Tuscan Chicken is one of those unicorn recipes that takes very little effort and is packed with flavours - creamy sun dried tomatoes, garlic, chicken and parmesan.
While this dish originates in Tuscany. And that may well be the case, but wherever it came from, I'm glad it exists because it is a delicious and easy weeknight dinner.
This one-pot wonder is ready in half an hour and will fill your house with mouth-watering smells of garlic, chicken and cream.
In my version, I dip the chicken in paprika and garlic powder to give it extra flavour, and add lemon to cut through the richness of the dish. I can’t wait to hear how much you enjoyed it.
What you'll need to make Tuscan Chicken
- Garlic
- Brown onion
- Sun dried tomatoes in oil
- Parmesan
- Cornflour
- Paprika
- Garlic powder
- Chicken breast
- Cooking cream
- Lemon
- Baby spinach
- Crusty bread roll
- Salt and pepper
- White wine
See recipe card for quantities.
How to make Tuscan Chicken
1. Peel and chop garlic and onion. Finely slice sun dried tomatoes and finely grate Parmesan.
- 2 cloves garlic
- 1 brown onion
- ¼ cup sundried tomatoes in oil
- 80g parmesan
2. In a bowl mix cornflour, paprika, garlic powder, salt and pepper (opt).
Slice chicken in half or thirds lengthwise then add to the bowl and turn to coat with flour mixture.
- 2 tablespoon cornflour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 2-3 chicken breast (about 800g)
3. Heat a pan on medium-high heat. Pour oil from the sun dried tomatoes into the pan, then cook chicken for 2-3 minutes each side. Once cooked, remove to a plate.
- 2 tablespoon oil (from sundried tomatoes)
4. Add a splash of water (or white wine, even better) to the pan and deglaze it - that will melt the chicken residue into a lovely liquid. Add a little more tomato oil, lower heat to medium, then add garlic and onion and saute for 2-3 minutes, until soft.
- ⅓ cup white wine
- 2 teaspoon oil (from sundried tomatoes)
- 2 cloves garlic
- 1 brown onion
5. Add sliced sundried tomatoes and stir through cream and Parmesan then squeeze in lemon juice.
- ¼ cup sundried tomatoes
- 300ml cooking cream
- 80g parmesan
- Juice of ½ lemon
6. Return chicken to the pan (including juices), spoon cream over the chicken and cook for a further 3-4 minutes.
7. Add baby spinach and stir through until wilted.
- 100g baby spinach
8. Serve with hunks of crusty bread.
To serve little ones, slice chicken, cut up bread and serve a little dollop of creamy sauce next to it.
- 2 crusty bread rolls
Substitutions
- Vegetarian - To make this vegetarian, you could swap the chicken for white beans (like butter beans), or even wedges of sweet potato.
- Gluten Free - This is gluten free.
- Dairy Free - This is a trickier dish to make dairy free, as dairy is such a big part of this recipe, but it’s not impossible! I’d recommend using a dairy free cooking cream, and then skipping the parmesan and replacing it with a tablespoon of nutritional yeast.
Kid-Friendly Variations
- This is really easy to make kid-friendly - simply chop chicken into smaller pieces when serving. You can also serve this with pasta or mashed potato.
Equipment
You will need a deep frying pan, a stovetop.
Top tip
This is delicious with crusty bread, but you can also serve with pasta or mashed potato. You can also add other vegetables you have available - peas, broccoli, beans - these all would be a great addition.
Recipe
Tuscan Chicken
Equipment
- Deep frying pan
- Stovetop
Ingredients
- 2 cloves garlic
- 1 brown onion
- ¼ cup sundried tomatoes in oil
- 80 g parmesan
- 2 tablespoon cornflour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2-3 chicken breast about 800g
- Oil from sundried tomatoes 4 tbsp
- ⅓ cup white wine sub white wine
- 300 ml cooking cream
- ½ lemon
- 120 g baby spinach
- 2 crusty bread rolls
- Salt and pepper
Instructions
- Peel and chop garlic and onion. Finely slice sun dried tomatoes and finely grate Parmesan.2 cloves garlic, 1 brown onion, ¼ cup sundried tomatoes in oil, 80 g parmesan
- In a bowl mix cornflour, paprika, garlic powder, salt and pepper (opt).Slice chicken in half or thirds lengthwise then add to the bowl and turn to coat with flour mixture.2 tablespoon cornflour, 1 teaspoon paprika, 1 teaspoon garlic powder, Salt and pepper, 2-3 chicken breast
- Heat a pan on medium-high heat. Pour 2 tablespoon oil from the sun dried tomatoes into the pan, then cook chicken for 2-3 minutes each side. Once cooked, remove to a plate.Oil from sundried tomatoes
- Add a splash of water (or white wine, even better) to the pan and deglaze it - that will melt the chicken residue into a lovely liquid. Add a little more tomato oil (about 2 tsp), lower heat to medium, then add garlic and onion and saute for 2-3 minutes, until soft.2 cloves garlic, 1 brown onion, Oil from sundried tomatoes, ⅓ cup white wine
- Add sliced sundried tomatoes and stir through cream and Parmesan then squeeze in lemon juice.¼ cup sundried tomatoes in oil, 80 g parmesan, 300 ml cooking cream, ½ lemon
- Return chicken to the pan (including juices), spoon cream over the chicken and cook for a further 3-4 minutes.
- Add baby spinach and stir through until wilted.120 g baby spinach
- Serve with hunks of crusty bread.To serve little ones, slice chicken, cut up bread and serve a little dollop of creamy sauce next to it.2 crusty bread rolls
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