Do Share Recipe

One Pan Tuscan Chicken And Potato Skillet Recipe | Easy & Flavorful

I still remember the first time I made this One Pan Tuscan Chicken and Potato Skillet Recipe—it instantly became one of those recipes I knew I’d repeat again and again. I loved how everything cooked together in one pan, soaking up all those creamy, garlicky Tuscan flavors. The chicken turned out juicy, the potatoes perfectly tender, and the sauce felt restaurant-worthy without being complicated.

For me, this dish is pure comfort food that looks impressive but feels easy and relaxed. If you enjoy hearty, cozy meals with minimal cleanup, this recipe truly delivers. You can also enjoy a refreshing drink alongside it, like Blue Lemonade for a zesty pairing.

Ingredients

Chicken breasts (2 large, about 1.5 lbs) – Boneless and skinless chicken cooks evenly and stays juicy; slicing lengthwise helps faster cooking.
Baby potatoes (1.5 lbs, halved) – Baby potatoes become creamy inside while holding their shape; cut evenly for uniform cooking.
Olive oil (2 tablespoons) – Helps sear the chicken and potatoes while adding rich flavor.
Garlic cloves (4–5, minced) – Fresh garlic gives a stronger aroma and better taste than jarred garlic.
Sun-dried tomatoes (½ cup, sliced) – Add tangy, slightly sweet Tuscan flavor; oil-packed works best.
Chicken broth (1 cup) – Deglazes the pan and builds a savory sauce base; low-sodium is ideal.
Heavy cream (¾ cup) – Creates a rich, smooth sauce that coats everything beautifully.
Parmesan cheese (½ cup, freshly grated) – Freshly grated cheese melts better and adds nutty depth.
Fresh spinach (2 cups) – Wilts gently into the sauce without releasing excess water; avoid frozen.
Italian seasoning (1 teaspoon) – Enhances flavor with a balanced herb blend.
Salt (¾ teaspoon, or to taste) – Seasons the dish evenly and balances the sauce.
Black pepper (½ teaspoon) – Adds mild heat and depth.
Red pepper flakes (¼ teaspoon, optional) – Adds a gentle spicy kick if desired.

Note: This ingredient quantity serves 4 people. For a calming drink to accompany this meal, Lavender Lemonade works wonderfully.

Variations

Easy ways to customize this recipe based on dietary needs or flavor preferences.

Dairy-free option
Replace heavy cream with full-fat coconut milk and use dairy-free Parmesan or skip cheese entirely.
Lighter version
Use half-and-half instead of heavy cream for a lighter sauce, keeping in mind it will be slightly thinner.
Extra vegetables
Add mushrooms, zucchini, or bell peppers for more texture and nutrition.
Chicken thighs instead of breasts
Boneless, skinless chicken thighs stay extra juicy and add richer flavor.
Extra flavor boost
Replace ¼ cup of chicken broth with white wine for deeper, restaurant-style taste.
Low-carb option
Swap potatoes with cauliflower florets for a keto-friendly version.

Cooking Time

This meal comes together surprisingly fast for something so comforting and hearty.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

You don’t need much, which is part of what makes this recipe so appealing.

Large skillet: Used to cook everything in one pan and develop deep flavor.
Sharp knife: Helps cut chicken and potatoes evenly.
Cutting board: Keeps prep organized and safe.
Wooden spoon or spatula: Ideal for stirring and scraping up flavorful bits.

How to Make One Pan Tuscan Chicken and Potato Skillet Recipe?

This recipe follows a simple flow, building flavor step by step in one skillet. Each stage adds depth to the final dish.

Prepare the Chicken and Potatoes

Start by seasoning the chicken breasts on both sides with salt, pepper, and Italian seasoning. I also lightly season the halved potatoes so every layer tastes good. This small step makes a big difference in the final flavor.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. I remove the chicken once it’s nicely seared, as it will finish cooking later in the sauce.

Cook the Potatoes

In the same skillet, add the potatoes cut-side down. Let them cook undisturbed for a few minutes so they develop a golden crust. Stir occasionally until they begin to soften.

Add Garlic and Sun-Dried Tomatoes

Lower the heat slightly and stir in the minced garlic and sun-dried tomatoes. I cook them just until fragrant, making sure the garlic doesn’t burn. This step really builds that Tuscan aroma.

Deglaze and Simmer

Pour in the chicken broth, scraping the bottom of the pan to release all the browned bits. Let it simmer for a few minutes so the potatoes finish cooking and the liquid reduces slightly.

Create the Creamy Sauce

Stir in the heavy cream and Parmesan cheese. The sauce will start to thicken as it warms. I keep the heat low here to maintain a smooth, silky texture.

Add Spinach and Chicken

Gently fold in the fresh spinach and return the chicken to the skillet. Let everything simmer together until the spinach wilts and the chicken is fully cooked through.

Finish and Rest

Taste and adjust seasoning with more salt or pepper if needed. I like to let the skillet rest for a couple of minutes off the heat so the flavors settle before serving.

Additional Tips for Making This Recipe Better

After making this recipe multiple times, I’ve picked up a few small tricks that really elevate it.

I always let the chicken rest briefly after searing to keep it juicy.
I cut the potatoes evenly so none end up undercooked.
I grate Parmesan fresh—it melts better and tastes richer.
I keep the heat low when adding cream to avoid curdling.
I taste the sauce at the end and adjust seasoning slowly for balance.

How to Serve One Pan Tuscan Chicken and Potato Skillet Recipe?

This dish looks beautiful straight from the skillet and feels perfect for both weeknights and casual entertaining.

I love serving it directly in the pan with a sprinkle of extra Parmesan on top. A handful of fresh basil or parsley adds color and freshness. It pairs wonderfully with crusty bread to soak up the sauce or a simple green salad for balance. For a more elegant presentation, plate the chicken over the potatoes and spoon extra sauce on top.

Nutritional Information

This meal is satisfying and balanced, offering protein and comforting carbs in one dish.

Calories: Approximately 520 per serving
Protein: Around 38g per serving
Carbohydrates: About 32g per serving
Fat: Roughly 28g per serving

Make Ahead and Storage

This recipe is great for planning ahead and leftovers taste just as good.

Storing:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier.

Freezing:
You can freeze this dish, though the sauce may slightly change texture. Freeze in a freezer-safe container for up to 2 months.

Reheating:
Reheat gently on the stovetop or in the microwave. I usually add a splash of broth or cream to loosen the sauce.

Why You’ll Love This Recipe?

There are so many reasons this recipe has become a favorite in my kitchen.

It’s a true one-pan meal, which means easy cleanup and less stress.
The flavors are rich and comforting but still feel fresh and balanced.
It’s versatile and easy to customize based on diet or preferences.
The ingredients are simple, yet the result feels restaurant-quality.
It’s perfect for both busy weeknights and relaxed family dinners.

This one pan Tuscan chicken and potato skillet recipe is the kind of dish that makes cooking feel rewarding and enjoyable. Once you try it, it’s hard not to come back to it again and again.

Ben Carraoli