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.
![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.](https://i0.wp.com/thedinner.app/wp-content/uploads/2022/10/Tuscan-Chicken_Header.jpg?resize=720%2C481&ssl=1)
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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