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Tuscan style chicken and potatoes, horizontal shot

Tuscan Style Chicken and Potatoes

Course: Main Course, Main Dish
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 506kcal
Author: Edyta
Tuscan Style Chicken and Potatoes is an extremely satisfying dish. Crispy chicken and potatoes with spinach, sun dried tomatoes and bacon bits, all smothered in a creamy Parmesan sauce. 
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Ingredients

  • 6 Chicken Thighs
  • 2 cups Potatoes red or creamers, cut up in small chunks
  • 2 tbsp Oil for frying
  • 3 cloves Garlic minced
  • 1.5 cups Heavy cream
  • 1/3 cup Sun-Dried Tomatoes cut into strips
  • 2 cups Spinach
  • 1/2 cup Parmesan Cheese grated
  • 2 slices Bacon chopped
  • Salt & pepper to taste
  • 1 teaspoon Sweet paprika
  • Cooking Spray
  • Parsley for garnish

Instructions

  • Preheat your oven to 400 F;
  • In a pot bring a water to boil, add a teaspoon of salt and add cut up potatoes; cook them for approximately 15 minutes, then drained and set aside.
  • Heat up cooking oil in a cast iron skillet or other heavy pan;
  • Season chicken on both sides with salt, pepper and sweet paprika;
  • Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes;
  • Remove the chicken from the skillet and set aside;
  • Discard all but a tablespoon of fat from the skillet and add garlic. Cook for about a minute and then pour in the heavy cream.
  • Let the cream cook for a couple of minutes until thickened up (about 5 minutes). Then add spinach and sun dried tomatoes and mix well;
  • Turn off the heat and add Parmesan Cheese, mix until melted and well combined with the sauce. Check for seasoning and add salt and pepper as needed.
  • Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes; spray it generously with cooking spray; 
  • Add potatoes to the casserole dish; pour the sauce over the potatoes and place chicken on top of it;
  • Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and internal thermometer shows 165F and the potatoes are fork tender.
  • While your chicken and potatoes are baking, add cut up bacon to a clean skillet and cook until golden brown and crispy;
  • Once the chicken and potatoes are cooked, remove casserole dish from the oven, sprinkle with bacon and parsley and serve immediately. Enjoy!

Nutrition

Calories: 506kcal | Carbohydrates: 15g | Protein: 29g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 199mg | Sodium: 335mg | Potassium: 911mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2120IU | Vitamin C: 14mg | Calcium: 188mg | Iron: 4.1mg