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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned chicken thighs baked in a sun-dried tomato and spinach Parmesan cream sauce. The sauce bubbles and turns rich and creamy as it roasts, 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: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • 0.75 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
Sauce
  • 4 cloves 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 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • Fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

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.
Sear 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 (visual cue: crisp, browned skin).
  2. Flip the thighs and sear for 3 more minutes, then remove the chicken to a plate.
Build the sauce
  1. In the same skillet, cook the minced garlic for 30 seconds until fragrant (do not brown).
  2. Add the sun-dried tomatoes and cook for 1 minute, then deglaze with the chicken broth, scraping up browned bits.
  3. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce looks smooth and thickened.
Finish and bake
  1. Stir in the baby spinach until wilted, then nestle the chicken skin-side up into the sauce (visual cue: spinach should be evenly dispersed).
  2. Bake uncovered for 18-20 minutes at 400°F until the internal temperature reaches 165°F, then garnish with fresh basil.

Notes

Pro tip: Use an oven-safe skillet so you can sear and bake in one dish, keeping the sauce close to the chicken drippings for extra flavor. Refrigerate leftovers in a sealed container up to 3-4 days; reheat in a 325°F oven until warmed through. Freeze the chicken and sauce up to 2 months (spinach may soften further). For a lighter option, substitute half-and-half for the heavy cream and expect a slightly thinner sauce.