Ingredients
Equipment
Method
Prep and season
- Preheat the oven to 400°F and season the chicken thighs generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
- Pat the chicken dry so the skin roasts crisp and then set the thighs aside while the skillet heats.
Sear and build the sauce
- 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.
- Flip the thighs and sear for 3 minutes, then remove them to a plate.
- Cook the minced garlic for 30 seconds until fragrant, then add the sun-dried tomatoes and cook for 1 minute.
- Pour in the chicken broth to deglaze the pan, scraping up the browned bits.
- Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer briefly until the sauce looks slightly thickened.
Wilt spinach, bake, and garnish
- Stir in the baby spinach until wilted and distributed through the sauce.
- Nestle the chicken back into the sauce with the skin-side up so the browned skin stays visible.
- Bake uncovered for 18-20 minutes at 400°F until the internal temperature reaches 165°F and the Parmesan sauce bubbles around the edges.
- Garnish with fresh basil immediately after baking for a bright red-and-green finish.
Notes
For the crispiest skin, dry the thighs well and avoid covering during baking so the Parmesan sauce can bubble. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half in place of heavy cream for a thinner but still flavorful sauce.