Tuscan Chicken

Ingredients

• 4 pieces Chicken Breasts (skinless, boneless, about 150 g each)
• 1 piece Large Egg (room temperature)
• 3 tablespoons All‑Purpose Flour (plain, sifted)
• 0.25 teaspoons Salt (kosher or table salt)
• 0.25 teaspoons Garlic Salt
• 0.5 teaspoons Black Pepper (freshly ground)
• 0.5 teaspoons Dried Oregano
• 0.5 teaspoons Dried Thyme
• 0.5 teaspoons Paprika (sweet or smoked)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 1 medium Onion (sliced thin)
• 2 pieces Garlic Cloves (minced)
• 160 grams Sun‑Dried Tomatoes (packed, drained and roughly chopped)
• 1 piece Red Bell Pepper (sliced into strips)
• 1 tablespoon Tomato Paste (or tomato puree)
• 90 ml White Wine (dry, cooking wine)
• 240 ml Chicken Stock (low‑sodium)
• 90 ml Heavy Cream (double cream, chilled)
• 50 grams Parmesan Cheese (freshly grated)
• 90 grams Baby Spinach (washed and patted dry)
• 1 tablespoon Fresh Parsley (chopped for garnish)

Instructions

1. Preheat Oven

   Set the oven to 160 °C (320 °F) and let it preheat while you prepare the chicken.

   Time: PT5M

   Temperature: 160°C

2. Prepare Coating

   In a shallow bowl whisk the egg. In a separate mixing bowl combine the flour, salt, garlic salt, black pepper, oregano, thyme and paprika.

   Time: PT5M

3. Dredge Chicken

   Dip each chicken breast in the beaten egg, letting excess drip off, then coat evenly with the seasoned flour mixture.

   Time: PT3M

4. Fry Chicken

   Heat 2 tablespoons of olive oil in the large frying pan over medium‑high heat. Add the coated chicken breasts and fry 4‑5 minutes per side until golden brown.

   Time: PT10M

   Temperature: medium‑high

5. Finish Chicken in Oven

   Transfer the browned chicken to a baking tray and place in the preheated oven for 10 minutes to finish cooking through.

   Time: PT10M

   Temperature: 160°C

6. Start Sauce Base

   Add the remaining 1 tablespoon of olive oil to the same pan and heat over medium‑high.

   Time: PT1M

   Temperature: medium‑high

7. Sauté Onion

   Add the sliced onion and cook, stirring occasionally, for 3‑4 minutes until it begins to soften.

   Time: PT4M

   Temperature: medium‑high

8. Add Garlic and Spices

   Stir in the minced garlic, ½ teaspoon oregano and 1 teaspoon paprika; cook for 2 minutes.

   Time: PT2M

   Temperature: medium‑high

9. Incorporate Tomatoes and Pepper

   Add the chopped sun‑dried tomatoes, sliced red bell pepper and tomato paste; stir and cook for another 2 minutes.

   Time: PT2M

   Temperature: medium‑high

10. Deglaze with Wine

    Pour in 90 ml of dry white wine, let it bubble and reduce for about 2 minutes.

    Time: PT2M

    Temperature: medium‑high

11. Add Stock and Simmer

    Stir in 240 ml chicken stock, add a pinch of salt and pepper, bring to a boil then lower to a simmer for 5 minutes.

    Time: PT5M

    Temperature: medium

12. Finish Sauce with Cream, Cheese & Spinach

    Stir in 90 ml heavy cream, 50 g grated Parmesan and the baby spinach; cook for 2 minutes until the spinach wilts and the sauce thickens.

    Time: PT2M

    Temperature: medium

13. Combine Chicken and Sauce

    Return the baked chicken breasts to the pan, coat with sauce and simmer together for 2 minutes.

    Time: PT2M

    Temperature: medium

14. Garnish and Serve

    Sprinkle chopped fresh parsley over the top and serve immediately with pasta, potatoes or crusty bread.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

32 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breasts: Turkey breast cutlets, Pork tenderloin
• Instead of Large Egg: 1 tbsp liquid egg substitute, 1 tbsp aquafaba
• Instead of All‑Purpose Flour: Gluten‑free flour blend, Almond flour (will change texture)
• Instead of Salt: Sea salt
• Instead of Garlic Salt: 1/8 tsp garlic powder + extra salt
• Instead of Black Pepper: White pepper
• Instead of Dried Oregano: Fresh oregano, chopped
• Instead of Dried Thyme: Fresh thyme, chopped
• Instead of Paprika: Smoked paprika, Cayenne pepper (use less)
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Onion: Shallot, Leek (white part)
• Instead of Garlic Cloves: 1 tsp garlic paste, 1/2 tsp garlic powder
• Instead of Sun‑Dried Tomatoes: Sun‑dried tomato paste, Roasted red peppers
• Instead of Red Bell Pepper: Yellow bell pepper, Poblano pepper
• Instead of Tomato Paste: Tomato sauce (reduce), Ketchup (small amount)
• Instead of White Wine: Chicken broth, Apple cider vinegar diluted 1:1
• Instead of Chicken Stock: Vegetable stock, Water with bouillon cube
• Instead of Heavy Cream: Half‑and‑half, Full‑fat coconut milk
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Baby Spinach: Fresh kale (stems removed), Swiss chard
• Instead of Fresh Parsley: Fresh basil, Fresh oregano

Equipment Needed

• Oven
• Large Frying Pan
• Shallow Bowl
• Mixing Bowl
• Baking Tray
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Spatula or Wooden Spoon
• Tongs (optional)

Critical Steps — Do Not Skip

• Fry chicken until golden to develop crust
• Finish chicken in the oven to ensure it is fully cooked
• Deglaze with white wine to lift fond
• Add cream, cheese and spinach to achieve the proper sauce thickness
• Combine chicken with sauce and verify no pink interior

Chef Tips from the Video

• Pat the chicken dry before dredging for a crispier crust.
• Use a meat thermometer for precise doneness.
• Deglaze with wine early to capture the deepest flavor from the pan.
• Finish the sauce with a knob of butter for extra silkiness.
• Serve with a drizzle of extra‑virgin olive oil for brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The sauce can be prepared up to a day ahead; reheat gently and add fresh spinach just before serving.
• Cooked chicken can be refrigerated and reheated in the sauce; avoid over‑cooking when reheating.

Frequently Asked Questions