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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden chicken thighs and a creamy Parmesan sauce simmered until silky, with visible sun-dried tomato and herb pieces. This one-dish Tuscan chicken bake finishes in the oven for juicy 165°F chicken and a bubbly, browned top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs Use thighs large enough to fit in one oven-safe pan.
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp Italian seasoning Season to taste.
  • 0.5 tsp smoked paprika Season to taste.
Sauce and aromatics
  • 2 tbsp olive oil
  • 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
  • 2 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Greens and garnish
  • 2 cup baby spinach
  • 1 fresh basil for garnish For topping after baking.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 400°F and season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Pat chicken skin dry if needed so the skin can brown well during searing.
Sear and build the sauce
  1. Heat olive oil in a large oven-safe skillet or braiser over medium-high heat, then sear chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear 3 more minutes, then remove chicken to a plate.
  3. In the same pan, cook garlic and sun-dried tomatoes for 1 minute, stirring to keep garlic fragrant but not browned.
  4. Pour in chicken broth and deglaze, scraping up the browned bits from the pan.
  5. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes until the sauce looks smooth and starts to thicken slightly.
Bake and finish with spinach
  1. Return chicken skin-side up to the pan, transfer to the oven, and bake uncovered for 20-22 minutes until the chicken reaches 165°F.
  2. Stir baby spinach into the sauce until wilted and coated in the creamy Parmesan mixture.
  3. Garnish with fresh basil and serve while the casserole is bubbly and hot.

Notes

Pro tip: for the deepest golden chicken skin, ensure the thighs are dry before seasoning and avoid moving them during the first 6-7 minutes of searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because cream sauces can split slightly. For a lighter option, swap heavy cream for half-and-half for a thinner sauce that may need an extra 3-5 minutes of simmering to thicken.