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Baked Tuscan chicken casserole in a baking dish with golden melted mozzarella, sun-dried tomatoes, and fresh parsley

Baked Tuscan Chicken Casserole

Tender chicken breasts baked under a creamy spinach, sun-dried tomato, and melted cheese filling. Naturally gluten-free, low carb, and keto-friendly. Ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Casserole, Dinner, Main Course
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts about 2 breasts, sliced horizontally into thin cutlets
  • 6 oz frozen chopped spinach thawed and squeezed very dry
  • 8 oz sun-dried tomatoes jarred, drained with 1 tbsp oil reserved and roughly chopped
  • 3 oz cream cheese softened to room temperature
  • 0.33 cup heavy cream
  • 0.75 cup mozzarella cheese grated, divided
  • 0.33 cup Parmesan cheese freshly grated
  • 4 cloves garlic minced, divided
  • 0.25 tsp salt
  • 0.5 tsp onion powder
  • 0.25 tsp chili powder
  • 0.25 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large baking dish
  • Mixing bowl
  • Aluminum foil
  • Meat thermometer

Method
 

  1. Lay the chicken breast cutlets flat in a single layer in a large baking dish without overlapping. Season with salt, pepper, and half the minced garlic, pressing lightly so the seasoning adheres.
  2. Preheat oven to 400°F (200°C) while you prepare the filling.
  3. In a mixing bowl, combine the squeezed-dry spinach, softened cream cheese, and heavy cream. Add the remaining garlic, onion powder, chili powder, black pepper, and Italian seasoning. Mix until smooth. Fold in the Parmesan and half the mozzarella. The filling should be thick and spreadable.
  4. Spread the filling evenly over the chicken. Scatter the chopped sun-dried tomatoes across the top, drizzle the reserved tablespoon of sun-dried tomato oil over everything, and finish with the remaining mozzarella cheese.
  5. Cover loosely with aluminum foil. Bake covered for 20 minutes, then remove the foil and bake uncovered for another 15 minutes until the cheese is golden and bubbling. Confirm the chicken has reached an internal temperature of 165°F using a meat thermometer at its thickest point.
  6. Let the casserole rest for 3 to 5 minutes before serving. Garnish with fresh chopped parsley and serve immediately from the baking dish.

Notes

Squeeze thawed spinach as dry as possible before mixing to prevent a watery filling. Slice chicken breasts horizontally so they cook evenly within the 35-minute bake time. Always use a meat thermometer to confirm 165°F internal temperature. The reserved sun-dried tomato oil adds significant depth of flavor — do not skip it. For a crispier topping, add crushed pork rinds for a keto option or breadcrumbs in the final 15 minutes uncovered. Fresh spinach can be substituted — saute it first until wilted and squeeze out excess moisture before using.