Mary Berry Tuscan Chicken

Why you’ll like it

You’ll love this recipe for so many reasons:

• Velvety Sauce – A rich blend of chicken, veggies, and spices all soaked in creamy goodness.
• Versatility – This dish fits any occasion, whether it’s Mother’s Day, Christmas, Sunday lunch, or a weekday meal. It’s both gourmet and budget-friendly, making everyone happy!

Tips

• Pat the chicken thighs dry before coating them; this ensures a crispy outer layer.
• Use sunflower instead of olive oil for a mild, pleasant flavour in the sauce.
• Don’t rush the process; allowing the wine and chicken stock to simmer will develop richer flavours.

What You Need

• Chicken thighs – 6 large chicken thighs, bone-in
• Plain flour – 4 tbsp plain flour
• Paprika – 2 tsp paprika
• Olive oil – 2 tbsp olive or sunflower oil
• Onion – 1 large onion, finely chopped
• Red pepper – 1 large red pepper deseeded and finely diced
• Garlic cloves – 2 cloves garlic cloves crushed
• Tomato purée – 2 tsp tomato purée
• Sun-blushed tomatoes – 1 oz (30g) sun-blushed tomatoes, chopped
• White wine – ¼ pint (150ml) white wine
• Chicken stock – ¼ pint (150ml)
• Double cream – ¼ pint (150ml) pouring double cream
• Baby spinach – 5 oz (150g) baby spinach
• Parmesan – 2 oz (55g), grated

Variations

• Opt for boneless chicken thighs or chicken breasts if you prefer a quicker cooking time.
• Add a pinch of red pepper flakes for a gentle kick of heat.
• Substitute spinach with arugula for a peppery twist in the sauce.

Tools you will use

• cutting board
• knife
• skillet
• tongs
• wooden spoon

How to make Mary Berry Tuscan Chicken

1. Place the chicken thighs into a bowl.
2. Sprinkle the flour and half of the paprika over them, and season generously with salt and freshly ground black pepper.
3. Give everything a good toss to ensure the chicken is coated evenly.
4. Heat up the oil in a large deep frying pan over high heat.
5. Add the coated chicken thighs and let them sizzle for 3-4 minutes on each side.
6. Watch as they turn a beautiful brown and become delightfully crisp.
7. Once done, transfer the chicken to a plate, setting them aside for a moment.
8. Add the onion and pepper without washing the pan.
9. Cook them over medium heat for around 4-5 minutes, or until they turn tender. If needed, you can add a touch more oil. The aroma will soon fill your kitchen.
10. Toss in the garlic and let it infuse its wonderful flavor for just 30 seconds. Time to bring the pan’s contents to life!
11. Stir in the purée, tomatoes, wine, and stock. Allow the mixture to bubble up into a flavorful blend.
12. Reintroduce the chicken along with any of its resting juices, then cover up the pan.
13. Lower the heat and let everything simmer away for roughly 30 minutes until the chicken turns tender and succulent.
14. Pour in the cream and sprinkle in the spinach to add a touch of richness. Give it all a gentle stir as the spinach gracefully wilts into the mixture. Your kitchen will be filled with enticing aromas at this point.
15. Take the pan off the heat when everything is perfectly combined,
16. Shower the dish with cheese as a finishing touch, letting it melt and merge into the dish’s heartwarming goodness.
17. Serve this piping-hot, flavour-packed delight. Your taste buds are in for a treat as they explore the layers of taste and texture in each mouthful.
18. Enjoy this hearty dish that you’ve masterfully brought to life!

Saving The Tuscan Chicken For Later

Make Ahead: Wondering about preparing the creamy Tuscan Chicken recipe in advance? Follow the Tuscan Chicken recipe instructions to the letter, with one exception – hold off on adding the Parmesan cheese. Once prepared, allow the dish to cool down, then transfer it to an airtight container and refrigerate

Reheating: Pour the sumptuous sauce into the skillet over medium-low heat. Stir occasionally and as the sauce simmers, add the Parmesan cheese, allowing it to meld into the sauce. Nestle the tender chicken thighs right into the sauce, letting them absorb its flavours. In just 3 to 5 minutes, the Creamy Tuscan Chicken comes back to life as if it were done from scratch.

Serving the Tuscan Chicken

While pasta is the classic accompaniment for this dish and the kids’ favourite, here are a few other ways I like to serve it beyond the usual farfalle:

• Steamed Rice – Whether white, brown, or basmati, rice makes a lovely, simple base.
• Whole Grains – Quinoa, farro, or bulgur bring a hearty, wholesome twist.
• Over a Baked Potato – My recent favourite! Pour the luscious sauce over a baked potato, place the chicken on top, and add extra sauce for good measure.
• Roasted Vegetables – Broccoli and Brussels sprouts are perfect for balancing the richness of the cream sauce.
• Farfalle, Linguine, or Fettuccine – Classic pasta pairs beautifully, and 50g per serving keeps it light on carbs.
• Crusty Italian Bread or Baguette – Perfect for soaking up every last drop of the delicious sauce.
• White Wine Pairing – Try a fruity Tuscan white like Vernaccia di San Gimignano or a Vermentino from Sardegna for an ideal match.

Health Info

• Calories: 381.35
• Sugar: 5.57
• Sodium: 304.92
• Fat: 21.62
• Carbohydrates: 12.88
• Fiber: 2.5
• Protein: 27.54

For More Mary Berry Chicken Recipes: 

• Mary Berry Dijon Chicken Recipe
• Mary Berry Chicken Casserole
• Mary Berry Chicken Curry
• Mary Berry Chicken Pasta Bake
• Mary Berry Coronation Chicken