Description
Tuscan Garlic Chicken with Crispy Potatoes is a flavorful and comforting one-pan meal combining juicy chicken breasts in a rich garlicky Tuscan cream sauce with golden, crispy roasted baby potatoes. Enhanced by sun-dried tomatoes, fresh spinach, and Italian herbs, this dish offers a perfect balance of creamy, savory, and crispy textures, ideal for family dinners or entertaining.
Ingredients
Scale
Chicken & Potatoes
- 4 skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil (divided)
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried oregano
- Pinch of Italian herbs (basil, oregano mix)
Sauce & Vegetables
- 4 garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Fresh basil or flat-leaf parsley for garnish (optional)
Instructions
- Prep and Roast the Potatoes: Preheat your oven to 425°F (220°C). Toss halved baby potatoes in 1 tbsp olive oil, salt, pepper, and a pinch of Italian herbs. Spread them out on a baking sheet and roast for 25-30 minutes until golden brown and crispy on the outside while tender inside.
- Season and Sear the Chicken: While the potatoes roast, season chicken breasts with salt, pepper, and dried oregano. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear each side of the chicken for about 4 minutes until golden brown, forming a crust that seals in moisture.
- Make the Tuscan Garlic Sauce: Reduce heat to medium-low. In the same skillet, sauté minced garlic for around 1 minute until fragrant. Stir in chopped sun-dried tomatoes and fresh spinach, cooking until the spinach wilts. Pour in heavy cream and add grated Parmesan cheese, stirring continuously until the sauce thickens to a smooth, silky consistency.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spoon the sauce over them. Let everything simmer gently for 5-7 minutes so the chicken cooks through and absorbs the rich Tuscan garlic sauce flavors.
- Serve with Crispy Potatoes: Plate the tender chicken with sauce alongside the roasted crispy potatoes. Optionally, drizzle extra sauce on top and garnish with freshly chopped basil or parsley and a sprinkle of Parmesan for a restaurant-quality presentation.
Notes
- Pat chicken dry before searing to develop a golden crust.
- Use baby potatoes for even roasting and texture contrast.
- Cook sauce slowly to prevent curdling and achieve a velvety texture.
- Add fresh herbs at the end to keep their bright flavors.
- Rest the chicken 3-5 minutes after cooking to retain juices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Searing, Simmering
- Cuisine: Italian, Tuscan
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg