Creamy Tuscan Chicken & Potatoes: Your New Favorite One-Pan Wonder

Hey there, friend! Come on in, pull up a stool, and let me pour you a glass of something chilled. Can you smell that? It’s the sizzle of golden chicken meeting a hot pan, the earthy scent of potatoes getting crispy, and the unmistakable perfume of garlic dancing in olive oil. That, my friend, is the soundtrack to one of the coziest, most crowd-pleasing dinners in my entire repertoire: Creamy Tuscan Chicken & Potatoes.

If you’re dreaming of rustic Italian farmhouse vibes but your reality is a busy weeknight and a mountain of dishes you’d rather not tackle, this recipe is your golden ticket. We’re talking tender, herb-kissed chicken and crispy baby potatoes all simmering together in a luxurious, garlicky cream sauce studded with sweet sun-dried tomatoes and fresh spinach. It’s rich, it’s comforting, and it all happens in one single pan. Yes, you read that right. Maximum flavor, minimal cleanup—my kind of magic.

This isn’t just a meal; it’s a warm hug on a plate. It’s the dish you make when you want to impress without stress, when you need to feed a hungry family, or when you just deserve a seriously delicious dinner. So, tie on your apron (messy is totally welcome here), grab your favorite large skillet, and let’s turn simple ingredients into something absolutely unforgettable.

The Recipe That Brings Tuscany to My Table

This recipe always takes me back to a whirlwind trip through the rolling hills of Tuscany. It wasn’t in a fancy restaurant, but at a long, wooden table in a bustling family-owned trattoria far off the tourist path. The air was thick with laughter, the clinking of wine glasses, and the most incredible aromas. I ordered something the nonna simply called “pollo della casa“—the chicken of the house.

What arrived was a humble, steaming skillet. Juicy chicken, potatoes that had soaked up every bit of flavor, and a sauce so good I literally used a piece of crusty bread to wipe the plate clean. It was the essence of Italian home cooking: unpretentious, generous, and made with heart. I spent the rest of the trip trying to recreate that feeling in my tiny rental kitchen. This recipe is my love letter to that memory. It’s my way of bottling up that golden-hour glow and the joy of a shared meal, and bringing it straight to your kitchen, wherever you are.

Gathering Your Flavor Makers

Here’s the beautiful part: the ingredient list is straightforward, but each one plays a starring role. This is where we build layers of flavor. Let’s break it down!

• 4 boneless, skinless chicken thighs or breasts: I’m team thigh for this one! They stay incredibly juicy and tender during the simmering process and handle the robust flavors beautifully. But breasts work perfectly if that’s what you have—just keep an eye on the cooking time.
• 1 lb baby potatoes, halved: Their small size and thin skins mean they cook quickly and get lovely and golden. Halving them gives us more crispy edges—and that’s where the flavor is! No need to peel.
• Salt & pepper to taste: Our flavor foundations. Don’t be shy when seasoning the chicken directly.
• 1 tsp Italian seasoning: A little jar of magic! This herb blend (usually oregano, basil, thyme, rosemary) is the quickest way to add that classic Tuscan herbaceous note.
• 2 tbsp olive oil: For searing and sautéing. Use the good stuff—it adds fruitiness.
• 3 cloves garlic, minced: The aromatic soul of the dish. Fresh is best here, please! That pre-minced stuff just doesn’t sing the same song.
• 1/2 cup sun-dried tomatoes (in oil), sliced: These are our flavor bombs! They add a concentrated sweetness and a slight tang. Using the ones packed in oil gives more flavor than dry-packed. Slice them into strips so their goodness disperses through every bite.
• 1 cup baby spinach: A pop of color and freshness that wilts right into the creamy sauce. It adds a lovely texture and makes you feel virtuous.
• 1/2 cup chicken broth: This deglazes the pan, lifting all those tasty browned bits (the fond) off the bottom. It’s pure flavor gold.
• 3/4 cup heavy cream: For that luscious, velvety sauce. For a lighter version, half-and-half works, but the sauce will be a bit thinner.
• 1/3 cup grated Parmesan: Adds a savory, nutty depth and helps thicken the sauce. Freshly grated from a block melts so much better than the pre-shredded kind.
• Fresh basil or parsley (for garnish): The final, vibrant touch! A sprinkle of green adds a fresh aroma and makes the whole dish look like it came from a restaurant.

