Tuesday, May 30, 2023

Words & Brush Recipe Corner: Creamy Tuscan Chicken


Creamy Tuscan Chicken

 Apr 20, 2020 · Modified: Oct 22, 2021 by Nicky Corbishley, Kitchen Sanctuary


Packed with flavour, my Tuscan Chicken in Creamy Sun-Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.

PREP TIME 15 minutes, COOK TIME 25 minutes, TOTAL TIME 40 minutes 


For the Chicken

  • 4 chicken breasts
  • 1 large egg
  • 3 tbsp plain - all-purpose flour (replace with gluten free flour blend if needed)
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ¼ tsp garlic salt
  • 2 tbsp olive oil

For the Sauce

  • tbsp olive oil
  • 1 onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • ½ tsp dried oregano
  • 1 tsp paprika
  • 1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
  • 1 red bell pepper de-seeded and sliced
  • 1 tbsp tomato puree - (paste)
  •  cup (90ml) white wine
  • 1 cup (240ml) chicken stock - (use bouillon for gluten free)
  • pinch of salt and pepper
  •  cup (90ml) double (heavy) cream
  • ½ packed cup (50g) parmesan cheese grated
  • 3 packed cups (90g) fresh baby spinach
  • 1 tbsp chopped parsley


  • Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
    4 chicken breasts
  • Whisk the egg lightly in a shallow bowl.
    1 large egg
  • In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
    3 tbsp plain,¼ tsp salt,½ tsp freshly ground black pepper,½ tsp dried oregano,½ tsp dried thyme,½ tsp paprika,¼ tsp garlic salt
  • Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
    2 tbsp olive oil
  • Dip the chicken breasts in the egg, then dredge in the flour mixture.
  • Place the chicken in the pan and fry on both sides until golden.
  • Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
  • Add the oil to the pan and heat on a medium heat.
    1 tbsp olive oil
  • Add the onion and cook for 3-4 minutes until they start to soften.
    1 onion
  • Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
    2 cloves garlic,½ tsp dried oregano,1 tsp paprika,1 cup (160g) sun dried tomatoes,1 red bell pepper,1 tbsp tomato puree
  • Next pour in the wine and allow to bubble for 2 minutes,
    ⅓ cup (90ml) white wine
  • Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
    1 cup (240ml) chicken stock,pinch of salt and pepper
  • Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
    ⅓ cup (90ml) double (heavy) cream,½ packed cup (50g) parmesan cheese,3 packed cups (90g) fresh baby spinach
  • Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
  • Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
    1 tbsp chopped parsley

For more directions watch the video


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