I love Italian Food and my Rustic Creamy Tuscan Chicken with red bliss potatoes, baby kale, and sundried tomatoes is delicious restaurant style dish that is perfect for weeknights or date night.
What ingredients do I need to make Creamy Tuscan Chicken?
Let’s start by gathering the ingredients we need to make my Skillet Chicken Gumbo. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use Chicken Thighs to make Creamy Tuscan Chicken?
No, you don’t. You can use boneless chicken breasts or a whole cut-up chicken instead of just thighs. The process is the same as long as you leave the skin on.
**if you go with skinless breasts or thighs you don’t have to sear the chicken for as long since there isn’t any skin to crisp up.
Can I make substitutions in this dish?
You sure can! If you can’t find baby kale or prefer using spinach (or any other green) feel free to make the change. I like using baby kale because its more tender than the larger leaves.
You can leave out the sun-dried tomatoes if you don’t like them or can’t find them. Or you can swap them out for cherry tomatoes. If you use cherry or grape tomatoes, cut them in half and use them more as a garnish. You can cook them but raw they will add a nice fresh pop to the dish.
The bacon garnish is optional, or you can cook it with the shallots and garlic adding it directly to the sauce. You could also use chopped prosciutto as a garnish instead of bacon.
If you like mushrooms, they would make a nice addition to the dish. Quartered, or cut in half would work well in the sauce, sauté them right before adding the shallots and garlic.
You can also use any type of potato that you like or have on hand. If you don’t have any shallots, use chopped onion instead.
How do I make Creamy Tuscan Chicken?
The first step is to preheat your oven to 375 F. Then season the chicken thighs on both sides with sea salt, black pepper and sweet paprika.
Add olive oil to a large skillet over high heat.
Place the seasoned chicken skin side down into the hot skillet (be careful) and cook until nicely browned, about 4-5 minutes. Turn the chicken over once it has browned and cook the other side for 2 minutes.
Remove the chicken from the skillet and set aside until needed. Discard all but one tablespoon of the oil from the skillet, the add the garlic and shallots to the oil. Let them cook for about one minute.
Next, add the heavy cream and chicken stock to the pan. Bring the mixture to a light boil, reduce the heat and allow the sauce to reduce for about five minutes until thickened.
Add the spinach and sun-dried tomatoes to the sauce. Mix into the sauce and allow to cook for 2-3 minutes.
Remove the pan from the heat and add in the grated Romano cheese. Taste the sauce and re-season as needed.
Pour the sauce over the potatoes in the baking dish. I used a 10 inch square baking dish.
Place the seared chicken thighs on top of the potatoes mixture. Place the baking dish in the 375 degree preheated oven and bake for 50-60 minutes until the potatoes are fork tender and the chicken is fully cooked.
Garnish the chicken with the crispy bacon and chopped parsley.
Wouldn’t your family love to sit down to this delicious chicken dish? I promise you won’t hear anyone say “Chicken Again?”.
More Recipes You’ll Love!
- Chicken Chasseur ( Hunter’s Chicken)
- Chicken Marsala
- Chicken Saltimbocca
- Restaurant Style Chicken Parm
- Chicken Scarpariello