Creamy Tuscan Chicken and Potatoes is a hearty family meal that is full of flavor, is creamy, and tastes amazing.
Course Main Course
Cuisine Mediterranean
Keyword Creamy Tuscan Chicken and Potatoes, Tuscan chicken
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Calories 865kcal
Author Shannon
Ingredients
4large chicken thighsbone-in & skin-on
½tsp.paprika
½tsp.garlic salt
¼tsp.ground black pepper
2tbsp.unsalted butterdivided
2c.frozen chopped spinach
⅓c.sun dried tomatoes
1lb.baby red potatoesquartered
For the sauce:
¼c.1/2 stick unsalted butter
4clovesgarlicminced
2tbsp.all-purpose flour
1¼c.low-sodium chicken broth
¼tsp.dried parsleyor 1 tsp. chopped fresh parsley
¼tsp.garlic salt
pinchground black pepper
½c.half and half or heavy cream
⅓c.freshly grated Parmesan
Instructions
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.