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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 creamy sauce bubbles while the chicken bakes uncovered for a tender, flavorful 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 1 Salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste Use a generous mix for seasoning.
Tuscan sauce base
  • 2 tbsp olive oil
  • 4 clove 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
Spinach and seasoning
  • 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
 

Prep 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.
Sear the chicken
  1. Heat 2 tablespoons 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 the thighs to a plate.
Build the Tuscan sauce
  1. Cook the minced garlic for 30 seconds in the skillet.
  2. Add the sun-dried tomatoes and cook for 1 minute, then deglaze with chicken broth.
  3. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly.
  4. Stir in the fresh baby spinach until wilted.
Bake and finish
  1. Nestle the chicken thighs skin-side up into the sauce.
  2. Bake uncovered at 400°F for 18-20 minutes until the internal temperature reaches 165°F.
  3. Garnish with fresh basil before serving.

Notes

For best crispy skin, pat the chicken thighs dry before seasoning and avoid moving them during the initial sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the skillet until warmed through. Freezing is not recommended because cream sauce can break when thawed. If you want a lighter option, substitute half-and-half for the heavy cream.