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One Pan Tuscan Chicken and Potato Skillet

Prep Time 10 mins
Total Time 38 mins
Servings 4 servings

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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. 

tuscan chicken and potato skillet overhead in blue braiser on grey background

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!

tuscan chicken skillet close up with little potatoes and metal scoop

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 😉
tuscan chicken and potato skillet on white plate with fresh parsley on grey background

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!

More one pan meals you’ll love!

*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

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One Pan Tuscan Chicken and Potato Skillet

4.56 from 9 votes
This One Pan Tuscan Chicken and Potato Skillet is an easy dinner idea that is loaded with flavor! With tomatoes, spinach, potatoes and a light Parmesan cream sauce, it’s perfect one pot comfort food. Includes step by step recipe video.
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 529kcal

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.

Nutrition Information

Calories: 529kcal | Carbohydrates: 24g | Protein: 48g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 174mg | Sodium: 888mg | Fiber: 3g | Sugar: 3g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Delia says

    This dish was wonderful and so easy to fix. I thought it would be hard but I wanted to try something different. I did change one ingredient which was the potatoes. I use Gnocchi dumplings. delicious.

  2. Patti says

    Looks amazing..smells stupendous but… I have let it cook on med low and everything is done except potatoes..plus the sauce has cooked away..
    What did I do wrong and can it be saved?
    Please say yes! 😷

    • Kristi Tanner says

      Same problem but I watched it and just added a little bit more of chicken broth and that helped

    • Ashley Fehr says

      Thanks Patti! With the lid on, the sauce shouldn’t be cooking away. If you happened to leave the lid off and it got a little dry, I would just add a little splash of broth or cream and continue cooking!

  3. Melinda Torres says

    This was really good. I even forgot to add in the cheese and didn’t even miss it. It would also be good without the potatoes and instead use noodles like fettuccine.

  4. Dina says

    Just made this for lunch today. It was SO-O good! Will definitely be adding this to the rotation. I added 1/4 tsp of red pepper flakes for a little kick!

  5. Stephanie says

    I just made this but as it’s a marine I’m debating adding mushrooms, Portabella mushrooms, and I added sun-dried tomatoes instead of regular tomatoes. Hopefully I made the right decisions LOL. Thank you for the recipe!

  6. Heidi says

    Dear Ashley… awesome dish… and sorry for a crazy question, but what is the name of the color on your Le Creuset pot? I really love it..!
    Kind regards

  7. Brenda Herring says

    Love this recipe!
    Simple, elegant, flavorful, comfort food!
    I added mushrooms, broccoli, sweet peppers and a smidge of white wine (omitted the spinach) and it turned out Amazing!! Next time I will add crumbled bacon I think… Thanks so much!!

  8. Brenda Herring says

    Love this recipe! Flavorful, easy, comfort food! I added mushrooms, broccoli, sweet peppers and a smidge of white wine to mine and it turned out Amazing! Thanks!

  9. Danielle says

    I need this in my life. What an amazing recipe…and it doesn’t hurt that it has cream. I love cooking with cream! And one pot meals are just the best! I’me going to have to give this one a try 🙂

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