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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned chicken thighs nestled in a Parmesan cream sauce with sun-dried tomatoes and wilted spinach. This Italian baked chicken method includes searing first, then baking uncovered until the sauce is bubbling and the chicken reaches 165°F.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 0.5 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
  • 2 cups fresh baby spinach
Finishing flavors
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 400°F and season chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
Sear the chicken
  1. Place chicken skin-side down in the skillet and sear 6-7 minutes until deeply golden.
  2. Flip and sear 3 more minutes until browned, then remove the chicken to a plate.
Build the Tuscan sauce
  1. Cook minced garlic for 30 seconds until fragrant.
  2. Add sun-dried tomatoes and cook 1 minute, scraping up any browned bits.
  3. Pour in chicken broth to deglaze, stirring until the bottom looks clean.
  4. Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce thickens slightly and starts to look glossy.
Finish and bake
  1. Stir in baby spinach until wilted and bright green.
  2. Nestle chicken skin-side up into the sauce so the skin stays visible.
  3. Bake uncovered 18-20 minutes until the internal temperature reaches 165°F and the Parmesan sauce is bubbling around the chicken.
  4. Garnish with fresh basil and serve immediately.

Notes

For the crispiest skin, pat the chicken thighs dry before seasoning and avoid moving them during the first sear. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream (expect a thinner sauce).