Amazing 1-Pan Tuscan Garlic Chicken and Potatoes

Name: Amazing 1-Pan Tuscan Garlic Chicken and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tuscan/Italian-American
Ingredients: 6 boneless, skinless chicken thighs, cut in half; 1½ pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon salt, divided; ½ teaspoon black pepper, divided; 1 teaspoon sweet paprika; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 3 tablespoons unsalted butter; 6 cloves garlic, minced; 1 tablespoon all-purpose flour; 1 cup low-sodium chicken broth; 1½ cups heavy cream; ¾ cup grated Parmesan cheese; ⅓ cup sun-dried tomatoes in oil, drained and chopped; 3 cups fresh baby spinach; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; Optional: 4 slices turkey bacon, cooked crispy and crumbled; Optional: Fresh parsley, chopped; Optional: Extra Parmesan cheese

By anna Boncoeur On November 14, 2025

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If you’re tired of massive cleanups but still crave that rich, slow-cooked flavor, then get ready for the Tuscan Garlic Chicken and Potatoes. Honestly, this dish is my latest obsession because it tastes like something you’d order at a fancy Italian spot, but it all happens in one pan on a Tuesday night. I’m Anna, by the way—a total food lover who believes everyday cooking should be joyful, not stressful. I focus on making simple, flavorful chicken recipes that get dinner on the table fast.

This Tuscan Garlic Chicken and Potatoes recipe is proof that comfort food doesn’t need a sink full of dishes. We’re talking tender chicken thighs and potatoes swimming in garlicky Parmesan cream sauce, studded with salty tomatoes. It’s hearty, it’s bright, and trust me, you’re going to want to keep this one bookmarked.

Why This Tuscan Garlic Chicken and Potatoes Recipe Works for You

This recipe isn’t just delicious; it’s designed for real life. I’ve tweaked it so you spend less time scrubbing and more time eating. When you see how easy this comes together, you’ll wonder why you haven’t tried it sooner. It truly delivers restaurant-quality flavor with minimal effort.

It’s a true one-pan wonder, cutting down cleanup time significantly.
The combination of sun-dried tomatoes and fresh spinach gives you that bright Tuscan punch.
Par-cooking the potatoes ensures everything finishes perfectly tender at the same time.
It comes together fast enough for a weeknight but tastes special enough for company!

Table Of content

Gathering Your Ingredients for Tuscan Garlic Chicken and Potatoes

Okay, let’s get organized! The beauty of this Tuscan Garlic Chicken and Potatoes is that it uses mostly pantry staples plus some fresh bits that really wake up the flavor. Remember, since this is a one-pan meal, the quality of your starting ingredients really shines through in the final creamy sauce. Don’t skimp on the good Parmesan!

We’re using chicken thighs because they stay juicy even when baked, but you can certainly use breasts if you watch that internal temperature closely. Make sure you have everything measured out before you turn on the heat. It moves quickly once the garlic hits the pan!

Chicken and Potato Preparation Details

For the main players, you’ll need about six boneless, skinless chicken thighs. I always cut them in half horizontally just so they cook evenly and fit better in the sauce later on. For the potatoes, grab about a pound and a half of baby potatoes—the smaller they are, the better they roast. We are halving them, but here’s the secret: you have to microwave them briefly first! Just a few minutes until they are slightly tender. This step is non-negotiable if you want everything tender at the same time.

Cream Sauce Base Components

This is where that rich texture comes from! You’ll need three tablespoons of butter to start the sauce, and don’t forget those six cloves of garlic, which must be finely minced—no shortcuts here, we want maximum garlic flavor! We use a tablespoon of flour to thicken things up, followed by one cup of low-sodium chicken broth and a generous cup and a half of heavy cream. Seasoning-wise, make sure you have about three-quarters cup of freshly grated Parmesan cheese ready to melt in, along with salt and pepper.

Flavor Enhancers and Optional Additions

These extras bring the “Tuscan” part to life! You need about a third cup of sun-dried tomatoes packed in oil. Make sure you drain those really well and give them a rough chop before they go in. For greens, three cups of fresh baby spinach wilts down perfectly into the sauce. We season with Italian seasoning, sweet paprika, garlic powder, dried oregano, and just a tiny pinch of red pepper flakes for warmth. If you want some crunch, cook up a few slices of turkey bacon and crumble it over the top when you serve!

