This 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
  • 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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