Creamy Tuscan Chicken with Spinach and Parmesan

Name: Creamy Tuscan Chicken with Spinach and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 skin-on chicken breasts; 200 g spinach; 80 g sun-dried tomatoes; 4 cloves garlic, finely grated or crushed; 2 tbsp plain flour; 1 tbsp smoked paprika; 2 tsp oregano; 1 tbsp oil from the sun-dried tomato jar; 125 ml white wine; 250 ml chicken stock; 150 ml double cream; 75 g grated Parmesan; cooked rice; 1 small handful parsley, chopped

This creamy Tuscan chicken is a rich, satisfying skillet dinner made with golden chicken breasts, sun-dried tomatoes, spinach, and Parmesan. The silky pan sauce comes together quickly, making it an easy recipe for a comforting weeknight meal that still feels special.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

skin-on chicken breasts
4
spinach
200 g
sun-dried tomatoes
80 g
garlic, finely grated or crushed
4 cloves
plain flour
2 tbsp
smoked paprika
1 tbsp
oregano
2 tsp
oil from the sun-dried tomato jar
1 tbsp
white wine
125 ml
chicken stock
250 ml
double cream
150 ml
grated Parmesan
75 g
cooked rice
parsley, chopped
1 small handful

Step-by-Step Instructions

In a medium bowl, mix the flour, smoked paprika, and oregano. Add the chicken breasts and turn to coat lightly on all sides.

Heat 1 tablespoon of oil from the sun-dried tomato jar in a large frying pan over medium heat. Place the chicken in the pan skin-side down and cook for 4 to 5 minutes until the skin is crisp and golden. Turn and cook for another 4 to 5 minutes until browned on the other side, then transfer to a plate.

Add the sun-dried tomatoes and garlic to the same pan and cook for 1 minute until fragrant. Pour in the white wine and let it bubble for 2 to 3 minutes to reduce slightly. Stir in the chicken stock, then return the chicken to the pan.

Simmer for 5 minutes, then add the spinach and cook until wilted and the chicken is cooked through, about 5 to 10 minutes more. Stir in the double cream and half of the Parmesan, then cook for 1 to 2 minutes until the sauce is hot and lightly thickened. Serve with cooked rice, topped with the remaining Parmesan and chopped parsley.

Chef's Tips

If you prefer, swap the white wine for extra chicken stock. Do not boil the sauce after adding the cream, or it may split. Leftovers keep well in the refrigerator for up to 2 days and can be reheated gently over low heat.