Tuscan chicken
A rich and comforting chicken dish simmered in a tomato, wine, and cream sauce with tender spinach and a touch of Parmesan. Perfect for a hearty dinner, this one-pan recipe delivers bold flavor and easy cleanup.
Updated : 30 June, 2025
Easy
About 20 min.
Ingredients
6
Chicken thighs
2 tablespoon
Flour
2 teaspoon
Ground paprika
2 tablespoon
Sunflower oil
1
Onion
1
Bell pepper
2
Garlic
2 teaspoon
Tomato purée
30 grams
Sun-dried tomatoes
150 milliliters
White wine
150 milliliters
Chicken broth
150 milliliters
Heavy cream
150 grams
Spinach
55 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by placing the chicken pieces in a bowl. Add flour, paprika, and a generous seasoning of salt and pepper. Toss well to ensure the chicken is evenly coated.
Step 2
Heat oil in a large, deep frying pan over high heat. Add the chicken and cook for 3-4 minutes on each side, until golden brown and crisp. Once browned, remove the chicken from the pan and set aside.
Step 3
Using the same pan (do not wash it), add the onion and pepper. Cook over medium heat for 4-5 minutes until softened, adding a little extra oil if needed. Stir in the garlic and cook for a further 30 seconds.
Step 4
Next, mix in the tomato purée, chopped tomatoes, white wine, and stock. Bring the mixture to a boil, then return the chicken to the pan along with any juices. Cover the pan, reduce the heat, and simmer gently for about 30 minutes, or until the chicken is tender and fully cooked.
Step 5
Stir in the cream and spinach, cooking just until the spinach wilts. Remove from the heat, sprinkle over the Parmesan, and serve immediately while piping hot.