Mary Berry’s Tuscan Chicken has become a beloved classic, adored for its rich, creamy sauce infused with Parmesan, sundried tomatoes, garlic, and fresh spinach. This comforting dish has garnered over 180 five-star ratings on the Good Food website, making it a top choice for home cooks across Britain. Described by Mary herself as one of her favourite easy suppers, it pairs perfectly with potatoes, rice, or pasta.
Designed with busy weeknights in mind, this recipe promises a delicious dinner ready in just 30 minutes.
Begin by sautéing onions and peppers in the pan used for the chicken, cooking them gently for about five minutes until softened—add a splash of oil if needed. Next, add garlic and cook briefly to release its aroma.
READ MORE: Glastonbury Festival: Hidden Spots to Escape the Crowds and Find Peace
READ MORE: Faces of Glastonbury: Capturing the Spirit as Crowds Arrive
Stir in tomato purée, chopped tomatoes, wine, and stock, then bring the sauce to a lively boil.
Return the chicken pieces and any juices to the sauce. Cover the pan, reduce the heat, and let everything simmer gently for around half an hour, allowing the flavours to meld beautifully.
Finish by stirring in cream and fresh spinach, cooking until the spinach wilts. Remove from the heat, sprinkle with Parmesan cheese, and serve immediately for a piping hot, satisfying meal.