Tuscan Style Chicken with Creamy Parmesan Sauce
Main Course
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This Tuscan style chicken is a delightful dish that brings the flavors of Italy to your table. Tender chicken breasts are coated in a flavorful blend of flour, smoked paprika, and oregano, then simmered in a creamy parmesan sauce with sun-dried tomatoes and spinach. I've been making this recipe for my family for years, and it's always a hit! It's perfect for a weeknight dinner or a casual weekend meal. Serve it over rice or pasta for a complete and satisfying dish. The parmesan adds a lovely richness, and the spinach provides a healthy dose of greens. Enjoy!
Ingredients (11 ingredients)
-
2 tbsp plain flour
-
1 tbsp smoked paprika
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2 tsp oregano
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4 piece skin-on chicken breasts
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80 g sundried tomatoes
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4 clove garlic cloves
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125 ml white wine
-
250 ml chicken stock
-
200 g spinach
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150 ml double cream
-
75 g grated parmesan
Preparation (8 steps)
Prepare Chicken Coating
Combine 2 tbsp plain flour, 1 tbsp smoked paprika, and 2 tsp oregano in a medium bowl. Add 4 skin-on chicken breasts and toss to coat thoroughly. Set aside.
Sauté Sundried Tomatoes and Garlic
Add 80g sundried tomatoes and 4 garlic cloves to the mixing bowl and chop for 3 Sec./Stufe 5.
Sauté Sundried Tomatoes and Garlic
Add 1 tbsp oil to a large frying pan over medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.
Cook Sundried Tomatoes and Garlic
Add the chopped sundried tomatoes and garlic to the frying pan and cook for 1 min, then add 125ml white wine and cook for 2-3 mins until the alcohol has evaporated.
Simmer Chicken in Stock
Return the chicken to the pan, then pour in 250ml chicken stock and simmer for 5 mins.
Add Spinach and Cook
Add 200g spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted.
Add Cream and Parmesan
Pour in 150ml double cream, stir in half of 75g grated parmesan and cook for 1-2 mins to heat through.
Serve
Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.
Finished cooking? Great! 🎉
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Created by
Charlotte Lee
4
Rezepte
0
Kochbücher
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Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
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