Tuscan Chicken Recipe

This is a straightforward homemade version of Olive Garden’s Chicken Crostina — crispy pan-seared chicken simmered in a white wine cream sauce with peppers, garlic, sun-blushed tomatoes, and spinach. It’s fancy-ish but also feels like a big warm hug. Best part? All in one pan.

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Quick Summary

• Prep time: 10 mins
• Cook time: 40 mins
• Flavor: creamy, savory, a lil tangy from the wine
• Great for: date night, family dinner, showing off a bit

Why I Like This Recipe

Okay so—this isn’t a 10-min meal. But. It is totally worth the one-pan effort. Crispy chicken with this rich, tomato-garlic-wine-cream thing going on, plus spinach, plus Parmesan?? I ate it straight out of the pan the first time I made it. It’s that good.

Ingredients

• 6 large chicken thighs (bone-in, skinless)
• 2 tbsp flour
• 2 tsp paprika
• Salt & black pepper
• 2 tbsp olive oil (or sunflower)
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 2 garlic cloves, minced
• 2 tsp tomato purée
• 30g sun-blushed tomatoes, chopped (or semi-dried)
• 150ml white wine
• 150ml chicken stock
• 150ml double cream (pouring cream)
• 150g baby spinach
• 55g Parmesan, grated

How To Make Tuscan Chicken

1. Season the chicken: Toss thighs in flour, paprika, salt, and pepper till coated.
2. Sear it: Heat oil, fry chicken 3–4 mins each side till golden. Set aside.
3. Veg time: In the same pan, cook onions and peppers ~5 mins. Garlic goes in last 30 secs.
4. Build the sauce: Stir in tomato purée, sun-blushed tomatoes, wine, stock. Bring to boil.
5. Simmer: Add chicken (and juices), cover, reduce heat, cook 30 mins till tender.
6. Creamy finish: Stir in cream + spinach till wilted. Take it off heat. Add Parmesan and let it melt.
7. Serve: Hot, spooned over mashed potatoes or pasta. Or just a big spoon straight up.

Tips for Success

• Bone-in thighs = more flavor. But you can use breasts if needed.
• Let the sauce simmer long enough — it thickens as it cooks.
• Taste it at the end. You might want more salt.
• Don’t skimp on the Parmesan. It adds that final kick.

Storage and Reheating

• Fridge: Keeps 3–4 days in a sealed container.
• Freezer: Yup. Cool completely, then freeze in portions.
• Reheat: Gently on stove or microwave — add splash of broth if sauce tightens up.

FAQs

Common Mistakes and How to Dodge Them

• Burning the garlic → Add it last and don’t walk away.
• Too much flour on chicken → Just coat lightly — excess burns in the pan.
• Sauce too thin → Let it reduce uncovered for a bit at the end.
• Not seasoning enough → Taste it. The sauce needs salt to pop.
• Overcooking chicken → Simmer low and slow. Keep it juicy.

Nutrition Facts (Per Serving – serves 4)

• Calories: ~510 kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 160mg
• Sodium: 620mg
• Potassium: 850mg
• Carbs: 10g
• Sugar: 4g
• Protein: 40g