Description
Creamy Tuscan Chicken with Potatoes is an easy one-pan family dinner made with juicy chicken breasts, tender baby potatoes, garlic, spinach, cherry tomatoes, Parmesan, and a rich cream sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup chicken broth (low sodium)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the chicken breasts dry, then season both sides with salt, black pepper, and Italian seasoning.
3. Heat olive oil in a large ovenproof skillet over medium-high heat.
4. Sear the chicken for 4 to 5 minutes per side until golden brown.
5. Transfer the chicken to a plate and set it aside.
6. Reduce the heat to medium, then sauté the garlic and onion until fragrant and soft.
7. Add the red bell pepper and cherry tomatoes, then cook for 2 to 3 minutes.
8. Pour in the heavy cream and chicken broth, scraping up the browned bits from the pan.
9. Whisk in the Parmesan cheese until the sauce turns smooth and creamy.
10. Season the sauce with more Italian seasoning, salt, and pepper to taste.
11. Return the chicken to the skillet.
12. Add the halved baby potatoes around the chicken.
13. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the potatoes are tender and the chicken reaches 165°F.
14. Remove from the oven, stir in the spinach until wilted, garnish with parsley, and serve hot.
Notes
- Use half-and-half for a lighter sauce.
- Swap baby potatoes for Yukon gold or sweet potatoes if needed.
- Add red pepper flakes for gentle heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of lemon juice before serving for a brighter finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked, Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with potatoes and sauce
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 135mg