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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned chicken thighs in a sun-dried tomato and spinach Parmesan cream sauce. The oven keeps the chicken tender while the sauce bubbles around it for an Italian baked chicken dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Keep skin on for crisping.
Seasonings
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp Italian seasoning To taste (plus 1 tsp in sauce).
  • 0.5 tsp smoked paprika To taste.
Sauce base
  • 2 tbsp olive oil
  • 4 garlic, minced Use fresh garlic cloves.
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced
  • 0.5 cup chicken broth
  • 1 cup heavy cream For creamy texture.
  • 0.5 cup Parmesan cheese, grated Grate for smooth melting.
Spinach and heat
  • 2 cup fresh baby spinach Stir until wilted.
  • 1 tsp Italian seasoning For sauce flavor.
  • 0.5 tsp red pepper flakes Adjust for heat.
Garnish
  • 1 Fresh basil for garnish Add fresh leaves right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 400°F. Season the chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear chicken
  1. Heat the olive oil in an oven-safe skillet over medium-high heat and place chicken skin-side down. Sear for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 3 more minutes. Remove the chicken from the skillet and set aside.
Build the sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for 1 minute, then deglaze with the chicken broth.
  2. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer briefly until the mixture looks cohesive and slightly thickened.
  3. Add the fresh baby spinach and stir until wilted. Nestle the chicken skin-side up into the sauce so the edges stay surrounded by the Parmesan cream.
Bake and garnish
  1. Bake uncovered for 18-20 minutes at 400°F until the internal temperature reaches 165°F. Garnish with fresh basil right before serving.

Notes

For the crispiest skin, pat the chicken dry and don’t move it during the first sear so it can develop deep color. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in the oven or skillet until warmed through. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.