One Pan Tuscan Chicken and Potato Skillet is an easy dinner idea that is loaded with flavor! With tomatoes, spinach, potatoes and a Parmesan cream sauce, it’s perfect one pot comfort food. Includes step by step recipe video.
Love these Tuscan flavors? You might also like this Tuscan Chicken Meatballs and Orzo, Creamy Tuscan Chicken Recipe, this One Pan Tuscan Orzo with Chicken or this Crockpot Chicken Breast recipe with Tuscan vibes.
This right here, you guys.
Chicken. Potatoes. And the non-Italian girl’s interpretation of some classic Italian flavors: tomatoes, spinach, and Parmesan cheese.
This Tuscan Chicken and Potato Skillet is big time comfort food with minimal dishes and a flavor profile the whole family loves.
I’m updating it from its original post date which was 2 days after my 3rd daughter was born, if you can believe it! It’s getting fresh new photos and additional tips, but I didn’t change the recipe because it is just as good as it was when I posted it!
With this month’s bag of Little Potatoes, I really wanted to bring you an easy dinner recipe that is also loaded with flavor and crowd-pleasing. I know that we are in the midst of holiday chaos and maybe you are too busy brining turkeys and baking cookies to worry about making dinner during the week, but I think it’s these easy, one pot meals that really save our sanity (or mine anyway!).
I’m going to go ahead and give you permission to bring this to any holiday potluck as well, and I promise you won’t get any complaints — a nice sprinkling of good quality Parmesan cheese takes care of any doubters 😉
Variations on this One Pan Tuscan Chicken and Potato Skillet:
- If you want to speed up the cooking time, simply cut the chicken into bite-sized pieces and slice the potatoes instead of halving. If you do this, leave the chicken in the pan after browning while you add in the rest of the ingredients.
- Want to spice things up? Feel free to add a pinch of cayenne or red pepper flakes to bring a little heat.
- Love those veggies? Feel free to add in more, or just bump up the volume. Mushrooms, roasted red peppers, green beans, asparagus and more would be great in here!
- I do recommend heavy cream for this recipe, as a lighter cream may separate after simmering for an extended period of time. But we are only using a little so go all out 😉
How to make this Tuscan Chicken ahead:
When you batch cook to photograph and shoot videos like we do, you end up with a lot of leftovers.
This is how I know that this meal reheats incredibly well, and you can even make the entire skillet in advance when you have time (say, on a weekend or evening after the kids are in bed), and reheat in a matter of minutes.
To make ahead, simply cook the meal as directed in the instructions. Be sure not to overcook the chicken or potatoes, as we will be warming on the stove later.
Let cool slightly, cover and store in the refrigerator up to 3 days.
To serve, place the skillet, covered, on the stove top on medium-low heat. Heat, stirring occasionally, until warmed through, about 5-10 minutes. Serve!
Can I make this recipe in the crockpot?
Absolutely! See my slow cooker version of these Italian Chicken and Potatoes here!
More one pan meals you’ll love!
- One Pan Sausage, Potatoes and Green Beans
- One Pan Teriyaki Chicken and Noodles
- One Pot Turkey Chili Mac Recipe
- One Pot Teriyaki Chicken, Rice and Vegetables
*This post is generously sponsored by The Little Potato Company — thank you for supporting the brands that put food on our table!
*Post updated from the original from November 13, 2017
One Pan Tuscan Chicken and Potato Skillet
written by Ashley Fehr
Ingredients
- 2 tablespoons oil
- 2 large boneless skinless chicken breasts, halved (or 4 small)
- salt and pepper
- 1 lb Little Potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 cup fresh spinach, chopped
- 1/2 cup low sodium chicken broth
- 1 tablespoon corn starch
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
Instructions
- In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken for 3-5 minutes on each side. Set aside on a plate.
- To the pan, add the potatoes, tomatoes, garlic, salt, pepper, oregano, and basil and cook for 1-2 minutes. Stir in the spinach.
- Combine the broth and the corn starch with a whisk and add to the pan, along with the cream.
- Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender and chicken reaches 165 degrees F.
- Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Barbie says
Can I use 1/2 and 1/2 instead of cream?
Ashley Fehr says
You can, but the sauce will not get thick like shown. You may want to add some corn starch to it first.
Lesley says
Assuming this recipe could be done in the oven??
Nadine says
So easy and delicious. I did cook the potatoes for 20 minutes before adding the chicken back and cooked another 15-20 minutes.
Katja says
Great recipe! My father is a very picky eater — potatoes and meat kind of guy. But he loved this! Went back for seconds and scraped every bit of the leftovers to take home with him. I did double the “gravy” ingredients and that ensured lots of sauce coating everything. Definitely on my go to list.
The Recipe Rebel says
Love to hear that! Thank you!
Gillian says
Gorgeous! I used low fat crème fraiche instead of cream and added some green beans.
The Recipe Rebel says
Hi Gillian! So glad you enjoyed the recipe! Thank you for this kind review!