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.
Nutrition Information
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Jill says
Can’t wait to try this! What fresh herbs did you sprinkle with?
The Recipe Rebel says
Hi Jill! You can use parsley or basil! Enjoy!
Gwenyth says
Really tasty. So easy to put together and one pan dinner. This will be on our menu rotation.
The Recipe Rebel says
Hi Gwenyth! So glad you enjoyed the recipe! Thank you for this kind review!
Dion says
I love this recipe but it takes forever for my potatoes to become tender. What am I doing wrong?
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.
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!
The Recipe Rebel says
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!
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?
Thanks
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!
Cate says
Any suggestions for a dairy free alternative to the heavy cream? We had a child with a dairy allergy.
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!
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
The Recipe Rebel says
Hi Sheelagh! So glad you enjoyed the recipe! Thank you for this review!
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!
The Recipe Rebel says
Hi Liz! So glad you enjoyed it! Thank you for this review!
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!
Ashley Fehr says
Thanks Rachel! I’m thrilled to hear that!
Joan Reardon says
Tuscan Chicken is one of my favorite recipes. Any simple ideas how to double the recipe without a big stovetop pan?
Ashley Fehr says
I think baking it would work! You would want to do 375 or 400 degrees for 25-30 minutes
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!
Ashley Fehr says
Thanks Mickey!
Mk says
Major delish!!! Used thighs instead and sundried tomatoes instead of cherry. Fab fab fab!!!
Ashley Fehr says
I’m so glad you liked it!
Kris says
I made this with sweet potatoes, red peppers & zucchini. It was amazingly delicious! I also used the tip & added cayenne. Thank you!
Ashley Fehr says
I love those ideas!
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!
Ashley Fehr says
I’m so glad you liked it!
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)
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!
Ashley Fehr says
Thanks Heather! I love that idea!
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!
Ashley Fehr says
Thanks Kay!
Heather says
Made this tonight and it’s delicious! Added a splash of wine (because why not?) and some asparagus – will definitely make again.
Ashley Fehr says
Thanks Heather!
Sarah says
Hit at my house! Next time I will be adding more veggies 🙂 super easy and sooo good
Ashley Fehr says
Thanks Sarah!
Angie says
Can you make this in the crockpot?
Ashley Fehr says
Definitely! I would cook on low for 3-5 hours or until potatoes are tender — if you halve them it will cook for a shorter time.
Jaime geiser says
can I is a nother meat like pork chops or seafood
Ashley Fehr says
I’m sure you could, but I don’t have the cooking instructions for that.
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!
Ashley Fehr says
I’m so happy to hear you loved it!