This one-pan meal of Creamy Tuscan Chicken and Potatoes is about to be your new favorite. Tender chicken and hearty potatoes come together to make a savory and filling meal everyone will love!
This Creamy Tuscan Chicken and Potatoes recipe is a cozy, flavor-packed dinner featuring juicy chicken, tender potatoes, sun-dried tomatoes, and spinach simmered in a rich garlic parmesan cream sauce. This hearty one-pan meal combines comforting ingredients with bold Tuscan-inspired flavors for a restaurant-quality dish that’s perfect for busy weeknights or family dinners.
For more chicken dishes my whole family loves you have to check out my Chicken Tetrazzini, Chicken Lasagna, and Parmesan Chicken Risotto.
Table of Contents
Recipe Ingredients
Sun-Dried Tomatoes – A key ingredient in Tuscan recipes, these add a tangy, concentrated flavor. Be sure to use oil-packed sun-dried tomatoes for the best texture and richness.
Half and Half or Heavy Cream – The cream forms the base of the luxurious sauce. Heavy cream thickens best, but half-and-half can also be used for a lighter option.
Parmesan Cheese – Freshly grated Parmesan works best for flavor and texture, but pre-grated options are a convenient choice.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Fresh Herbs – Replace dried Italian seasoning with a mix of fresh basil, oregano, and thyme for a bright and flavorful addition.
Spinach Alternative – Replace spinach with kale for a heartier green that holds its texture during cooking.
How to Make Creamy Tuscan Chicken and Potatoes
Step 1: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: Season chicken thighs with Italian seasoning, paprika, garlic powder, kosher salt, and pepper.
Step 3: 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.
Step 4: Add spinach to the skillet and cook until it begins to wilt, about 2 minutes; set aside.
For the Sauce
Step 1: 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.
Step 2: Place the chicken into a 9×13-inch baking dish. Arrange the potatoes around the chicken, then top with the spinach and sun-dried tomatoes. Pour the sauce over the top.
Step 3: 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.
FAQs
Yes, you can use other cuts such as chicken breasts, cutlets, drumsticks, or wings. Adjust the cooking time accordingly. Chicken cutlets and boneless skinless chicken breasts cook faster, while drumsticks and wings may take slightly longer.
Absolutely! Mushrooms or bell peppers can be sautéed with the spinach for added flavor and texture.
Storage Information
STORE leftover Creamy Tuscan Chicken and Potatoes in an airtight container in the refrigerator for up to 3 days. To FREEZE, transfer to a freezer-safe container for up to 2 months.
REHEAT in the oven at 350°F (175°C) until heated through or in the microwave in 1-minute intervals, stirring in between.
More Delicious Recipes to Try
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 9×13-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!