Mary Berry's Creamy Tuscan Chicken Recipe
Mary Berry's creamy Tuscan chicken combines paprika-seasoned bone-in chicken thighs with a rich white wine and cream sauce studded with sun-blushed tomatoes, wilted spinach, and Parmesan. Serves 6, comes together in about an hour, and delivers 346 kcal per serving. A one-pot Italian-inspired dinner with Mary's signature straightforward method.
Mary Berry has always understood that impressive food doesn't need to be complicated. Her Tuscan chicken proves the point. Bone-in thighs stay tender through the oven; sun-blushed tomatoes bring a sweet-savoury depth that ordinary sun-dried tomatoes miss; and the final flourish of spinach and Parmesan takes the dish from stew to something you'd happily set in front of guests. It's Mary's kind of cooking: honest technique, quality ingredients, no gimmicks.
Recipe Overview at a Glance
| Detail | Information |
|---|---|
| Prep Time | Less than 30 minutes |
| Cook Time | 30–60 minutes |
| Total Time | Approximately 1 hour |
| Servings | 6 |
| Calories per serving | 346 kcal |
| Difficulty | Easy–Medium |
| Cuisine | British / Italian-inspired |
What Are the Ingredients for Mary Berry's Tuscan Chicken?
- 6 skinless, bone-in chicken thighs
- 2 tbsp plain flour
- 2 tsp paprika
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red pepper, deseeded and sliced
- 2 garlic cloves, crushed
- 2 tsp tomato purée
- 30g sun-blushed tomatoes, roughly chopped
- 150ml white wine
- 150ml chicken stock
- 150ml double cream
- 150g baby spinach
- 55g Parmesan cheese, coarsely grated
- Salt and freshly ground black pepper, to taste
Equipment You'll Need
- Large ovenproof frying pan or casserole dish (with lid)
- Sharp knife and chopping board
- Wooden spoon
- Measuring jug
- Small bowl (for flour and paprika)
How to Make Mary Berry's Tuscan Chicken Step by Step
- Preheat the oven to 180°C/160°C Fan/Gas 4. Season the chicken thighs generously with salt and pepper.
- Coat the chicken. Mix the plain flour and paprika in a small bowl. Toss the seasoned thighs in the mixture until lightly coated on all sides.
- Brown the thighs. Heat the olive oil in a large ovenproof frying pan over medium-high heat. Brown the chicken on both sides until golden approximately 3–4 minutes per side. Remove and set aside.
- Soften the vegetables. Reduce the heat to medium. Add the chopped onion and sliced red pepper to the pan and cook for 5 minutes until beginning to soften. Add the crushed garlic and cook for a further minute.
- Build the sauce base. Stir in the tomato purée and the chopped sun-blushed tomatoes. Cook for 1 minute to warm through.
- Deglaze with wine. Pour in the white wine and let it bubble for 2–3 minutes until reduced by half.
- Add stock and cream. Stir in the chicken stock and double cream. Season lightly and bring to a gentle simmer.
- Return the chicken. Nestle the browned chicken thighs back into the sauce. Cover with a lid, transfer to the oven, and bake for 30–35 minutes until the chicken is cooked through and tender.
- Finish the dish. Remove the pan from the oven. Stir the baby spinach through the sauce until wilted, then scatter the grated Parmesan over the top and let it melt in. Taste and adjust seasoning.
- Serve. Spoon over rice, tagliatelle, mashed potatoes, or crusty bread with a green salad on the side.
Mary Berry's Top Tips for the Best Tuscan Chicken
- Choose bone-in thighs. They stay juicier and more flavourful than breast meat during the longer bake. Skinless is Mary's preference so the sauce doesn't turn greasy.
- Don't skip the flour coating. It helps the chicken brown deeply and slightly thickens the sauce as the dish cooks.
- Reduce the wine properly. Two to three minutes of hard bubbling burns off the raw alcohol edge; skipping this leaves the sauce tasting sharp.
- Add the spinach at the end. Stirring it in after the oven means it wilts without turning grey or losing colour.
- Grate the Parmesan coarsely. Fine grates dissolve too quickly; coarse pieces melt into the sauce more evenly.
Sun-Blushed vs. Sun-Dried Tomatoes: What's the Difference?
Mary specifies sun-blushed tomatoes, and it matters. Sun-blushed tomatoes are semi-dried tomatoes that keep more of their juiciness and a sweeter, gentler flavour. Sun-dried tomatoes are fully dried, chewier, and more intense. If you can only find sun-dried, chop them a little smaller and soak them in a splash of warm water for 5 minutes before adding them to the sauce.
What to Serve with Tuscan Chicken
- Tagliatelle or pappardelle (perfect for scooping the sauce)
- Buttery mashed potatoes
- Creamy polenta
- Steamed rice or crusty sourdough bread
- A simple green salad with lemon vinaigrette
- Steamed tenderstem broccoli or green beans
Wine pairing: A crisp Italian white such as Vermentino or Pinot Grigio balances the cream. For red wine drinkers, a light Chianti works surprisingly well.
If creamy chicken mains are a weeknight regular in your house, Mary's creamy chicken pasta bake makes a natural next recipe another one-dish comfort with a similar cheesy-savoury sauce built around the same paprika-and-cream flavour profile.
