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5 from 1 vote

Creamy Tuscan Chicken and Potatoes Recipe

Crisp, herb roasted chicken with potatoes, spinach and sun-dried tomatoes, all in a garlic cream sauce. This tuscan-inspired meal is loaded with flavor!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 749kcal
Author: Andrea

Ingredients

  • 6 large chicken thighs bone-in, skin-on
  • 1 tbsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp 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.
  • Season chicken thighs with Italian seasoning, paprika, garlic powder, salt and pepper.
  • In a large skillet set over medium-high heat, melt the butter. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Add in the spinach 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. Cook until thickened until slightly thickened, about 2-3 minutes. Remove from the heat.
  • Place chicken into a 9x13-inch baking dish. Place the potatoes around the chicken, then top with the spinach and sun-dried tomatoes. Pour the sauce over top.
  • Place in the oven and bake for 30-35 minutes or until the chicken reaches 160 degrees. Remove from the oven and allow to cool for 5 minutes before serving.

Notes

-This dish would be delicious with bacon crumbles too!

Nutrition

Serving: 4serving | Calories: 749kcal | Carbohydrates: 35g | Protein: 38g | Fat: 52g | Saturated Fat: 22g | Cholesterol: 229mg | Sodium: 779mg | Potassium: 1349mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2486IU | Vitamin C: 15mg | Calcium: 223mg | Iron: 4mg