Name: Mary Berry Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 boneless skinless chicken breasts approximately 150g each; 1 tsp garlic granules; 1 tsp smoked paprika; 1/2 tsp dried Italian herbs; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 2 tbsp olive oil; 3 garlic cloves finely minced; 1 small onion finely diced; 90g sun-dried tomatoes in oil drained and roughly chopped; 200ml double cream; 150ml chicken stock; 40g Parmesan finely grated; 1 tsp dried basil; 1/2 tsp chilli flakes optional; 100g baby spinach; 1 tbsp unsalted butter; salt and black pepper to season

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This Tuscan chicken is a rich, golden-sautéed dish bathed in a creamy sun-dried tomato and spinach sauce with a deep, savoury finish that clings to every piece of tender chicken. The sauce reduces to a silky, rust-coloured consistency flecked with wilted greens and fragrant garlic. It works just as well for a quiet midweek supper as it does laid out for guests at a dinner table. From start to finish, it is ready in around 45 minutes.

What sets this version apart is the balance between richness and freshness. The sun-dried tomatoes bring a concentrated, slightly tangy depth that cuts through the cream, and a handful of baby spinach stirred in at the end keeps the sauce from feeling too heavy. Reliable every time, this recipe requires no specialist equipment and no complicated techniques.

Ingredients

For the chicken

4 boneless, skinless chicken breasts (approximately 150g each)
1 tsp garlic granules
1 tsp smoked paprika
½ tsp dried Italian herbs
½ tsp fine sea salt
¼ tsp freshly ground black pepper
2 tbsp olive oil

For the Tuscan cream sauce

3 garlic cloves, finely minced
1 small onion, finely diced
90g sun-dried tomatoes in oil, drained and roughly chopped
200ml double cream
150ml chicken stock
40g Parmesan, finely grated
1 tsp dried basil
½ tsp chilli flakes (optional)
100g baby spinach
1 tbsp unsalted butter
Salt and black pepper to season

How to Make Mary Berry Tuscan Chicken Recipe

Season the chicken: Pat the chicken breasts dry with kitchen paper, then rub them all over with the garlic granules, smoked paprika, dried Italian herbs, salt, and pepper. Drying the surface first helps the seasoning adhere properly and encourages a better sear in the pan.
Sear the chicken: Heat the olive oil in a large, heavy-based frying pan over a medium-high heat. Place the seasoned chicken breasts into the hot pan and cook for 5 to 6 minutes on each side until deep golden on the outside. Remove the chicken from the pan and set aside on a plate; it will finish cooking in the sauce later.
Soften the aromatics: Reduce the heat to medium and add the butter to the same pan. Once melted, add the diced onion and cook for 3 to 4 minutes until softened and just starting to colour at the edges. Add the minced garlic and cook for a further minute, stirring continuously so it does not catch.
Add the sun-dried tomatoes: Stir in the chopped sun-dried tomatoes along with the dried basil and chilli flakes if using. Cook for 2 minutes, pressing the tomatoes lightly against the pan to release some of their concentrated flavour into the base.
Build the sauce: Pour in the chicken stock and stir to lift any golden bits from the bottom of the pan. Let it bubble for 2 minutes, then reduce the heat slightly and pour in the double cream. Stir to combine and allow the sauce to simmer gently for 3 to 4 minutes until it begins to thicken to a pourable, coating consistency.
Add the Parmesan: Scatter the grated Parmesan into the sauce a little at a time, stirring between each addition so it melts smoothly without clumping. Taste and adjust the seasoning with salt and black pepper as needed.
Return the chicken: Nestle the seared chicken breasts back into the sauce, spooning the liquid over the top. Cover the pan loosely with a lid and cook on a gentle simmer for 8 to 10 minutes until the chicken is cooked through with no pink remaining in the centre.
Finish with spinach: Remove the lid and scatter the baby spinach directly over the chicken and sauce. Stir gently and leave for 1 to 2 minutes until the leaves have just wilted down and turned a deep, vibrant green. Serve straight from the pan.

Tips for the Best Mary Berry Tuscan Chicken Recipe

Why is my cream sauce splitting or looking grainy?

This usually happens when the heat is too high after the cream is added. Keep the sauce at a gentle simmer rather than a rolling boil, and add the Parmesan gradually off a fierce heat. A stabilised simmer prevents the dairy from breaking down and keeps the sauce smooth and glossy.

Why does my chicken turn out dry inside after cooking in the sauce?