Step-by-Step Instructions for Tuscan Garlic Chicken and Potatoes

Alright, let’s get this one-pan magic happening! I always preheat my oven to 375°F right at the start, and I have my 9×13-inch baking dish ready to go. Remember, we are moving fast once we start cooking, so have everything measured out and waiting near the stove. This process ensures our Tuscan Garlic Chicken and Potatoes comes out perfectly cooked and creamy.

Preparing the Potatoes and Chicken

First up, those potatoes. Pop your halved baby potatoes into a microwave-safe bowl with just a third cup of water. Cover it up and zap it on high for about four to five minutes. They won’t be cooked through, but they need to be slightly tender so they finish nicely in the oven. Drain them well and pat them dry—seriously, dry potatoes brown better!

Now for the chicken. Take your six halved chicken thighs and rub them down with half a teaspoon of salt, a quarter teaspoon of pepper, paprika, Italian seasoning, and garlic powder. Get that spice mixture all over the meat. Heat your olive oil in a big oven-safe skillet over medium-high heat. Brown the chicken on both sides for about three to four minutes each side until you get good color. Once they are golden, pull them out and set them aside. Don’t clean the skillet; we want those browned bits!

Next, toss those parboiled potatoes into the same skillet. Let them cook for three or four minutes, stirring them around until they get a little light brown color too. Safety first: we’ll check the chicken temperature at the end, but you’re aiming for 165°F (74°C) internally when it comes out of the oven.

Building the Rich Cream Sauce

Turn the heat down to medium now. Drop in your three tablespoons of butter. As soon as it melts, throw in your six cloves of minced garlic. You only cook this for about one minute—just until you can really smell that beautiful aroma. Don’t let it burn, or the whole sauce will taste bitter! Sprinkle in your tablespoon of flour right over the garlic and butter. Whisk this constantly for two full minutes. This step is key; you are creating a roux that will thicken everything beautifully.

Slowly, and I mean slowly, pour in the chicken broth while you whisk like crazy to keep everything smooth. Then add the heavy cream, the rest of your salt and pepper, oregano, and those red pepper flakes. Bring this whole mixture up to a gentle simmer. Let it bubble just slightly for about five minutes, whisking occasionally, until you see it start to cling to the back of a spoon. It should look like it’s starting to thicken up nicely.

Once it thickens, take it off the direct heat and stir in that grated Parmesan cheese until it’s totally melted and smooth. Then, fold in your chopped, drained sun-dried tomatoes and the three cups of fresh spinach. Cook just until the spinach wilts down, which only takes about two minutes. Wow, that smells incredible!

Finishing the Tuscan Garlic Chicken and Potatoes in the Oven

Time to bring it all together for the final bake! Return those browned chicken pieces back into the skillet, tucking them down gently among the potatoes and that gorgeous sauce. Make sure everything is nestled in there nicely. Now, carefully transfer that hot, oven-safe skillet right into your preheated 375°F oven. Bake it uncovered for 20 to 25 minutes. You want the chicken to reach that safe 165°F internal temp and the potatoes should be fork-tender.

When it comes out, resist the urge to dig in right away! Let the dish rest for five minutes on the counter. This lets the sauce settle down and thicken up just a tiny bit more, which makes serving so much cleaner. Top it off with that crumbled turkey bacon, fresh parsley, and maybe an extra sprinkle of Parmesan if you’re feeling indulgent. Enjoy making this amazing Tuscan Garlic Chicken and Potatoes!

Tips for Mastering Your Tuscan Garlic Chicken and Potatoes

Even though this is a quick recipe, a few tricks make the difference between good and absolutely spectacular Tuscan Garlic Chicken and Potatoes. I’ve learned these little secrets over making it dozens of times for my family, and they really help ensure you get that luxurious, silky sauce every single time without any fuss.

Achieving Perfect Sauce Consistency

The biggest worry with cream sauces is curdling, right? Here’s what I do: I pull the heavy cream out of the fridge about 15 minutes before I start cooking. Letting it come up closer to room temperature helps it integrate into the hot broth without shocking it. Also, when you make that roux with the butter, garlic, and flour, don’t rush it! You need to cook that flour for a full two minutes. If you don’t cook out the raw flour taste, your sauce will taste pasty instead of rich and velvety.

