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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned chicken thighs simmered in a creamy sun-dried tomato and spinach Parmesan sauce. Parmesan bubbles around the chicken while red sun-dried tomatoes and vibrant green spinach show through before finishing with fresh basil.
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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
  • Salt
  • pepper
  • garlic powder
  • Italian seasoning
  • smoked paprika
  • 1 tbsp olive oil
  • 4 garlic minced
  • 0.5 cup sun-dried tomatoes in oil drained and sliced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and season the chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear the chicken
  1. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken skin-side down for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 3 more minutes, then remove to a plate.
Build the sauce
  1. Cook the minced garlic for 30 seconds, then add the sun-dried tomatoes and cook for 1 minute.
  2. Deglaze with chicken broth, scraping up browned bits from the skillet.
  3. Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce looks cohesive.
Finish and bake
  1. Stir in the baby spinach until wilted, then nestle the chicken skin-side up into the sauce.
  2. Bake uncovered for 18-20 minutes, until the internal temperature reaches 165°F.
  3. Garnish with fresh basil, then serve.

Notes

Pro tip: for the crispiest skin, ensure the skillet is hot before searing and avoid moving the thighs until the first side is deeply golden. Refrigerate leftovers in an airtight container up to 3 days; reheat gently to prevent the sauce from breaking. Freezing is not recommended due to cream and spinach texture changes. If you want a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).