Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Mary Berry’s Tuscan Chicken

If you're on the hunt for an easy, flavourful one-pot chicken recipe, look no further than this creamy Tuscan chicken dish from Mary Berry.

From the book


Based on a classic, this is one of our favourites for an easy supper. Use chicken breasts, if you prefer.

Read more Read less


6 large skinless chicken thighs, bone in
2 tbsp plain flour
2 tsp paprika
2 tbsp olive oil
1 large onion, finely chopped
1 large red pepper, deseeded and finely diced
2 garlic cloves, crushed
2 tsp tomato purée
30g (1oz) sun-blushed tomatoes, chopped
150ml (¼ pint) white wine
150ml (¼ pint) chicken stock
150ml (¼ pint) pouring double cream
150g (5oz) baby spinach
55g (2oz) Parmesan, grated


Place the chicken thighs in a bowl. Add the flour and the paprika and season well with salt and freshly ground black pepper. Toss together to coat.

Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for 3–4 minutes on each side, until browned and crisp. Set aside on a plate.

Add the onion and pepper to the unwashed pan and fry for 4–5 minutes over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds.

Stir in the purée, tomatoes, wine and stock and bring up to the boil. Return the chicken to the pan with any resting juices, cover, reduce the heat and simmer for about 30 minutes, until tender.

Add the cream and spinach to the pan and stir until wilted. Remove from the heat, sprinkle with the cheese and serve piping hot.

Mary’s Tips: Can be made up to a day ahead. Freezes well.

On the hunt for more ideas for chicken thighs? Have a look at our collection of favourite recipes.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Mary Berry Cook and Share

Close menu