I’m so happy to share this Tuscan Chicken and Potatoes recipe with you because it is creamy, cozy, and full of rich Italian flavor. You get crispy browned chicken thighs and tender potatoes all covered in a thick garlic Parmesan sauce. Spinach and sun-dried tomatoes add little pops of color and taste, and crunchy bacon on top makes it extra special. It is a comforting dinner that feels fancy but is still very doable at home.
Level: Moderate
Total Time: about 1 hour 15 minutes
Prep Time: about 15 minutes
Cook Time: about 1 hour
Yield: about 6 servings
Course: Main Course
Cuisine: Italian
I still remember the first time I made a creamy chicken and potato casserole like this at home. The smell of garlic, cream, and Parmesan filling the kitchen is just so comforting.
This recipe is special because it has a few simple steps that come together into something really delicious. The chicken gets browned first so the skin stays nice and crispy, and the potatoes are boiled a little so they cook perfectly in the oven.
Everything bakes together in a creamy sauce with spinach, sun-dried tomatoes, and a crunchy bacon topping. It is a wonderful meal for a cozy family dinner or when you want something a little extra.
How to Make Tuscan Chicken and Potatoes
This dish brings together crispy chicken, tender potatoes, and a rich garlic cream sauce. Here’s how it all comes together:
• Boil the potatoes first so they get soft faster
• Brown the chicken thighs for a golden, crispy outside
• Make a thick garlic and cream sauce in the same pan
• Stir in spinach and sun-dried tomatoes for color and flavor
• Melt Parmesan into the sauce until creamy and smooth
• Layer everything in a casserole dish
• Bake until the chicken is cooked through and the potatoes are tender
• Top with crispy bacon and fresh parsley before serving
It is a warm, hearty oven meal with big flavor and a very comforting feel.
Ingredients
• 6 chicken thighs
• 2 cups red or creamer potatoes, cut into small chunks
• 2 tablespoons oil (for frying)
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/3 cup sun-dried tomatoes, cut into strips
• 2 cups spinach
• 1/2 cup Parmesan cheese, grated
• 2 slices bacon, chopped
• Salt and pepper, to taste
• 1 teaspoon sweet paprika
• Cooking spray (for the casserole dish)
• Parsley (for garnish)
Directions
- Preheat the Oven:
- Set your oven to 400°F.
- Let it heat up while you prepare the ingredients.
- Boil the Potatoes:
- Bring a pot of water to a boil and add a teaspoon of salt.
- Add the potato chunks and cook for about 15 minutes.
- Drain them and set them aside.
- Brown the Chicken:
- Heat the oil in a cast iron skillet or heavy pan.
- Season the chicken with salt, pepper, and sweet paprika.
- Cook the chicken for about 3 to 4 minutes per side, until nicely browned.
- Remove the chicken and set it aside.
- Cook the Garlic:
- Pour out most of the fat, leaving about 1 tablespoon in the pan.
- Add the minced garlic and cook for about 1 minute, until it smells good.
- Make the Creamy Sauce:
- Pour in the heavy cream and let it cook for about 5 minutes.
- Stir often until the sauce starts to thicken.
- Add Spinach and Tomatoes:
- Stir in the spinach and sun-dried tomatoes.
- Mix until the spinach begins to soften.
- Melt in the Parmesan:
- Turn off the heat and add the Parmesan cheese.
- Stir until the cheese melts and the sauce looks smooth.
- Taste and add more salt or pepper if needed.
- Assemble the Casserole:
- Spray a casserole dish generously with cooking spray.
- Add the potatoes and pour the creamy sauce over them.
- Place the browned chicken thighs on top.
- Bake Until Done:
- Bake for about 40 to 45 minutes.
- The chicken should be fully cooked and reach 165°F inside.
- The potatoes should be fork tender.
- Cook the Bacon and Finish:
- While it bakes, cook the chopped bacon in a clean skillet until crispy.
- When the casserole is done, sprinkle bacon and parsley on top.
- Serve right away and enjoy.
Process Details
• Browning the Chicken First: Cooking the chicken in a hot pan gives it a golden outside and helps keep the skin crispy.
• Pre-Boiling the Potatoes: Boiling the potatoes helps them cook fully in the oven without staying hard inside.
• Building Flavor in the Pan: Using the same skillet for the sauce keeps all the tasty chicken flavor in the dish.
• Thick Cream Sauce: Letting the cream simmer makes the sauce rich and able to coat everything well.
• Adding Spinach at the End: Spinach cooks quickly, so it stays soft and bright instead of overcooked.
• Parmesan for Creaminess: Parmesan melts into the sauce and makes it extra savory and smooth.
• Crispy Bacon Topping: Adding bacon at the end keeps it crunchy instead of soggy.
Tips for Success
• Use bone-in chicken thighs if you want the crispiest skin and best flavor.
• Do not skip boiling the potatoes, it helps them cook evenly.
• Stir the sauce often so it does not stick or burn.
• Add the Parmesan off the heat so it melts smoothly.
• Taste the sauce before baking and adjust salt and pepper to your liking.
• Watch the bacon closely so it gets crispy but not burnt.
• Let the casserole rest for a few minutes before serving so the sauce settles.
Serving Ideas
• Light Salad Side: Serve with a simple green salad to balance the creamy sauce.
• Cozy Dinner Plate: Add warm bread to scoop up extra sauce.
• Extra Veggies: Pair with roasted vegetables for more color on the plate.
• Family Style Meal: Place the casserole dish on the table and let everyone serve themselves.
• Special Occasion Dinner: This dish feels fancy enough for guests but still comforting.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to about 3 to 4 days.
• Reheating: Warm gently in the oven or microwave until hot, adding a splash of cream if the sauce thickens.
• Texture Note: The sauce may get thicker in the fridge, but it becomes creamy again when reheated.
• Freezing: You can freeze portions for up to about 2 months.
• Best Tip: Thaw overnight in the fridge before reheating for the best texture.
Nutrition Info (Approximate per Serving)
• Calories: ~500
• Protein: ~29g
• Carbohydrates: ~15g
• Fat: ~36g
• Fiber: ~2g
• Sodium: ~350mg
• Sugar: ~2g
Tuscan Chicken and Potatoes is a creamy, comforting casserole that brings together crispy chicken, tender potatoes, and a rich garlic Parmesan sauce. With spinach, sun-dried tomatoes, and crunchy bacon on top, every bite feels warm and special.
I hope you enjoy making (and eating!) this cozy Italian-inspired dinner as much as I do. Once you try it, it may quickly become one of your favorite family meals!