One Pan Tuscan Chicken and Potato Skillet

Prep Time 10 minutes
Total Time 38 minutes
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
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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

4.91 from 66 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 minutes
Cook Time 28 minutes
Total Time 38 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 529cal


  • 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


  • 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: 529cal | 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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Reader Interactions


    • bee says

      I found by cooking them in boiling water for 20 minutes and adding them at the end worked well for me as the potatoes would take too long to cook through.

  1. Laurie says

    This recipe is delicious!! I used the coconut cream instead of heavy cream! I thought it gave it a better taste and consistency!! I’ll be making this recipe on a regular basis! Thank you!

  2. Shelkey says

    Hi! Just wondering if it’s possible to use whole milk instead of cream? I don’t have any cream on hand – and would I have to add anything else, like butter, to add more fat?

    • The Recipe Rebel says

      HI Shelkey, the milk might work. I’m not sure about adding anything else since I’ve only tested the recipe as is. If you decide to experiment, let me know how it goes!

    • The Recipe Rebel says

      Hi Cate! While I haven’t tested any of these suggestions out, I Googled it and this is what I found. Coconut cream is a dairy free alternative to heavy cream. As is half and half by Silk. Hope this helps!

  3. Sheelagh says

    Loved this but added 3 slim slices of cut up chorizo fried with chicken , added extra veg ,sliced red pepper,onion ,courgette and mushrooms ,also added a nice white wine with broth and cream ,delicious thank you

  4. Liz says

    We made this for dinner tonight and it was a huge hit! I added a bit extra chicken broth andy daughters loved the extra leftover sauce. This will go in our rotation, as it was delicious and easy!

  5. Rachel Nash says

    First time in a long time that a new recipe turned out so well. My family loved it! This will definitely be added to our rotation! So easy and so flavorful!

  6. Joan Reardon says

    Tuscan Chicken is one of my favorite recipes. Any simple ideas how to double the recipe without a big stovetop pan?

  7. Mickey says

    This was very tasty! Mine was drier than the picture. I did add a little more chicken broth. Next time I will add more chicken broth or leave out the cornstarch. Thanks!

  8. Kris says

    I made this with sweet potatoes, red peppers & zucchini. It was amazingly delicious! I also used the tip & added cayenne. Thank you!

  9. Shelagh says

    So good! The flavors are great & I love that it all comes together in one pan. I’ve added this recipe into our dinner rotation – and make it about once a week. I used sun-dried tomatoes once when I didn’t have the tomatoes listed on hand and it was delicious. Thank you for a great recipe!

  10. Tracy says

    Husband loved it. It was great. I left out the tomatoes since we don’t eat them that way. It is my husbands new favorite dish. So easy as well.

    Question: I tenderized my chicken since we like it that way. What should be done about cook time. The chicken turned out good but maybe a little less cooking with it altogether?

    • Ashley Fehr says

      Hi Tracy! I’m not sure what you mean by tenderizing. If you can tell me how you tenderized it then I might be able to help. Generally I don’t do anything like that to my chicken before cooking it so I’m definitely not an expert on that.

      • Tricia says

        I used tenderize chicken & after the cream sauce & potatoes, I didn’t add it back to the pan until the last 10 min. (since it was already partially cooked when browned)

  11. Heather says

    We absolutely love this dish at my house! I dice my chicken and roast the tomatoes and spinach first while cutting the potatoes -your recipe is SO GOOD! Thank you for sharing!

  12. Kay says

    Such a simple, yet tasty family meal! Of course, one pot makes clean up super easy! My whole family enjoyed it! Thanks for the recipe!

  13. Heather says

    Made this tonight and it’s delicious! Added a splash of wine (because why not?) and some asparagus – will definitely make again.

    • BellaW says

      Wow this was amazing! I ended up cubing the chicken and the potatoes for a faster cook time. Once everything was in the pot, I let it summer for 30 minutes on low (only because I had some chores to do in between taking care of my 19 month old son!!) And the potatoes turned out so tender! I added a sprinkle of parmesan cheese while it simmered also and a handful once it was ready to serve. We love cheese! This was a hit with my husband and son! Definitely will be keeping this recipe as a regular! Thank you!

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