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Spinach Alfredo Potatoes and Chicken! #potatoes #chicken #onepanmeals #alfredo #easyrecipe
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Spinach Alfredo Potatoes and Chicken

If you’re looking for an easy sheet pan dinner that’s creamy, comforting, and packed with flavor, this Spinach Alfredo Potatoes and Chicken is the perfect recipe. Tender roasted baby gold potatoes, juicy Italian-seasoned chicken cutlets, sun-dried tomatoes, fresh spinach, and creamy Alfredo sauce all come together in one pan for a meal that’s hearty enough for a family dinner but simple enough for a busy weeknight.

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Spinach Alfredo Potatoes and Chicken

This Spinach Alfredo Potatoes & Chicken started exactly the way some of my favorite dinners do: I had an idea in my head for a one-dish meal and wanted to see if it would work. We are talking baby gold potatoes, sun-dried tomatoes, creamy Alfredo, Italian-seasoned chicken, and a few handfuls of spinach all baked together in the same dish. By the time I tasted it, I knew we had a winner on our hands.

The nice thing here is that the potatoes get a head start, so everything can finish together without giving you hard potatoes or dry chicken. I use a pound and a half of baby gold potatoes and cut them into chunks. Then I steal a little of the oil from a jar of sun-dried tomatoes and drizzle it right over the potatoes. That oil has already been sitting there soaking up all that tomato flavor, so we might as well put it to work.

Let the potatoes get started

Hit the potatoes with one packet of zesty Italian dressing mix and toss everything around until every piece gets some of that oil and seasoning. The oven is at 400°F, and I put the baking dish on the top rack for about 20 minutes. I am not trying to cook the potatoes all the way through yet. I just want to get them about halfway there.

Once they have had that head start, the whole jar of sun-dried tomatoes goes in. I love sun-dried tomatoes, so yes, I am using the whole jar. Then pour in most of a jar of Alfredo sauce, saving a little for the chicken side of the dish. Stir the potatoes, tomatoes, and sauce together, then scoot all of that over to one side.

Give the chicken its own little spot

I use two chicken breasts and cut each one in half so I have four thin cutlets. Drizzle a little more of that reserved sun-dried tomato oil over them and rub it in. Then season the chicken with a second packet of zesty Italian dressing mix.

Pour the Alfredo you saved into the empty side of the baking dish and lay the chicken in a single layer right on top. Cover the dish with foil and send it back into the oven, this time on the middle rack, for about another 20 minutes.

The time is a guide. What matters is that the potatoes are fork-tender and the chicken is cooked through to 165°F. Nobody wants to argue with a raw chicken breast, and I am definitely not asking you to.

Spinach goes in at the end

Once the chicken is done, move it out of the way for a minute and add a few handfuls of baby spinach to the hot potatoes and sauce. You do not need another cooking step for this. Just toss it around and let the heat from the pan and potatoes wilt the spinach down.

Set the chicken back on top and finish the whole thing with a little red pepper if you want some heat. That is it. One baking dish, a handful of grocery-store shortcuts, and dinner is handled.

I love recipes like this because nothing about using a jar of Alfredo or a seasoning packet makes dinner any less useful. You still fed people. You still made something warm and filling. And you did not dirty six pots trying to prove a point.

The finished dish is creamy, savory, a little tangy from the sun-dried tomatoes, and hearty enough that you really do not need anything else with it. Scoop some potatoes and spinach onto a plate, add one of those chicken cutlets, and make sure you get plenty of sauce.

If easy dinners like this are your speed, join my weekly newsletter for more simple ideas that help get supper on the table without making life harder than it needs to be.

Serves people

Ingredients

1 1/2 pounds baby gold potatoes cut into chunks
1 jar oil-packed sun-dried tomatoes oil reserved
2 packets zesty Italian dressing mix divided
1 jar Alfredo sauce divided
2 boneless skinless chicken breasts, halved horizontally into 4 thin cutlets
A few handfuls baby spinach
Red pepper flakes to taste

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Equipment

1 Large rectangular baking dish

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Creamy Spinach Alfredo Potatoes and Chicken sits on a counter next to a plate with a sizable helping.

Instructions

Preheat the oven to 400°F.
Place the baby gold potato chunks in a large rectangular baking dish. Drizzle some of the oil from the sun-dried tomato jar over the potatoes. Sprinkle with 1 packet of zesty Italian dressing mix and toss until the potatoes are evenly coated.
Place the baking dish on the top rack of the oven and bake for about 20 minutes, until the potatoes are roughly halfway tender.
Remove the dish from the oven. Add the entire jar of sun-dried tomatoes to the potatoes. Pour in most of the Alfredo sauce, reserving a small amount for the chicken side of the dish. Stir the potatoes, tomatoes, and sauce together, then push the potato mixture to one side of the baking dish.
Pour the reserved Alfredo sauce into the empty side of the baking dish.
Drizzle the chicken cutlets with a little more of the reserved sun-dried tomato oil and rub to coat. Season the chicken with the second packet of zesty Italian dressing mix.
Lay the chicken cutlets in a single layer over the Alfredo sauce on the empty side of the baking dish. Cover the dish with aluminum foil.
Return the dish to the oven on the middle rack and bake for about 20 minutes more, or until the potatoes are fork-tender and the chicken is cooked through. The chicken should reach an internal temperature of 165°F.
Remove the foil. Move the chicken aside temporarily and add a few handfuls of baby spinach to the hot potato mixture. Toss until the spinach wilts from the heat of the potatoes and sauce.
Set the chicken back over the potato mixture. Sprinkle red pepper flakes over the top to taste and serve hot.

Notes

Reserve the oil from the sun-dried tomato jar. It is used to season both the potatoes and the chicken.
The jar sizes for the sun-dried tomatoes and Alfredo sauce are not stated in the video, so the recipe lists each by jar count rather than inventing an ounce amount.
The potatoes get about a 20-minute head start on the top rack, then finish during the covered second bake on the middle rack.
The second bake time is approximate. Use doneness as the guide: the potatoes should be fork-tender and the chicken should reach 165°F.
The spinach is stirred in after baking and wilts from the residual heat of the potatoes and sauce.

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