Mary Berry Recipes

Home / Dinner / Tuscan Chicken with Sun-Dried Tomatoes and Spinach

Oh, my dears, there's nothing quite like a comforting, flavourful meal to gather the family around the table, is there? This Tuscan Chicken recipe, bursting with the delightful flavours of sun-dried tomatoes, fresh spinach, and a truly luxurious creamy sauce, is one such dish. It’s a wonderful taste of the Mediterranean right in your own kitchen, and I promise you, it's far simpler to achieve than it sounds. It truly is a sheer joy to prepare and even more so to enjoy.

I find the beauty of this dish lies in its balance. The succulent chicken breasts, gently seared to golden perfection, are then bathed in a rich sauce that gets its depth from garlic, sun-dried tomatoes, and a touch of chicken stock, all brought together with a generous swirl of double cream. Add in some vibrant fresh spinach, and you have a meal that's not only incredibly tasty but looks absolutely splendid on the plate too. It’s a real treat without being overly complicated, which, as you know, is always a winner in my kitchen.

So, whether you're looking for an impressive weeknight supper or something special for a weekend gathering, this Tuscan Chicken will certainly fit the bill. It's a recipe that has earned its place as a firm family favourite, and I have no doubt it will become one of yours too. Let's get cooking, and create something truly delicious together!

Why You'll Love This Recipe

It's a wonderfully flavourful one-pan dish, meaning less washing up – always a bonus!
The combination of creamy sauce, tangy sun-dried tomatoes, and fresh spinach offers a delightful balance of textures and tastes.
It's incredibly versatile and can be adapted to suit various dietary needs or what you have on hand in the larder, making it a truly practical recipe for any busy cook.

Ingredients

4 boneless, skinless chicken breasts (about 175-200g each)
2 tbsp olive oil
1 small onion, finely chopped (optional, but adds lovely depth)
3 cloves garlic, minced
150g sun-dried tomatoes in oil, drained and roughly chopped
1 tsp dried Italian herbs (oregano or mixed herbs work well)
200ml chicken stock
250ml double cream (heavy cream)
100g fresh spinach, washed
50g Parmesan cheese, freshly grated
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, chopped, for garnish (optional)

Equipment Needed

Large heavy-based frying pan or skillet with a lid • Chopping board • Sharp knife • Measuring spoons • Measuring jug • Grater (for Parmesan)

Food Advertisements by

Step-by-Step Instructions

First, prepare your chicken. Pat the chicken breasts dry with kitchen paper and season generously with salt and freshly ground black pepper. This helps to build flavour from the very start.
Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Once hot, add the chicken breasts and sear them for 4-5 minutes on each side until beautifully golden brown. They don't need to be cooked through at this stage, just nicely coloured. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. If using, add the chopped onion and cook gently for about 3-4 minutes until softened and translucent. Then, add the minced garlic and dried Italian herbs, cooking for just 1 minute more until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Stir in the chopped sun-dried tomatoes, chicken stock, and double cream. Bring the sauce to a gentle simmer, stirring occasionally. Allow it to bubble gently for 5-7 minutes, letting the sauce reduce and thicken slightly. This is where all those wonderful flavours really come together.
Return the seared chicken breasts to the pan, nestling them into the simmering sauce. Cover the pan and let it simmer for another 10-15 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 74°C (165°F).
Now for the lovely fresh spinach! Stir the fresh spinach into the sauce, a handful at a time if necessary, allowing it to wilt down. This usually takes just a minute or two. Once the spinach is beautifully wilted, stir in the grated Parmesan cheese until it's melted and incorporated, making the sauce even more luxurious.
Taste the sauce and adjust the seasoning with salt and pepper as needed. Sometimes a little more salt can really bring out the flavours. Serve immediately, garnished with fresh basil or parsley if you wish. Absolutely delightful!
Remember, my dear, presentation makes all the difference, so serve it with a flourish!

