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Baked Tuscan Chicken

Baked Tuscan chicken with golden-roasted, crispy-skinned chicken thighs in a creamy Parmesan sauce studded with sun-dried tomatoes and wilted spinach. This Italian baked chicken method starts with a quick skillet sear and finishes in the oven until the sauce bubbles and the chicken hits 165°F.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use evenly thick thighs so they cook at the same rate.
Seasonings and aromatics
  • 0.25 tsp salt Season generously to support browning and flavor.
  • 0.25 tsp pepper Add to taste, including a light dusting on the skin.
  • 0.5 tsp garlic powder Sprinkle over the chicken before searing.
  • 1 tsp Italian seasoning Split between chicken and sauce.
  • 0.5 tsp smoked paprika Adds warmth and color to the roast.
  • 2 tbsp olive oil For searing the chicken skin until deeply golden.
  • 4 cloves garlic, minced Cook briefly to soften and release aroma.
Sauce
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced Drain well so the sauce stays creamy rather than oily.
  • 0.5 cup chicken broth Use to deglaze and loosen browned bits.
  • 1 cup heavy cream Stirs in for a rich Parmesan cream sauce.
  • 0.5 cup Parmesan cheese, grated Add gradually and simmer briefly for a smooth, bubbling sauce.
  • 1 tsp Italian seasoning For the Tuscan-style sauce profile.
  • 0.25 tsp red pepper flakes Adjust heat to taste.
  • 2 cup fresh baby spinach Stir in just until wilted to keep it bright green.
  • 1 fresh basil for garnish Add right at the end for fresh aroma and color.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

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.
  2. Pat the seasoning lightly into the skin so it adheres and browns during 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 the thighs and sear for 3 more minutes, then remove to a plate.
Build the sauce
  1. Cook the minced garlic for 30 seconds until fragrant.
  2. Add the sun-dried tomatoes and cook for 1 minute, then deglaze with the chicken broth, scraping up any browned bits.
  3. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce looks slightly thickened and glossy.
  4. Stir in the baby spinach until wilted, keeping it vibrant and green.
Bake
  1. Nestle the chicken thighs skin-side up into the sauce.
  2. Bake uncovered for 18-20 minutes, until the internal temperature reaches 165°F and the Parmesan sauce is bubbling at the edges.
  3. Garnish with fresh basil before serving.

Notes

For the most crispy skin, make sure the skillet is truly hot before the chicken hits it, and avoid moving the thighs during the first 6-7 minute sear. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a skillet over low heat until warmed through. Freezing isn’t recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a thinner but still Tuscan-style sauce.