Today, we’re going to be making this delicious Tuscan Chicken.

Why You’ll Love This

Packed with flavour, my delicious Tuscan chicken in sundry tomato sauce is rich, creamy, and totally satisfying. If you enjoy flavorful chicken dishes, you might also like our easy crispy air fryer fried chicken recipe.

Ingredients

chicken breasts
For the coating:
- a large egg
- three tablespoons of plain all-purpose flour
- a quarter of a teaspoon each of salt
- a quarter of a teaspoon each of garlic salt
- half a teaspoon each of black pepper
- half a teaspoon each of oregano
- half a teaspoon each of thyme
- half a teaspoon each of paprika
two tablespoons of olive oil
For the sauce:
- a tablespoon of olive oil
- a sliced onion
- two cloves of minced garlic
- half a teaspoon of oregano
- one teaspoon of paprika
- 160g of sun-dried tomatoes
- a red bell pepper that’s been sliced
- a tablespoon of tomato puree or paste
- 90ml or a third of a cup of white wine
- 240ml or a cup of chicken stock
- a pinch of salt
- a pinch of pepper
- 90ml or a third of a cup of double or heavy cream
- 50g or half a packed cup of grated parmesan cheese
- 90g or three cups of baby spinach
fresh parsley

Instructions

We’re starting by preheating the oven to 160c or 320f and then we’re going to coat the chicken breasts.
Whisk a large egg in a shallow bowl.
In a separate bowl, mix together three tablespoons of plain all-purpose flour, a quarter of a teaspoon each of salt and garlic salt, and half a teaspoon each of black pepper, oregano, thyme, and paprika.
Heat two tablespoons of olive oil in a large frying pan on a medium to high heat.
Dip the chicken breasts in the egg and then dredging the flour mixture. For similar crispy coatings, consider our air-fried garlic parmesan chicken wings.
Place the chicken in the pan and fry on both sides until golden.
Now we’re going to take the chicken out of the pan and place on a tray, and then we’ll place in the oven for 10 minutes to finish our cookie while we make the sauce.
To make the sauce, we’re going to add a tablespoon of olive oil to the same pan and heat over a medium to high heat.
Add a sliced onion and cook for three to four minutes until it starts to soften.
Now I did two cloves of minced garlic, half a teaspoon of oregano, one teaspoon of paprika, 160g of sun-dried tomatoes, a red bell pepper that’s been sliced, and a tablespoon of tomato puree or paste. This flavorful sauce pairs well with any protein, much like our quick garlic butter steak bites recipe.
Cook for two minutes, stirring gently.
Pour in 90ml or a third of a cup of white wine and allow to bubble for two minutes.
Then add in 240ml or a cup of chicken stock and a pinch of salt and pepper.
Bring to the boil and then simmer for five minutes.
Add in 90ml or a third of a cup of double or heavy cream, 50g or half a packed cup of grated parmesan cheese and 90g or three cups of baby spinach.
Stir everything together and cook for a couple of minutes until the spinach starts to wilt.
Buy now the chicken should be cooked, then remove the chicken from the oven and add the chicken to the sauce and cook for another couple of minutes.
Then top with a sprinkling of fresh parsley.

Cooking Tips

make sure it’s not pink in the middle. For another versatile side dish that pairs wonderfully, try these easy crispy air fryer potatoes.

Serving Suggestions

Serve this delicious Tuscan chicken with potatoes, homemade spaghetti marinara with fresh basil or just a big honk of bread to dip into that creamy sauce.

Hope you like the recipe.

Easy Authentic Tuscan Chicken Recipe with Creamy Sun-Dried Tomato Sauce

Indulge in this incredibly flavorful and rich Tuscan Chicken, featuring tender chicken breasts coated in a seasoned flour mixture, then pan-fried and baked. It’s smothered in a decadent, creamy sun-dried tomato sauce with bell peppers, spinach, and Parmesan cheese, making for a truly authentic and satisfying main course.

4 chicken breasts
1 large egg
3 tablespoons plain all-purpose flour
1/4 teaspoon salt (for coating)
1/4 teaspoon garlic salt
1/2 teaspoon black pepper (for coating)
1/2 teaspoon oregano (for coating)
1/2 teaspoon thyme
1/2 teaspoon paprika (for coating)
2 tablespoons olive oil (for frying chicken)
1 tablespoon olive oil (for sauce)
1 sliced onion
2 cloves minced garlic
1/2 teaspoon oregano (for sauce)
1 teaspoon paprika (for sauce)
160g (approx. 1 cup) sun-dried tomatoes, drained and sliced
1 red bell pepper, sliced
1 tablespoon tomato puree or paste
90ml (1/3 cup) white wine
240ml (1 cup) chicken stock
Pinch of salt (for sauce)
Pinch of pepper (for sauce)
90ml (1/3 cup) double or heavy cream
50g (1/2 packed cup) grated Parmesan cheese
90g (3 cups) baby spinach
Fresh parsley, for garnish

Preheat the oven to 160°C (320°F). Prepare the chicken breasts for coating.
In a shallow bowl, whisk the large egg.
In a separate shallow bowl, mix together the 3 tablespoons of plain all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon garlic salt, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and 1/2 teaspoon paprika.
Heat 2 tablespoons of olive oil in a large frying pan over medium to high heat.
Dip each chicken breast in the whisked egg, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, ensuring it’s fully coated.
Place the coated chicken breasts in the hot pan and fry on both sides until golden brown, about 3-4 minutes per side.
Remove the golden chicken from the pan and place it on a baking tray. Transfer the tray to the preheated oven and bake for 10 minutes to finish cooking while you prepare the sauce.
To make the sauce, add 1 tablespoon of olive oil to the same pan and heat over a medium to high heat.
Add the sliced onion and cook for 3-4 minutes until it starts to soften.
Stir in the 2 cloves of minced garlic, 1/2 teaspoon oregano, 1 teaspoon paprika, 160g of sun-dried tomatoes, the sliced red bell pepper, and 1 tablespoon of tomato puree or paste.
Cook for 2 minutes, stirring gently to combine the ingredients.
Pour in 90ml (1/3 cup) of white wine and allow it to bubble and reduce for 2 minutes.
Add 240ml (1 cup) of chicken stock and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Stir in 90ml (1/3 cup) of double or heavy cream, 50g (1/2 packed cup) of grated Parmesan cheese, and 90g (3 cups) of baby spinach.
Continue to stir everything together and cook for a couple of minutes until the spinach starts to wilt and the sauce thickens slightly.
By this time, the chicken should be cooked through. Carefully remove the chicken from the oven and add it back into the creamy sun-dried tomato sauce in the pan.
Cook the chicken in the sauce for another couple of minutes, allowing it to heat through and absorb the flavors.
Serve immediately, topped with a generous sprinkling of fresh parsley.

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