Description
Creamy Tuscan Chicken & Potatoes (One-Pan Skillet)
Ingredients
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4 boneless, skinless chicken thighs or breasts
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1 lb baby potatoes, halved
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Salt and freshly cracked black pepper, to taste
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1 tsp Italian seasoning
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2 tbsp olive oil
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3 cloves garlic, minced
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½ cup sun-dried tomatoes (in oil), sliced
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1 cup baby spinach
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½ cup chicken broth
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¾ cup heavy cream
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⅓ cup freshly grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
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Season chicken generously with salt, pepper, and Italian seasoning.
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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.
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Add remaining olive oil to the same pan. Add potatoes and cook 8–10 minutes, stirring occasionally, until lightly golden.
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Add garlic and sun-dried tomatoes; sauté 1–2 minutes until fragrant.
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Pour in chicken broth, scraping up browned bits. Stir in cream and Parmesan.
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Add spinach and cook until wilted.
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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
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Chicken thighs stay juicier, but breasts work well—just avoid overcooking.
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Freshly grated Parmesan melts smoother than pre-shredded.
- Let sauce simmer uncovered to thicken naturally.