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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden, skin-on thighs nestled in a sun-dried tomato and spinach Parmesan cream sauce. The casserole bakes uncovered until bubbling and thickened into a silky, tomato-studded pool.
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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 thighs
  • 6 bone-in skin-on chicken thighs Pat dry so the skin sears deeply golden.
  • 0.25 Salt Use to taste.
  • 0.25 pepper Use to taste.
  • 0.25 tsp garlic powder Use to taste.
  • 0.25 tsp Italian seasoning Use to taste.
  • 0.25 tsp smoked paprika Use to taste.
Tuscan cream sauce
  • 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 for sauce
  • 0.5 tsp red pepper flakes
Finish
  • 2 cup baby spinach
  • 1 tsp Italian seasoning for sauce (if needed for taste balance)
  • 1 Fresh basil for garnish Chopped or torn; add after baking.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Preheat and season
  1. Preheat the oven to 400°F. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear chicken
  1. Heat olive oil in a large oven-safe skillet or braiser over medium-high heat. Sear the chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 3 more minutes. Remove the chicken from the pan.
Build the Tuscan cream sauce
  1. In the same pan, cook the garlic and sun-dried tomatoes for 1 minute. Stir and keep them moving so the garlic doesn’t brown.
  2. Pour in the chicken broth and deglaze the pan. Stir to lift any browned bits from the bottom.
  3. Add the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Stir until the cheese melts and the sauce looks smooth and thickening.
Bake
  1. Return the chicken to the pan skin-side up. Transfer to the oven and bake uncovered for 20-22 minutes until the chicken reaches 165°F.
Wilt spinach and garnish
  1. Stir the baby spinach into the hot sauce until wilted. Fold gently so the spinach disperses through the creamy base.
  2. Garnish with fresh basil and serve. Let it stand for 3 minutes so the sauce settles into a silky pool.

Notes

For the best golden skin, pat the chicken thighs dry and sear without moving them for the full 6-7 minutes. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 325°F oven or microwave until hot. Freezing is not recommended because the cream sauce may separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream (sauce will be thinner but still flavorful).