CREAMY TUSCAN CHICKEN AND POTATOES | 30- MIN ULTIMATE ONE POT MEAL | PERFECT WEEKNIGHT RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season 4 thinly sliced chicken breasts with 1 tablespoon kosher salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Sear the chicken breasts for 1 to 4 minutes on each side until they have a nice color, then remove and set aside.

In the same skillet, add 1 tablespoon of butter and 1 teaspoon of olive oil over medium heat.

Add small red and golden baby potatoes to the skillet and season with salt and pepper to taste. Sauté until slightly tender.

Remove the potatoes and set them aside in a bowl.

Deglaze the skillet with 1 cup of chicken broth, scraping up any browned bits from the bottom.

Add 1 1/2 cups of heavy cream and 1 teaspoon of minced garlic to the skillet, stirring to combine.

Add 1 1/2 cups of Italian blend cheese and reduce heat to low, whisking until the cheese is melted and smooth.

Stir in 1 teaspoon of red crushed pepper, 1 teaspoon of dried oregano, and season with salt and 1/2 teaspoon of black pepper.

Add 1 cup of chopped fresh spinach to the sauce and allow it to wilt.

Add the sun-dried tomatoes to the sauce.

Return the chicken and the sautéed potatoes to the skillet, ensuring they are submerged in the sauce.

Simmer for 5 to 7 minutes until the potatoes are fork tender and the sauce has thickened slightly.

Finish with a squeeze of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens