Mary Berry Tuscan Chicken

I made this Tuscan chicken on a chilly Wednesday when I wanted something warming but also a bit fancy—without the stress of a big cook. I had chicken thighs in the fridge and a wilting bag of spinach glaring at me, and this dish came to the rescue.

The first time I made it, I didn’t brown the chicken properly (I rushed it, as usual), and the sauce never quite had that depth. But the second go? Golden crispy skin, simmered low and slow, and that sauce—rich, tangy from the wine, with the Parmesan melting right in. It was lush. Add a hunk of bread and a glass of white, and you’ve got proper midweek magic.

WHAT MAKES THIS RECIPE SPECIAL

The genius here is in building flavour without fuss. You coat the chicken in flour and paprika, which not only gives it a golden crust but thickens the sauce as it cooks.

Then you layer in sweet peppers, sun-blushed tomatoes, wine, and garlic—plus a splash of cream at the end for that signature Tuscan richness. And the Parmesan? Stirred in right at the finish for a salty, cheesy depth that pulls the whole dish together.

INGREDIENTS + WHY THEY MATTER

• Chicken thighs (6 large, bone-in, skinless) – Juicy, flavour-packed, and perfect for slow simmering.
• Plain flour (2 tbsp) – Helps crisp the chicken and thicken the sauce.
• Paprika (2 tsp) – Adds warmth and colour.
• Olive oil (2 tbsp) – For browning and sautéing.
• Onion (1 large, chopped) – Builds a sweet, savoury base.
• Red pepper (1, diced) – Adds brightness and a slight sweetness.
• Garlic (2 cloves, crushed) – Aromatic and punchy.
• Tomato purée (2 tsp) – Boosts umami and deepens the sauce.
• Sun-blushed tomatoes (30g) – Chewy, sweet, and concentrated tomato flavour.
• White wine (150ml) – Adds acidity and depth—use something you’d actually drink.
• Chicken stock (150ml) – Brings savoury richness and blends everything.
• Double cream (150ml) – Finishes the sauce with silkiness.
• Baby spinach (150g) – Wilts down to add colour and a touch of green.
• Parmesan (55g, grated) – Melts into the sauce, making it nutty and luxurious.

MAKING IT YOURS (WITHOUT RUINING IT)

• No wine? Use extra stock with a splash of lemon juice or white wine vinegar.
• Want it richer? Stir in a tablespoon of mascarpone at the end.
• More veg? Add mushrooms or courgette along with the pepper.
• Need it dairy-free? Swap the cream for oat cream and skip the cheese—still tasty, just less indulgent.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chicken wasn’t crispy	Didn’t get the pan hot enough	Use high heat and let it sit undisturbed
Sauce was too thin	Skipped the flour coating	Don’t skip—flour thickens it beautifully
Spinach turned grey	Cooked it too early	Add right at the end, just until wilted
Parmesan clumped	Sauce was too hot when added	Remove from heat, then stir it in gently

HOW TO MAKE MARY BERRY’S TUSCAN CHICKEN

Coat the chicken
Toss chicken thighs in a bowl with flour, paprika, salt, and pepper.

Brown the chicken
Heat oil in a large frying pan. Cook the chicken for 3–4 minutes per side until browned and crispy. Set aside.

Cook the veg
Add onion and red pepper to the pan. Cook 4–5 minutes until soft. Stir in garlic and cook for 30 seconds.

Build the sauce
Stir in tomato purée, sun-blushed tomatoes, white wine, and stock. Bring to a boil.

Simmer the chicken
Return chicken (and juices) to the pan. Cover and simmer gently for 30 minutes, or until tender.

Finish with cream and greens
Add cream and spinach. Stir gently until spinach wilts. Remove from heat and sprinkle with Parmesan.

TIPS FROM MY KITCHEN

• I let the chicken rest on a plate while I cook the veg—it releases juices you can add back to the pan.
• I always add the Parmesan off the heat so it melts without clumping.
• I serve this with crusty bread or mash—it needs something to catch the sauce.
• If reheating, I add a splash of stock or cream to keep the sauce silky.

STORAGE + SERVING

• Fridge: Keeps 2–3 days in a sealed container.
• Freezer: Freeze portions for up to 3 months. Thaw overnight before reheating.
• Reheat: Gently on the stove with a splash of stock or cream. Microwave works too—cover and stir halfway.
• Serve with: Crusty bread, mashed potatoes, or tagliatelle.

FREQUENTLY ASKED QUESTIONS

Q: Can I use boneless chicken thighs?
A: Yes—just reduce simmer time by about 5 minutes. Bone-in gives more flavour, but boneless is quicker.

Q: What can I use instead of sun-blushed tomatoes?
A: Semi-dried tomatoes or even a handful of cherry tomatoes will do in a pinch.

Q: Can I make this ahead?
A: Absolutely. It reheats really well—just wait to add the Parmesan until right before serving.

Q: What wine should I use?
A: A dry white like Pinot Grigio or Sauvignon Blanc. Avoid anything too sweet or oaky.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel