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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden skin-on thighs in a sun-dried tomato and spinach Parmesan cream sauce. Oven-baked until bubbling, with a silky sauce that pools around the chicken and browned Parmesan edges.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Bone-in, skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
For searing and 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
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Spinach and garnish
  • 2 cup baby spinach
  • Fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 400°F, then season chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Arrange the thighs skin-side up so they’re ready to sear.
Sear and build the sauce
  1. Heat olive oil in a large oven-safe skillet or braiser and sear chicken skin-side down for 6-7 minutes until deeply golden, keeping the heat steady.
  2. Flip the chicken and sear for 3 more minutes, then remove to a plate.
  3. In the same pan, cook garlic and sun-dried tomatoes for 1 minute until fragrant, scraping up browned bits.
  4. Pour in chicken broth and deglaze, then stir to loosen the fond.
  5. Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes until smooth and beginning to thicken into a silky cream sauce.
Bake and finish
  1. Return chicken skin-side up to the pan, then bake uncovered for 20-22 minutes at 400°F until the chicken reaches 165°F and the casserole is bubbling at the edges.
  2. Stir baby spinach into the sauce until wilted and bright green, letting it sink into the cream pool.
  3. Garnish with fresh basil and serve while hot.

Notes

For a thicker, more spoonable sauce, let the bake finish with a gentle bubble and rest the casserole 5 minutes before serving. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in a skillet or microwave until steaming. Freezing is not recommended because cream sauce can split. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.