This One Pan Tuscan Chicken and Potato Skillet is an easy dinner that is loaded with flavor! With tomatoes, spinach, potatoes, and a light Parmesan cream sauce, it’s perfect one pot comfort food.
- Large skillet
- 2 Tbsp cooking oil
- 2 large or 4 small boneless skinless chicken breasts, halved
- 1 tsp garlic, minced
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1 lb Little Potatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 Tbsp corn starch
- 1/2 cup Parmesan cheese, shredded
In a large skillet, heat oil over medium-high heat. Brown chicken for 2 to 3 minutes on each side and set aside on a plate.
To the pan, add the garlic, salt, pepper, oregano, basil and cook for one minute. Add the potatoes, spinach and tomatoes and stir. Add the cream to the pan with the vegetables.
Combine the broth and the corn starch with a whisk and add to the pan. Stir.
Return chicken to the pan and bring to a simmer over medium heat.
Cover, reduce heat to medium-low and simmer for 15 to 18 minutes, until potatoes are tender and chicken reaches 165 °F.
Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.