This creamy Tuscan-style chicken is the sort of weeknight dinner that feels quietly special: golden pan-seared chicken in a silky garlic and Parmesan sauce, studded with sun-dried tomatoes and finished with a handful of spinach. The chicken stays tender, the sauce is rich without being heavy, and every bite tastes like comfort. It’s an easy, confident recipe with simple steps and forgiving timings. From start to finish, allow about 40 minutes.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (about 150 to 180g each)
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/2 tsp sweet paprika
- 2 tbsp olive oil
For the Tuscan Cream Sauce
- 25g unsalted butter
- 4 garlic cloves, finely grated or crushed
- 2 tbsp tomato purée (tomato paste)
- 150ml chicken stock
- 250ml double cream
- 60g Parmesan, finely grated (plus extra to serve if you like)
- 120g sun-dried tomatoes in oil, drained and sliced
- 80g baby spinach
- 1 tbsp lemon juice
- 2 tbsp chopped fresh basil or parsley
To Serve (Optional)
- Tagliatelle, penne, or gnocchi
- Steamed rice or mashed potatoes
- Crusty bread and a green salad
How to Make Tuscan Chicken
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken finishes gently and the sauce bubbles without catching.
- Season the chicken: Pat the chicken breasts dry with kitchen paper. Season both sides with the salt, pepper, oregano, and paprika. Dry, well-seasoned chicken browns better and stays juicy.
- Sear for colour: Heat the olive oil in a large oven-safe frying pan over a medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until deeply golden. Transfer the chicken to a plate. It will finish cooking in the oven, so do not worry if it is not cooked through yet.
- Mix the sauce base: Reduce the heat to medium. Add the butter to the pan, then stir in the garlic for about 30 seconds until fragrant. Add the tomato purée and stir for another 30 seconds to take away the raw edge.
- Build the creamy sauce: Pour in the chicken stock and scrape the bottom of the pan to lift all the flavour. Stir in the double cream and Parmesan, then add the sun-dried tomatoes. Simmer for 2 to 3 minutes, stirring, until the sauce looks slightly thicker.
- Add spinach: Add the spinach in handfuls, stirring until just wilted. Stir in the lemon juice and taste for seasoning. A small squeeze of lemon keeps the sauce tasting fresh rather than heavy.
- Bake to finish: Return the chicken (and any juices) to the pan. Spoon sauce over the top, then bake for 8 to 12 minutes until the chicken is cooked through. If you have a thermometer, you are aiming for 75°C in the thickest part.
- Rest and assemble: Take the pan out of the oven and rest the chicken for 5 minutes so the juices settle. Sprinkle with basil or parsley, then plate up with pasta, rice, or bread and spoon plenty of sauce over everything.
Tips
How do I stop the cream sauce from splitting?
Keep the heat moderate once the cream goes in and avoid a hard boil. Freshly grated Parmesan also helps the sauce emulsify smoothly. If it looks like it’s getting too hot, pull the pan off the heat for a moment and stir.
What if my sauce is too thick?
Thin it with a splash of chicken stock (or even hot water) until it coats the back of a spoon again. Do this a little at a time, stirring well between additions.
What if my sauce is too thin?
Simmer it for 2 to 4 minutes before returning the chicken to the pan, stirring frequently. Parmesan thickens the sauce as it melts, so give it a moment before you decide it needs more help.
How do I keep chicken breast tender?
Sear for colour, then finish in the oven in the sauce. Also, if your chicken breasts are very thick, lightly bash them to an even thickness so they cook evenly without drying out at the edges.
Can I make it a little lighter without losing flavour?
You can swap the double cream for single cream, but the sauce will be looser. I recommend keeping the Parmesan as written and letting the sauce simmer a touch longer to concentrate the flavour.
