Tuscan Herb Chicken Casserole

A delightful Tuscan-inspired chicken casserole combining the richness of sun-dried tomatoes, creamy white beans, and aromatic herbs for a comforting dinner.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs boneless skinless chicken thighs

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

1/2 cup sun-dried tomatoes, chopped

1 cup cannellini beans, drained and rinsed

1 cup low-sodium chicken broth

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

3 cloves garlic, minced

1/2 cup fresh spinach leaves

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt, pepper, oregano, and basil.

3. Sear chicken thighs for 3-4 minutes on each side until golden. Remove and set aside.

4. In the same skillet, add garlic and sun-dried tomatoes, sauté for 2 minutes.

5. Stir in cannellini beans, chicken broth, and heavy cream, bringing to a gentle simmer.

6. Return chicken to the skillet, spooning sauce over the top to coat.

7. Transfer the mixture to a baking dish, sprinkle with Parmesan cheese, and bake for 25 minutes.

8. Add fresh spinach on top and bake for another 5 minutes until spinach is wilted and chicken is cooked through.

Storage

Store the casserole in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.