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Crispy Baked Tuscan Chicken Thighs Easy Recipe with Spinach and Artichokes

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A quick and easy Tuscan-inspired chicken dish featuring crispy skin, creamy spinach, and tangy artichokes. Perfect for weeknight dinners with layers of flavor and minimal fuss.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400g) artichoke hearts, drained and roughly chopped
  • 5 cups fresh baby spinach, washed and dried
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • ½ cup grated Parmesan cheese (optional)
  • 1 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels.
  3. In a small bowl, mix olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Rub this seasoning mix all over the chicken thighs, coating evenly.
  4. Heat your oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down. Sear without moving for about 5-7 minutes until the skin is golden and crispy.
  5. Flip the chicken thighs and cook the other side for 2 minutes. Then remove the chicken from the pan and set aside briefly.
  6. Lower the heat to medium and add butter to the skillet. Once melted, toss in the minced garlic and sauté for 30 seconds until fragrant.
  7. Add the chopped artichokes and cook for 2-3 minutes, stirring gently.
  8. Stir in the fresh spinach a handful at a time. Cook until just wilted, about 2-3 minutes.
  9. Pour in the heavy cream and sprinkle the Parmesan cheese over the greens. Stir to combine and let the mixture thicken slightly, about 2 minutes. Add crushed red pepper flakes if desired.
  10. Nestle the chicken thighs back into the skillet on top of the creamy spinach-artichoke bed. Transfer the skillet to the oven.
  11. Bake for 15-18 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  12. Remove from the oven and let rest for 5 minutes before serving.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Sear skin-side down first to lock in juices and create crunch. Use an oven-safe skillet to move seamlessly from stovetop to oven. Avoid overcooking spinach to keep it tender and bright. Rest chicken after baking to keep it juicy. If spinach mixture is too thick before baking, add a splash of chicken broth or white wine to loosen.

Nutrition

Keywords: Tuscan chicken, baked chicken thighs, crispy chicken, spinach and artichokes, easy dinner, weeknight meal, creamy chicken, Italian recipe

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