One Pan Tuscan Chicken and Potato Skillet + VIDEO
One Pan Tuscan Chicken and Potato Skillet + VIDEO might be just the main course you are searching for. This gluten free recipe serves 4 and costs $1.63 per serving. One serving contains 366 calories, 21g of protein, and 23g of fat. If you have skinless boneless chicken breasts, salt, heavy cream, and a few other ingredients on hand, you can make it. 184 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Recipe Rebel. With a spoonacular score of 76%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Tuscan Chicken and Potato Sheet Pan Dinner with Balsamic Burst Tomatoes, VIDEO: Sneaky Sweet Potato Skillet Brownies, and Tuscan Chicken Skillet.
Servings: 4
Ingredients:
1 cup cherry tomatoes, halved
1 tablespoon corn starch
1/4 teaspoon dried basil
1 teaspoon minced garlic
1/2 cup heavy cream
1/2 cup low sodium chicken broth
2 tablespoons oil
1/4 teaspoon dried oregano
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper
1 lb Little Potatoes, halved
1 teaspoon salt
2 large boneless skinless chicken breasts, halved (or 4 small breasts)
1 cup fresh spinach, chopped
Equipment:
frying pan
whisk
Cooking instruction summary:
In a large skillet, heat oil over medium-high heat. Brown chicken for 2-3 minutes on each side and set aside on a plate. To the pan, add the garlic, salt, pepper, oregano, basil and cook for 1 minute. Add the potatoes, spinach and tomatoes and stir. Add the cream to the pan with the vegetables. Combine the broth and the corn starch with a whisk and add to the pan. Stir. Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-18 minutes, until potatoes are tender and chicken reaches 165 degrees F. Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.
Step by step:
1. In a large skillet, heat oil over medium-high heat. Brown chicken for 2-3 minutes on each side and set aside on a plate. To the pan, add the garlic, salt, pepper, oregano, basil and cook for 1 minute.
2. Add the potatoes, spinach and tomatoes and stir.
3. Add the cream to the pan with the vegetables.
4. Combine the broth and the corn starch with a whisk and add to the pan. Stir. Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-18 minutes, until potatoes are tender and chicken reaches 165 degrees F. Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.
Nutrition Information:
covered percent of daily need
