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Ingredients:
* 2 tbsp plain flour * 1 tbsp smoked paprika * 2 tsp oregano * 4 skin-on chicken breasts * 80g/3oz sundried tomatoes chopped, plus 1 tbsp oil from the jar (or use olive oil) * 4 garlic cloves finely grated or crushed * 125ml/4fl oz white wine * 250ml/9fl oz chicken stock * 200g/7oz spinach * 150ml/¼ pint double cream * 75g/2½ oz grated parmesan * cooked rice to serve * small handful of parsley chopped
Method:
1. Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.
2. Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.
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Ingredients:
* 2 tbsp plain flour
* 1 tbsp smoked paprika
* 2 tsp oregano
* 4 skin-on chicken breasts
* 80g/3oz sundried tomatoes chopped, plus 1 tbsp oil from the jar (or use olive oil)
* 4 garlic cloves finely grated or crushed
* 125ml/4fl oz white wine
* 250ml/9fl oz chicken stock
* 200g/7oz spinach
* 150ml/¼ pint double cream
* 75g/2½ oz grated parmesan
* cooked rice to serve
* small handful of parsley chopped
Method:
1. Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.
2. Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.
Save, rate and comment: [https://www.bbcgoodfood.com/recipes/tuscan-chicken](https://www.bbcgoodfood.com/recipes/tuscan-chicken)
Looks delicious! One of my favorite foods.