Tuscan Chicken Recipe

Here’s an amazing dish: Tuscan Chicken. Pan fried chicken breast with some flour to make it more crispy and keep all the juices inside, covered in a rich creamy sauce. Almost hidden in the sauce you also find pieces of red bell pepper, sun dried tomatoes and baby spinach. Take a mouthful with all of these and you’ll be doing a happy dance!

Watch How To Make It:

Perfect for a romantic dinner, the Tuscan chicken can’t disappoint! You can pair it with a nice red wine and let your senses enjoy it. Or you can make this dish for more people and invite family and friends, impress them a little over Sunday brunch.

Here is the written recipe, with the ingredients and step by step instructions:

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Tuscan Chicken

Delicious one-pan chicken breast dish with garlic, spinach, parmesan and many more. This Creamy Tuscan Chicken recipe will wow your friends and family!

Servings 2 people

Equipment

Sharp knife

Cutting board

Rubber spatula

Pan

Ingredients

• 1 pound chicken breast (500g)
• 2 oz sun dried tomatoes (60g)
• 1 red bell pepper
• 3 cloves garlic
• spinach
• parsley
• tomato paste
• 1 cup chicken stock
• 1 glass white wine
• 3.5 oz parmesan (100g)
• 1 cup double cream
• ½ cup flour
• olive oil
• dried thyme
• dried oregano
• ½ tsp dried oregano
• ½ tsp black pepper
• 1 tsp paprika
• salt

Instructions

• In a big bowl we add 3 tablespoons of olive oil, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried oregano and 1/2 teaspoon of black pepper. Mix everything together until evenly combined
• Then we put the chicken into the bowl and mix until the sauce covers it very well. Set aside and let it marinate for 30 minutes
• While this is happening, cut the bell pepper into slices and then cut those in half
• Next peel the garlic
• Into a deep plate add the flour, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix them well
• Last, chop the sun dried tomatoes
• Now, in another preheated pan at medium heat add olive oil.
• Take the chicken breasts and cover them with the flour mix before adding to the pan
• Cook them for 3 minutes, then flip and cook for another 3 minutes. For bigger pieces, go for 4 minutes
• Then turn them again and cook for one more minute. After that set aside on a plate
• Now, in the same pan add 1 tablespoon of olive oil and the bell pepper. Cook for 1 minute
• Then add the chopped sun dried tomatoes. Cook for 1 more minute
• Add 1/2 teaspoon of thyme, 1/2 teaspoon of rosemary and mix
• Make some room in the pan and add 1 teaspoon of tomato paste. Cook it for 30 seconds like this
• Then add the crushed garlic and cook for another 30 seconds.
• Mix everything together, then pour the white wine to deglaze the pan. Cook like this for 2 minutes.
• Then add the chicken stock and cook for 7 minutes
• After that, add the spinach and cook for 1 minute or until it reduces in size
• Next add the cream. Mix and cook for 2 more minutes
• Add the parmesan, 1/2 teaspoon of salt, a pinch of black pepper and mix
• Add the chicken and the juices left on the plate. Cook for 1 minute covering the chicken with the sauce using a spoon
• Now chop the parsley and add it over the chicken and you’re ready to serve.

Cuisine: Italian, Mediterranean

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