If you’re craving a dish that bursts with flavor and brings a taste of Italy right to your kitchen, the Tuscan Garlic Chicken with Crispy Potatoes Recipe is an absolute must-make. This delightful meal pairs tender, juicy chicken breasts with golden, crispy roasted potatoes and a luscious, garlicky cream sauce studded with sun-dried tomatoes and fresh spinach. It’s the kind of comfort food that feels fancy enough for guests yet simple enough for a weeknight dinner. Get ready to fall in love with every bite of this colorful, satisfying dish that’s as vibrant on your plate as it is on your palate.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in delivering the perfect harmony of flavors and textures in this Tuscan garlic chicken with crispy potatoes recipe. From the savory seasoning on the chicken to the creamy Parmesan sauce, every component adds its own magic.
- 4 boneless, skinless chicken breasts: The star protein, easy to cook and perfectly juicy when treated right.
- Salt and black pepper to taste: Simple seasoning essentials that bring out all the dish’s flavors.
- 1 teaspoon Italian seasoning: Adds the classic Mediterranean herb blend that defines the Tuscan style.
- 1 teaspoon garlic powder: Boosts the garlic flavor complementing both chicken and potatoes.
- 2 tablespoons olive oil, divided: Used for roasting and searing, gives a golden crisp and rich flavor.
- 1 ½ pounds baby potatoes, halved: Small potatoes that roast up beautifully crisp yet tender inside.
- 4 cloves garlic, minced: Fresh garlic for sautéing brings an irresistible aroma and depth.
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped: Adds a sweet and tangy punch that elevates the creamy sauce.
- 1 cup heavy cream: Provides the silky, rich base for the luscious sauce.
- ½ cup chicken broth: Lightens the sauce just enough while enhancing flavor.
- ½ cup grated Parmesan cheese: For a savory, nutty touch that thickens and enriches the sauce.
- 1 teaspoon dried basil (or 1 tablespoon fresh): Brings herbaceous freshness to the sauce.
- 2 cups fresh spinach: Adds color, nutrition, and a gentle earthiness when wilted into the sauce.
- Optional: fresh parsley for garnish: Brightens the final presentation with a pop of green.
How to Make Tuscan Garlic Chicken with Crispy Potatoes Recipe
Step 1: Roast the Crispy Potatoes
Start by preheating your oven to 425°F to get a good hot environment for crisping. Toss those halved baby potatoes in a bowl with a tablespoon of olive oil, salt, pepper, and half the garlic powder. Spread them out on a baking sheet so they roast evenly. After about 25 to 30 minutes and a good flip halfway through, they’ll come out golden and perfectly crispy on the outside while tender inside. This step really builds the textural contrast that makes the dish so special.
Step 2: Season and Sear the Chicken
While the potatoes roast, season each chicken breast with salt, black pepper, the Italian seasoning, and the remaining garlic powder. Warm the other tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, getting a beautiful golden crust that locks in moisture. The chicken should be nearly cooked through but will finish cooking later in the sauce.
Step 3: Build the Creamy Garlic Sauce
Keep the magic going in the same skillet. Lower the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing until fragrant, around a minute or two. Pour in the heavy cream and chicken broth, using your spoon to scrape any flavorful browned bits from the skillet bottom. Stir in the Parmesan cheese and dried basil, then let it gently simmer for 3 to 4 minutes until it thickens just right.
Step 4: Finish Cooking with Spinach and Chicken
Time to add in the spinach, stirring it into the sauce until it wilts down beautifully. Nestle the seared chicken breasts back into the skillet and let everything simmer together for 5 to 7 minutes. This not only ensures the chicken finishes cooking thoroughly but also infuses it with all those creamy, garlicky, sun-dried tomato flavors. The sauce thickens slightly more and coats the chicken in a luscious coating.
Step 5: Plate with Crispy Potatoes and Serve
Arrange your golden, crispy potatoes on plates alongside the tender chicken breasts smothered in that incredible sauce. Don’t be shy about spooning some extra sauce over everything. If you like, sprinkle chopped fresh parsley on top for that final gorgeous touch of color and freshness.
How to Serve Tuscan Garlic Chicken with Crispy Potatoes Recipe
Garnishes
The key to elevating your dish’s presentation is a sprinkle of fresh parsley right before serving. It brightens the rich sauce and adds a vibrant green contrast that makes your Tuscan Garlic Chicken with Crispy Potatoes Recipe look as inviting as it tastes.
Side Dishes
This dish stands beautifully on its own thanks to the hearty roasted potatoes, but if you want to round out your meal, consider a simple mixed greens salad or some roasted vegetables like asparagus or broccoli. A crusty piece of garlic bread would also be perfect for soaking up any leftover sauce left on your plate.
