Creamy Tuscan Chicken Casserole Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">750g boneless chicken breasts, cut into 2.5cm cubes</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">125g sun-dried tomatoes, drained and chopped</li> <li class="ingredients-single-item">250g fresh spinach leaves</li> <li class="ingredients-single-item">2 tbsp Italian seasoning</li> <li class="ingredients-single-item">400ml double cream (heavy cream)</li> <li class="ingredients-single-item">150g cream cheese, softened</li> <li class="ingredients-single-item">75g parmesan cheese, freshly grated</li> <li class="ingredients-single-item">150g mozzarella cheese, grated</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1/2 tsp black pepper</li> <li class="ingredients-single-item">1/4 tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">Fresh basil for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">30cm x 23cm (12 x 9-inch) baking dish</li> <li class="equipment-single-item">Large deep skillet or sauté pan</li> <li class="equipment-single-item">Chef's knife</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (170°C fan). Lightly grease a 30cm x 23cm baking dish with olive oil or cooking spray and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches if necessary to avoid overcrowding, cook the chicken for 4-5 minutes until golden brown on the outside but not completely cooked through (it will finish cooking in the oven). Transfer the chicken to a plate and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the same skillet, add the remaining tablespoon of olive oil. Reduce heat to medium and add the diced onion, cooking for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn as this will create bitterness in your sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for 1 minute to release the flavors. The fragrant oils from the tomatoes will infuse the dish with rich, Mediterranean flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Reduce heat to medium-low and add the double cream, stirring constantly. Add the softened cream cheese in small pieces, stirring until completely melted and incorporated. This creates a smooth base for your sauce - if you notice any lumps, use a whisk to blend them in. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the grated parmesan cheese, stirring until melted and the sauce is smooth. Season with the remaining salt, pepper, and red pepper flakes if using. The sauce should coat the back of a spoon - if it seems too thick, add a splash of chicken stock or water. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the fresh spinach in batches, stirring until each addition wilts into the sauce. The spinach will significantly reduce in volume as it cooks, releasing some water that will help balance the sauce consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Return the browned chicken to the skillet, stirring to coat each piece in the creamy sauce. Allow the mixture to simmer gently for 2 minutes to meld the flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the chicken mixture to your prepared baking dish, spreading it into an even layer. Top evenly with the grated mozzarella cheese. The cheese will create a golden, bubbly crust as it bakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 20-25 minutes until the cheese is melted and golden and the casserole is bubbling around the edges. For an extra golden top, switch to the grill/broiler for the final 2 minutes, watching carefully to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to settle. The internal temperature should reach 74°C for food safety. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Garnish with fresh torn basil leaves just before serving. The heat from the casserole will release the aromatic oils in the basil, adding a fresh note to contrast with the rich, creamy sauce. Serve with crusty bread, pasta, or a simple green salad to complete the meal. </li> </ol>