Kitchen notes · a little help before you start
One Pan Tuscan Chicken and Potato Skillet
Chicken and little potatoes have plenty of company in this creamy skillet, with tomatoes and spinach tucked through the sauce. Parmesan adds a savory finish over the top.
- Prep
- 10 min
- Cook
- 28 min
- Total
- 38 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- One pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Brown then set aside
Season and brown the chicken first, then transfer it to a plate while starting the vegetables.
2. Whisk broth with starch
Combine the broth and cornstarch with a whisk before adding the mixture to the skillet with cream.
3. Cover for the final simmer
Return the chicken, bring to a simmer and cover until potatoes are tender and chicken reaches the specified temperature.
Get to know the ingredients
Little potatoes
Halve the little potatoes before cooking them briefly with tomatoes, garlic and herbs ahead of the sauce.
Fresh spinach
Stir the chopped spinach into the potato-tomato mixture before adding the whisked broth and the cream.
Parmesan
Shredded Parmesan is reserved for sprinkling over the cooked skillet before the optional fresh herb garnish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for One Pan Tuscan Chicken and Potato Skillet
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parmesan over the skillet
Sprinkle with Parmesan after the covered simmer and add the optional fresh herbs before serving the chicken and potatoes.
A little more help as you go
Check both components
The final simmer finishes when the potatoes are tender and the chicken has reached 165 degrees F.
Two chicken sizes
The ingredient list allows large breasts halved or small whole breasts for the initial browning step.
A few questions you might have
Does the chicken stay in with the first vegetables?
Set it aside after browning, then return it after the broth mixture and cream have been added.
When is the cornstarch added?
Whisk it with the chicken broth first, then pour that mixture into the pan alongside the cream.
Should the spinach go in last?
Here the spinach is stirred into the briefly cooked potatoes and tomatoes before the sauce and final simmer.
How do I know the skillet is ready?
Check that the potatoes are tender and the chicken reaches the internal temperature given in the directions.
Is the final herb garnish required?
No, fresh herbs are an optional garnish added with the Parmesan after the chicken and potatoes finish cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
