Go Back

Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned thighs in a creamy Parmesan sauce made with sun-dried tomatoes and wilted spinach. Roasted uncovered until bubbling and hot at 165°F for an Italian baked chicken dinner with vibrant red and green 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: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs Pat dry and keep the skin on for crisping.
seasonings
  • 0.25 tsp Salt To taste.
  • 0.25 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.
oil and aromatics
  • 2 tbsp olive oil For searing.
  • 4 garlic, minced Freshly minced.
sun-dried tomato base
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced
  • 0.5 cup chicken broth
creamy sauce
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
spinach and garnish
  • 2 cup fresh baby spinach
  • 0.25 Fresh basil for garnish Optional but recommended.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F, then pat the chicken thighs dry and season them generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. The seasoning should visibly coat the skin and top of each thigh.
Sear the chicken and build the sauce
  1. Heat 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. You should see crisping and browning on the skin before flipping.
  2. Flip the chicken and sear for 3 more minutes on the second side. The surface should be lightly browned but not fully cooked through.
  3. Reduce heat slightly and cook the minced garlic for 30 seconds until fragrant. Keep it moving so it doesn’t brown.
  4. Add the sliced sun-dried tomatoes and cook for 1 minute. You should smell the tomatoes and see them soften in the skillet.
  5. Deglaze with chicken broth, scraping up browned bits from the bottom of the skillet. The liquid should turn slightly darker and more flavorful.
  6. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce thickens a little. Look for bubbling and a glossy, creamy consistency.
  7. Stir in the fresh baby spinach until wilted. The spinach should collapse and blend into the sauce, turning deeper green.
Bake and finish
  1. Nestle the chicken skin-side up into the sauce. Arrange them so the skin stays exposed for crisping while the sauce bubbles around.
  2. Bake uncovered for 18-20 minutes at 400°F until the internal temperature reaches 165°F. The sauce should be bubbling and the chicken skin should look golden.
  3. Garnish with fresh basil right before serving. Add it over the top so the dish looks vibrant with red tomatoes and green spinach.

Notes

For the crispiest skin, make sure the chicken is dry before seasoning and sear skin-side down without moving it until it’s deeply golden. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently in a covered pan at 325°F until hot. Freezing isn’t ideal because cream sauces can separate after thawing. If you want a lighter version, use half-and-half in place of heavy cream for a thinner but still flavorful Tuscan chicken bake.