Indulge in the rich & creamy flavors of my One-Pan Tuscan Chicken & Potatoes recipe. This easy one-pan dish will defintely help make those weeknight dinners so much easier. It’s packed full of flavor and the best part? Less dishes!

1 pound chicken breast, washed

1/2 yellow onion, diced

2.5 cups baby potatoes, sliced

2/3 cup water

1.5 tablespoons butter

4 packed cups spinach 

1/2 cup sun dried tomatoes

1 tablespoons sun dried tomato juice (from jar/can)

1/2 cup half and half

1/3 cup parmesan

Optional: additional parmesan, to top

Seasonings: Garlic powder, Italian seasoning, Salt, Pepper

The recipe:

Season your chicken breast with your garlic powder, italian seasoning and salt and pepper.

In a large skillet on medium to high heat, add a drizzle of olive oil before placing the seasoned chicken breast into the pan.

Cook until the pink disappears, ensuring to flip halfway through for an even golden brown sear—approximately 6-9 minutes per side, adjusting as needed based on the thickness of the chicken.

While the chicken is cooking, prepare your vegetables by slicing the baby potatoes evenly and dicing the onion.

Once the chicken is fully cooked, set it aside. It’s time to focus on the veggies!

Add the sliced baby potatoes to the pan along with water, bringing it to a boil. Stir constantly to ensure thorough cooking. Cook until the water evaporates, then introduce diced onion and butter to the pan.

Sauté for 2-3 minutes before incorporating spinach, sautéing until wilted. Add in your sundried tomatoes and their juice.

Then, pour in half and half and sprinkle in Parmesan, stirring to make sure everything is nice and creamy!

Finally, add in your cooked chicken to the pan and finish by topping everything with additional Parmesan. Enjoy! xx