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High Protein Tuscan Chicken Casserole - Comforting, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts)
  • Olive oil: 2 tablespoons
  • Onion: 1 medium, diced
  • Garlic: 4 cloves, minced
  • Sun-dried tomatoes: 1/2 cup, drained and chopped (oil-packed preferred)
  • Baby spinach: 5–6 cups (about 5 ounces)
  • Cannellini beans: 1 can (15 ounces), drained and rinsed
  • Low-sodium chicken broth: 1 cup
  • Plain Greek yogurt: 3/4 cup (2% or 5% for best texture)
  • Parmesan cheese: 1/2 cup, finely grated
  • Mozzarella: 1 cup, shredded (part-skim works well)
  • Tomato paste: 1 tablespoon
  • Italian seasoning: 2 teaspoons
  • Red pepper flakes: 1/4–1/2 teaspoon (optional)
  • Fresh basil: Small handful, chopped (or 1 teaspoon dried)
  • Kosher salt and black pepper
  • Lemon: 1, for zest and juice

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Pat the chicken dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
  2. Sear the chicken. Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden (it won’t be cooked through). Transfer to a plate.
  3. Sauté aromatics. Lower heat to medium. Add remaining 1 tablespoon olive oil, then onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
  4. Build the flavor base. Add tomato paste, sun-dried tomatoes, and red pepper flakes. Stir 1 minute to toast. Pour in chicken broth, scraping up any browned bits. Simmer 2 minutes.
  5. Wilt the greens and add beans. Stir in spinach until just wilted. Fold in cannellini beans and 1/4 cup Parmesan. Remove the pan from heat.
  6. Finish the sauce. In a small bowl, whisk Greek yogurt with a few spoonfuls of the hot broth mixture to temper it. Then stir the yogurt mixture back into the skillet. Add zest of half the lemon and a squeeze of juice. Taste and adjust salt and pepper.
  7. Assemble. Pour the mixture into the baking dish. Nestle the seared chicken on top, then sprinkle with remaining Parmesan and the mozzarella.
  8. Bake. Bake 18–22 minutes, until the chicken reaches 165°F (74°C) and the top is bubbly and lightly browned.
  9. Finish and serve. Let rest 5 minutes. Sprinkle with fresh basil and an extra squeeze of lemon. Serve with a crisp salad, roasted broccoli, or a small side of whole-grain pasta.