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One Pan Tuscan Chicken and Potato Skillet Recipe
Ben Carraoli

One Pan Tuscan Chicken and Potato Skillet Recipe

I still remember the first time I made this one pan Tuscan chicken and potato skillet—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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • 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.