Serving Suggestions
- With tagliatelle or penne, plus extra Parmesan at the table
- Over mashed potatoes to catch every bit of sauce
- With steamed rice and a lemon-dressed green salad
- With crusty bread and roasted broccoli or green beans
Storage
Room Temperature
Do not leave creamy chicken dishes out for more than 2 hours (or 1 hour in a very warm kitchen). Cool leftovers promptly.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of stock or water to loosen the sauce as it warms.
Freezing
You can freeze it, but cream sauces can change texture slightly. Freeze in a well-sealed container for up to 2 months. Defrost overnight in the fridge, then reheat slowly on the hob, stirring often to bring the sauce back together.
Nutrition
- Calories: 560 kcal
- Carbohydrates: 10 g
- Protein: 40 g
- Fat: 38 g
- Saturated Fat: 16 g
- Sodium: 780 mg
Nutrition values are estimates and will vary depending on the exact ingredients and portions used.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work beautifully and stay very juicy. Sear them well, then bake until they reach 75°C in the thickest part, which may take a couple of minutes longer than breasts.
What can I use instead of sun-dried tomatoes?
Roasted red peppers are a good substitute and still give sweetness and colour. Drain and slice them, then add them where the sun-dried tomatoes go.
Can I make this ahead of time?
You can make it up to 1 day ahead and refrigerate. Reheat gently on the hob with a splash of stock to loosen the sauce, then serve once piping hot throughout.
How do I know when the chicken is cooked through?
The most reliable way is a thermometer: 75°C in the thickest part. If you do not have one, cut into the thickest piece. The juices should run clear and the meat should be opaque all the way through.
Can I add mushrooms to this recipe?
Absolutely. Slice 150–200g mushrooms and fry them after searing the chicken, before adding the butter and garlic. Cook until any liquid evaporates so the sauce stays creamy, not watery.
Tuscan Chicken (Mary Berry Style)
Course: DinnerCuisine: Italian-inspiredDifficulty: Easy4
people15
minutes25
minutes40
minutes560
kcal40
minutesTender pan-seared chicken breasts finished in the oven in a creamy garlic Parmesan sauce with sun-dried tomatoes and spinach. A simple, cosy dinner that tastes like something you’d order out.
Ingredients
4 boneless, skinless chicken breasts (about 150–180g each)
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tsp dried oregano
1/2 tsp sweet paprika
2 tbsp olive oil
25g unsalted butter
4 garlic cloves, finely grated or crushed
2 tbsp tomato purée (tomato paste)
150ml chicken stock
250ml double cream
60g Parmesan, finely grated
120g sun-dried tomatoes in oil, drained and sliced
80g baby spinach
1 tbsp lemon juice
2 tbsp chopped fresh basil or parsley
Extra Parmesan, to serve (optional)
Directions
- Preheat the oven to 200°C (180°C fan). Pat the chicken dry and season with salt, pepper, oregano, and paprika.
- Heat the olive oil in a large oven-safe frying pan over a medium-high heat. Sear the chicken for 4–5 minutes per side until well browned (it will finish cooking later). Transfer to a plate.
- Reduce the heat to medium. Add the butter and garlic, and stir for 30 seconds. Mix in the tomato purée for 30 seconds to cook it out.
- Pour in the chicken stock, scraping the pan to lift the browned bits. Stir in the cream, Parmesan, and sun-dried tomatoes. Simmer for 2–3 minutes until slightly thickened.
- Add the spinach and stir until just wilted. Taste and adjust seasoning, then add lemon juice for brightness.
- Return the chicken (and any juices) to the pan. Spoon sauce over the top, then bake for 8–12 minutes until the chicken is cooked through (75°C in the thickest part).
- Rest for 5 minutes, then scatter over basil or parsley. Serve with pasta, rice, or crusty bread, with extra Parmesan if you like.
Notes
- If your chicken breasts are thick, bash them gently to an even thickness so they cook evenly.
- For a looser sauce, add a splash of stock. For a thicker sauce, simmer it for a minute or two before adding the chicken back.
- Use freshly grated Parmesan for the smoothest, silkiest sauce.
