Pan-Fried Tuscan Chicken and Potatoes

onepantuscanchickenpotatoskillet One Pan Tuscan Chicken and Potato Skillet is an easy dinner idea that is loaded with flavour. With tomatoes, spinach, potatoes and a Parmesan cream sauce, it’s perfect one pot comfort food.

2 Tbsp. oil
2 large chicken breasts halves, boneless, skinless
sea salt
black pepper, freshly ground
1 lb Little Potatoes, halved
1 cup cherry tomatoes, halved
1 tsp. garlic, minced
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. dried oregano
¼ tsp. dried basil
1 cup fresh spinach, chopped
½ cup chicken broth
1 Tbsp. cornstarch
½ cup heavy cream
½ cup Parmesan cheese, freshly shredded

In a large skillet, heat oil over medium-high heat.

Season chicken with salt and pepper and brown chicken for 3-5 minutes on each side. Set aside on a plate.

To the pan, add the potatoes, tomatoes, garlic, salt, pepper, oregano and basil and cook for 1-2 minutes. Stir in the spinach.

Combine the broth and the cornstarch with a whisk and add to the pan, along with the cream.

Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender and chicken reaches 165°F.

Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.