Tuscan Chicken with Rosemary Potatoes Recipe

If you’re craving a hearty, soul-warming dinner but don’t want to spend all night at the stove, this Tuscan Chicken with Rosemary Potatoes will be your new weeknight hero. Succulent roast chicken, creamy garlic-laced sauce, spinach, and golden, herby potatoes—all in one dish that comes together surprisingly quickly. Each bite delivers rich, savory flavor and a hint of sun-dried tomato brightness, making this meal as comforting as it is impressive. Plus, it’s that kind of recipe where the oven does the heavy lifting, leaving you more time to relax.

Ingredients You’ll Need

Here’s what brings this Tuscan magic together, plus a few quick notes:

• Bone-in Chicken (Marylands or thighs/drumsticks, or one whole bird cut up): Keeps things juicy and full-flavored.
• Olive Oil: For coating and roasting both chicken and potatoes—use the good stuff if you’ve got it.
• Salt and Black Pepper: Essential for seasoning every layer.
• Russet Potatoes (skin on): Their starchy, fluffy interior crisps up beautifully—but Yukon golds also work.
• Rosemary (fresh or dried): Steeps the potatoes with fragrant, herby flavor.
• Garlic Cloves (lots!): Don’t hold back here; they mellow and sweeten in the sauce.
• Onion: Adds sweetness and depth to the sauce.
• Half-and-Half (or heavy cream + whole milk): For a lush, silky sauce—choose all cream for extra decadence.
• Sun-dried Tomato Strips: Pack a major punch of tangy flavor and gorgeous color.
• Frozen Spinach, thawed and squeezed: Sneaks in a burst of green, hardly noticeable, just wholesome.
• Chicken Broth: Adds a savory backbone to the sauce.
• Dry White Wine (optional but worth it): Uplifts everything; use only what you’d drink.
• Lemon Wedges: For that essential pop of brightness just before serving.

Optional Garnish: Extra rosemary, more lemon—always a good idea.

Variations

Want to put your own spin on this classic? Here’s how you can tailor the recipe:

• Swap the Greens: Kale or chard work instead of spinach—just strip, chop, and sauté until tender.
• Change Up the Potatoes: Sweet potatoes roast up beautifully, offering subtle sweetness and a brilliant color contrast.
• Make it Creamier: Prefer a richer sauce? Use all heavy cream or add a dollop of mascarpone before serving.
• Chicken Choices: Boneless, skinless thighs cook faster—just keep a close eye and reduce simmering time.
• Veggie Add-Ins: Stir in roasted red peppers, artichoke hearts, or a handful of peas.
• Dairy-Free Option: Use full-fat coconut milk and skip the cream for a lighter, unique flavor.

How to Make Tuscan Chicken with Rosemary Potatoes

Step 1: Prep and Roast the Chicken

Pat your chicken pieces dry, rub well with olive oil, salt, and pepper. Arrange them skin-side up on a parchment-lined tray. If using, pour over the white wine. Pop them into a preheated 450°F oven and roast for 10–15 minutes, just until the skin turns golden. Once done, set the chicken aside—don’t forget to keep those precious pan juices!

Step 2: Roast the Potatoes

Lower your oven to 350°F. In a mixing bowl, toss the potato chunks with olive oil, chopped rosemary, and salt. Spread them evenly on a lined tray for easy cleanup. Roast for about 40 minutes, flipping halfway so they crisp up everywhere.

Step 3: Make the Creamy Tuscan Sauce

In a deep skillet, heat a tablespoon of olive oil over medium. Sauté the onion until translucent—about 3 minutes. Add the garlic cloves and cook for 2 more minutes, making sure they soften but don’t brown (burnt garlic tastes bitter).

Pour in the half-and-half (or your choice of cream/milk) and let it gently simmer for 5–7 minutes, stirring here and there. The sauce should thicken slightly.

Step 4: Add Chicken, Sun-dried Tomatoes, and Simmer

Stir in the sun-dried tomato strips, chicken broth, roasted chicken, and all those flavor-packed pan juices. Cover, lower the heat, and let everything infuse together for 25 minutes. Chicken will finish cooking and become ultra tender.

Step 5: Finish with Spinach and Lemon

Uncover and fold in the thawed, squeezed-dry spinach. Let it simmer for another 5 minutes, so the greens blend in seamlessly. Finish with a squeeze of fresh lemon over the dish, and taste for salt and pepper.

Step 6: Serve and Enjoy!

To serve, spoon the creamy, garlicky chicken over or alongside the crispy rosemary potatoes. Scatter a little extra rosemary and serve with lemon wedges for that bright last touch.

How to Serve

This dish is hearty enough to stand alone, but it plays beautifully with a few additions:

• Garnishes: Sprinkle with fresh rosemary and a few more lemon wedges to brighten every bite.
• Sides: Serve with a crisp green salad or roasted seasonal vegetables.
• Bread: Don’t hesitate to offer crusty bread—no one will want to miss a drop of that creamy sauce.
• Wine Pairing: A cold glass of dry white wine echoes what’s in the pan and rounds out the meal.

Make Ahead and Storage

Storing Leftovers

Transfer any chicken, potatoes, or sauce to an airtight container and refrigerate. They’ll stay fresh for up to three days. The flavors actually deepen as they meld overnight.

Freezing

This sauce freezes surprisingly well! Place cooled chicken and sauce (but not the potatoes—they’re best fresh) in a freezer container for up to two months.

Reheating

For best results, gently reheat in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. If you’re short on time, the microwave also does the trick! Re-crisp potatoes in the oven or toaster oven.

FAQs

Final Thoughts

Tuscan Chicken with Rosemary Potatoes is proof that truly spectacular dinners don’t have to be complicated or time-consuming. When comfort, simplicity, and a whole lot of flavor are what you’re after, there’s no better choice for a busy weeknight—or the kind of Sunday supper everyone looks forward to. Give it a try, have fun with your favorite variations, and savor every last bite!

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