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Baked Tuscan Chicken Casserole

Baked Tuscan chicken casserole with golden bone-in thighs in a creamy sun-dried tomato and spinach Parmesan sauce. Oven-baked until the sauce turns silky and bubbling with browned Parmesan edges.
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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: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.25 tsp smoked paprika to taste
Sear and sauce base
  • 2 tbsp olive oil
  • 4 garlic cloves 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
Tuscan flavor
  • 2 tsp Italian seasoning divided
  • 0.5 tsp red pepper flakes
  • 2 cup baby spinach
Garnish
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 400°F and place a rack in the center. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear the chicken
  1. Heat the 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 to set the color. Remove the chicken to a plate.
Build the creamy sauce
  1. In the same pan, cook the garlic and sun-dried tomatoes for 1 minute. Pour in the chicken broth and deglaze, stirring to lift browned bits.
  2. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes until the sauce looks smooth and thickening. Keep it at a gentle simmer so the cheese melts evenly.
Bake until cooked through
  1. Return the chicken to the pan skin-side up, nestling it into the sauce. Bake uncovered at 400°F for 20-22 minutes until the chicken reaches 165°F.
Finish with spinach and serve
  1. Stir the baby spinach into the hot sauce until wilted. Garnish with fresh basil and serve right away.

Notes

For the most even browning, keep the chicken skin dry before seasoning and let it sit briefly while the oven heats. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing is not recommended because cream sauces can change texture after thawing. For a lighter option, substitute half-and-half for the heavy cream, expecting a slightly less thick sauce.