Tuscan Creamy Chicken
Tuscan Creamy Chicken



  • 2 tbsp flour
  • 1 tbsp smoked paprika
  • 2 tsp oregano
  • 4 chicken breasts, skin-on
  • 80g chopped sundried tomatoes
  • 1 tbsp oil from the tomato jar
  • 4 crushed garlic cloves
  • 125ml white wine
  • 250ml chicken stock
  • 200g spinach
  • 150ml double cream
  • 75g parmesan
  • Chopped parsley and cooked rice, to serve
  • Toss the chicken breasts in a mixture of the flour, oregano and paprika, then heat the oil in a frying pan and cook the breasts - skin-side down - for 5 mins, then flip and cook for 5 mins on the other side. Set aside.
  • Scatter in the garlic and tomatoes and cook for 1 min, then add the wine and bubble for 4 mins. Return the chicken to the pan, pour in the stock and simmer for 5 mins, then add the spinach and cook for 8 mins more. Pour in the cream and half the parmesan, season well, and cook for 2 mins. Serve with a heap of rice and plenty of scattered parsley, plus the rest of the parmesan sprinkled on top.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box