One Pan Tuscan Chicken and Potato Skillet Recipe

This Tuscan-inspired chicken and potato skillet recipe is a hearty, rustic dish that combines juicy chicken, tender potatoes, and a creamy, garlic-infused sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

The one-pan cooking method means it’s both simple and efficient, with minimal cleanup required. Perfect for busy weeknights or cozy family dinners, this meal delivers restaurant-quality flavors that are both comforting and impressive.

Why You’ll Love This Recipe

1. One-Pan Simplicity: Minimal prep and cleanup, with everything cooked in a single skillet.
2. Rich, Tuscan Flavors: Creamy, garlicky sauce combined with sun-dried tomatoes and fresh spinach.
3. Perfect Balance of Texture: Golden, crispy chicken paired with tender, flavorful potatoes.

Step-by-Step Instructions

Step 1: Prep the Chicken and Potatoes

1. Season the Chicken: Pat the chicken thighs or breasts dry with paper towels. Season both sides with salt, black pepper, Italian seasoning, and paprika.
2. Prepare Potatoes: Halve the baby potatoes. If using larger potatoes, cut them into smaller chunks so they cook evenly.
3. Heat Oil: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 2: Cook the Chicken

1. Sear the Chicken: Once the oil is hot, add the chicken to the skillet. Sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set it aside on a plate. (It doesn’t need to be fully cooked, as it will finish cooking with the sauce.)

Step 3: Cook the Potatoes

1. Sauté Potatoes: Add the halved potatoes to the skillet in the same oil used for the chicken. Season with a pinch of salt and black pepper.
2. Cook Until Golden: Sauté the potatoes, stirring occasionally, for about 8-10 minutes, or until they’re golden brown and slightly tender.

Step 4: Make the Creamy Tuscan Sauce

1. Melt Butter and Sauté Garlic: Push the potatoes to one side of the skillet, then melt 2 tablespoons of butter on the other side. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes, letting them cook briefly with the garlic for enhanced flavor.
3. Pour in the Cream and Broth: Add the heavy cream and chicken broth, stirring until well combined. Bring the mixture to a gentle simmer.
4. Season and Add Parmesan: Add Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Gradually stir in the Parmesan cheese, allowing it to melt and thicken the sauce.

Step 5: Add Spinach and Combine with Chicken and Potatoes

1. Add Spinach: Stir in the fresh spinach and let it wilt into the sauce, mixing gently.
2. Return Chicken to Skillet: Place the seared chicken back into the skillet, nestling it among the potatoes and covering it with some of the sauce.

Step 6: Simmer and Finish Cooking

1. Cover and Simmer: Reduce the heat to low, cover the skillet, and let the dish simmer for 15-20 minutes, or until the chicken is fully cooked and the potatoes are tender. Check the internal temperature of the chicken; it should reach 165°F (74°C).
2. Uncover and Thicken Sauce: If you prefer a thicker sauce, remove the lid for the last 5 minutes of cooking, letting the sauce reduce slightly.

Step 7: Garnish and Serve

1. Garnish: Sprinkle fresh basil or parsley on top for added color and flavor. Add extra Parmesan if desired.
2. Serve: Serve this delicious Tuscan chicken and potato skillet straight from the pan. It pairs wonderfully with a side of crusty bread to soak up the sauce.

Tips for the Perfect Tuscan Chicken and Potato Skillet

1. Use Baby Potatoes: Baby or fingerling potatoes cook faster and hold their shape well in the skillet.
2. Sear the Chicken First: Searing helps lock in the juices and adds flavor to the overall dish.
3. Don’t Rush the Sauce: Allowing the sauce to simmer ensures it thickens and develops a rich, creamy consistency.

Variations

1. Add Mushrooms: For a heartier dish, sauté sliced mushrooms with the garlic.
2. Make It Lighter: Substitute the heavy cream with half-and-half for a lighter sauce.
3. Extra Veggies: Add bell peppers, artichoke hearts, or cherry tomatoes for extra color and nutrients.

Serving Suggestions

1. With Rice or Pasta: Serve the chicken and potatoes over a bed of rice or alongside pasta.
2. Alongside Salad: A simple green salad with a vinaigrette pairs well with this rich dish.
3. With Bread: Warm, crusty bread complements the creamy sauce perfectly.

FAQs

1. Can I use bone-in chicken?
   • Yes, bone-in thighs or drumsticks will work but may require additional cooking time.
2. Can I make this dish dairy-free?
   • Substitute the heavy cream with coconut milk and use nutritional yeast instead of Parmesan for a dairy-free version.
3. What if I don’t have sun-dried tomatoes?
   • Substitute with cherry tomatoes or omit if preferred, though sun-dried tomatoes add a unique flavor.
4. How do I make this dish spicier?
   • Add extra red pepper flakes or a pinch of cayenne pepper for more heat.

Final Thoughts

One Pan Tuscan Chicken and Potato Skillet is an easy, flavorful, and comforting meal that brings the warmth of Italian flavors into your kitchen. It’s perfect for family dinners, offering a balance of tender chicken, creamy sauce, and perfectly cooked potatoes. The one-pan method keeps cleanup simple, while the sun-dried tomatoes, spinach, and Parmesan add layers of delicious complexity. With just one skillet, you’ll have a complete meal that’s sure to become a family favorite!

Yield: 4

One Pan Tuscan Chicken and Potato Skillet Recipe

Print

This Tuscan-inspired chicken and potato skillet recipe is a hearty, rustic dish that combines juicy chicken, tender potatoes, and a creamy, garlic-infused sauce with sun-dried tomatoes, spinach, and Parmesan cheese. The one-pan cooking method means it’s both simple and efficient, with minimal cleanup required. Perfect for busy weeknights or cozy family dinners, this meal delivers restaurant-quality flavors that are both comforting and impressive.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 lb baby potatoes, halved
• 1 small onion, sliced
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• ½ cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh baby spinach
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Season the Chicken:
   Season both sides of the chicken thighs or breasts with salt and pepper.
   
2. Sear the Chicken:
   In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for about 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
   
3. Cook the Potatoes:
   In the same skillet, add the halved baby potatoes. Cook, stirring occasionally, for about 5-7 minutes until they start to soften and turn golden brown.
   
4. Sauté the Aromatics:
   Add the sliced onion and cook for another 2-3 minutes until softened. Stir in the minced garlic, sun-dried tomatoes, and Italian seasoning, cooking for an additional minute until fragrant.
   
5. Make the Sauce:
   Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and Parmesan cheese, bringing the mixture to a simmer.
   
6. Combine and Cook:
   Add the seared chicken back to the skillet, nestling it among the potatoes. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
   
7. Add Spinach:
   Stir in the fresh baby spinach, cooking until wilted.
   
8. Serve:
   Garnish with fresh basil or parsley and serve warm. This dish is delicious as is or paired with crusty bread to soak up the creamy sauce.

Notes

• For extra flavor, sprinkle a bit of mozzarella or additional Parmesan on top before serving.
• If you prefer a lighter sauce, you can substitute half-and-half for the heavy cream.