This Creamy Tuscan Chicken and Potatoes Casserole is an extremely satisfying dish. Crispy chicken and potatoes with spinach, baby tomatoes, and crispy bacon, all smothered in a creamy Parmesan sauce. Doesn’t that sound amazing?
This Tuscan chicken recipe has so much going on that you will love every bite. There is nothing better than a creamy garlic sauce packed full of flavor paired with roasted chicken that has a crisp outer layer and a moist and juicy inner layer.
The addition of spinach and baby tomatoes really gives this meal an amazing Tuscan flare.
I can’t help but be excited about creamy garlic Tuscan chicken and potatoes in one amazing combination. This creamy Tuscan chicken is a wonderful addition to a tasty family dinner, and there are no complicated ingredients or tricks, just good old fashion home cooking.
I decided to use this sauce in this Creamy Tuscan Chicken casserole dish and then dress it up a little bit. The result is really awesome.
- 6 to 8 Chicken Thighs, depending on the size of your dish
- 2 cups potatoes, cut up in small chunks
- 2 tbsp Oil for frying
- 3 to 4 cloves garlic, minced
- 1 1/2 cups Heavy cream
- 1 cup baby tomatoes, diced
- 2 cups Spinach
- 3/4 cup Parmesan Cheese, grated
- 6 slices bacon, chopped
- salt & pepper to taste
- 1 teaspoon paprika
- Cooking Spray
Preheat your oven to 400 degrees
In a pot bring water to boil, add a teaspoon of salt and add cut up potatoes; cook them for approximately 15 minutes, then drained and set aside.
Heat up cooking oil in a skillet.
Season chicken on both sides with salt, pepper, and paprika.
Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes.
Remove the chicken from the skillet and set it aside.
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.
Let the cream cook for a couple of minutes until thickened up (about 5 minutes). Then add spinach and tomatoes and mix well.
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.
Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes; spray it generously with cooking spray.
Add potatoes to the casserole dish; pour the sauce over the potatoes and place chicken on top of it.
Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and the internal thermometer shows 165F and the potatoes are fork-tender.
While your chicken and potatoes are baking, add cut up bacon to a clean skillet and cook until golden brown and crispy.
Once the chicken and potatoes are cooked, remove the casserole dish from the oven, sprinkle with bacon, and serve immediately. Enjoy!
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