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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned chicken thighs nestled in a sun-dried tomato and spinach Parmesan cream sauce. The sauce bakes uncovered until bubbly and thick, with vibrant red tomatoes and green spinach visible 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: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
seasonings
  • 1 Salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 Italian seasoning to taste
  • 1 smoked paprika to taste
sauce base
  • 2 tbsp olive oil
  • 4 cloves garlic minced (unit stored as container-like count)
  • 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
greens and heat
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
garnish
  • 1 Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat 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. Aim for even coverage so the skin turns deeply golden during baking.
Sear the chicken
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then place chicken skin-side down and sear for 6-7 minutes until deeply golden. Look for crisp, browned skin and a released fond at the bottom of the pan.
  2. Flip the thighs and sear for 3 more minutes. Keep an eye on the edges so the skin stays browned without burning.
  3. Remove the chicken from the skillet and set aside while you build the sauce. Leave the browned bits in the pan for flavor.
Make the Parmesan cream sauce
  1. Cook the minced garlic for 30 seconds until fragrant. Stir constantly so it doesn’t brown.
  2. Add the sun-dried tomatoes and cook for 1 minute. You should see them soften and release their red color into the pan.
  3. Deglaze with chicken broth, scraping up the browned bits from the skillet. The liquid should loosen the fond and turn flavorful.
  4. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer briefly. The sauce should thicken slightly and start looking smooth and glossy.
  5. Stir in the fresh baby spinach until wilted. The spinach should turn bright green and reduce in volume.
  6. Nestle the chicken skin-side up into the sauce. Spoon sauce over the chicken so some Parmesan cream bubbles around the thighs.
Bake and finish
  1. Bake uncovered for 18-20 minutes until the internal temperature reaches 165°F. Watch for bubbling sauce and crisp, golden chicken skin.
  2. Garnish with fresh basil and serve. The top should look vibrant with visible red tomatoes and green spinach in the cream sauce.

Notes

Pro tip: use an oven-safe skillet that can go directly from stovetop to oven so the chicken stays nested in the same sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered pan at low heat to avoid scorching the cream. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, swap heavy cream for half-and-half (sauce will be thinner, simmer a few extra minutes to thicken).