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 Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: Any Time Of the year, Comfort Food, Family Meal
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, 1/2 tsp dried oregano, 1 tsp paprika, 160 g (1 cup) sun-dried tomatoes, 1 red bell pepper, 1 tbsp tomato puree
Next pour in the wine and allow to bubble for 2 minutes,
90 ml (1/3 cup) white wine
Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.
240 ml (1 cup) chicken stock, pinch salt and pepper
Add the cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.
90 ml (1/3 cup) double (heavy) cream, 50 g (1/2 cup) parmesan cheese, 90 g (3 packed cups) 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 sauteed potatoes.
1 tbsp chopped parsley
Video
Notes
Can I make it gluten free?
Yes! Use gluten free plain (all purpose) flour blend for coating the chicken and replace the stock with bouillon or gluten free chicken stock.
Yes, make the dish, then cool, cover and refrigerate for up to a day.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Add the spinach and wilt before serving.
Will it freeze?
Yes, cook the dish then, cool, cover and freeze.Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream. Add the spinach and wilt before serving.
Leftover lunch
I like to cook an extra chicken breast with this dish, then shred/chop the chicken and serve with a salad for lunch the next day. Way tastier than plain chicken.
Equipment:
In order to make this Tuscan Chicken recipe you will need:
A good Kitchen knife. I have recently bought this Dalstrong one and love it.