Perfect Substitutions

Chicken breasts: You can certainly use boneless, skinless chicken thighs instead. They will need a slightly longer cooking time in the sauce, perhaps 15-20 minutes, but they offer wonderful flavour and tenderness.
Double cream: For a lighter sauce, you could use single cream or crème fraîche, but be careful not to boil it vigorously as it may curdle. Full-fat coconut milk can also be used for a dairy-free alternative, though it will alter the flavour profile slightly.
Spinach: Kale, finely chopped and blanched, can be used as a substitute, or even Swiss chard.
Parmesan cheese: Grana Padano or a good quality vegetarian hard cheese would work perfectly.
Sun-dried tomatoes: If you don't have sun-dried tomatoes, a handful of finely chopped roasted red peppers from a jar can offer a similar sweetness and depth.

Serving Suggestions

This hearty Tuscan Chicken is wonderfully versatile and pairs beautifully with a number of accompaniments. I particularly love to serve it with some freshly cooked pasta, such as tagliatelle or penne, to soak up all that glorious creamy sauce. A simple side of fluffy rice or creamy mashed potatoes would also be a splendid choice. For a lighter touch, consider a crisp green salad with a light vinaigrette, or some steamed green beans. And, of course, a slice of warm, crusty bread is simply essential for mopping up every last drop of that delectable sauce! If you enjoyed this, you might also love our Classic Salmon En Croûte with a Creamy Dill Filling and Hearty Venison Casserole with Juniper and Red Wine.

How to Store \u0026 Reheat

Should you have any delightful leftovers, this Tuscan Chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. When it comes to reheating, I prefer to do it gently on the hob (stovetop) over a low to medium heat, adding a splash of chicken stock or milk if the sauce has become too thick. Stir occasionally until it's piping hot all the way through. You can also reheat it in the microwave, ensuring it's thoroughly heated before serving. Freezing is possible, but I must warn you that creamy sauces can sometimes separate upon thawing and reheating, affecting the texture slightly. If you do freeze it, thaw completely in the refrigerator overnight before reheating gently.

Mary's Secrets to Success

My secrets to success for this Tuscan Chicken are quite simple, but they make all the difference, my dears! Firstly, ensure your chicken breasts are patted dry before searing; this helps create that wonderful golden crust. Secondly, don't rush the sauce; allow it to simmer gently so all those delightful flavours can meld together beautifully. And finally, always taste and adjust your seasoning before serving – a little pinch of salt or pepper at the end can truly elevate the dish from lovely to sheer perfection!

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely, my dear! Boneless, skinless chicken thighs are a wonderful choice for this recipe, offering even more succulence and flavour. Just bear in mind they might need a little extra cooking time in the sauce, perhaps 15-20 minutes, to ensure they're perfectly cooked through.

How can I make this dish dairy-free?

To make this dairy-free, you can substitute the double cream with a full-fat coconut milk or a plant-based cream alternative. For the Parmesan, a dairy-free hard cheese alternative or a sprinkle of nutritional yeast for a cheesy flavour would work well. Do remember that coconut milk will impart a subtle flavour of its own, but it’s still utterly delicious!

Can I prepare this recipe ahead of time?

You certainly can prepare parts of it in advance! You could sear the chicken and make the sauce up to the point before adding the spinach and cheese. Store these separately in the refrigerator. Then, when you're ready to serve, gently reheat the sauce, add the chicken to warm through, and finish with the spinach and Parmesan. This makes entertaining so much easier!

My sauce isn't thickening enough, what should I do?

If your sauce needs a little help to thicken, my dear, you have a couple of options. You could remove the chicken, then gently simmer the sauce for a few more minutes to allow it to reduce naturally. Alternatively, mix a teaspoon of cornflour (cornstarch) with a tablespoon of cold water to form a smooth paste, then stir this into the simmering sauce and cook for a minute or two until it thickens. A perfectly luscious sauce is what we're after!

What if I don't have sun-dried tomatoes?

While sun-dried tomatoes add a beautiful depth and sweetness, you can certainly adapt! You could use a handful of finely chopped roasted red peppers from a jar, which offer a similar sweetness. Or, for a fresh twist, a punnet of cherry tomatoes, halved and added with the stock, would also be a lovely addition, bursting with flavour.