavy Cream – The luscious base for our creamy Tuscan sauce.
- Sun-Dried Tomatoes – Sweet, tangy, and utterly irresistible.
- Spinach – For that hint of green (and a touch of health).
- Parmesan & Mozzarella – A duo of melty, cheesy goodness.
- Seasonings – Think garlic, onion powder, Italian seasoning, paprika, salt, and pepper.
How to Make Baked Tuscan Chicken Casserole
This recipe keeps it simple but satisfying—perfect for busy weeknights or impressing weekend guests without the stress.
- Preheat and Prep: Get your oven to 400°F. Slice chicken breasts in half (lengthwise), season with salt, pepper, and garlic, then lay them in your baking dish.
- Whip Up That Sauce: Beat cream cheese and heavy cream until smooth. Add onion powder, paprika, Italian seasoning, more salt and pepper, plus grated parmesan and half the mozzarella. Hello, flavor bomb.
- Assemble: Pour the creamy mixture over the chicken. Drizzle some oil from the sun-dried tomatoes for an extra layer of flavor, then sprinkle in the chopped tomatoes.
- Bake, Covered: Pop the dish in the oven with foil for about 20 minutes. This helps the chicken cook gently and stay oh-so-tender.
- Final Touches: Remove the foil, scatter chopped spinach and the rest of the mozzarella on top. Bake uncovered for another 10 minutes until the cheese is bubbly and golden.
Tips from My Kitchen to Yours
- Don’t skip the sun-dried tomato oil! It’s liquid gold that adds serious flavor.
- Use a hand mixer for the cream cheese mixture if it’s a bit firm—it’ll save your arms and make everything silky smooth.
- Short on time? Pre-sliced chicken cutlets or tenderloins work in a pinch!
A Little Backstory
This Baked Tuscan Chicken Casserole earned a permanent spot in my meal rotation after a girls’ night where it completely stole the show. Between the oohs and aahs and requests for seconds (and the recipe), I knew it was a keeper. It’s become my go-to when I want to impress without stress.
FAQs About Baked Tuscan Chicken Casserole
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out as much water as possible so it doesn’t water down the sauce.
How do I store leftovers?
Place any extras in an airtight container in the fridge—they’ll keep well for up to 3 days. Reheat gently to preserve that creamy texture.
Can I make it ahead?
Yes! Assemble the casserole (up to the baking stage) and refrigerate. When ready, bake as directed, adding an extra 5–10 minutes if it’s cold from the fridge.
Bring the Magic Home with Baked Tuscan Chicken Casserole
There you have it: a Baked Tuscan Chicken Casserole that’s equal parts dreamy and doable. Whether you’re feeding your family, hosting a casual dinner, or just craving something cozy after a long day, this dish delivers every single time.
It’s creamy, cheesy, and loaded with bold flavors—all while being wonderfully easy to make. The kind of recipe that makes you feel like a kitchen hero without having to break a sweat (or use every pot you own!).
The best part? It brings everyone to the table. Kids love it, picky eaters devour it, and even the leftovers are something to look forward to the next day. So pop it in the oven, cozy up with your favorite blanket, and let the comforting aroma fill your home.
From my kitchen to yours—happy cooking, and enjoy every bite!
Explore More Delicious Chicken Dinners
If you loved this Baked Tuscan Chicken Casserole, there’s a whole world of cozy, crave-worthy chicken recipes waiting for you on Chicken Magic Recipes. Whether you’re in the mood for more creamy comfort dishes or Mediterranean-inspired flavors, here are a few reader favorites you’ll want to try next:
- For another casserole that’s rich, savory, and oh-so-satisfying, don’t miss this French Chicken Casserole—it’s like a warm embrace in a baking dish.
- Craving something with a Mediterranean flair? This Mediterranean Stuffed Chicken Breast is packed with fresh herbs and bold flavor in every bite.
- Need a quick weeknight meal with a creamy twist? These Chicken Rice Bowls with Creamy Garlic Sauce check all the boxes—easy, tasty, and family-friendly.
- And if cheesy casseroles are your happy place, you’ll definitely fall for this ultra-comforting Poppy Seed Chicken Casserole—a nostalgic favorite with a modern touch.
These recipes pair beautifully with your busy schedule and taste for heartwarming meals. Try one tonight and keep the magic going in your kitchen!
Print
Baked Tuscan Chicken Casserole
- Total Time: 45 mins
- Yield: 4 servings 1x
Description
This Baked Tuscan Chicken Casserole is creamy, cheesy, and full of bold flavors like sun-dried tomatoes, spinach, and Italian herbs. A cozy, crowd-pleasing dinner that’s easy to make and sure to impress!
Ingredients
2 large chicken breasts, halved horizontally
Salt and pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tsp Italian seasoning
4 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1/2 cup sun-dried tomatoes, chopped
1 tbsp oil from sun-dried tomato jar
1 1/2 cups fresh spinach, roughly chopped
Instructions
Preheat oven to 400°F (200°C).
Slice chicken breasts in half horizontally and season both sides with salt, pepper, and garlic powder. Arrange in a greased baking dish.
In a mixing bowl, beat together cream cheese and heavy cream until smooth.
Stir in onion powder, paprika, Italian seasoning, Parmesan cheese, and half of the mozzarella.
Pour the mixture evenly over the chicken breasts.
Drizzle the sun-dried tomato oil over the dish, then scatter chopped sun-dried tomatoes throughout.
Cover with foil and bake for 20 minutes.
Remove foil, add chopped spinach, sprinkle with remaining mozzarella, and bake uncovered for 10 more minutes, or until chicken is cooked through and cheese is melted.
Notes
You can use frozen spinach (thawed and well-drained) if fresh isn’t available.
Pre-sliced chicken cutlets work well for quicker prep.
Let it rest for 5 minutes before serving for best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 145 mg