Tuscan chicken bake
This may look like a complicated dinner, but it’s actually very simple to make and ideal for a mid week dinner.
What goes well alongside this dinner?
I like to serve this dinner with some crispy roast potatoes or you can pop some chips or mashed potato on the side.
What to do with any leftovers
Any leftovers can be added to some pre-cooked pasta and used for lunch the next day.
Tuscan chicken bake
Ingredients
- 4 Chicken breasts or 2 large chicken breasts sliced in half to make 4 thin breasts
- 2 tbsp plain flour
- ¼ tsp paprika
- 2½ tbsp olive oil
- ½ tsp Italian seasoning
- 20 g unsalted butter
- 120 g sliced mushrooms
- 1 tsp garlic paste or 1 large garlic clove crushed
- 2 tsp tomato puree
- 30 g sundried tomatoes
- 75 ml white wine
- 200 ml chicken stock
- 50 ml double cream
- 1 tbsp parmesan cheese
- 100 g spinach
- pinch salt and pepper
Instructions
- Preheat the oven to 180°c
- In a large bowl, add the flour, paprika and season well with salt and pepper. Place each piece of chicken in the flour and coat the chicken, shaking off any excess flour.
- Heat 1 tbsp of the oil in large frying pan over a medium heat. Add the chicken and fry for 3–4 minutes on each side, until browned (doesn’t need to be cooked through). Place in a baking dish, sprinkle the Italian seasoning over the top and set aside.
- In the same pan, melt the butter and the remaining 1½ tbsp olive oil. Add the mushrooms and cook for approx. 4-5 minutes or until tender and golden brown.
- Add the garlic and cook for 30 seconds. Add the tomato puree, sundried tomatoes and stir for 1 min. Add the wine and cook for a couple of mins until the wine has reduced by half.
- Add the chicken stock and cream to the pan and stir until well combined. Simmer for around 5mins. Add the parmesan cheese and season the sauce with salt and pepper to taste.
- Pour over the chicken and place in the oven for 25 – 35 mins until (depending on the thickness of your chicken) is cooked through.
- Remove from the oven, add the spinach and return to the oven until the spinach has wilted, remove from the oven and serve with some little roasted potatoes or mash