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.
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!
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.
Nutrition Information
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Jenn says
This was so delicious!! My 5 year old ate it and he hardly ever eats non-breaded chicken! I used fingerling potatoes but cut the potatoes and chicken into bigger bite-sized pieces and mixed it all together. We’ll definitely add this one to our rotation! Thank you!
Ashley Fehr says
Thanks Jenn! I’m so glad it went over well!
Krista Johnson says
Great Yum Yum recipe!
I actually used cream cheese instead of corn starch 😋 it makes it even creamier. Also added jalapeños from the garden for a little heat. Probably add mushrooms next time.
Ashley Fehr says
Thanks Krista!
Brittany says
This was a great recipe! I used chicken strips in place of the chicken breasts and added asparagus. Also I didn’t have the seasonings the recipe called for so I used an Italian blend and red pepper. Added a little mozzarella as well. I will be making this again for sure!
Ashley Fehr says
Thanks Brittany and thanks for sharing your swaps!
Kara says
Is there something I can use besides potatoes? My dad is on a very strict and very low carb diet. TIA
Ashley Fehr says
You could use almost anything you want. Cauliflower is a common substitute
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.
Ashley Fehr says
I love that idea!
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!
Rebecca says
What kind of oil do you prefer? Olive oil? Vegetable oil?
Ashley Fehr says
I use canola oil
Fizza says
Making this dish at the moment 🙂 would you need any sides or is it hearty as is?
Ashley Fehr says
It is hearty! If you want a side I would serve with salad
Whitney says
I just made this dish and it is delicious!
I wondering if you have ever frozen your leftovers?
Ashley Fehr says
I haven’t! We don’t usually have much 🙂
Emily says
Great recipe! Added mushrooms and cayenne. I used coconut cream instead of heavy cream, my toddler is lactose intolerant, and we all loved it! Thanks!
Ashley Fehr says
Thanks Emily!
Mark says
Just made it for dinner…delicious! Will be in my rotation now.
Ashley Fehr says
Thanks Mark!
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.
Ashley Fehr says
Yes, that’s a great idea!
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!
Ashley Fehr says
Thanks Dina! My husband would love the extra kick too!
Chris says
I’m dairy-free… What can I substitute the heavy cream with? Coconut milk?
Ashley Fehr says
Yes, that will work! It will change the flavor a little. You can also just leave it out and add more broth to make it saucier
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!
Ashley Fehr says
Thanks Stephanie! Those sound like great additions!
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
Ashley Fehr says
Of course! It is the Caribbean!
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!!
Ashley Fehr says
I’m so happy to hear that! Thanks Brenda!
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!
Shelly says
Thank you for sharing this recipe. It was delicious and easy to make. My family loved it!
Ashley Fehr says
I’m so glad to hear that Shelly!
Sarah @Whole and Heavenly Oven says
This is such gorgeous one pot dinner, Ashley! Chicken and potatoes will ALWAYS be a winner in my family and I’m loving the Tuscan-twist to this!
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 🙂