Tuscan Chicken

Storing and Planning Ahead

Keeps in the fridge for 2 days. Reheat gently with a splash of stock.

How to Make Tuscan Chicken

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1. Slice the chicken breasts in half horizontally and season. Fry in the oil for 6 minutes per side until golden, then set aside.

   Mark done Start 6 min timer

2. Soften the garlic in the pan for 30 seconds, add the tomatoes, stock and cream and simmer for 4 minutes.

   Mark done Start 30 sec timer

3. Stir in the parmesan and spinach until wilted.

   Mark done

4. Return the chicken to the pan for 1 minute and serve.

   Mark done Start 1 min timer

Worth Knowing

• Slice the chicken thin.
• Keep the browned bits in the pan.
• If your hob runs hot, keep the heat at medium.
• Add the spinach last.

Good Alongside

Pasta · Mashed potato · Crusty bread · Green salad

Changing the Recipe

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Tuscan Chicken FAQ

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.