Creamy Tuscan Chicken and Potatoes Recipe
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!
Servings: 4 servings
Calories: 560kcal
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.
Notes
-This dish would be delicious with bacon crumbles, too!
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.
Nutrition
Serving: 4serving | Calories: 560kcal | Carbohydrates: 34g | Protein: 40g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 777mg | Potassium: 1412mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2380IU | Vitamin C: 16mg | Calcium: 228mg | Iron: 5mg
