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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned thighs surrounded by a sun-dried tomato and spinach Parmesan cream sauce. The oven bake melts the flavors together while the sauce bubbles around the chicken for a creamy, savory finish.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.25 tsp smoked paprika to taste
sauce base
  • 2 tbsp olive oil
  • 4 garlic cloves 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
spinach topping
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and preheat
  1. Preheat the oven to 400°F and season the chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika; place them aside while the oven heats.
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; the skin should look crisp and browned.
  2. Flip the thighs and sear for 3 more minutes until the other side is lightly golden, then remove the chicken to a plate.
Build the sun-dried tomato cream sauce
  1. Cook the minced garlic for 30 seconds, stirring until fragrant; avoid browning.
  2. Add the sun-dried tomatoes and cook for 1 minute so they begin to soften.
  3. Pour in the chicken broth to deglaze the skillet, scraping up browned bits for 15-30 seconds.
  4. Stir in the heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly for 2-3 minutes until the sauce looks smooth and slightly thickened.
Wilt spinach and bake
  1. Stir in the baby spinach until wilted, 1-2 minutes, until it turns bright green and collapses.
  2. Nestle the chicken skin-side up into the sauce so the crispy skin remains visible.
  3. 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 most color, pat the chicken thighs dry before seasoning so the skin crisps during the skillet sear. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 325°F oven just until warmed through. Freezing isn’t recommended because the cream sauce can break after thawing. If you want a lower-fat version, use half-and-half in place of heavy cream for a lighter Tuscan chicken bake.