Mary Berry Tuscan Chicken Recipe

This Mary Berry Tuscan Chicken is a rich and creamy recipe, which features tender chicken thighs and intense sun-dried tomatoes. It’s a flavorful one-pan dinner, ready in about 35 minutes.

Mary Berry Tuscan Chicken Ingredients

• 6 boneless, skinless chicken thighs (or 4 breasts, sliced)
• 2 tbsp plain flour
• 2 tsp paprika (smoked or sweet)
• 2 tbsp sunflower oil (or olive oil)
• 1 large onion, roughly chopped
• 1 large red pepper, deseeded and diced
• 2 garlic cloves, crushed
• 2 tsp sun-dried tomato paste (or 4-5 chopped sun-dried tomatoes)
• 150ml (¼ pint) white wine
• 150ml (¼ pint) chicken stock
• 150ml (¼ pint) double cream (heavy cream)
• 150g (5oz) baby spinach
• Salt and freshly ground black pepper

How To Make Mary Berry Tuscan Chicken

1. Coat the chicken: Place the chicken thighs in a bowl. Add the plain flour and paprika, and season generously with salt and pepper. Toss the chicken until it is evenly coated in the seasoned flour.
2. Brown the meat: Heat the oil in a large deep frying pan or skillet over high heat. Add the chicken thighs and fry for 3–4 minutes on each side until golden brown and crisp at the edges. Remove the chicken from the pan and set aside on a plate.
3. Sauté the vegetables: Add the chopped onion and diced red pepper to the same pan (add a little more oil if dry). Fry for 5 minutes until the onion is soft. Add the crushed garlic and cook for another 30 seconds.
4. Deglaze and simmer: Stir in the sun-dried tomato paste. Pour in the white wine and chicken stock. Bring to a boil, stirring to scrape up any caramelized bits from the bottom of the pan.
5. Cook the chicken: Return the browned chicken to the pan. Cover with a lid, reduce the heat, and simmer gently for about 20 minutes, or until the chicken is cooked through and tender.
6. Add the cream: Remove the lid. Stir in the double cream. Simmer for a further 2–3 minutes until the sauce has thickened slightly.
7. Wilt the spinach: Stir in the fresh baby spinach a handful at a time. It will seem like a lot, but it will wilt down into the sauce in about 2 minutes.
8. Serve: Taste and adjust the seasoning. Serve piping hot.

Recipe Tips

• The flour coating: Coating the chicken in flour and paprika serves two purposes: it gives the chicken a nice texture and helps thicken the sauce later on as the flour cooks into the liquid.
• Sun-dried tomato paste: Mary often uses paste for a concentrated flavor without the chewy texture of whole sun-dried tomatoes. If you can’t find paste, finely chop jarred sun-dried tomatoes in oil.
• Chicken choice: Boneless, skinless thighs are preferred for flavor and tenderness, but breast meat works well too. If using breasts, reduce the simmering time in step 5 to 10–12 minutes so they don’t dry out.
• Wine substitute: If you prefer not to use alcohol, omit the wine and increase the chicken stock to 300ml total. Add a squeeze of lemon juice at the end to replace the acidity of the wine.

What To Serve With Mary Berry Tuscan Chicken

This sauce is rich and plentiful, so you need carbs to soak it up.

• Pasta: Tagliatelle or Penne are perfect partners.
• Rice: Steamed Basmati or long-grain rice.
• Crusty Bread: Ciabatta or garlic bread.
• Gnocchi: A hearty Italian dumpling alternative.

How To Store Mary Berry Tuscan Chicken

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat gently on the stove over medium heat until the chicken is piping hot. You may need to add a splash of water if the sauce has thickened too much.
• Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge. Note that the cream sauce may separate slightly upon reheating; just stir well.

Mary Berry Tuscan Chicken Nutrition Facts

• Calories: 450kcal
• Protein: 32g
• Carbohydrates: 12g
• Fat: 28g
• Saturates: 14g
• Sugar: 4g
• Salt: 0.8g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Chicken Valencia Recipe
• Mary Berry Chicken And Mushroom Risotto Recipe
• Mary Berry Chicken Provençal Recipe

Mary Berry Tuscan Chicken Recipe

Author: Chloe Saidani Cooking Method:Tuscan Chicken Recipe Cuisine:Stovetop Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: minutesTotal time: 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A comforting one-pan chicken dish featuring a creamy sun-dried tomato and paprika sauce enriched with spinach and red peppers.

Ingredients

• 6 boneless chicken thighs
• 2 tbsp flour + 2 tsp paprika
• 1 onion, chopped
• 1 red pepper, diced
• 2 garlic cloves
• 2 tsp sun-dried tomato paste
• 150ml wine + 150ml stock
• 150ml double cream
• 150g baby spinach

Instructions

1. Coat chicken in flour, paprika, salt, and pepper.
2. Brown chicken in oil; remove.
3. Fry onion and pepper until soft; add garlic.
4. Add tomato paste, wine, and stock; bring to boil.
5. Return chicken, cover, and simmer for 20 minutes.
6. Stir in cream and simmer to thicken.
7. Add spinach and cook until wilted.
8. Serve immediately.

Notes

• Coating the raw chicken in the seasoned flour and paprika is essential for thickening the sauce naturally without needing cornstarch later on.
• Using sun-dried tomato paste provides a concentrated burst of umami flavor that permeates the cream sauce instantly, giving it that signature “Tuscan” orange hue.
• Add the spinach at the very last minute just to wilt it; if you cook it too long, it will lose its vibrant green color and turn slimy.

Keywords:Mary Berry Tuscan Chicken Recipe