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Tuscan Chicken

Good for dietary types:

White Meat

Download the print version here

Prep Time:

5 minutes

Cook Time:

25 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

640mg

Calories:

660kcal

Protein

44g

Potassium:

900mg

Fibre:

2.9g

Carbohydrates:

9.1g

Fat:

51.8g

Saturated Fats:

23.6 g

Polyunsaturated Fats:

6.4 g

Monounsaturated Fats:

19.3 g

Sugar:

5.3g

Vitamin A:

98%

Vitamin C:

23%

Calcium:

46%

Iron:

23%

About the Recipe


This is a Friday night dish

Creamy Tuscan Chicken is a luxurious Italian-inspired dish made with golden-seared chicken breasts simmered in a silky garlic cream sauce. The sauce is enriched with sweet fresh cherry tomatoes, spinach, parmesan, and fragrant herbs, creating a balance of savoury, creamy, and slightly tangy flavours. It’s indulgent but elegant — the kind of meal that feels restaurant-worthy yet comforting.

I think mash potato is the best thing to serve with this but you can put it with pasta or gnocci.

Ingredients

  • 1 tbsp olive oil

  • 4 chicken breast (with skin if you can find it) around 880g

  • 1 tsp dried herbs

  • 1 tbsp butter

  • 3 cloves of garlic

  • 200g of cherry tomatoes halfed

  • 3 nests of frozen spinach

  • 120ml double cream

  • 120ml chicken stock

  • salt and pepper

  • 50g of grated parmesan

Preparation

  1. Season the the chicken with the dried herbs, salt and pepper, then heat up a pan high with the olive oil. Start with the skin side down, cooking it until it goes crispy, then turn over and lower the heat. Ensure the chicken is cooke through but not over done, this should take about 10 minutes either side (If you would rather cook in the oven then do but this method saves washing up)

  2. Once cooked, set aside and in the same pan heat up the butter, add the tomatoes along with the garlic and seasoning, cook for around 1-2 minutes, just until the tomatoes are going soft.

  3. Pour in the cream, stock and add the frozen spinach and parmesan. Simmer on a low heat for 2-3 minutes or until the spinach is mixed, add the chicken breasts to the pan and continue to cook for a few more minutes, being careful to leave the skin crispy.

  4. Serve with mash and as always remember the extra calories and add another sprinkle of parmesan and fresh black pepper.

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