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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned thighs in a creamy sun-dried tomato and spinach Parmesan sauce. Oven-baked until the sauce bubbles and the chicken reaches 165°F for a rich Italian-American main dish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in skin-on chicken thighs
  • salt
  • pepper
  • garlic powder
  • Italian seasoning
  • smoked paprika
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
  • fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat oven to 400°F. Season chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
Sear chicken
  1. Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down 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. Cook minced garlic for 30 seconds in the skillet. Add sun-dried tomatoes and cook for 1 minute, 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 fresh baby spinach until wilted. Nestle the chicken back into the sauce skin-side up.
Bake and garnish
  1. Bake uncovered for 18-20 minutes at 400°F until the chicken reaches an internal temperature of 165°F and the Parmesan cream sauce is bubbling around the thighs. Garnish with fresh basil and serve hot.

Notes

Pro tip: use an instant-read thermometer and pull the chicken as soon as it hits 165°F so the skin stays crisp and the cream sauce doesn’t break. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in a skillet until warmed through. Freezing isn’t recommended for best sauce texture. For a lighter swap, use half-and-half instead of heavy cream (sauce may be slightly thinner).