Tuscan chicken is a comforting dish with tender chicken thighs simmered in a creamy, flavorful sauce enriched with sun-blushed tomatoes, spinach, and Parmesan. I love how it balances richness with freshness, making it perfect for a cozy dinner with family or guests.

Why You’ll Love This Recipe

I enjoy this Tuscan chicken because it’s simple enough for a weeknight meal but elegant enough to serve at a dinner gathering. The paprika-coated chicken develops a golden crust that holds up beautifully in the sauce, while the creamy base makes every bite indulgent. I like pairing it with pasta, potatoes, or rice depending on the mood. Another reason I’m fond of this dish is its flexibility—whether I choose sweet paprika, smoked paprika, or even swap in chicken breasts, it always comes out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large skinless chicken thighs, bone in
2 tbsp plain flour
2 tsp paprika
2 tbsp olive or sunflower oil
1 large onion, finely chopped
1 large red pepper, deseeded and finely chopped
2 garlic cloves, crushed
2 tsp tomato purée
30g sun-blushed tomatoes, chopped
150ml white wine
150ml chicken stock
150ml double cream
150g baby spinach
55g Parmesan, grated
Salt and freshly ground black pepper

Directions

I start by coating the chicken with flour, paprika, salt, and pepper.
I heat oil in a large frying pan and brown the chicken for about 3–4 minutes per side, then set it aside.
Using the same pan, I sauté the onion and red pepper until softened, then add garlic for a quick stir.
I stir in tomato purée, sun-blushed tomatoes, wine, and stock, letting it come to a boil before returning the chicken and its juices to the pan.
I cover and simmer for about 30 minutes until the chicken is tender.
I add cream and spinach, stir until wilted, then finish with Parmesan before serving hot.

Servings and timing

This recipe serves 6 people. I can prepare everything in less than 30 minutes, and the cooking time takes about 30 minutes to 1 hour, depending on how tender I want the chicken.

Variations

I sometimes swap chicken thighs for chicken breasts if I want a leaner option.
If I crave smokiness, I use smoked paprika instead of sweet.
Frozen spinach works well when fresh isn’t available—I just defrost and squeeze out the liquid first.
For a gluten-free version, I replace plain flour with gluten-free flour and check the stock for gluten-free labeling.

Storage/Reheating

I let leftovers cool before storing them in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop with a splash of cream or stock to loosen the sauce. This dish also freezes well—I freeze portions for up to 3 months and thaw them in the fridge overnight before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare it a day before, store it in the fridge, and reheat gently before serving. The flavors deepen overnight.

What can I serve with Tuscan chicken?

I like serving it with pasta, rice, or creamy mashed potatoes. Crusty bread is also great for soaking up the sauce.

Can I skip the wine?

If I don’t want to use wine, I simply add more chicken stock. It still turns out rich and flavorful.

Can I use sun-dried tomatoes instead of sun-blushed?

Yes, I sometimes use sun-dried tomatoes. They give a stronger, tangier flavor compared to the milder sun-blushed ones.

How do I know the chicken is cooked through?

I check that the chicken is tender and the juices run clear. Using a thermometer, I make sure it reaches at least 75°C (165°F).

Conclusion

Tuscan chicken is one of those recipes I keep coming back to—it’s hearty, creamy, and versatile. Whether I’m cooking for family or entertaining guests, this dish never fails to impress. The combination of tender chicken, creamy sauce, and fresh spinach makes it a meal I truly enjoy sharing.