A Tuscan chicken and potato skillet

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A Tuscan Chicken and Potato Skillet is an easy, flavorful dinner idea! With tomatoes, spinach, potatoes, and parmesan cream sauce, it's a perfect comfort food. Includes step-by-step recipe video.

Tuscan chicken and potato skillet

This here, guys.

Chicken. Potatoes. And a non-Italian girl's interpretation of some classic Italian flavors: tomatoes, spinach, and Parmesan cheese.

This Tuscan chicken and potato skillet is a great comfort food with minimal dishes and a flavor profile that the whole family loves.

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I am updating it from its original publication date, which was 2 days after the birth of my third daughter, if you can believe it! New photos and additional tips are getting, but I didn't change the recipe because it's as good as when I published it!

Tuscan chicken frying pan close up

With this month's Little Potatoes bag, I really wanted to bring you an easy dinner recipe that's also full of flavor and delight to the crowd. I know we are in the middle of the holiday chaos and maybe you are too busy bringing turkeys and baking cookies to worry about preparing dinner during the week, but I think it is these simple meals that really save our sanity (or mine anyway). !).

I'm going to go ahead and give you permission to bring this to any holiday meal as well, and I promise you won't get any complaints: a good pinch of good quality Parmesan cheese takes care of the doubters 😉

Variations on this Tuscan chicken and potato frying pan:

  • If you want speed up cooking timeSimply cut the chicken into small pieces and cut the potatoes instead of cutting them in half. If you do this, leave the chicken in the pan after browning while adding the rest of the ingredients.
  • Do you want to spice things up?? Feel free to add a pinch of cayenne flakes or red pepper to warm up a bit.
  • I love those vegetables? Feel free to add more, or just turn up the volume. Mushrooms, roasted red peppers, green beans, asparagus, and more would be great here!
  • I recommend thick cream for this recipe, as a lighter cream can separate after simmering for an extended period of time. But we are only using a little, so see everything 😉

toasted chicken and potato skillet

How to get this Tuscan chicken ahead:

When you cook in batches to shoot and record videos like we do, you end up with a lot of leftovers.

This is how I know this food reheats incredibly well, and you can even prepare the entire pan in advance when you have time (for example, a weekend or an evening after the kids are in bed), and reheat in question. of minutes.

To move forward, simply cook the food as instructed. Make sure you don't overcook the chicken or potatoes, as we'll heat up on the stove later.

Allow to cool slightly, cover and store in the refrigerator for up to 3 days.

To serve, place skillet, covered, on stove over medium-low heat. Heat, stirring occasionally, until heated, about 5-10 minutes. To serve!

More meals from a frying pan that you will love!

  • One Pan Chorizo, Potatoes and Green Beans
  • One Pan Teriyaki Chicken and Noodles
  • One Pot Turkey Chili Mac Recipe
  • One Pot Teriyaki Chicken, Rice and Vegetables

* This post is generously sponsored by The Little Potato Company. Thank you for supporting the brands that put food on our table!

* Updated publication of the original from November 13, 2017

A Tuscan chicken and potato skillet

This One Pan Toasted Chicken and Potato Skillet is an easy flavor-laden dinner idea! With tomatoes, spinach, potatoes, and a light parmesan cream sauce, it's a comfort food perfect for a pot. Includes step-by-step recipe video. Dish Main Dish American Cuisine Preparation time 10 minutes Cook time 28 minutes Total time 38 minutes Servings 4 servings Calories 529kcal


  • 2 tablespoons of oil
  • 2 large boneless skinless chicken breasts in half (or 4 small ones)
  • salt and pepper
  • 1 pound small potatoes in half
  • 1 cup cherry tomatoes cut in half
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 cup chopped fresh spinach
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1/2 cup thick cream
  • 1/2 cup grated Parmesan cheese


  • In a large skillet, heat oil over medium-high heat. Season the chicken with salt and pepper and brown the chicken for 3-5 minutes on each side. Set aside on a plate.
  • To the skillet, add the potatoes, tomatoes, garlic, salt, pepper, oregano, and basil and cook for 1-2 minutes. Add the spinach.
  • Combine the broth and cornstarch with a whisk and add to the pan, along with the cream.
  • Return chicken to skillet and simmer over medium heat. Cover, reduce the heat to medium-low, and simmer for 15-20 minutes, until the potatoes are tender and the chicken reaches 165 degrees F.
  • Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.


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