Tuscan Style Chicken and Potatoes

 Tuscan Style Chicken and Potatoes

  Tuscan Style Chicken and Potatoes is an extremely satisfying dish. Crispy chicken and potatoes with spinach, sun dried tomatoes and bacon bits, all smothered in a creamy Parmesan sauce. 

 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 6

Ingredients :

  1. 6 Chicken Thighs
  2. 2 cups Potatoes red or creamers, cut up in small chunks
  3. 2 tbsp Oil for frying
  4. 3 cloves Garlic minced
  5. 1.5 cups Heavy cream
  6. 1/3 cup Sun-Dried Tomatoes cut into strips
  7. 2 cups Spinach
  8. 1/2 cup Parmesan Cheese grated
  9. 2 slices Bacon chopped
  10. Salt & pepper to taste
  11. 1 teaspoon Sweet paprika
  12. Cooking Spray
  13. Parsley for garnish
Tuscan Style Chicken and Potatoes
 Tuscan Style Chicken and Potatoes

Instructions :

  1. Preheat your oven to 400 F;
  2. In a pot bring a water to boil, add a teaspoon of salt and add cut up potatoes; cook them for approximately 15 minutes, then drained and set aside.
  3. Heat up cooking oil in a cast iron skillet or other heavy pan;
  4. Season chicken on both sides with salt, pepper and sweet paprika;
  5. Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes;
  6. Remove the chicken from the skillet and set aside;
  7. Discard all but a tablespoon of fat from the skillet and add garlic. Cook for about a minute and then pour in the heavy cream.
  8. Let the cream cook for a couple of minutes until thickened up (about 5 minutes). Then add spinach and sun dried tomatoes and mix well;
  9. Turn off the heat and add Parmesan Cheese, mix until melted and well combined with the sauce. Check for seasoning and add salt and pepper as needed.
  10. Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes; spray it generously with cooking spray; 
  11. Add potatoes to the casserole dish; pour the sauce over the potatoes and place chicken on top of it;
  12. Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and internal thermometer shows 165F and the potatoes are fork tender.
  13. While your chicken and potatoes are baking, add cut up bacon to a clean skillet and cook until golden brown and crispy;
  14. Once the chicken and potatoes are cooked, remove casserole dish from the oven, sprinkle with bacon and parsley and serve immediately. Enjoy!

Nutrition :

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

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