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
Scale
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.
