Can I use boneless chicken instead of bone-in?

Absolutely! Boneless thighs or breasts work, but do keep an eye on the cooking time—they’ll need less time in the oven to stay juicy. Bone-in gives extra flavor, but go with what’s on hand.

How do I prevent my potatoes from sticking to the tray?

Lining the tray with parchment paper and tossing the potatoes in enough oil does the trick. Make sure the pieces aren’t crowded, so each can crisp up instead of steaming.

Is it okay to use fresh spinach instead of frozen?

Yes! Just chop it roughly and add in place of the frozen—your sauce will look and taste even more vibrant.

What kind of wine should I use?

A dry white wine like Pinot Grigio or Sauvignon Blanc is best. It brightens up the sauce without overpowering the other flavors. If you prefer to skip it, that’s totally fine—the sauce is still lovely without it.

Tuscan Chicken with Rosemary Potatoes Recipe

Name: Tuscan Chicken with Rosemary Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 4 bone-in chicken Marylands (or 8 bone-in thighs/drumsticks, or 1 whole chicken cut into 8 pieces); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup dry white wine (optional, but recommended); 2.6 pounds russet potatoes, skin on, scrubbed and cut into 2-inch chunks; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 1/2 teaspoon salt; 3 ounces garlic cloves (about 18–20 cloves), peeled (or 1 whole head, cloves separated); 1/2 medium onion, finely diced; 1 tablespoon olive oil; 4 cups half-and-half (or 2 cups heavy cream plus 2 cups whole milk); 1/2 cup sun-dried tomato strips in oil, drained; 1 cup frozen spinach cubes, thawed and squeezed dry; 1 cup chicken broth; 2 teaspoons salt (adjust to taste); Reserved roasting pan juices; Freshly ground black pepper, to taste; 1 lemon, cut into wedges; Fresh rosemary (for garnish)

If ever there was a dish that brings comfort and elegance together, it’s this Tuscan Chicken with Rosemary Potatoes. Fragrant rosemary, golden crispy potatoes, and impossibly juicy chicken all napped in a rich sun-dried tomato and spinach cream sauce—this is weeknight magic that makes you feel as if you’ve whisked yourself away to a cozy Italian countryside kitchen. With straightforward steps and simple ingredients, this recipe comes together more easily than you’d expect, even on your busiest days. The flavors are bold yet balanced, and the textures—crispy, creamy, succulent—come together so harmoniously that every bite is simply irresistible.

Why You’ll Love This Recipe

Effortlessly Elegant: Despite how impressive it looks and tastes, the method is simple and fuss-free.
Time-Saving: Minimal prep and hands-off oven time mean you can get it from kitchen to table quickly.
Full of Flavor: Aromatic rosemary, mellow roasted garlic, tangy sun-dried tomatoes, and creamy sauce transform everyday ingredients into something spectacular.
Family-Friendly: Crowd-pleasing and comforting, this dish satisfies both young and grown-up palates.
Perfect for Experimenting: Versatile and forgiving—swap out veggies or even the protein to keep it fresh each time.

Ingredients You’ll Need

For the Chicken

Bone-in chicken pieces: Chicken Marylands, thighs, drumsticks, or a whole chicken cut up all work for juicy, flavor-packed results. Bone-in gives unbeatable depth—don’t skip it!
Olive oil: For luscious moisture and to crisp the skin perfectly.
Salt and black pepper: Basics that bring every flavor to life.
Dry white wine (optional): Adds a beautiful aroma and tanginess, but it’s delicious with or without.

For the Potatoes

Russet potatoes: Their starchy texture gets fluffy inside and crispy outside—no need to peel, just scrub!
Olive oil: Helps the potatoes roast to golden, crunchy perfection.
Fresh rosemary (or dried): Brings an earthy Italian fragrance—fresh is best, but dried works in a pinch.
Salt: Essential for a savory, flavorful potato.

For the Cream Sauce

Garlic cloves: Lots of them! Roasted until buttery-soft for sweetness and depth.
Onion: Sautéed for mellow undertones.
Half-and-half (or cream and milk): Rich, velvety base for the sauce.
Sun-dried tomato strips: Infuse the sauce with sweet-tart flavor and gorgeous color.
Frozen spinach cubes: Adds a flash of greenery and extra nutrition, just squeeze them dry before using.
Chicken broth: Lightens and flavors the sauce.
Salt (plus pepper, to taste): Season to your liking, always taste before serving!
Lemon wedges: For a burst of bright acidity right at the end, don’t skip the squeeze.

Note: Parmesan cheese is always a welcome sprinkle at the table, if you have it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chicken Swap: Try boneless thighs if you prefer quick-cooking chicken, or use turkey pieces for a different twist.
Vegan Twist: Replace the chicken with thick cuts of eggplant or mushrooms, and use plant-based cream and broth.
Extra Veggies: Add in sliced mushrooms, bell peppers, or artichoke hearts to bulk up the sauce.
Herb Lovers: Mix fresh oregano or thyme with rosemary for more Mediterranean flavor.
Cheesy Finish: Stir grated parmesan or pecorino into the sauce before serving for deeper umami.

