Healthy Recipe, One-Pan Tuscan Chicken Dinner
- Apr 18
- 2 min read
This nutritious, protein-rich dish looks fancy and tastes amazing, yet requires remarkably little effort to come together. It’s based on a recipe Eleanor Wilkinson designed for one person in “One Pot: One Portion: 100 Simple Recipes Just for You” but can easily feed two depending on the size of the chicken breast and by throwing in a few more potatoes.
Serves 1 or 2. – Susan Puckett
Ingredients
· 6 to 8 ounces new potatoes, halved or quartered if large
· 1 tablespoon olive oil (more, if needed)
· ¾ cup finely chopped sun-dried tomatoes
· 2 or 3 garlic cloves, finely chopped
· 1/4 cup shredded fresh basil
· 1 tablespoon tomato paste
· 1/3 cup pitted green or black olives
· 3 to 4 tablespoons heavy cream
· 3 to 4 tablespoons water
· 1 bone-in skin-on chicken breast
· Handful of spinach leaves
· Salt and black pepper
Instructions
Preheat the oven to 375 degrees. Place the potatoes in a small to medium-size ovenproof skillet or baking dish just large enough to accommodate the chicken and potatoes. Drizzle the potatoes with olive oil and season with salt and pepper. Place in the oven for 15 minutes to partially cook the potatoes.
Remove the pan/dish from the oven and add the sun-dried tomatoes, garlic, basil, tomato paste, olives, cream, and water to the skillet/dish and season again with salt and pepper. Mix everything together, then nestle the chicken breast in the center.
Spoon some of the sauce over the chicken, then return the pan/dish to the oven for 30 minutes longer or until the chicken is just cooked through (165 degrees when an instant-read thermometer is inserted in the meatiest part of the chicken). Then add the spinach and return to the oven for 3 to 5 minutes or until the spinach is wilted.
Remove from the oven and mix the spinach into the sauce before serving.
Susan Puckett is an Atlanta-based food writer and cookbook author.
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