Mediterranean baked tuscan chicken casserole

Mediterranean Baked Tuscan Chicken Casserole

Table of Contents

This Mediterranean Baked Tuscan Chicken Casserole is a rich and comforting dish loaded with bold flavors. Juicy chicken breasts are baked in a creamy garlic Parmesan sauce with sun-dried tomatoes, spinach, and herbs — all topped with bubbling mozzarella. It’s a perfect one-dish dinner that brings the taste of Tuscany right to your table.

Prep & Cook Time

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Serves: 4-6


Ingredients

For the chicken:

4 boneless, skinless chicken breasts (or thighs)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried Italian herbs

For the Tuscan sauce:

2 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1/2 cup sun-dried tomatoes (in oil), drained and chopped

2 cups fresh spinach

1 teaspoon dried basil (or 1 tablespoon fresh)

1/2 teaspoon chili flakes (optional, for heat)

Salt & pepper to taste

For topping:

1 to 1½ cups shredded mozzarella cheese

Fresh parsley or basil for garnish (optional)

Instructions

Preheat oven to 375°F (190°C).

Season the chicken:
Rub chicken breasts with olive oil, salt, pepper, garlic powder, and Italian herbs.

Sear the chicken (optional but recommended):
Heat a skillet over medium-high heat. Sear chicken on both sides for 2–3 minutes until golden (not fully cooked). Remove and set aside.

Make the Tuscan sauce:
In the same pan, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and chicken broth, stirring until combined.
Add Parmesan cheese, stirring until melted and smooth.
Stir in sun-dried tomatoes, spinach, basil, and chili flakes. Cook until spinach wilts (2–3 minutes). Season with salt and pepper.

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Assemble the casserole:
In a baking dish, place the chicken breasts. Pour the creamy Tuscan sauce over the chicken.
Top with shredded mozzarella cheese.

Bake:
Bake uncovered for 25–30 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and cheese is bubbly and golden.

Garnish and serve:
Let rest for 5 minutes. Garnish with chopped parsley or basil. Serve with pasta, rice, or crusty bread.

Tips for Best Results

Searing Adds Flavor:
Searing the chicken before baking locks in juices and adds a deeper flavor. Don’t skip this step if you have time.

Don’t Overcook the Chicken:
Use a meat thermometer and remove from the oven as soon as internal temp hits 165°F (74°C) to keep the chicken juicy.

Let It Rest:
Rest the casserole for 5–10 minutes after baking so the sauce thickens slightly and flavors settle.

Use Fresh Ingredients:
Fresh garlic, spinach, and basil will elevate the dish’s flavor far more than dried alternatives.

Adjust Creaminess:
If the sauce is too thick, thin it with extra chicken broth. Too thin? Let it simmer a bit longer before baking.


Recipe Variations

Low-Carb/Keto Version:

Replace heavy cream with full-fat coconut cream or keep as is.

Serve with zucchini noodles or cauliflower rice instead of pasta.

Cheese Swap:

Use Fontina, Gruyère, or even goat cheese for a different cheesy twist.

Omit mozzarella if you prefer a lighter dish.

Vegetarian Version:

Substitute chicken with thick slices of roasted eggplant or portobello mushrooms.

Use veggie broth instead of chicken broth.

Add Protein or Fiber:

Toss in canned chickpeas or white beans for a Mediterranean twist.

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Crumbled feta or kalamata olives can add a tangy punch.

Pasta Bake Twist:

Mix cooked pasta (like penne or fusilli) into the sauce, add chicken, and bake as a one-pan pasta casserole.

Spicy Kick:

Add a chopped chili pepper or more red pepper flakes to the sauce if you like heat.

Make-Ahead Friendly:

Assemble everything the night before, refrigerate, then bake fresh the next day.

Q&A 

Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Adjust cook time slightly (they may need a few more minutes).

Q: Can I make this ahead of time?
A: Definitely. Assemble the casserole (without baking), cover and refrigerate for up to 24 hours. When ready, bake as directed — add 5–10 minutes extra bake time if cold from the fridge.

Q: Is there a dairy-free version?
A: Yes. Use canned coconut milk or a plant-based cream alternative. Replace cheese with dairy-free mozzarella and nutritional yeast for the Parmesan flavor.

Q: What can I serve it with?
A: Great sides include pasta, garlic bread, rice, couscous, roasted veggies, or a fresh green salad.

Q: Can I freeze this casserole?
A: Yes — bake first, let it cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat in the oven or microwave.

Q: Can I add veggies to the casserole?
A: Absolutely. Try mushrooms, cherry tomatoes, zucchini, or bell peppers. Sauté them first for the best texture.

Q: What if I don’t have sun-dried tomatoes?
A: Use fresh cherry tomatoes (halved and sautéed), roasted red peppers, or omit entirely if needed.

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Estimated Nutrition (per serving — based on 6 servings)

(Note: Actual values may vary depending on brands and exact quantities used)

Calories: ~480 kcal

Protein: 38g

Fat: 32g

Saturated Fat: 15g

Carbohydrates: 8g

Fiber: 2g

Sugar: 4g

Cholesterol: 130mg

Sodium: 650mg

To reduce calories or fat, you can use light cream or a smaller amount of cheese.

Conclusion

This Mediterranean Baked Tuscan Chicken Casserole is a delicious, comforting, and elegant dish that brings the sunny flavors of the Mediterranean straight to your table. With tender chicken, creamy garlic-Parmesan sauce, sun-dried tomatoes, and spinach, it’s perfect for a weeknight meal or a special dinner with guests. It’s easy to make, highly customizable, and even better the next day — making it a fantastic make-ahead option too.

Serve it with your favorite sides, and enjoy a taste of Tuscany without leaving your kitchen!