This easy and creamy Tuscan Chicken recipe by Mary Berry is a quick, nutritious meal packed with rich flavours. The chicken is browned to crispy perfection, then simmered in a delicious, creamy sauce with spinach and Parmesan. You can easily adapt it with ingredients you have on hand for a satisfying dish!
This Tuscan Chicken Recipe Is From Simple Comfort Cookbook by Mary Berry
Recipe Ingredients
- 6 large skinless chicken thighs, bone-in
- 2 tbsp plain flour
- 2 tsp paprika
- 2 tbsp olive or sunflower oil
- 1 large onion, finely chopped
- 1 large red pepper, deseeded and finely diced
- 2 garlic cloves, crushed
- 2 tsp tomato purée
- 30g (1oz) sun-blushed tomatoes, chopped
- 150ml white wine
- 150ml chicken stock
- 150ml double cream
- 150g baby spinach
- 55g Parmesan, grated
How To Make Mary Berry Tuscan Chicken
- Prepare the Chicken: Place the chicken thighs in a bowl, add flour and paprika, then season with salt and pepper. Toss to coat the chicken evenly.
- Brown the Chicken: Heat oil in a large frying pan over a high heat. Add the chicken and cook for 3-4 minutes on each side, until browned and crispy. Remove and set aside.
- Cook the Vegetables: In the same pan, add the onion and red pepper. Cook over medium heat for 4-5 minutes, until softened, adding more oil if necessary. Add the garlic and cook for 30 seconds.
- Make the Sauce: Stir in tomato purée, sun-blushed tomatoes, white wine, and chicken stock. Bring to a boil.
- Simmer the Chicken: Return the chicken to the pan with any resting juices, cover, and reduce the heat. Simmer for about 30 minutes, or until the chicken is tender.
- Finish the Dish: Add the cream and spinach, stirring until the spinach wilts. Remove from the heat, sprinkle with Parmesan, and serve hot.
Recipe Tips
- Ensure the chicken is coated evenly with flour and paprika before frying. This helps achieve a crispy, golden finish.
- Don’t rush the simmering process. Let the chicken cook for the full 30 minutes to make sure it’s tender and juicy.
- Add the cream and spinach towards the end. This keeps the spinach vibrant and ensures the sauce remains smooth and creamy.
- Use a good-quality white wine for the sauce. It adds depth of flavour and enhances the overall taste of the dish.
- Serve immediately after adding Parmesan. This ensures the cheese melts into the creamy sauce, giving you that rich, indulgent finish.
How To Store Leftovers
- Refrigerate: Store leftover tuscan Chicken in an airtight container in the fridge for 2-3 days.
- Freeze: Store leftover tuscan Chicken in a freezer bag or airtight container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover tuscan Chicken on the stovetop over medium heat for 7 minutes with a splash of stock or cream, or microwave covered for 2-3 minutes, stirring halfway.
Nutrition Facts
Serving Size: 1 serving
- Calories: 612
- Total Fat: 44.1 g
- Saturated Fat: 20.6 g
- Sodium: 722.4 mg
- Potassium: Not listed
- Total Carbohydrate: 9.8 g
- Dietary Fiber: 1.9 g
- Sugars: 3.0 g
- Protein: 44.6 g
More Mary Berry Recipes:
Mary Berry Tuscan Chicken
Description
This easy and creamy Tuscan Chicken recipe by Mary Berry is a quick, nutritious meal packed with rich flavours. The chicken is browned to crispy perfection, then simmered in a delicious, creamy sauce with spinach and Parmesan. You can easily adapt it with ingredients you have on hand for a satisfying dish!
Ingredients
Instructions
- Prepare the Chicken: Place the chicken thighs in a bowl, add flour and paprika, then season with salt and pepper. Toss to coat the chicken evenly.
- Brown the Chicken: Heat oil in a large frying pan over a high heat. Add the chicken and cook for 3-4 minutes on each side, until browned and crispy. Remove and set aside.
- Cook the Vegetables: In the same pan, add the onion and red pepper. Cook over medium heat for 4-5 minutes, until softened, adding more oil if necessary. Add the garlic and cook for 30 seconds.
- Make the Sauce: Stir in tomato purée, sun-blushed tomatoes, white wine, and chicken stock. Bring to a boil.
- Simmer the Chicken: Return the chicken to the pan with any resting juices, cover, and reduce the heat. Simmer for about 30 minutes, or until the chicken is tender.
- Finish the Dish: Add the cream and spinach, stirring until the spinach wilts. Remove from the heat, sprinkle with Parmesan, and serve hot.
Notes
- Ensure the chicken is coated evenly with flour and paprika before frying. This helps achieve a crispy, golden finish.
- Don’t rush the simmering process. Let the chicken cook for the full 30 minutes to make sure it’s tender and juicy.
- Add the cream and spinach towards the end. This keeps the spinach vibrant and ensures the sauce remains smooth and creamy.
- Use a good-quality white wine for the sauce. It adds depth of flavour and enhances the overall taste of the dish.
- Serve immediately after adding Parmesan. This ensures the cheese melts into the creamy sauce, giving you that rich, indulgent finish.
Mary Berry Tuscan Chicken