Tuscan Chicken Rosemary Potatoes: A Delicious & Easy Recipe

Tuscan Chicken Rosemary Potatoes: Imagine sinking your teeth into juicy, pan-seared chicken, infused with the bright flavors of sun-dried tomatoes and garlic, nestled alongside perfectly roasted rosemary potatoes. This isn’t just dinner; it’s a culinary journey to the heart of Tuscany, right in your own kitchen!

While not strictly an ancient dish, Tuscan Chicken Rosemary Potatoes draws inspiration from the rustic, farm-to-table traditions of the Tuscan region. Tuscan cuisine emphasizes fresh, seasonal ingredients and simple preparations that allow the natural flavors to shine. Rosemary, a fragrant herb that thrives in the Tuscan countryside, is a staple, lending its earthy aroma to countless dishes. The combination of chicken and potatoes is a classic comfort food pairing, elevated here with the vibrant additions of sun-dried tomatoes, garlic, and a touch of cream.

What makes this dish so irresistible? It’s the symphony of flavors and textures. The chicken is tender and savory, the potatoes are crispy on the outside and fluffy on the inside, and the creamy sauce ties everything together in perfect harmony. Beyond the delicious taste, Tuscan Chicken Rosemary Potatoes is surprisingly easy to make, making it a weeknight winner. It’s a one-pan wonder that minimizes cleanup and maximizes flavor, leaving you with more time to savor every bite. So, are you ready to transport your taste buds to Tuscany? Let’s get cooking!

this Recipe

Ingredients:

• For the Chicken:
• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh spinach, roughly chopped
• For the Rosemary Potatoes:
• 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

Preparing the Rosemary Potatoes:

Okay, let’s start with the potatoes. I like to get these going first because they take a little longer to cook than the chicken, and we want everything to be ready around the same time. Plus, the aroma of rosemary and garlic roasting in the oven is just divine!

1. Preheat the oven: Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position for even cooking.
2. Prepare the potatoes: Wash the Yukon Gold potatoes thoroughly. You don’t need to peel them, which saves time and adds a nice rustic touch. Halve or quarter the potatoes, depending on their size. You want them to be roughly the same size so they cook evenly.
3. Season the potatoes: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 2 tablespoons of chopped fresh rosemary, and 2 cloves of minced garlic. Make sure the potatoes are well coated with the oil and herbs. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it really brings out the flavor of the potatoes.
4. Roast the potatoes: Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. If necessary, use two baking sheets. Roast in the preheated oven for 30-40 minutes, or until the potatoes are tender and golden brown, flipping halfway through. The potatoes should be easily pierced with a fork when they’re done.
5. Rest the potatoes: Once the potatoes are done, remove them from the oven and let them rest for a few minutes before serving. This allows the flavors to meld together and the potatoes to cool slightly.

Preparing the Tuscan Chicken:

Now, let’s move on to the star of the show – the Tuscan Chicken! This part is quick and easy, and the creamy sun-dried tomato sauce is absolutely irresistible. I promise, you’ll want to lick the pan clean!

1. Prepare the chicken: Pat the chicken breasts dry with paper towels. This helps them to brown nicely in the pan. Season the chicken breasts generously with dried oregano, dried basil, garlic powder, red pepper flakes (if using), salt, and freshly ground black pepper. Make sure to season both sides of the chicken.
2. Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Sear the chicken for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure the chicken is cooked properly.
3. Remove the chicken: Remove the chicken breasts from the skillet and set aside on a plate. Cover them with foil to keep them warm.
4. Make the sauce: In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic. Add the chopped sun-dried tomatoes, heavy cream, and chicken broth to the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
5. Add Parmesan cheese: Stir in the grated Parmesan cheese until melted and smooth. The sauce should be creamy and cheesy.
6. Add spinach: Add the chopped fresh spinach to the sauce and cook for about 1 minute, or until wilted.
7. Return the chicken: Return the chicken breasts to the skillet and nestle them in the sauce. Spoon the sauce over the chicken to coat it evenly.
8. Simmer: Reduce the heat to low and simmer for 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.