Let’s Get Cooking: Your Step-by-Step Guide

Ready? Let’s fire up the stove. I’ll walk you through each step, sharing all my little kitchen hacks along the way. You’ve got this!

Step 1: Season & Sear the Chicken

Pat your chicken completely dry with paper towels. This is the secret to a perfect sear—wet chicken steams, dry chicken sears. Season generously on both sides with salt, pepper, and the Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering hot, add the chicken. Don’t touch it! Let it cook undisturbed for 4-5 minutes, until you see a beautiful golden-brown crust forming around the edges. Flip and sear the other side for another 4-5 minutes. The chicken won’t be fully cooked yet—that’s perfect! We’ll finish it in the sauce. Remove it to a plate and let it rest.

Chef’s Hack: Listen for the sizzle when you add the chicken. That’s the sound of flavor being created!

Step 2: Crisp Up Those Potatoes

In the same pan (see all those tasty browned bits? We’re keeping them!), add the remaining tablespoon of oil. Toss in your halved baby potatoes, cut-side down if you can. Let them cook for 8-10 minutes, stirring only occasionally. We want them to get golden and tender on the outside. A little patience here gives you creamy insides and crispy outsides—the best of both worlds!

Step 3: Build the Aromatic Base

Push the potatoes to the side of the pan for a second. Add the minced garlic and sliced sun-dried tomatoes to the center. Sauté for just 1-2 minutes until the garlic is incredibly fragrant. Be careful not to let the garlic burn—it becomes bitter. Stir everything together so the potatoes get coated in all that garlicky, tomato-y goodness.

Step 4: Create the Luxurious Sauce

Here comes the fun part! Pour in the chicken broth. As it hits the hot pan, use your spoon or spatula to scrape up all those glorious browned bits from the chicken and potatoes from the bottom of the pan. This is called deglazing, and it’s the key to a deeply flavorful sauce. Let it bubble for a minute, then pour in the heavy cream and sprinkle in the grated Parmesan. Stir until the cheese starts to melt into the sauce. Finally, add the handfuls of fresh spinach. It will look like a lot, but watch it magically wilt down into the creamy sauce in just 2-3 minutes.

Step 5: Bring It All Together

Nestle the seared chicken thighs back into the pan, along with any juices that collected on the plate. Spoon some of that beautiful sauce right over the top. Reduce the heat to a gentle simmer and let it cook for 5-7 minutes, until the chicken is cooked through (165°F internal temperature) and the sauce has thickened slightly to coat the back of a spoon. The potatoes will be soaking up all that creamy flavor.

How to Serve It Like a Pro

I love serving this dish family-style, right from the skillet in the middle of the table. It’s inviting and fuss-free. Spoon plenty of potatoes and sauce onto each plate, top with a piece of chicken, and don’t forget those sun-dried tomatoes peeking through! Garnish with a generous sprinkle of fresh, torn basil or chopped parsley. The non-negotiable accompaniment? A big loaf of warm, crusty bread for mopping up every last drop of that incredible sauce. A simple side salad with a lemony vinaigrette is the perfect fresh counterpoint to the rich, creamy main event.

Make It Your Own: Fun Recipe Twists

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite ways to switch it up:

• Seafood Swap: Replace the chicken with large shrimp or scallops. Sear them quickly in the first step, remove, and add back at the very end just to heat through.
• Mushroom Magic: Add 8 oz of sliced cremini mushrooms when you cook the potatoes. They’ll add an amazing earthy, umami depth.
• Lighter Creaminess: Swap the heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan for a rich, dairy-free version.
• Herb Garden: Stir in a tablespoon of chopped fresh rosemary or thyme with the garlic for an even more pronounced herbal note.
• Veggie-Packed: Add a handful of artichoke hearts (quartered) along with the sun-dried tomatoes for a extra veggie boost.

From My Kitchen to Yours: Chef’s Notes

This recipe has evolved so much since that first attempt in my Tuscan rental! I used to fuss over browning the chicken and potatoes separately, but I learned that doing it in the same pan, in stages, builds a better flavor foundation. One funny fail? I once tried to use fat-free half-and-half in a “healthier” version. The sauce completely broke and separated—it was a grainy, sad sight. Lesson learned: a little real cream goes a long way in flavor and texture, and it’s absolutely worth it for this special dish.

