Go Back

Baked Tuscan Chicken

Baked Tuscan chicken with golden roasted, crispy-skinned chicken thighs in a creamy Parmesan sauce with sun-dried tomatoes and wilted spinach. You’ll get bubbling sauce around the chicken and vibrant red-and-green flavor throughout.
Print Recipe Pin Recipe
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
  

  • 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
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
  • 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

Method
 

Season & preheat
  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 the 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 for 6-7 minutes until deeply golden.
  2. Flip the chicken and sear for 3 more minutes until browned, then remove to a plate.
Build the sauce
  1. Cook the minced garlic for 30 seconds, stirring constantly, until fragrant.
  2. Add the sliced sun-dried tomatoes and cook for 1 minute, then pour in the chicken broth to deglaze, scraping up browned bits.
  3. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce thickens slightly.
Finish & bake
  1. Stir in the baby spinach until wilted, then nestle the chicken skin-side up into the sauce.
  2. Bake uncovered for 18-20 minutes, until the internal temperature reaches 165°F, keeping the sauce bubbling around the chicken.
  3. Remove from the oven and garnish with fresh basil before serving.

Notes

For the most color, let the skin sear undisturbed until deeply golden before flipping. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the cream sauce may separate after thawing. If you want a lighter option, swap half the heavy cream for evaporated milk for a thinner but still creamy Tuscan-style sauce.