Ingredient Substitutions and Variations
| Original | Substitution | Notes |
|---|---|---|
| Bone-in chicken thighs | Boneless thighs or breasts | Reduce oven time by 10 minutes |
| Double cream | Crème fraîche or oat cream | Add off the heat to avoid splitting |
| Sun-blushed tomatoes | Sun-dried tomatoes | Soak in warm water for 5 minutes first |
| White wine | Extra chicken stock + 1 tsp lemon juice | For alcohol-free |
| Baby spinach | Kale or chard | Add earlier; needs longer to wilt |
| Parmesan | Pecorino or Grana Padano | Similar salty, nutty finish |
Storage, Make-Ahead, and Reheating
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze without the cream and spinach for up to 2 months. Add both fresh when reheating.
- Make ahead: The dish can be fully assembled up to the point of the final spinach and Parmesan step, then refrigerated overnight. Warm gently in the oven at 160°C for 20 minutes, then finish with the spinach and cheese.
- Reheating: Warm slowly on the hob over low heat to avoid the cream splitting. Add a splash of stock or cream if the sauce looks too thick.
Nutrition Information (Per Serving)
- Calories: 346 kcal
- Protein: 32g
- Carbohydrates: 8g
- Fat: 20g
- Saturated Fat: 9g
- Fibre: 2g
- Sodium: 0.7g
Based on 6 servings using standard double cream and full-fat Parmesan.
Troubleshooting Common Problems
- Sauce split or curdled: The cream was added while the pan was too hot, or reheated too quickly. Warm gently over low heat and whisk in a splash of fresh cream to bring it back.
- Chicken tough or dry: Bone-in thighs stay forgiving, but overbaking still dries them out. Check at the 30-minute mark rather than pushing to 35.
- Sauce too thin: Bubble uncovered on the hob for 2–3 minutes after removing the chicken to reduce.
- Sauce too thick: Stir in a splash of stock or hot water to loosen.
- Spinach turned grey: It was added too early or cooked too long. Stir in at the very end, off the heat, and serve straight away.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Skinless boneless chicken breasts work, but reduce the oven time to 20–25 minutes to prevent drying them out. Bone-in thighs remain Mary Berry's recommended cut for the best flavor and juiciness.
Can Mary Berry's Tuscan chicken be made without wine?
Yes. Replace the 150ml white wine with an additional 150ml chicken stock plus 1 teaspoon of lemon juice for brightness.
Can I make this dish dairy-free?
Yes. Substitute double cream with oat cream or full-fat coconut cream (unsweetened) and omit the Parmesan or use a dairy-free alternative.
How do I stop the cream from curdling?
Reduce the heat to a gentle simmer before adding the cream, and avoid boiling the sauce hard after the cream has gone in.
Can I freeze Tuscan chicken?
Yes but freeze it before adding the cream and spinach. Cream-based sauces can split when frozen and thawed. Add the cream and spinach fresh when reheating.
What kind of paprika should I use?
Sweet paprika is the traditional choice. Smoked paprika works well too for a deeper, more smoky flavor use it in place of half the sweet paprika if you want that added dimension.
Can I add mushrooms?
Yes chestnut mushrooms are a natural addition. Slice 200g and sauté them with the onion and pepper.
Is this recipe suitable for meal prep?
Yes. Portion into containers with your chosen side and refrigerate for up to 3 days. Reheat gently to avoid splitting the sauce.
Can I cook this entirely on the hob without using the oven?
Yes. Cover the pan and simmer gently on the hob for 35–40 minutes, turning the thighs once. The oven simply gives more even heat distribution.
Why does Mary Berry use bone-in thighs?
Bone-in thighs release collagen and flavor into the sauce during the longer bake, producing richer, juicier meat than boneless cuts.
Mary Berry Creamy Tuscan Chicken
Ingredients
- 6 skinless, bone-in chicken thighs
- 2 tbsp plain flour
- 2 tsp paprika
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red pepper, deseeded and sliced
- 2 garlic cloves, crushed
- 2 tsp tomato purée
- 30g sun-blushed tomatoes, roughly chopped
- 150ml white wine
- 150ml chicken stock
- 150ml double cream
- 150g baby spinach
- 55g Parmesan cheese, coarsely grated
- Salt and freshly ground black pepper
Instructions
- Preheat: Oven to 180°C / 160°C Fan / Gas 4. Season the chicken thighs.
- Coat: Mix flour and paprika. Toss the thighs in the mixture.
- Brown: Heat olive oil in a large ovenproof pan and brown the thighs 3–4 min per side. Remove.
- Soften vegetables: Cook onion and red pepper 5 min. Add garlic and cook 1 min.
- Build sauce: Stir in tomato purée and sun-blushed tomatoes; cook 1 min.
- Deglaze: Pour in the white wine and bubble 2–3 min until reduced by half.
- Add liquids: Stir in stock and cream. Season and bring to a gentle simmer.
- Bake: Return thighs to the pan, cover, and bake 30–35 min until cooked through.
- Finish: Stir spinach through until wilted. Scatter Parmesan on top and let it melt in. Taste and season.
- Serve: Spoon over tagliatelle, rice, mash, or crusty bread with a green salad.