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Baked Tuscan Chicken

Baked Tuscan chicken with golden, crispy-skinned thighs in a creamy Parmesan sauce studded with sun-dried tomatoes and wilted spinach. This Italian baked chicken starts with quick skillet searing, then finishes in the oven until the sauce bubbles around the chicken.
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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
  

Bone-in, skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs Keep skin intact for best crisping.
Seasoning
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Italian seasoning To taste.
  • smoked paprika To taste.
For searing and sauce
  • 2 tbsp olive oil
  • 4 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
  • 2 cups fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat oven to 400°F and season the chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Pat the chicken skin-side up and keep it ready for searing so the seasonings adhere.
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.
  2. Flip the thighs and sear for 3 more minutes, then remove from the skillet to rest.
Build the sun-dried tomato base
  1. 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 browned bits.
Make the Parmesan cream sauce
  1. Stir in the heavy cream and grated Parmesan, then add Italian seasoning and red pepper flakes.
  2. Simmer briefly until the sauce thickens enough to coat the back of a spoon.
Wilt spinach and nestle chicken
  1. Stir in the baby spinach until wilted and distributed through the sauce.
  2. Nestle the chicken into the sauce with the skin-side up.
Bake and garnish
  1. Bake uncovered for 18-20 minutes at 400°F until the internal temperature reaches 165°F.
  2. Garnish with fresh basil and serve while the sauce is bubbling.

Notes

For the crispiest skin, don’t move the thighs during the first sear—let them cook undisturbed until deeply golden. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 300°F oven or microwave until warmed through. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy sauce.