How to Make Tuscan Chicken with Rosemary Potatoes

Step 1: Roast the Chicken

Preheat your oven to 450°F and line a baking tray with parchment. Pat your chicken pieces dry (this helps crisp the skin!), rub with olive oil, salt, and pepper. Arrange skin side up on the tray, and if you’re using wine, pour it right over the chicken. Roast for 10-15 minutes, just until the skin turns beautifully golden. Set the chicken aside, and don’t forget to save all those pan juices—they’re flavor gold.

Step 2: Roast the Potatoes

Turn the oven down to 350°F. Toss your potato chunks with olive oil, salt, and rosemary right on another parchment-lined tray. Spread them out so each piece has space—crowding leads to sogginess! Roast for 40 minutes, flipping halfway. You want crisp edges and soft, fluffy centers.

Step 3: Prepare the Cream Sauce

While the potatoes roast, get your sauce started. In a deep skillet over medium heat, warm a splash of olive oil, then sauté the diced onion until soft and translucent. Add all those glorious garlic cloves—don’t be shy! Cook just until fragrant (not browned), about 2 minutes.

Pour in the half-and-half (or your cream and milk mixture) and let it gently simmer for 5-7 minutes. This is when the magic starts—your kitchen will already smell incredible. Toss in the sun-dried tomatoes and chicken broth, then nestle the roasted chicken (plus those reserved pan juices!) into the sauce. Cover and let simmer on low heat for about 25 minutes, so every bit gets infused with creamy, garlicky goodness.

Step 4: Finish and Serve

Uncover the skillet, stir in the thawed, squeezed-dry spinach, and let it cook for another 5 minutes. Taste and adjust salt and pepper. At the table, squeeze lemon wedges over everything for a vibrant finish, then pair generous portions of the chicken and sauce with those crispy rosemary potatoes. Serve extra lemon wedges and rosemary as a final flourish.

Pro Tips for Making the Recipe

Dry the Chicken Thoroughly: Extra moisture steals that perfect golden skin!
Don’t Overcrowd the Oven Trays: This keeps the potatoes crisp and the chicken browning, not steaming.
Squeeze the Spinach Well: No one wants a watery sauce—press out all that excess moisture.
Layer Flavors: Pouring the roasted chicken’s pan juices into the sauce amps up the flavor.
Use Quality Sun-Dried Tomatoes: They’re a powerful ingredient—a little goes a long way!
Lemon is Non-Negotiable: That citrusy tang wakes up the rich sauce beautifully.

How to Serve

This dish sings as a stand-alone centerpiece but also begs for good company at the table. Spoon plenty of that velvety sauce over each piece of chicken and a heap of rosemary potatoes. Pair it with a simple green salad (arugula with a lemony vinaigrette is perfect), or serve warm bread on the side to mop up every last drop. For a more decadent touch, sprinkle with fresh parmesan or a drizzle of extra-virgin olive oil just before serving.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully—store chicken, sauce, and potatoes in separate containers in the fridge for up to 3 days. This way, the potatoes stay crispy and the chicken moist when reheated.

Freezing

Freeze the chicken and cream sauce (not the potatoes) in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat gently.

Reheating

Warm the sauce and chicken together in a covered skillet over medium-low heat until piping hot. Potatoes can be reheated in the oven at 400°F for about 10-15 minutes to revive their crispiness.

Note: The creamy sauce may thicken after chilling—just loosen it with a splash of broth or milk as it reheats!

FAQs

Can I use boneless chicken instead of bone-in?

Absolutely! Boneless thighs or breasts work, but do keep an eye on the cooking time—they’ll need less time in the oven to stay juicy. Bone-in gives extra flavor, but go with what’s on hand.
How do I prevent my potatoes from sticking to the tray?

Lining the tray with parchment paper and tossing the potatoes in enough oil does the trick. Make sure the pieces aren’t crowded, so each can crisp up instead of steaming.
Is it okay to use fresh spinach instead of frozen?

Yes! Just chop it roughly and add in place of the frozen—your sauce will look and taste even more vibrant.
What kind of wine should I use?

A dry white wine like Pinot Grigio or Sauvignon Blanc is best. It brightens up the sauce without overpowering the other flavors. If you prefer to skip it, that’s totally fine—the sauce is still lovely without it.

Final Thoughts

Tuscan Chicken with Rosemary Potatoes is the dinner that transforms a busy night into something truly special with minimal effort. The balance of crispy potatoes, rich and creamy sauce, and tender, flavorful chicken is sure to leave everyone at your table asking for seconds. Try it soon—relax, savor the process, and let every bite transport you straight to Tuscany.

Why You’ll Love This Recipe