Rustic Creamy Tuscan Chicken
I love Italian Food and my Rustic Creamy Tuscan Chicken with red bliss potatoes, baby kale, and sundried tomatoes is a delicious restaurant-style dish that is perfect for weeknights or date night.

Creamy Tuscan Chicken
Wouldn’t your family love to sit down to this delicious chicken dish? I promise you won’t hear anyone say “Chicken Again?”.

How to make Chicken Tuscano
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 it’s 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.

Creamy Tuscan Chicken
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.
How to make Creamy Tuscan Chicken

Ingredients to make Creamy Tuscan Chicken
Ingredients
Visit askchefdennis.com for the complete printable recipe with amounts for each ingredient and Chef Tips for my Creamy Tuscan Chicken.
- chicken thighs bone-in, skin-on.
- red bliss potatoes or your favorite potato – rough cut
- olive oil
- garlic minced
- shallots minced
- sun-dried tomatoes chopped
- chicken stock
- heavy cream
- Tuscan kale or your favorite green
- Romano cheese finely grated
- sea salt & pepper to taste
- 1 tsp paprika
- bacon or pancetta – chopped (optional)
- parsley finely chopped as garnish
Instructions
- Preheat your oven to 375 F
- 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.
- Add the seasoned chicken to the skillet skin side down and cook until nicely browned for 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. Add the garlic and shallots to the oil, and allow to cook for a minute. Then 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 spinach and sun-dried tomatoes to the sauce. Remove the pan from the heat.
- Add the grated Romano cheese, and mix well. Taste the sauce and reseason as needed.
- Place the cut potatoes into a baking dish so they make one layer in the baking dish.
- *If the potatoes are on top of each other you need a larger baking dish
- Pour the sauce over the potatoes and place the chicken thighs on top of the potatoes.
- 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.
- *use a meat thermometer to make sure the chicken has reached an internal temperature of at least 165 degrees.
- While your chicken is in the oven, add the chopped bacon to a clean skillet and cook until golden brown and crispy. Set aside until needed.
- Serve the chicken with a portion of the potatoes. Garnish with the crispy bacon and chopped parsley.