Creamy Tuscan Chicken and Potatoes
Creamy Tuscan Chicken and Potatoes is a hearty family meal that is full of flavor, is creamy, and tastes amazing.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
- 4 large chicken thighs bone-in & skin-on
- ½ tsp. paprika
- ½ tsp. garlic salt
- ¼ tsp. ground black pepper
- 2 tbsp. unsalted butter divided
- 2 c. frozen chopped spinach
- ⅓ c. sun dried tomatoes
- 1 lb. baby red potatoes quartered
For the sauce:
- ¼ c. 1/2 stick unsalted butter
- 4 cloves garlic minced
- 2 tbsp. all-purpose flour
- 1¼ c. low-sodium chicken broth
- ¼ tsp. dried parsley or 1 tsp. chopped fresh parsley
- ¼ tsp.garlic salt
- pinch ground black pepper
- ½ c. half and half or heavy cream
- ⅓ c. freshly grated Parmesan
Preheat oven to 400 degrees.
Season chicken thighs with paprika, garlic salt, and pepper.
In a large skillet set over medium-high heat melt the butter. Add the chicken, skin-side down, and cook both sides until golden brown, about 4 minutes per side.
Add in the spinach and cook until heated, about 2 minutes and reduce heat to simmer.
For the sauce, melt butter in a sauce pan and add the garlic. Cook about 1-2 minutes. Whisk in the flour and cook for about 1 minute. Gradually whisk in the chicken broth, parsley, salt and pepper. Allow the sauce to cook, stirring constantly for about 2 minutes, whisk in the half and half and parmesan. Cook until slightly thickened, about 2-3 minutes. Remove from the heat.
Place the potatoes around the chicken in the skillet, then top with sun-dried tomatoes. Pour the sauce over top.
Place skillet in the oven and bake for 30-35 minutes or until the chicken is cooked through and potatoes are tender. Remove from the oven and allow to cool for 5 minutes before serving.
Calories: 865kcal | Carbohydrates: 44g | Protein: 43g | Fat: 60g | Saturated Fat: 28g | Cholesterol: 243mg | Sodium: 860mg | Potassium: 2027mg | Fiber: 8g | Sugar: 10g | Vitamin A: 15600IU | Vitamin C: 25.3mg | Calcium: 465mg | Iron: 6.7mg