Tuscan Chicken & Potatoes

On days that I find myself with a little more time to make dinner, I like to challenge myself by making something a little outside my norm. I do not often cook with sun-dried tomatoes because chunks of tomatoes are not really my thing. But I wanted to get a Tuscan flavor profile into some chicken without making a pasta dish. That’s how I came up with Tuscan Chicken & Potatoes – delicious Tuscan flavors of sun-dried tomatoes and spinach in a hearty rustic casserole.

The silky cream sauce pairs so nicely with the chicken and potatoes. The sun-dried tomatoes and parmesan cheese come together to make a simple but very deep flavor over the potatoes and spinach. By using bone-in chicken pieces, you get that extra layer of flavor and they stay juicy while the potatoes cook all the way through.

Don’t fret the – the chicken and the potatoes are going to be fully cooked and tender by the time you pull this out of the oven. I will strongly suggest that you let it sit for at least 5 minutes before you start to dish it up. This lets the sauce thicken back up a little so that you still get a nice creamy sauce over the potatoes. If you end up with smaller pieces of chicken thighs, you might want to make a few extra so that the bigger eaters can have two.

Now Let’s Get Cookin’!

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Tuscan Chicken & Potatoes

Delicious Tuscan flavors of sun-dried tomatoes and spinach in a hearty rustic casserole.

Course Main Course

Cuisine American, Italian

Keyword casseroles, Chicken, potatoes, spinach, sun-dried tomatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6

Ingredients

• 6 Chicken Thighs bone-in, skinless
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Italian Seasoning
• 2 tbsp Avocado Oil
• 6 Medium Russet Potatoes peeled and diced
• 1 cup Fresh Spinach roughly chopped

For the Sauce

• 2 tbsp Avocado Oil
• 4 tbsp Flour
• 1 tsp Garlic Powder
• 2 cup Chicken Broth
• 1 tsp Italian Seasoning
• 2 cup Heavy Cream
• 2 cup Parmesan Cheese
• 8 oz Sun-dried Tomatoes rough chopped

Instructions

• Prepare all of the ingredients. Preheat oven to 400degF.
• In a large sauce pan over medium high heat, add 2 tablespoons of avocado oil. Sprinkle both sides of chicken with garlic powder, Italian seasoning and paprika. Cook on each side for 3 minutes (just browning them, they will finish in the oven). Remove from pan and keep warm.
• In the same pan add 2 tablespoons of oil and reduce heat to medium. Whisk in flour and cook for 2 minutes. Whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream, garlic powder, and Italian seasoning and cook for 2 minutes. Whisk in parmesan cheese and cook for 2 minutes. Fold in sun-dried tomatoes and remove from heat.
• In a 13×9 baking dish, add potatoes in an even layer. Then sprinkle with spinach. Evenly pour sauce over potatoes. Then place browned chicken on top, spaced evenly. Put in oven and bake for 60 minutes. Let sit for at least 5 minutes before serving.