Description
Indulge in the rich flavors of Tuscan Garlic Chicken with Crispy Potatoes. This creamy, herb-infused chicken dish served alongside perfectly roasted baby potatoes is a satisfying meal that brings a taste of Italy to your table.
Ingredients
Scale
For the Tuscan Garlic Chicken:
- 4 boneless skinless chicken breasts
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh basil
For the Crispy Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary or thyme
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the potatoes: Toss halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Roast on a baking sheet until golden and crispy.
- Cook the chicken: Season chicken breasts and sear in a skillet. Set aside once mostly cooked through.
- Make the sauce: Sauté garlic, add tomatoes, spinach, cream, Parmesan, and red pepper flakes. Simmer until creamy.
- Finish the dish: Return chicken to the skillet, spoon sauce over, and simmer until fully cooked. Serve with crispy potatoes and basil garnish.
Notes
- You can use chicken thighs for extra flavor or half-and-half for a lighter sauce.
- Deglaze the pan with white wine for added flavor before adding the cream.
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 580
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 140 mg
