<aside> 📋 Creamy Tuscan chicken

Enjoy our quick midweek Tuscan chicken dinner, which makes the most of the colour and flavour of spinach. Serve with spring greens or orzo

4 servings • Prep time: 10 minutes • Cook time: 30 minutes • Total time: 40 minutes

Ingredients

• [ ] 2 tbsp plain flour
• [ ] 1 tbsp smoked paprika
• [ ] 2 tsp oregano
• [ ] 4 skin-on chicken breasts
• [ ] 80g sundried tomatoes chopped, plus 1 tbsp oil from the jar (or use olive oil)
• [ ] 4 garlic cloves finely grated or crushed
• [ ] 125ml white wine
• [ ] 250ml chicken stock
• [ ] 200g spinach
• [ ] 150ml double cream
• [ ] 75g grated parmesan
• [ ] cooked rice to serve
• [ ] small handful of parsley chopped

Instructions

1. Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.
2. Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top. </aside>

• 2 tbsp plain flour
• 1 tbsp smoked paprika
• 2 tsp oregano
• 4 skin-on chicken breasts
• 80g sundried tomatoes chopped, plus 1 tbsp oil from the jar (or use olive oil)
• 4 garlic cloves finely grated or crushed
• 125ml white wine
• 250ml chicken stock
• 200g spinach
• 150ml double cream
• 75g grated parmesan
• cooked rice to serve
• small handful of parsley chopped

Method

• step 1

  Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.

• step 2

  Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.

What is Tuscan chicken?

Tuscan chicken is an Italian-inspired dish consisting of chicken in a creamy sauce flavoured with parmesan cheese, sundried tomatoes, garlic, onions and spinach. The chicken breasts are first coated in flour, oregano and paprika before being pan-fried until golden brown, and then simmered in the sauce.