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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted skin-on thighs in a sun-dried tomato and spinach Parmesan cream sauce. The sauce bubbles around the chicken as the thighs bake to 165°F for a crisp, 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
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 tsp Italian seasoning to taste
  • 0.25 tsp smoked paprika to taste
Creamy Tuscan sauce
  • 2 tbsp olive oil
  • 4 garlic cloves, minced 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

Method
 

Season and sear the chicken
  1. Preheat oven to 400°F. Season the 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 and sear chicken skin-side down for 6-7 minutes until deeply golden.
  3. Flip the chicken and sear for 3 more minutes, then remove to a plate.
Build the Tuscan sauce
  1. Cook the minced garlic for 30 seconds. Add sun-dried tomatoes and cook for 1 minute, stirring, then deglaze with chicken broth.
  2. Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce looks smooth and slightly thickened.
  3. Stir in baby spinach until wilted. Nestle the chicken back into the sauce skin-side up.
Bake and garnish
  1. Bake uncovered at 400°F for 18-20 minutes until the internal temperature reaches 165°F, with the Parmesan sauce bubbling around the thighs.
  2. Garnish with fresh basil, then serve hot.

Notes

For the crispiest skin, sear until deeply golden before baking, and keep the dish uncovered so the sauce reduces and bubbles. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken and sauce up to 2 months for best texture. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner but still creamy).