Mary Berry’s Tuscan Chicken recipe brings together tender chicken thighs, vibrant vegetables, and a creamy Parmesan sauce that’s like a culinary journey through the Italian countryside. With every bite, you’ll be transported to Tuscan’s sun-soaked vineyards and charming villas.
Prep: 15 mins Total: 55 mins Yields: 6
Why you’ll like it
Prepare to fall in love with Mary Berry’s Tuscan Chicken for a multitude of reasons.
- Simple yet bold flavours – the harmonious blend of flavours reflects the essence of Italian cooking. The combination of crispy chicken, velvety sauce, and the distinctive taste of Parmesan is pure bliss.
- Versatility – perfect for both weeknight dinners and special occasions. Plus, the step-by-step process allows you to channel your inner chef and create something extraordinary.
Mary Berry Tuscan Chicken
What is the Tuscan Chicken by Mary Berry?
Mary Berry’s Tuscan Chicken is a symphony of ingredients that perfectly captures the heart of Tuscan cuisine. Picture succulent chicken thighs coated in a paprika-kissed crust, nestled in a medley of finely chopped onion, red pepper, and sun-blushed tomatoes. The creamy white wine and chicken stock sauce bring it all together, while the baby spinach adds a touch of freshness. Topped with grated Parmesan, it’s comfort and elegance on a plate.
Ingredients
- 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
How to make Mary Berry Tuscan Chicken
- Place the chicken thighs into a bowl.
- Sprinkle the flour and half of the paprika over them, and season generously with salt and freshly ground black pepper.
- Give everything a good toss to ensure the chicken is coated evenly.
- Heat up the oil in a large deep frying pan over high heat.
- Add the coated chicken thighs and let them sizzle for 3-4 minutes on each side.
- Watch as they turn a beautiful brown and become delightfully crisp.
- Once done, transfer the chicken to a plate, setting them aside for a moment.
- Add the onion and pepper without washing the pan.
- 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.
- Toss in the garlic and let it infuse its wonderful flavor for just 30 seconds. Time to bring the pan’s contents to life!
- Stir in the purée, tomatoes, wine, and stock. Allow the mixture to bubble up into a flavorful blend.
- Reintroduce the chicken along with any of its resting juices, then cover up the pan.
- Lower the heat and let everything simmer away for roughly 30 minutes until the chicken turns tender and succulent.
- 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.
- Take the pan off the heat when everything is perfectly combined,
- Shower the dish with cheese as a finishing touch, letting it melt and merge into the dish’s heartwarming goodness.
- 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.
- Enjoy this hearty dish that you’ve masterfully brought to life!
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.
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
How to serve the Tuscan Chicken
While pasta is the classic accompaniment for this dish, we adore exploring other delightful serving options:
- Enjoy it alongside steamed rice, either in its white or brown form, both creating a splendid pairing.
- Experiment with various grains like quinoa, farro, or bulgur – even a mix of these adds an interesting twist.
- Over a baked potato dicing the chicken, mixing it back into the luscious sauce, and generously draping it all over the potato.
- Served with steamed or roasted vegetables, maintaining a low-carb approach while relishing in the flavours.
- Serve over a bed of linguine or fettuccine, allowing the velvety sauce to envelop each strand.
- Accompany it with a side of crusty Italian bread or baguette to mop up every last drop of the yummy sauce.
- Pair it with white wine or a light red wine to enhance the flavours of the dish. Gather your loved ones around the table and savour the flavours of Tuscany in the comfort of your own home.
- Buon appetite!
Reheating Creamy Tuscan Chicken
Wondering about the feasibility of preparing our delectable 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.
To reheat:
- Opt for a skillet as your trusty ally. Begin by pouring the sumptuous sauce into the skillet, creating a gentle symphony over medium-low heat. Stirring occasionally, watch as the magic unfurls before your eyes.
- As the sauce simmers, introduce the Parmesan cheese, allowing it to meld into and work its flavorful wonders.
- Nestle tender chicken thighs right into the simmering sauce, letting them mix in the aromatic embrace.
- In just 3 to 5 minutes, the Creamy Tuscan Chicken comes back to life as if it were done from scratch.
- Enjoy every mouthful, savouring your smart preparation!
You might like more…
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
MORE POPULAR CHICKEN RECIPES:
- Ina Garten Chicken Piccata
- Jamie Oliver Chicken & Mushroom Lasagne
- Coronation Chicken Recipe Jamie Oliver
- Coronation Chicken Recipe Delia Smith
- Nando’s Peri Peri Chicken
Mary Berry Tuscan Chicken
Mary Berry's Tuscan Chicken recipe brings together tender chicken thighs, vibrant vegetables, and a creamy Parmesan sauce that's like a culinary journey through the Italian countryside. With every bite, you'll be transported to Tuscan's sun-soaked vineyards and charming villas.
Ingredients
- 6 large skinless chicken thighs bone in
- 2 tbsp plain four
- 2 tsp paprika
- 2 tbsp olive or
- sunflower oil
- 1 large onion finely chopped
- 1 large red pepper deseeded and finely diced
- 2 garlic cloves crushed
- 2 tsp tomato purée
- 30 g 1oz sun-blushed tomatoes, chopped
- 150 ml ¼ pint white wine
- 150 ml ¼ pint chicken stock
- 150 ml ¼ pint pouring double cream
- 150 g 50z baby spinach
- 55 g 20z Parmesan, grated
Instructions
- Place the chicken thighs into a bowl.
- Sprinkle the flour and half of the paprika over them, and season generously with salt and freshly ground black pepper.
- Give everything a good toss to ensure the chicken is coated evenly.
- Heat up the oil in a large deep frying pan over high heat.
- Add the coated chicken thighs and let them sizzle for 3-4 minutes on each side.
- Watch as they turn a beautiful brown and become delightfully crisp.
- Once done, transfer the chicken to a plate, setting them aside for a moment.
- Add the onion and pepper without washing the pan.
- 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.
- Toss in the garlic and let it infuse its wonderful flavor for just 30 seconds. Time to bring the pan's contents to life!
- Stir in the purée, tomatoes, wine, and stock. Allow the mixture to bubble up into a flavorful blend.
- Reintroduce the chicken along with any of its resting juices, then cover up the pan.
- Lower the heat and let everything simmer away for roughly 30 minutes, until the chicken turns tender and succulent.
- 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.
- Take the pan off the heat when everything is perfectly combined,
- Shower the dish with cheese as a finishing touch, letting it melt and merge into the dish's heartwarming goodness.
- Serve this piping-hot, flavor-packed delight. Your taste buds are in for a treat as they explore the layers of taste and texture in each mouthful.
- Enjoy this hearty dish that you've masterfully brought to life!
Notes
- Can be made up to a day ahead.
- Freezes well.