Overcooked chicken is almost always the result of too high a heat during the final simmering stage. Once the chicken goes back into the sauce, keep the pan on a low to medium heat and use a lid. The trapped steam helps the chicken cook evenly from all sides without drying out.

Why is my sauce too thin and watery?

The sauce needs enough time to reduce before the chicken is returned to the pan. If it looks thin after adding the cream, let it simmer uncovered for an extra 2 to 3 minutes before adding the Parmesan. The cheese also acts as a natural thickener, so do not skip it.

Why does the spinach release too much water into my sauce?

Excess moisture from spinach is more noticeable if the leaves are added too early or left to cook for too long. Add the spinach only in the final 1 to 2 minutes and remove the pan from direct heat as soon as the leaves have wilted. This keeps the sauce at the right consistency.

Why is there no golden crust on my chicken even after searing?

A proper sear needs a very hot pan and dry chicken. If there is surface moisture on the chicken or the pan is not hot enough before the oil shimmers, the chicken will steam rather than colour. Pat the breasts completely dry and wait until the oil is visibly hot before placing them in.

Serving Suggestions

Spoon over a generous portion of freshly cooked tagliatelle or pappardelle, letting the sauce coat each strand thoroughly.
Serve alongside crusty ciabatta or a thick slice of sourdough to scoop up the remaining sauce from the plate.
Pair with steamed long-grain rice for a simpler, lighter accompaniment that soaks up the cream sauce well.
Arrange on a bed of soft polenta for a more substantial dinner party presentation with a rustic Italian feel.
Add a crisp green salad dressed lightly with lemon juice and olive oil to balance the richness of the cream sauce.

Storage

Room temperature

Allow the dish to cool completely, then store in an airtight container at room temperature for no longer than 2 hours before refrigerating or freezing.

Refrigerator

Transfer the cooled chicken and sauce into an airtight container and refrigerate for up to 3 days. When reheating, warm gently in a saucepan over a low heat, adding a splash of chicken stock or cream to loosen the sauce back to a pourable consistency before serving.

Freezing

Portion the cooled chicken and sauce into freezer-safe containers, seal tightly, and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat gently on the hob, stirring the sauce as it warms to bring it back together.

Nutrition

Calories: 480 kcal
Carbohydrates: 9g
Protein: 42g
Fat: 30g
Saturated Fat: 15g
Sodium: 620mg

Nutrition values are estimates and may vary depending on the specific ingredients used and serving size.

FAQs

Can I use chicken thighs instead of chicken breasts in this recipe?

Boneless, skinless chicken thighs work very well here and are actually more forgiving during cooking. They stay juicier for longer in the sauce. Allow an extra 3 to 5 minutes in the final simmering stage to ensure they are fully cooked through.

Can I make this Tuscan chicken recipe ahead of time?

The dish can be made up to a day in advance and stored in the refrigerator. The flavours deepen overnight, which makes it an ideal choice for entertaining. Reheat gently on the hob and add a small splash of cream if the sauce has thickened too much on standing.

Can I use single cream instead of double cream in the sauce?

Single cream can be used, but the sauce will be noticeably thinner and less coating. To compensate, reduce the sauce for a couple of extra minutes before adding the Parmesan, and avoid letting it reach a full boil or it may separate.

Is this Tuscan chicken recipe suitable for a gluten-free diet?

All the core ingredients in this recipe are naturally gluten-free, provided the chicken stock used is certified gluten-free. Always check the label on the stock and the sun-dried tomatoes to be certain, as some products contain hidden wheat-based additives.

Can I add mushrooms or other vegetables to this recipe?

Sliced chestnut mushrooms work particularly well and can be added to the pan after the onion has softened. Cook them for 3 to 4 minutes until golden before adding the garlic. Artichoke hearts, halved cherry tomatoes, or fine green beans are also good additions that suit the Tuscan flavour profile.

Conclusion

This Mary Berry Tuscan chicken recipe delivers a deeply satisfying, creamy sauce built around bold sun-dried tomatoes, tender chicken, and wilted spinach, all coming together in one pan in under an hour. The steps are straightforward, the ingredients are easy to source, and the result is a dish that looks and tastes far more involved than the effort required. This recipe yields 4 generous servings, making it well-suited to a family supper or a relaxed dinner with friends.

Whether served over pasta, rice, or with bread on the side, it is the kind of reliable weeknight recipe that earns a permanent place in the rotation. If this recipe has been useful, feel free to leave a comment below or share it with someone who would enjoy it. For another comforting, crowd-pleasing dish, have a look at the Mary Berry lasagne recipe for a layered classic that is just as straightforward to make at home.