This is also my go-to “welcome to the neighborhood” meal for new friends. It travels well, feels celebratory, and honestly, who doesn’t love a creamy, cheesy potato situation? It never fails to spark happy conversation and requests for the recipe. I hope it becomes a cherished staple in your home, too.

Your Questions, Answered (FAQs)

Can I make this ahead of time?

You can! Sear the chicken and cook the potatoes up to a day ahead. Store them separately in the fridge. When ready to eat, make the sauce in the pan, then add the pre-cooked potatoes and chicken to warm through. The sauce may thicken when chilled; just add a splash of broth or cream when reheating to loosen it up.

My sauce is too thin! How can I thicken it?

No worries! First, let it simmer a bit longer uncovered—the excess moisture will evaporate. If it still needs help, make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering sauce and cook for another minute until thickened.

Can I use frozen spinach?

Absolutely. Thaw and thoroughly squeeze all the excess water out of a ½ cup of frozen spinach (using a clean kitchen towel works great). Add it when you would add the fresh spinach. Adding it with too much water will make your sauce runny.

What’s the best pan to use?

A large, heavy-bottomed skillet or braiser (like cast iron or stainless steel) is ideal. It distributes heat evenly for a good sear and can go from stovetop to table for serving. A non-stick pan works, but you won’t get those same delicious browned bits for deglazing.

Creamy Tuscan Chicken & Potatoes : With Spinach, Sun-Dried Tomatoes & Garlic

---

• Author: OliviaBennett

Print Recipe

Pin Recipe

Description

Creamy Tuscan Chicken & Potatoes (One-Pan Skillet)

---

Ingredients

• 4 boneless, skinless chicken thighs or breasts

• 1 lb baby potatoes, halved

• Salt and freshly cracked black pepper, to taste

• 1 tsp Italian seasoning

• 2 tbsp olive oil

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes (in oil), sliced

• 1 cup baby spinach

• ½ cup chicken broth

• ¾ cup heavy cream

• ⅓ cup freshly grated Parmesan cheese

• Fresh basil or parsley, chopped (for garnish)

---

Instructions

• Season chicken generously with salt, pepper, and Italian seasoning.

• Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.

• Add remaining olive oil to the same pan. Add potatoes and cook 8–10 minutes, stirring occasionally, until lightly golden.

• Add garlic and sun-dried tomatoes; sauté 1–2 minutes until fragrant.

• Pour in chicken broth, scraping up browned bits. Stir in cream and Parmesan.

• Add spinach and cook until wilted.

• Return chicken (and juices) to the pan. Simmer 5–7 minutes until chicken is cooked through (165°F / 74°C) and sauce thickens.

• Garnish with fresh herbs and serve warm.

Notes

• Chicken thighs stay juicier, but breasts work well—just avoid overcooking.

• Freshly grated Parmesan melts smoother than pre-shredded.

• Let sauce simmer uncovered to thicken naturally.

Nutritional Information*

*This is an estimate provided for informational purposes. Values may vary based on specific ingredients used.

Per Serving (1/4 of recipe): Calories: ~540 | Protein: 34g | Carbohydrates: 28g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 180mg | Sodium: 580mg | Fiber: 3g | Sugar: 5g

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4

Final Thoughts: Your Ticket to a Cozy Culinary Escape

There you have it—not just a recipe, but a passport to one of life’s simplest, most profound pleasures: a deeply satisfying meal shared (or savored solo) without the burden of a mountain of dishes. This Creamy Tuscan Chicken & Potatoes is a testament to the magic that happens when humble ingredients are treated with care and cooked with a single, unifying purpose: to nourish and delight.

It carries the soul of a Tuscan farmhouse, the wisdom of a weeknight warrior, and the confidence that comes from knowing you can create something truly special with just one pan and a handful of staples. Whether it becomes your secret weapon for effortless entertaining or your cherished weeknight comfort ritual, this dish is more than the sum of its parts. It’s crispy potatoes, tender chicken, and a sauce you’ll want to drink—all harmonized in a symphony of garlic, herbs, and cream.

So, the next time you crave warmth, comfort, and a touch of rustic elegance, remember this skillet is waiting. Light a candle, pour the wine, tear the bread, and dig in. You’re not just making dinner; you’re creating a moment—a delicious, garlic-scented, memory-worthy moment.