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Baked Tuscan Chicken

Baked Tuscan chicken with golden, crispy-skinned chicken thighs tucked into a sun-dried tomato and spinach Parmesan cream sauce. The bake finishes the sauce bubbling and silky while the spinach wilts into vibrant red and green throughout.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Tuscan sauce
  • 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 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the oven to 400°F and season the chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken
  1. Place the chicken thighs skin-side down in the skillet and sear 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. Reduce heat and cook the minced garlic for 30 seconds, then add the sun-dried tomatoes and cook for 1 minute.
  2. Pour in the chicken broth and deglaze the pan, scraping up the browned bits.
  3. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer briefly until combined.
  4. Stir in the baby spinach until wilted.
  5. Nestle the chicken thighs skin-side up into the sauce.
Bake and finish
  1. Bake uncovered for 18-20 minutes, until the internal temperature reaches 165°F, with the sauce bubbling around the chicken.
  2. Garnish with fresh basil and serve.

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 to prevent the cream from tightening. Freezing is not recommended because cream sauce texture can change after thawing. If you want a lighter option, swap half the heavy cream for evaporated milk and reduce the simmer time slightly to keep the sauce smooth.