Tuscan Chicken

Creamy Tuscan-style chicken with garlic, spinach and sun-dried tomatoes in a parmesan cream sauce.

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This modern Tuscan-style chicken is all about contrast: browned chicken, tangy sun-dried tomatoes and fresh spinach brought together with a light parmesan cream sauce.

Ingredients

• 700 g boneless chicken breasts (4 small breasts or 2 large halved horizontally)
• 1.5 tbsp olive oil
• 20 g unsalted butter
• 4 garlic cloves (finely minced)
• 100 g sun-dried tomatoes (drained and sliced)
• 150 g baby spinach
• 200 ml chicken stock
• 250 ml cooking cream
• 70 g parmesan (finely grated)
• 1 tsp dried oregano
• 0.5 tsp black pepper
• 0.75 tsp salt (divided)
• 2 tbsp fresh basil (torn, optional)

Step-by-step method

1. Pat the chicken dry and season both sides with about half the salt and the black pepper. If the pieces are very thick, gently flatten them so they cook evenly.
2. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and nearly cooked through, then transfer to a plate.
3. Reduce the heat to medium and add the butter. Add the garlic and cook for 30 seconds, stirring constantly so it does not brown too much.
4. Add the sun-dried tomatoes and oregano and cook for 1 minute, then pour in the chicken stock and scrape up the browned bits from the bottom of the pan.
5. Add the cream and bring to a gentle simmer. Stir in the parmesan a little at a time until melted and smooth.
6. Add the spinach and stir for 1–2 minutes until just wilted. Taste the sauce before adding the remaining salt because parmesan and sun-dried tomatoes are already salty.
7. Return the chicken and any resting juices to the pan. Simmer gently for 4–6 minutes until the chicken reaches at least 74°C and the sauce lightly coats the back of a spoon.
8. Turn off the heat and rest for 2 minutes. Finish with basil if using and serve with potatoes, pasta or crusty bread.