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Creamy Tuscan Chicken with Roasted Potatoes

This Tuscan Chicken and Potatoes casserole is a deeply satisfying, family-friendly meal. Crispy-skinned chicken and tender potatoes combine with spinach, sun-dried tomatoes and crunchy bacon, all enveloped in a creamy garlic-Parmesan sauce. It’s comforting, rich, and perfect for a cozy dinner.

Tuscan chicken and potatoes in baking dish, overhead view

Creamy Tuscan Chicken with Garlic Parmesan Sauce

This recipe puts a simple but luxurious garlic-Parmesan sauce to work in a casserole that brings bold, Italian-inspired flavors to a straightforward weeknight dinner. The sauce began as a quick creamy pasta topping—bacon browned, garlic sweated, cream added and finished with Parmesan—then evolved into the base for this Tuscan-style chicken and potatoes. I added sun-dried tomatoes and spinach for brightness and texture, and folded in bacon at the end so it stays crisp.

Creamy Tuscan chicken and potatoes in baking dish, diagonal view

How to prepare Tuscan Chicken and Potatoes

This casserole involves a few simple stages rather than one-pot assembly. The steps are easy and the result is well worth the small extra effort:

  • Brown the chicken to render fat and crisp the skin;
  • Parboil the potatoes so they finish tender while the chicken cooks;
  • Make the garlic-Parmesan cream sauce with spinach and sun-dried tomatoes;
  • Fry bacon until crisp and sprinkle on at the end for crunch.

Browning the chicken first gives the skin a rich color and texture. Parboiling the potatoes for about 15 minutes ensures they’ll be fork-tender after baking: a thick cream sauce can prevent potatoes from cooking through quickly in the oven. If you prefer to cook potatoes entirely in the oven from raw, slice them thinly and allow extra time, but parboiling is the fastest way to get everything ready at the same time.

Tuscan chicken and potatoes in creamy garlic Parmesan sauce, close up shot

Ingredients

  • 6 chicken thighs
  • 2 cups potatoes (red or creamers), cut into small chunks
  • 2 tbsp oil (for frying)
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/3 cup sun-dried tomatoes, cut into strips
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 2 slices bacon, chopped
  • Salt and pepper to taste
  • 1 tsp sweet paprika
  • Cooking spray or a light oil for the casserole dish
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Bring a pot of salted water to a boil. Add the cut potatoes and cook about 15 minutes until just tender. Drain and set aside.
  3. Heat oil in a cast-iron skillet or other heavy pan over medium-high heat.
  4. Season chicken thighs on both sides with salt, pepper and sweet paprika.
  5. Add the chicken to the hot skillet and brown on each side for about 3–4 minutes until nicely colored. Remove the chicken and set aside.
  6. Discard all but about 1 tablespoon of the rendered fat. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  7. Pour in the heavy cream and simmer gently, stirring, until the sauce thickens slightly, about 4–5 minutes.
  8. Stir in the spinach and sun-dried tomatoes and cook until the spinach wilts.
  9. Remove from heat and mix in the grated Parmesan until melted and combined. Taste and adjust seasoning with salt and pepper.
  10. Spray or oil a casserole dish large enough for 6 thighs and the potatoes. Add the parboiled potatoes to the dish and pour the creamy sauce over them.
  11. Place the browned chicken thighs on top of the potatoes and sauce.
  12. Bake in the preheated oven for 40–45 minutes, until the chicken reaches 165°F internally and the potatoes are tender.
  13. While baking, cook the chopped bacon in a separate skillet until golden and crispy.
  14. Remove the casserole from the oven, sprinkle the crisp bacon and chopped parsley over the top, and serve immediately.

Recipe details

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes
  • Servings: 6
  • Calories: approx. 506 kcal per serving

Nutrition snapshot (per serving)

Calories: 506 kcal | Carbohydrates: 15 g | Protein: 29 g | Fat: 36 g | Saturated Fat: 17 g | Cholesterol: 199 mg | Sodium: 335 mg | Potassium: 911 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 2120 IU | Vitamin C: 14 mg | Calcium: 188 mg | Iron: 4.1 mg

Tuscan chicken and potatoes casserole with sun dried tomatoes, overhead shot

Serving suggestions

This is a rich, filling casserole, so pair it with a light, crisp salad or steamed vegetables to balance the meal. A simple mixed greens salad with lemon vinaigrette or a cucumber and tomato salad works well.

Tuscan chicken and potatoes in casserole dish, horizontal shot

More chicken recipes to try

  • Chicken Provençal with Shallots and Garlic
  • Greek Chicken with Tomatoes, Cauliflower and Feta
  • Chicken, Tomato and Basil Rigatoni
  • Slow Cooker Whole Roasted Chicken
  • One-Pot Chicken with Saffron Rice, Peas and Olives
  • Buffalo Chicken Grilled Pizza

Enjoy this Tuscan-style chicken and potatoes casserole as a comforting weeknight favorite or a weekend roast that will please the whole family.