Tuscan Chicken Recipe

Tuscan chicken recipe - smoky, creamy, herby and incredibly easy to make. Coeliac-friendly and gluten-free as always. See the FAQ section for advice on making this dairy-free, low FODMAP, veggie or vegan.

Prep Time 10

Cook Time 20

Servings

Calories 431kcal

Ingredients

For the chicken

1 large egg
3 tbsp cornflour
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried thyme
pinch salt and ground black pepper
450 g chicken breast diced into 1in chunks

Everything else

2 tbsp garlic-infused oil
1 red pepper diced into 1in chunks
1/2 tsp dried oregano
1 tsp smoked paprika
170 g sundried tomatoes diced
300 ml gluten-free chicken stock
100 ml white wine
pinch salt and ground black pepper
3 tbsp cream cheese
2 big handfuls baby spinach roughly chopped
1 tbsp fresh parsley roughly chopped (optional)
1 tbsp Parmesan grated (optional)

Grams - Cups

Instructions

Beat the egg in a small bowl and then in a separate bowl, mix together the cornflour, smoked paprika, oregano, thyme, salt and pepper.
Dip the chicken into the egg and then into the flour mix until well-coated.
Heat garlic oil in a pan and then add the coated chicken. Allow it to cook and crisp up the coating. Then remove from the pan.
Add a little extra garlic oil then add in the red pepper and allow to soften briefly. Add the oregano, paprika, sun-dried tomatoes and tomato puree, then mix well.
Pour in the chicken stock and white wine and allow to bubble and simmer for just under 10 minutes or so, or until the sauce has thickened a little.
Stir in the cream cheese so it’s well combined and creamy. Add in the chopped spinach. Simmer for a couple of minutes until further thickened and the spinach is wilted.
Add the chicken back in and simmer for a couple more minutes to warm it up.
Remove from the heat and sprinkle with chopped parsley and grated cheese to finish, if using.

Nutrition