I’m excited to share my One Pan Tuscan Chicken and Potato Skillet with you! This dish is not just about convenience; it’s a delightful one-pot meal that combines tender chicken, creamy sauce, and vibrant veggies for a meal that’s both satisfying and comforting. With minimal clean-up and maximum flavor, it’s perfect for busy weeknights or special family gatherings.
The magic of this recipe lies in the harmonious blend of sun-dried tomatoes, Italian seasoning, and fresh spinach, creating a dish that bursts with flavor. It’s ideal for anyone looking for a quick yet hearty meal that will impress family and friends alike.
Why you’ll love One Pan Tuscan Chicken and Potato Skillet
- Quick prep means you’re eating in no time.
- One pot means fewer dishes to wash.
- Creamy and flavorful sauce is irresistible.
- Great for meal prep or leftovers.
- Versatile; can pair with salads or grains.
What ingredients do I need for One Pan Tuscan Chicken and Potato Skillet?
- 4 boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 lb baby potatoes, halved
- 1 small onion, sliced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Fresh basil or parsley, chopped (for garnish)
Ingredient notes & swaps
- Chicken: You can use thighs for more flavor, or breasts for a lighter option.
- Potatoes: Any small potato variety works well; just make sure they are halved.
- Cream: Substitute with half-and-half for a lighter sauce or coconut milk for a dairy-free version.
How do I make One Pan Tuscan Chicken and Potato Skillet step-by-step?
This dish is easy to prepare in just a few simple steps.
- Season both sides of the chicken with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat, then sear the chicken for about 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the baby potatoes; cook for about 5-7 minutes until they start to soften and turn golden brown.
- Add the sliced onion, cooking for 2-3 minutes until softened. Stir in the garlic, sun-dried tomatoes, and Italian seasoning, cooking for another minute.
- Pour in the chicken broth, scraping up any browned bits from the skillet, then stir in the heavy cream and Parmesan, bringing the mixture to a simmer.
- Nestle the seared chicken back into the skillet among the potatoes. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and the potatoes are tender.
- Stir in the spinach until wilted.
- Serve warm, garnished with fresh basil or parsley.
Pro Tip: For an extra layer of flavor, let the garlic and sun-dried tomatoes cook slightly longer before adding the cream.
How should I serve it?
This dish shines on its own, but it pairs beautifully with a side of crusty bread for soaking up that luscious sauce. You could also serve it alongside a fresh garden salad. A sprinkle of fresh herbs adds a wonderful burst of flavor.
Can I make it ahead? How do I store and reheat it?
Yes! You can prepare this dish in advance and store it in the fridge for up to 3 days. Reheat gently on the stove over low heat until warmed through. If using leftovers, you might want to add a splash of cream to loosen the sauce a bit.
How do I fix common issues?
- Dry Chicken: Ensure you don’t overcook the chicken; it should reach an internal temperature of 165°F.
- Bland Flavor: Adjust seasoning to taste before serving; fresh herbs can really elevate the dish.
- Soggy Potatoes: Make sure not to overcrowd the skillet when cooking the potatoes; this helps them brown nicely.
What variations can I try?
Feel free to mix it up! You can add other veggies like bell peppers or zucchini for more color and nutrition. For a spicy kick, toss in some red pepper flakes or a splash of white wine for extra depth in the sauce.
FAQs
Can I use frozen chicken?
Absolutely, just ensure you thaw it completely before cooking for even doneness.
What can I serve with this dish?
Roasted vegetables or a simple arugula salad would complement the rich flavors well.
Is this recipe freezer-friendly?
Yes, but I recommend freezing the chicken and sauce separately to maintain texture. Store for up to 2 months.
Can I substitute the cream for a lighter option?
Yes, using half-and-half or a non-dairy alternative like almond milk can work, though the sauce may be less rich.
This One Pan Tuscan Chicken and Potato Skillet is not only a feast for your taste buds but also a godsend for any busy home cook. Enjoy!
One Pan Tuscan Chicken and Potato Skillet
Ingredients
Method
- Season both sides of the chicken with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat, then sear the chicken for about 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the baby potatoes; cook for about 5-7 minutes until they start to soften and turn golden brown.
- Add the sliced onion, cooking for 2-3 minutes until softened. Stir in the garlic, sun-dried tomatoes, and Italian seasoning, cooking for another minute.
- Pour in the chicken broth, scraping up any browned bits from the skillet, then stir in the heavy cream and Parmesan, bringing the mixture to a simmer.
- Nestle the seared chicken back into the skillet among the potatoes. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and the potatoes are tender.
- Stir in the spinach until wilted.
- Serve warm, garnished with fresh basil or parsley.