Mary Berry Tuscan Chicken Recipe​

This creamy Mary Berry Tuscan Chicken Recipe is made with tender chicken breasts, sun-dried tomatoes, fresh spinach, garlic, Parmesan cheese, and a splash of white wine. This recipe creates a rich, savory, and incredibly decadent pan-sauce that perfectly coats the golden-seared chicken. Perfect for an impressive weeknight dinner or entertaining guests, this restaurant-quality main course serves 4 people and comes together in one pan.

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Mary Berry Tuscan Chicken Recipe Ingredients

• 4 boneless, skinless chicken breasts (about 150g/5.3 oz each)
• 2 tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 3-4 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 50ml/1.7 fl oz dry white wine (optional, or use chicken stock)
• 200ml/6.7 fl oz chicken stock
• 250ml/8.5 fl oz double (heavy) cream
• 75g/2.6 oz sun-dried tomatoes in oil, drained and chopped
• 50g/1.8 oz Parmesan cheese, freshly grated
• 150g/5.3 oz fresh spinach
• Fresh basil or parsley, for garnish

How To Make Mary Berry Tuscan Chicken Recipe

1. Prepare the chicken: Pat the chicken breasts dry with a paper towel. On a plate, mix the flour with a generous amount of salt and pepper. Lightly dredge each chicken breast in the seasoned flour, shaking off any excess.
2. Sear the chicken: Heat the olive oil and butter in a large, heavy-based frying pan or skillet over medium-high heat. Add the chicken breasts to the hot pan, ensuring not to overcrowd it. Cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
3. Sauté the aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 3-4 minutes until softened. Add the chopped garlic and cook for another minute until fragrant, being careful not to let it burn.
4. Create the pan sauce: Pour the white wine (if using) into the pan to deglaze, scraping up any browned bits from the bottom. Let it bubble for a minute to cook off the alcohol. Pour in the chicken stock and double cream, stirring to combine.
5. Build the Tuscan sauce: Bring the sauce to a gentle simmer. Stir in the chopped sun-dried tomatoes and the freshly grated Parmesan cheese. Continue to stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
6. Wilt the spinach and finish: Add the fresh spinach to the sauce in handfuls, allowing each batch to wilt before adding the next. Once all the spinach is incorporated, return the seared chicken breasts to the pan.
7. Simmer and serve: Spoon the creamy sauce over the chicken. Let everything simmer together for 2-3 minutes to allow the flavours to meld. Garnish with fresh basil or parsley and serve immediately.

Recipe Tips

• Use Oil from the Jar: For an extra layer of flavour, use a tablespoon of the oil from the sun-dried tomato jar instead of regular olive oil when sautéing your onions and garlic.
• Don’t Overcrowd the Pan: When searing the chicken, cook it in batches if necessary. Giving the chicken space ensures it gets a beautiful golden-brown crust instead of steaming.
• Freshly Grated Parmesan: For the smoothest sauce, always use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Check Chicken for Doneness: The safest way to ensure your chicken is cooked is to use a meat thermometer. The internal temperature should read 74°C (165°F).

What To Serve Mary Berry Tuscan Chicken Recipe With

This creamy Tuscan chicken is delicious served over pasta, such as fettuccine or pappardelle, to catch all of the wonderful sauce. It also pairs beautifully with creamy mashed potatoes, polenta, or simply some crusty bread for dipping. A simple green salad with a light vinaigrette is a perfect side to cut through the richness of the dish.

How To Store Mary Berry Tuscan Chicken Recipe Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave. You may need to add a splash of milk or cream to loosen the sauce.
• Freeze: While creamy sauces can sometimes separate upon reheating, you can freeze this dish. Place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Mary Berry Tuscan Chicken Recipe Nutrition Facts

• Calories: 680 kcal
• Total Fat: 48g
• Saturated Fat: 25g
• Cholesterol: 220mg
• Sodium: 850mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 45g

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, absolutely. Boneless, skinless chicken thighs would be very juicy and flavourful. They may require a few extra minutes of cooking time on each side to ensure they are cooked through.
• Can I make this dish without wine? Of course. If you prefer not to use wine, simply replace it with an equal amount of extra chicken stock to deglaze the pan. The flavour will be slightly different but still delicious.
• My sauce seems too thin. How can I thicken it? If your sauce is thinner than you’d like, you can let it simmer for a few extra minutes to reduce and thicken naturally. Be careful not to overcook the chicken.
• What if I don’t have fresh spinach? You can use frozen spinach. Make sure to thaw it completely and squeeze out as much water as possible before adding it to the sauce. This prevents the sauce from becoming watery

Try More Recipes:

• Mary Berry Chicken Traybake​ Recipe
• Mary Berry Thai Style Salmon Traybake​ Recipe
• Mary Berrys Sausage Traybake​ Recipe