This creamy tuscan chicken is a rich and flavourful one pan dish made with tender chicken, sun-dried tomatoes, garlic, and a luscious cream sauce. Quick, easy, and perfect for weeknight dinners or special occasions!
I saw the recipe on the BBC Food Instagram page in October 2022 and thought it looked delicious! I looked it up on the BBC Food website and saw that it's a Mary Berry recipe from her Cook and Share book.
The end result is delicious tender paprika coated chicken in a full of flavour creamy tomato, pepper and spinach sauce. Try it with mashed potatoes, pasta or rice - it's yum!
Tips
- Skinless boneless chicken thighs, or chicken breasts will work well too, if you prefer.
- Sun-blushed tomatoes are sometimes sold as semi-dried tomatoes, slow roasted tomatoes or sun soaked tomatoes. Sun-dried tomatoes are a good substitute.
- Spicy option - add chilli flakes or a pinch of cayenne pepper.
- Dairy-free option - use coconut milk and dairy-free parmesan.
- Low-carb option - serve with courgette noodles or cauliflower mash.
- Add crispy bacon bits for extra smokiness.
- This recipe for tuscan chicken is easily halved if you’re cooking for 2.
FREQUENTLY ASKED QUESTIONS
Yes - once cooled, transfer the lidded dish to the fridge. Remove it from the fridge about 30 minutes before reheating gently on the hob, so that the sauce doesn't split.
Yes - substitute the cream for coconut milk or a blend of milk and cornflour for a lighter sauce.
Reheat it gently on the hob with a splash of cream or chicken stock.
It's delicious with pasta, mashed potatoes, rice, or crusty bread.
Yes, but thaw fully before cooking for even searing and texture.
Yes - brown the chicken first, then cook on low for 4 to 5 hours with all of the ingredients except the cream (add the cream in the last 30 minutes).
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How to make this Tuscan Chicken
Ingredients
- 1kg skin on bone in chicken thighs (8 thighs) (see Tips)
- 2 tbsp plain flour
- 2 tsp paprika
- salt and freshly ground black pepper
- 2 tbsp olive or sunflower oil
- 1 large onion, finely chopped
- 1 red pepper, deseeded and finely diced
- 2 cloves garlic, crushed
- 2 tsp tomato puree
- 150ml white wine
- 150ml chicken stock
- 30g sun-blushed tomatoes, chopped (see Tips)
- 150ml double cream (I use Elmlea to reduce the calories!)
- 150g baby spinach
- 55g parmesan cheese, grated
Instructions
- Place the chicken in a bowl. Add the flour and the paprika and season well with salt and pepper. Toss together to coat the chicken.
- Heat the oil in large, deep frying pan with lid, or a shallow casserole dish, over a high heat. Add the chicken and fry for 3 to 4 minutes on each side, until browned and crisp. Remove the chicken to a bowl or plate and set aside.
- Add the onion and pepper to the unwashed pan and fry for 4 to 5 minutes over a medium heat, until soft (you may need to add a little extra oil). Then, add the garlic and fry for 30 seconds.
- Stir in the tomato purée, tomatoes, wine and stock. Bring to the boil then return the chicken to the pan along with any resting juices. Cover, reduce the heat, and simmer for about 30 minutes, until tender.
- Remove the chicken to a bowl or plate, then add the cream and spinach and stir until wilted (around 3 to 4 minutes). Remove from the heat, sprinkle in three quarters of parmesan, stir to mix then return the chicken to the pan. Garnish with the remaining parmesan and enjoy with rice, pasta or mashed potatoes and your favourite vegetable side dishes.
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Tuscan Chicken
Equipment
Ingredients
- 1 kg (2.2 lb) skin on bone in chicken thighs (8 thighs) (see Notes)
- 2 tbsp plain flour
- 2 tsp paprika
- salt and freshly ground black pepper
- 2 tbsp olive or sunflower oil
- 1 large onion finely chopped
- 1 red pepper deseeded and finely diced
- 2 cloves garlic crushed
- 2 tsp tomato puree
- 150 ml (½ cup) white wine
- 30 g (1.1 oz) sun-blushed tomatoes chopped (see Notes)
- 150 ml (½ cup) chicken stock
- 150 ml (½ cup) double cream (I use Elmlea to reduce the calories!)
- 150 g (5.3 oz) baby spinach
- 55 g (1.9 oz) parmesan cheese grated
Instructions
- Place the chicken in a bowl. Add the flour and the paprika and season well with salt and pepper. Toss together to coat the chicken.
- Heat the oil in large, deep frying pan with lid, or a shallow casserole dish, over a high heat. Add the chicken and fry for 3 to 4 minutes on each side, until browned and crisp. Remove the chicken to a bowl or plate and set aside.
- Add the onion and pepper to the unwashed pan and fry for 4 to 5 minutes over a medium heat, until soft (you may need to add a little extra oil). Then, add the garlic and fry for 30 seconds.
- Stir in the tomato purée, tomatoes, wine and stock. Bring to the boil then return the chicken to the pan along with any resting juices. Cover, reduce the heat, and simmer for about 30 minutes, until tender.
- Remove the chicken to a bowl or plate, then add the cream and spinach and stir until wilted (around 3 to 4 minutes). Remove from the heat, sprinkle in three quarters of parmesan, stir to mix then return the chicken to the pan. Garnish with the remaining parmesan and enjoy with rice, pasta or mashed potatoes and your favourite vegetable side dishes.
Notes
- Skinless boneless chicken thighs, or chicken breasts will work well too, if you prefer.
- Sun-blushed tomatoes are sometimes sold as semi-dried tomatoes, slow roasted tomatoes or sun soaked tomatoes. Sun-dried tomatoes are a good substitute.
- Spicy option - add chilli flakes or a pinch of cayenne pepper.
- Dairy-free option - use coconut milk and dairy-free parmesan.
- Low-carb option - serve with courgette noodles or cauliflower mash.
- Add crispy bacon bits for extra smokiness.
- This recipe for tuscan chicken is easily halved if you’re cooking for 2
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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