Creative Ways to Present
For a special occasion, serve the chicken breasts sliced on a platter and surround them with the crispy potato halves. Drizzle some sauce artistically over the platter and garnish with parsley and maybe a few extra sun-dried tomatoes for pops of color. This presentation turns a simple recipe into a crowd-pleasing centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Tuscan Garlic Chicken with Crispy Potatoes Recipe in an airtight container in the refrigerator. The flavors will actually meld together beautifully overnight, making leftovers even more delicious the next day. Consume within 3 to 4 days for best quality.
Freezing
You can freeze the chicken and potatoes separately in freezer-safe containers or bags. Make sure the chicken is fully cooled and wrapped well to prevent freezer burn. Label and freeze for up to 2 months. Keep in mind that the potatoes may lose some crispness after freezing and reheating.
Reheating
To reheat, thaw frozen portions overnight in the refrigerator. Warm the chicken and sauce gently in a skillet over medium-low heat, stirring occasionally. Reheat potatoes in the oven at 400°F for 10 minutes to help bring back some crispness. Avoid microwaving potatoes if you want to maintain their texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs actually bring extra juiciness and flavor to this recipe. Just adjust cooking time slightly to ensure they are cooked through.
What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes on hand, roasted red peppers make a great alternative, offering a sweet and smoky note that works well in the creamy sauce.
Is this recipe gluten-free?
Yes! All the ingredients used are naturally gluten-free, making this dish a perfect option for those avoiding gluten. Just be sure your chicken broth is gluten-free as some brands may contain additives.
How can I make the potatoes extra crispy?
For super crispy potatoes, soak them in cold water for 30 minutes before roasting to remove excess starch. Then pat them dry thoroughly, which helps achieve that coveted crispy exterior.
Can I prepare this recipe ahead of time?
You can prepare the potatoes and sauce components ahead of time and store them separately. When ready, simply reheat and sear the chicken fresh to keep it juicy. This makes weekday cooking a breeze.
Final Thoughts
There’s something truly special about the Tuscan Garlic Chicken with Crispy Potatoes Recipe that makes it a staple in my kitchen—rich, comforting, and full of vibrant flavors that bring a bit of Italy to your table. Whether you’re cooking for family, friends, or just treating yourself, this dish delivers on every level and is sure to become one of your favorites too. So go ahead, gather those simple ingredients and create a meal that feels like a warm hug on a plate.
Print
Tuscan Garlic Chicken with Crispy Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
This Tuscan Garlic Chicken with Crispy Potatoes is a flavorful and hearty Italian-inspired main course featuring tender, seasoned chicken breasts cooked in a creamy sun-dried tomato sauce, served alongside golden, crispy roasted baby potatoes. The dish perfectly balances savory garlic, herbs, and fresh spinach for a comforting yet elegant meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
Potatoes
- 1 ½ pounds baby potatoes, halved
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Sauce
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- 2 cups fresh spinach
Optional Garnish
- Fresh parsley for garnish
Instructions
- Prepare Potatoes: Preheat your oven to 425°F. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and ½ teaspoon of garlic powder until evenly coated. Spread the potatoes in a single layer on a baking sheet and roast them in the oven for 25 to 30 minutes, flipping them halfway through to ensure they become beautifully golden and crispy.
- Season Chicken: While the potatoes roast, season the chicken breasts with salt, pepper, Italian seasoning, and the remaining garlic powder on both sides to build a flavorful crust.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 4 to 5 minutes on each side, or until they develop a golden-brown color and are nearly cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic and Sun-Dried Tomatoes: Reduce the skillet heat to medium. Add minced garlic and chopped sun-dried tomatoes to the pan and sauté for 1 to 2 minutes until fragrant.
- Create Sauce: Pour in the heavy cream and chicken broth, stirring to deglaze the skillet and lift any flavorful browned bits from the bottom. Stir in the grated Parmesan cheese and dried basil. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Add Spinach: Incorporate the fresh spinach into the sauce, stirring gently until it wilts and blends into the creamy mixture.
- Finish Cooking Chicken: Return the seared chicken breasts to the skillet, spooning some sauce over top. Simmer for an additional 5 to 7 minutes, ensuring the chicken is cooked through and tender.
- Serve: Plate the chicken with a generous portion of the crispy roasted potatoes. Spoon extra creamy sauce over the chicken, and garnish with fresh parsley if desired for a vibrant finishing touch.
Notes
- For even crispier potatoes, soak them in cold water for 30 minutes before roasting, then pat dry thoroughly.
- You can substitute kale for spinach if preferred.
- Using boneless chicken thighs instead of breasts will yield a juicier result.
