One Pan Tuscan Chicken Skillet with Creamy Tomatoes
Tuscan-inspired one-pan chicken and potatoes finished with a silky cream sauce infused with garlic, tomatoes, and spinach. Italian herbs and melted parmesan bring warmth and richness to tender chicken breasts and potatoes cooked together. Serve this weeknight-friendly skillet for family dinners or casual entertaining. This version combines the speed of pan-searing with gentle simmering, letting flavors meld while keeping cleanup minimal.
Ingredients
- 2 Tbsp cooking oil
- 2 large or 4 small boneless skinless chicken breasts, halved
- 1 tsp garlic, minced
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp dried oregano
- ¼ tsp dried basil
- 1 lb little potatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- ½ cup heavy cream
- ½ cup low-sodium chicken broth
- 1 Tbsp corn starch
- ½ cup parmesan cheese, shredded
Instructions
- 1
Heat oil in a large skillet over medium-high heat.
- 2
Brown chicken halves for 2 to 3 minutes per side, then transfer to a plate.
- 3
Add garlic, salt, pepper, oregano and basil to the pan and cook for one minute.
- 4
Add potatoes, spinach and tomatoes to the pan and stir.
- 5
Pour cream into the pan with vegetables.
- 6
Whisk broth and corn starch together, then add to the pan and stir to combine.
- 7
Return chicken to the pan and bring to a simmer over medium heat.
- 8
Cover and reduce heat to medium-low, simmering for 15 to 18 minutes until potatoes are tender and chicken reaches 165 F.
- 9
Sprinkle with parmesan and garnish with fresh herbs if desired before serving.
Tips
Pat chicken dry before browning to achieve golden color and better texture, avoiding steam.
Whisk corn starch with cold broth to prevent lumps and ensure silky sauce consistency.
Don't skip simmering covered; it allows potatoes to steam and cook evenly throughout.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, stirring occasionally, adding a splash of broth if sauce has thickened.
Assemble ingredients and prep vegetables up to 8 hours ahead. Cook the dish just before serving for best potato texture and cream sauce consistency.
Serve from the skillet directly to plates for casual entertaining. Pair with crusty bread, a simple green salad, or roasted asparagus. Finish with fresh basil or parsley if available.
Common Mistakes
Don't skip browning chicken first; this builds flavor and helps chicken retain moisture during simmering.
Don't cook uncovered; covering traps steam and cooks potatoes evenly without drying the dish.
Don't add untempered corn starch directly to hot liquid; it will clump and create a grainy sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use bone-in chicken thighs instead of breasts?
Yes, thighs work well and stay moist. Increase simmering time to 20-25 minutes to ensure thighs reach 165 F internally. Thighs add richer flavor to the sauce.
What if I don't have corn starch on hand?
Use flour in the same amount, or blend butter with flour to make a beurre manie and whisk it in at the end. Arrowroot powder also works at 1:1 ratio for a gluten-free option.
Can I freeze this dish and how long will it keep?
Freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat gently over medium-low heat. The sauce may separate slightly; whisk in a splash of broth to restore creaminess.