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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted bone-in thighs baked in a Parmesan cream sauce loaded with sun-dried tomatoes and wilted spinach. The sauce bubbles around the crispy-skinned chicken for an Italian baked chicken dinner with vivid red and green 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
Sear and sauce base
  • 2 tbsp olive oil
  • 4 garlic, minced cloves
  • 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
Spinach and finish
  • 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
 

Prep 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 for an even coating and visible speckling.
Sear the chicken
  1. Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 6-7 minutes until the skin is deeply golden.
  2. Flip the thighs and sear for 3 more minutes, keeping the skin side up as you move them to the plate after browning.
  3. Reduce to medium heat and cook the minced garlic for 30 seconds until fragrant, scraping up any browned bits.
Build the sauce
  1. Add the sun-dried tomatoes and cook for 1 minute so they soften and distribute their red color through the pan.
  2. Deglaze with the chicken broth, stirring to lift the flavorful residue from the bottom.
  3. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce turns creamy and slightly thick.
  4. Stir in the baby spinach until wilted, turning the sauce vibrant green around the tomatoes.
Bake and serve
  1. Nestle the chicken thighs skin-side up into the sauce so the crispy skin stays exposed and the Parmesan sauce pools around them.
  2. Bake uncovered at 400°F for 18-20 minutes until the internal temperature reaches 165°F, watching for bubbling sauce at the edges.
  3. Garnish with fresh basil right out of the oven for a fresh green top over the bubbling red-and-green Tuscan sauce.

Notes

Pro tip: for the crispiest skin, pat the chicken thighs dry before seasoning and sear without moving them until the skin is deeply golden. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a covered pan at low heat to avoid breaking the cream. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce the simmering just until thickened.