Ingredient Swaps for Your Tuscan Garlic Chicken and Potatoes

Feel free to play around a little, but keep the core components the same! If you must use boneless, skinless chicken breasts instead of thighs, make sure they are cut to the same thickness and watch that internal temperature very closely, pulling them out right at 165°F so they don’t dry out. Instead of spinach, you can use kale, but you’ll need to add it a little earlier since kale takes longer to wilt down. If you don’t have sun-dried tomatoes, a splash of balsamic vinegar added right at the end gives a nice tang, though it changes the flavor profile a bit. These simple adjustments make the Tuscan Garlic Chicken and Potatoes work for whatever you have on hand!

Serving Suggestions for This Creamy Dish

Because this Tuscan Garlic Chicken and Potatoes is so rich and satisfying all on its own, you don’t need a ton of heavy sides. We want things that complement the creamy sauce, not fight against it! The goal is to soak up every last bit of that garlicky goodness left in the pan.

What Pairs Well with Tuscan Garlic Chicken and Potatoes

Honestly, the best partner is something simple and absorbent. A loaf of crusty Italian bread is absolutely mandatory; you need it for dipping into the sauce! If you want a vegetable to balance the richness, a very lightly dressed side salad works wonders. Think mixed greens with a simple lemon vinaigrette—nothing too creamy or heavy. That little bit of acid cuts through the Parmesan beautifully, making you ready for the next bite of chicken and potatoes.

Storing and Reheating Leftover Tuscan Garlic Chicken and Potatoes

I always hope for leftovers because this Tuscan Garlic Chicken and Potatoes tastes amazing the next day, but you have to store and reheat it correctly, especially because of that cream sauce. The key is gentle heat to keep the sauce from separating or getting grainy. You don’t want to just blast it in the microwave, or the cream will look oily!

When you put it away, make sure the dish cools down slightly first, then transfer it to an airtight container. It keeps really well, which is fantastic for busy schedules. Next time you need a quick lunch, you’ll be thrilled you saved some of this creamy goodness! You can find more great ideas like this on Pinterest.

Storage Guidelines Table

Storage Duration	Reheating Method	Reheating Time Estimate
Up to 3 days in refrigerator	Oven (Covered)	20-25 minutes at 325°F

Frequently Asked Questions About Tuscan Garlic Chicken and Potatoes

I know you’ve got questions! When you’re making a new favorite like this Tuscan Garlic Chicken and Potatoes, sometimes the little details trip you up. I’ve gathered the most common things folks ask me after they’ve tried the recipe. Hopefully, this clears everything up so you can focus on enjoying that delicious, creamy sauce!

Can I Make This Tuscan Garlic Chicken and Potatoes Ahead of Time?

You absolutely can prep parts ahead! I wouldn’t assemble the whole thing and let it sit overnight, especially because of the spinach wilting, but you can definitely season the chicken and even chop all your vegetables the day before. If you want to make the sauce base (the roux and cream mixture) ahead of time, let it cool completely, store it in the fridge, and then gently reheat it on the stovetop before adding the chicken and potatoes for the final bake. It saves you about 15 minutes on a busy night! If you are looking for other chicken thigh recipes, check out this crispy baked chicken thighs recipe.

What Temperature Should My Chicken Reach?

This is the most important question for safety, always! Whether you use thighs or breasts, the chicken must reach an internal temperature of 165°F (74°C) when checked with a meat thermometer inserted into the thickest part, avoiding bone. Since we brown it first and then finish it in the oven submerged in sauce, it stays super moist, but you must verify that temperature before pulling the Tuscan Garlic Chicken and Potatoes out of the oven.

Why Are My Potatoes Still Hard After Baking?

If your potatoes are crunchy, you skipped the microwave step, didn’t you? I know it feels weird to microwave potatoes before baking them, but it’s essential! Those baby potatoes need a head start because they are dense. If you skip that 4-5 minute zap, they won’t soften enough during the 25-minute oven time, leaving you with hard chunks in your otherwise perfect Tuscan Garlic Chicken and Potatoes.

Sharing Your Tuscan Garlic Chicken and Potatoes Success

I truly hope this recipe made your weeknight dinner feel a little bit special! Now that you’ve tasted the richness of this Tuscan Garlic Chicken and Potatoes, I would absolutely love to hear what you thought. Did the cream sauce come out perfectly silky? Let me know in the comments below, or even better, snap a picture and share it with me. Happy cooking, everyone! For more one-pan ideas, you might enjoy this arroz con pollo one-pot wonder.