Ingredients
For the Parmesan Potatoes:
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1 1/2 pounds baby potatoes, halved
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2 tablespoons olive oil
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1/2 teaspoon garlic powder
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1/2 teaspoon dried Italian herbs
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1/4 cup grated Parmesan cheese
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Salt and pepper, to taste
For the Tuscan Chicken:
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4 boneless, skinless chicken breasts or thighs
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1 tablespoon olive oil
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1 tablespoon butter
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4 cloves garlic, minced
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1 cup cherry tomatoes, halved
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2 cups baby spinach
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1/2 cup sun-dried tomatoes, chopped
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 teaspoon Italian seasoning
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Salt and pepper, to taste
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Fresh basil or parsley, for garnish (optional)
Instructions
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Roast the Potatoes:
Preheat oven to 400°F (200°C).
Toss halved baby potatoes with olive oil, garlic powder, Italian herbs, Parmesan, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp. -
Prepare the Chicken:
While potatoes roast, season chicken with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil and butter over medium-high heat.
Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove and set aside. -
Make the Tuscan Sauce:
In the same skillet, add garlic and sauté for 30 seconds.
Add cherry tomatoes and sun-dried tomatoes; cook 2–3 minutes until softened.
Stir in spinach and cook until wilted.
Pour in heavy cream and Parmesan, stirring until smooth and slightly thickened (3–4 minutes). Adjust seasoning with salt and pepper. -
Combine and Simmer:
Return chicken to the skillet, nestling it into the sauce.
Let simmer for 5 minutes to soak in the flavor and heat through.
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Serve:
Plate chicken with a generous spoonful of Tuscan cream sauce.
Serve alongside crispy Parmesan potatoes. Garnish with chopped fresh basil or parsley if desired.