One Pan Tuscan Chicken and Potato Skillet Recipe

I just finished making this incredible One Pan Tuscan Chicken and Potato Skillet, and I can't wait to share how amazing my kitchen smells right now. It is honestly the perfect comfort food that brings together tender chicken, hearty potatoes, and a creamy, flavorful sauce without leaving a mountain of dishes in the sink.

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Prep Time 10

Cook Time 28

Servings: 4

Ingredients Method Notes

Ingredients

2 tablespoons oil – Use a high-heat oil like olive oil or avocado oil to get a nice sear on the chicken without burning.
2 large boneless skinless chicken breasts – I prefer to slice these in half horizontally to create thinner cutlets that cook faster and more evenly.
Salt and pepper – You will need this for seasoning the meat directly and later for the sauce to taste.
1 lb Little Potatoes – These baby potatoes are perfect because they hold their shape well but you should cut them in half for quicker cooking.
1 cup cherry tomatoes – Slice these in half so they release their juices into the sauce while they simmer.
1 teaspoon minced garlic – Fresh garlic is always best for that punchy aromatic flavor but jarred works in a pinch.
1 teaspoon salt – This is essential for bringing out the natural flavors of the potatoes and vegetables.
1/4 teaspoon pepper – Freshly cracked black pepper adds a nice subtle heat to the cream sauce.
1/4 teaspoon dried oregano – This classic herb gives the dish that signature earthy Tuscan aroma.
1/4 teaspoon dried basil – Dried basil works well here as it simmers in the sauce infusing flavor throughout.
1 cup fresh spinach – Chopped fresh spinach wilts beautifully; avoid frozen spinach as it adds too much water to your sauce.
1/2 cup low sodium chicken broth – Using low sodium allows you to control the saltiness of the final dish better.
1 tablespoon corn starch – This is the secret to thickening your sauce without making it heavy or floury.
1/2 cup heavy cream – Real heavy cream is crucial here because lighter milk might curdle when simmered with the acidic tomatoes.
1/2 cup shredded Parmesan cheese – Grate your own cheese from a block if you can as pre-shredded varieties often have anti-caking agents that stop them from melting smoothly.

Method

Start by heating your oil in a large skillet over medium-high heat until it shimmers. Season your chicken breasts generously with salt and pepper on both sides to ensure good flavor. Place the chicken in the hot pan and sear for about 3-5 minutes per side until golden brown, then remove to a plate.
In the same pan, toss in your halved potatoes, cherry tomatoes, garlic, and all your dry seasonings. Stir these ingredients frequently and let them cook for just a minute or two to wake up the spices. Once fragrant, stir in the chopped fresh spinach until it begins to wilt slightly into the mix.
While the veggies are sizzling, quickly whisk the cornstarch into the chicken broth in a small bowl. Pour this mixture into the skillet along with the heavy cream, stirring gently to combine everything. This liquid base will deglaze the pan and become that rich, creamy sauce we want.
Nestle the browned chicken back into the pan, surrounding it with the vegetables and sauce. Cover the skillet with a lid and reduce the heat to medium-low to maintain a gentle simmer. Let it cook for 15-20 minutes until the potatoes are fork-tender and the chicken is fully cooked through.
Once the cooking time is up, remove the lid and give everything a gentle stir. Sprinkle the freshly grated Parmesan cheese over the top and let it melt into the sauc. If you like, garnish with fresh herbs before bringing the skillet directly to the table for serving.

Notes

I always recommend letting the chicken rest for a few minutes before slicing into it. If you cut it immediately after taking it off the heat, all those delicious juices run out, leaving you with dry meat. Resting ensures every bite is juicy and flavorful.
I find that using "Little Potatoes" or baby potatoes works best because they have a creamy texture and thin skin. If you only have large russet potatoes, cut them into small, 1-inch chunks so they cook at the same rate as the chicken.
I prefer adding the garlic during the last 30 seconds of sautéing the vegetables. If you add garlic too early with the high heat, it can burn and turn bitter, which ruins the base of your cream sauce.