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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted chicken thighs nestled in a sun-dried tomato and spinach Parmesan cream sauce. The sauce bubbles as the skin crisps, with vibrant red tomatoes and green spinach visible throughout.
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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
Base
  • 2 tbsp olive oil
  • 4 garlic, minced cloves
Tuscan sauce
  • 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
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 cup fresh baby spinach
Garnish
  • 1 Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 400°F, then season the chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Place the seasoned chicken close to the stove so it’s ready for searing.
Sear the chicken
  1. Heat the 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 and sear for 3 more minutes, then remove the chicken to a plate.
Build the sauce
  1. Cook the minced garlic for 30 seconds, then add the sun-dried tomatoes and cook for 1 minute.
  2. Deglaze with the chicken broth, scraping up the browned bits from the skillet.
  3. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce looks glossy and slightly thickened.
Finish and bake
  1. Stir in the baby spinach until wilted, leaving it visible in the sauce.
  2. Nestle the chicken skin-side up into the sauce.
  3. Bake uncovered for 18-20 minutes, until the internal temperature reaches 165°F and the sauce is bubbling around the chicken.
  4. Garnish with fresh basil and serve hot.

Notes

For the crispiest skin, sear skin-side down until truly deep golden before flipping. Store leftovers in the refrigerator up to 3 days; reheat gently so the sauce doesn’t break—microwave on 50% power or warm in a skillet with a splash of broth. Freezing is not recommended because the creamy sauce may separate. For a lighter version, use half-and-half in place of heavy cream (the sauce may be slightly thinner).