Description
This Tuscan Garlic Chicken with Crispy Potatoes is a flavorful and comforting dish featuring tender, seared chicken breasts smothered in a luscious creamy garlic sauce loaded with sun-dried tomatoes and fresh spinach. Paired perfectly with golden, crispy roasted baby potatoes seasoned with Italian herbs, this recipe is an elegant yet simple meal that can be prepared in just 45 minutes, ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried oregano
- 2 tbsp olive oil, divided
Potatoes
- 1.5 lbs baby potatoes, halved
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Pinch of Italian herbs (basil and oregano mix)
Sauce
- 4 garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
Garnish
- Fresh basil or flat-leaf parsley (optional)
Instructions
- Prep and Roast the Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and a pinch of Italian herbs. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until the potatoes are golden brown, crispy on the outside, and tender on the inside.
- Season and Sear the Chicken: While the potatoes are roasting, season the chicken breasts with salt, pepper, and dried oregano. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear each side of the chicken breasts for about 4 minutes until a golden brown crust forms, which seals in the moisture.
- Make the Tuscan Garlic Sauce: Reduce the heat to medium-low and in the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and fresh spinach, cooking until the spinach wilts. Pour in the heavy cream and add the grated Parmesan cheese, stirring constantly until the sauce thickens and becomes smooth and silky.
- Combine and Simmer: Return the seared chicken breasts to the skillet and spoon the creamy Tuscan garlic sauce over them. Let everything simmer gently for 5-7 minutes so the chicken finishes cooking through and absorbs the rich flavors of the sauce.
- Serve with Crispy Potatoes: Plate the tender chicken with the creamy sauce alongside the roasted crispy potatoes. Optionally, drizzle extra sauce over the chicken and garnish with freshly chopped basil or flat-leaf parsley and a sprinkle of Parmesan cheese for an elegant, restaurant-quality presentation.
Notes
- You can substitute baby potatoes with fingerling potatoes or Yukon gold potatoes if preferred.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
- Make sure not to overcrowd the skillet when searing the chicken to achieve a proper crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the oven to maintain sauce consistency and chicken tenderness.