Serving:

Alright, we’re in the home stretch! Now it’s time to put everything together and enjoy this delicious meal. I like to serve the Tuscan Chicken and Rosemary Potatoes family-style, so everyone can help themselves.

1. Plate the potatoes: Arrange the roasted rosemary potatoes on a serving platter.
2. Plate the chicken: Place the Tuscan Chicken breasts on top of the potatoes.
3. Spoon the sauce: Spoon the creamy sun-dried tomato sauce over the chicken and potatoes. Make sure everyone gets a generous helping of the sauce!
4. Garnish (optional): Garnish with extra fresh rosemary or Parmesan cheese, if desired.
5. Serve immediately: Serve immediately and enjoy! This dish is best served hot.

Tips and Variations:

• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and stay moist during cooking. Adjust the cooking time accordingly.
• Vegetables: Feel free to add other vegetables to the potatoes, such as bell peppers, onions, or zucchini.
• Spicy Kick: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Wine: Add a splash of white wine to the sauce for extra flavor.
• Cream Cheese: For an even creamier sauce, stir in a tablespoon or two of cream cheese.
• Lemon Juice: A squeeze of fresh lemon juice at the end brightens up the flavors.

Make Ahead Instructions:

If you’re short on time, you can prepare some of the components of this dish ahead of time.

• Potatoes: The potatoes can be roasted ahead of time and reheated in the oven or microwave.
• Chicken: The chicken can be seared ahead of time and stored in the refrigerator. Add it to the sauce when you’re ready to finish cooking the dish.
• Sauce: The sauce can be made ahead of time and stored in the refrigerator. Reheat it before adding the chicken.

Storage Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Conclusion:

Well, there you have it! This Tuscan Chicken with Rosemary Potatoes is truly a weeknight dinner champion. I know, I know, there are a million chicken recipes out there, but trust me on this one. The combination of the juicy, flavorful chicken, infused with sun-dried tomatoes and garlic, paired with the crispy, herb-roasted potatoes is simply divine. It’s a complete meal in one pan, which means less cleanup – and who doesn’t love that?

Why is this a must-try? Because it’s incredibly easy to make, packed with flavor, and uses ingredients you probably already have in your pantry. It’s also incredibly versatile. You can easily adjust the seasonings to your liking. Want a little more heat? Add a pinch of red pepper flakes. Prefer a different herb? Thyme or oregano would be fantastic substitutes for rosemary.

But the real magic lies in the simplicity. It’s a dish that allows the quality of the ingredients to shine through. The sun-dried tomatoes add a burst of umami, the garlic provides a pungent aroma, and the rosemary infuses everything with a woodsy, earthy note. And let’s not forget the potatoes! Roasting them alongside the chicken allows them to soak up all those delicious pan juices, resulting in crispy edges and a creamy interior.

Serving Suggestions and Variations:

This Tuscan Chicken with Rosemary Potatoes is fantastic on its own, but here are a few ideas to elevate your meal even further:

* Serve with a side salad: A simple green salad with a light vinaigrette will provide a refreshing contrast to the richness of the chicken and potatoes.
* Add some greens: Toss some spinach or kale into the pan during the last few minutes of cooking for a boost of nutrients and color.
* Make it creamy: Stir in a dollop of mascarpone cheese or heavy cream at the end for an extra decadent sauce.
* Turn it into a pasta dish: Toss the chicken and potatoes with your favorite pasta shape and a little bit of the pan sauce for a hearty and satisfying meal.
* Lemon Zest: A little bit of lemon zest brightens up the dish.
* Parmesan Cheese: Sprinkle some parmesan cheese on top before serving.

For a lighter version, you could use chicken breasts instead of thighs, or swap the potatoes for sweet potatoes. You could also add other vegetables to the pan, such as bell peppers, onions, or zucchini. The possibilities are endless!

I truly believe that this recipe for Tuscan Chicken Rosemary Potatoes will become a staple in your dinner rotation. It’s a crowd-pleaser that’s perfect for busy weeknights or casual weekend gatherings.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do try it, please come back and let me know what you think! Share your photos, your variations, and your experiences in the comments below. I can’t wait to hear from you! Happy cooking!