This Creamy Tuscan Chicken and Potatoes is loaded with flavor – crisp, herb roasted chicken with potatoes, spinach and sun-dried tomatoes, all in a garlic cream sauce.
I’m not sure why I’m digging “tuscan” flavors so much, but guys, I’m kind of obsessed. Good thing my family is too! This dish is one we’ll be making over & over again. It’s easy, so so flavorful, and you can add pretty much anything to it. We’ve added some bacon crumbles and mushrooms and WOW was that delicious!! ????
You’ll need 6 bone-in skin-on chicken thighs OR three large chicken breasts. Since potatoes take a while to cook, you want a nice thick cut of meat so it doesn’t get dried out. Timing is everything. ⏰ If you’re super worried about firm potatoes, you can either steam the cubes or boil them for a bit before tossing them in the pan with everything else. I didn’t have an issue, but I made sure I cut them nice and small and tried to spread them out so they’d have room to cook.
Once the chicken is crispy and golden and the veggies are nice and tender, pull it out and sprinkle everything with a few big shavings of parmesan and enjoy!
Creamy Tuscan Chicken and Potatoes Recipe
Ingredients
- 6 large chicken thighs - bone-in, skin-on
- 1 tbsp Italian seasoning
- 1/2 tsp paprika
- 1/2 teaspoon garlic powder
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 2 tbsp unsalted butter - divided
- 2 cup spinach - chopped
- 1/3 cup sun-dried tomatoes - chopped, oil patted off
- 1 lb russet potatoes - peeled and chopped into 1/2" cubes
For the Sauce
- 1/4 cup unsalted butter
- 4 cloves garlic - minced
- 2 tbsp all purpose flour
- 1 1/4 cup low-sodium chicken broth
- 1 tsp Italian seasoning
- 1/4 tsp dried parsley - OR 1 tsp fresh parsley
- 1/4 tsp kosher sea salt
- pinch ground black pepper
- 1/2 cup half and half - OR heavy cream
- 1/3 cup parmesan - freshly grated
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Season chicken thighs with Italian seasoning, paprika, garlic powder, kosher salt, and pepper.
- In a large skillet set over medium-high heat, melt 1 tablespoon of butter. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add spinach to the skillet and cook until it begins to wilt, about 2 minutes; set aside.
For the Sauce
- Melt the butter in the skillet. Add the garlic and cook until fragrant, about 1-2 minutes. Whisk in the flour and cook for about 1 minute. Gradually whisk in the chicken broth, Italian seasoning, parsley, salt, and pepper. Allow the sauce to cook, whisking constantly, for about 2 minutes. Then whisk in the half and half and Parmesan. Continue cooking until slightly thickened, about 2-3 minutes. Remove from the heat.
- Place the chicken into a 9x13-inch baking dish. Arrange the potatoes around the chicken, then top with the spinach and sun-dried tomatoes. Pour the sauce over the top.
- Place in the oven and bake for 30-35 minutes or until the chicken reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Remove from the oven and allow to cool for 5 minutes before serving.
Fabulous! Loved This!
Hello there, I come from Tuscany and we don’t have such dish in our tradition. I don’t even see any ingredients that can make it “Tuscan”, if that is possible. The only Tuscan chicken recipe that I can think about is Pollo alla cacciatora (translated as “Hunting-style chicken) and it’s made with onion, garlic, rosemary, carrots, celery, red wine, tomato sauce and of course chicken. Very nice indeed.
Hi Laura, it’s a spin off of a dish served at a popular restaurant.
I made this tonight, it was amazing! I did do some things differently like I seasoned the chicken to my liking with the garlic powder, salt, pepper, and instead of regular paprika I used the smoked kind.. ?..I did not do this with potatoes baked in the oven..instead I just did the chicken in the amazing sauce (finished in the oven) and made loaded mash to go on the side. I also topped my chicken in the oven with a little mozzarella cheese..yummm!!!! Also I added a little less of the sundried tomatoes (almost the full asking) and swapped the rest for some fresh tomatoes. I most def recommend using fresh parsley for this one.
Most definitely a keeper in my book and fun meal for at home date night.
10 stars all around!
Thanks!
I made this dish. But the milk separated in the oven. What is the solution for that?
hey girl this looks so divine! Yummy!