This is the one-pan dinner that looks like a restaurant meal and tastes even better. Golden chicken, tender baby potatoes, sun-dried tomatoes, and spinach in a creamy garlic parmesan sauce. It is rich without being heavy, and the sauce is so good you will want bread to scoop up every spoonful. Save this recipe and send it to someone who loves creamy chicken dinners.
Why You’ll Love This Recipe
- One pan, easy cleanup: Chicken, potatoes, and sauce all cook together in the same skillet.
- Creamy and comforting: A garlic parmesan cream sauce with sun-dried tomatoes and spinach in every bite.
- Family-approved: Tender chicken and soft potatoes, mild enough for kids and flavorful enough for adults.
- Looks impressive, cooks simply: Golden seared chicken and a glossy sauce, made with everyday ingredients.
- Great with bread or salad: Serve it straight from the pan with crusty bread, rice, or a green salad.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g)
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 1/2 lb (680 g) baby potatoes, halved
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (240 ml) low-sodium chicken broth
- 3/4 cup freshly grated parmesan cheese
- 3 cups fresh baby spinach
- 1/4 cup chopped fresh basil or parsley, for serving
Step-by-Step Method
- Season the chicken. Pat the chicken dry with paper towels so it sears well. Season both sides with 1/2 teaspoon salt, black pepper, Italian seasoning, garlic powder, and paprika. If the breasts are very thick, pound them to about 3/4-inch even thickness.
- Sear the chicken. Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken for 5 to 6 minutes on the first side, until golden, then 4 to 5 minutes on the second side. It will finish in the sauce. Transfer to a plate.
- Cook the potatoes. In the same pan, melt the butter. Add the halved baby potatoes, cut-side down, and cook for 5 to 6 minutes, until lightly golden. Stir once or twice so they brown evenly. Season with the remaining 1/2 teaspoon salt.
- Build the sauce base. Add the onion and cook for 3 minutes, until soft. Stir in the garlic, sun-dried tomatoes, tomato paste, oregano, and red pepper flakes if using. Cook for 1 to 2 minutes, until fragrant and the tomato paste darkens slightly.
- Add the cream and broth. Pour in the cream and broth, scraping up any browned bits from the pan. Bring to a gentle simmer — do not boil hard, or the cream may separate.
- Add the parmesan and return the chicken. Reduce the heat to medium-low and sprinkle in the parmesan a little at a time, stirring until it melts smoothly. Taste and adjust the salt if needed. Nestle the chicken back into the pan, spooning sauce over the top, and tuck the potatoes around it.
- Simmer until tender. Cover and simmer gently for 15 to 18 minutes, until the potatoes are fork-tender and the chicken reaches 165°F (74°C). Stir once halfway through.
- Wilt the spinach and serve. Remove the lid and stir in the spinach, a handful at a time, until wilted, about 2 minutes. The sauce will have thickened and turned glossy. Sprinkle with basil or parsley and extra parmesan, and serve straight from the pan.
Tips for Best Results
- Do not overcook the chicken: Sear it golden, then let it finish gently in the sauce. Pull it at 165°F (74°C) for juicy results.
- Keep the simmer gentle: A low, steady simmer keeps the cream sauce smooth. A hard boil can cause it to split.
- Use freshly grated parmesan: It melts cleanly into the sauce, while pre-shredded cheese can turn slightly gritty.
Variations
- Chicken thighs: Use 6 boneless, skinless chicken thighs instead of breasts. Sear the same way and simmer for 18 to 20 minutes.
- Add mushrooms: Add 8 oz (225 g) sliced mushrooms with the onion and cook until golden.
- Serve over pasta or rice: Spoon the chicken, potatoes, and sauce over cooked pasta or rice to stretch the meal further.
Storage / Make-Ahead / Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. Reheat gently in a skillet over low heat, adding a splash of broth or cream and stirring until smooth. Avoid high heat, which can make the sauce separate. Prep ahead by seasoning the chicken, halving the potatoes, and slicing the tomatoes the night before. Do not freeze the finished sauce, as the texture can become grainy.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes. Use about 1 1/2 lb (680 g) boneless, skinless thighs, sear the same way, and simmer for 18 to 20 minutes, until tender and 165°F (74°C).
Can I make this without heavy cream?
Half-and-half works for a lighter sauce, but it will be thinner. Keep the heat low and do not boil it.
What potatoes work best?
Baby, Yukon Gold, or red potatoes hold their shape. Avoid large russets, which can break apart.
What should I serve with it?
Crusty bread is ideal for scooping up the sauce.