Tuscan Chicken Recipe
It’s time for a little slice of Italy. This Tuscan chicken recipe tastes absolutely delicious and is a guaranteed hit that only takes 40 minutes from fridge to table. And if you like cream and wine – which, let's face it, most of us do – this might just be your new go-to midweek recipe.
Serves
4
Onion
Garlic Clove
Skin-On Chicken Breast
Italian Herb Mix
Sun-Dried Tomato
White Wine
Chicken Stock
Double Cream
Baby Spinach
Parmesan
Extra Virgin Olive Oil
Salt
Black Pepper
Crusty Bread
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Notes (8)
J
Julie F.
a month ago
Delicious and easy mid-week meal. Took a bit longer to cook the chicken.
L
Louise H.
a month ago
I absolutely love this. It made such a nice dinner and it goes with so many things. I really like serving it with a side of sweet potato mash and green beans, and a real strange one, I had some left over and I was hungry at lunch time and I paired it with noodles (specifically M&S high protein lentil noodles) and it was so nice I now purposely make extra to have with noodles for lunch.
K
Karly M.
3 months ago
Actually so so good. Used single cream and is absolutely delicious. Have made it many times served with sourdough with lots of butter and also made it with a little extra sauce chopped the chicken and thrown through pasta. Solid 10/10
O
Olivia L.
3 months ago
it turned out okay, but it was missing something, maybe something like fresh tarragon would have helped
S
Sam W.
3 months ago
Made this over orzo - so good
T
Tara Y.
2 months ago
made it with orzo, great tip!
A
Anne P.
3 months ago
(edited)
Delicious recipe. I added fresh basil to the main dish. For the bread, I cut a sourdough baguette in chunks, mixed with with olive oil, garlic paste, salt, pepper, and a bit of white wine vinegar. Highly recommend.
A
Alexandra P.
3 months ago
(edited)
loved this! i made some small adjustments didn’t use sundried tomatoes due to an allergy and used vegan cream and it was still absolutely delicious. we had it with grilled sourdough 🤤
W
Waqar K.
4 months ago
Made this for a dinner party - went down a treat! Served with the baby potato harissa recipe on here! Highly recommend
T
Tara Y.
2 months ago
went well with the harissa baby potatoes - great tip, thanks!
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.