Mary Berry's chicken dish is an ideal choice for a weeknight meal, taking less than an hour to prepare.

Chicken is an adaptable protein that complements rich sauces beautifully and is frequently featured in pasta recipes and savory pies.

However, Mary Berry's Tuscan Chicken Recipe Components: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil for garnish (optional) Instructions: 1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside. 2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. 3. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Then, stir in the spinach and cook until wilted. 4. Pour in the heavy cream and sprinkle in the grated Parmesan cheese and Italian seasoning. Stir well to combine and let it simmer for a few minutes until the sauce thickens slightly. 5. Return the chicken to the skillet and coat it with the sauce. Allow everything to heat through for a couple of minutes. 6. Serve the Tuscan chicken hot, garnished with fresh basil if desired. Enjoy with pasta, rice, or a side salad! Bon appétit! offers a more exciting way to enjoy these two ingredients. The dish is inspired by the Italian concept of "cucina povera" or "poor cooking", which focuses on creating simple, inexpensive meals.

This dish features chicken thighs, which are more affordable than breast meat, and includes a variety of ingredients that are typically available in your refrigerator. Mary Berry refers to this recipe on her website as a "classic" and notes that it’s perfect for a "simple evening meal."

Tuscan Chicken Recipe Components: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil for garnish (optional) Instructions: 1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside. 2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. 3. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Then, stir in the spinach and cook until wilted. 4. Pour in the heavy cream and sprinkle in the grated Parmesan cheese and Italian seasoning. Stir well to combine and let it simmer for a few minutes until the sauce thickens slightly. 5. Return the chicken to the skillet and coat it with the sauce. Allow everything to heat through for a couple of minutes. 6. Serve the Tuscan chicken hot, garnished with fresh basil if desired. Enjoy with pasta, rice, or a side salad! Bon appétit!

Components

• Six large chicken thighs, skinless, bone-in
• One large onion
• One large red pepper
• Two garlic cloves
• 30g sun-blushed tomatoes
• 150g baby spinach
• 55g parmesan
• Two tablespoons of plain flour
• Two teaspoons paprika
• Two tablespoons of olive oil
• Two teaspoons tomato puree
• 150ml white wine
• 150ml chicken stock
• 150ml pouring double cream

Approach

The technique includes gathering the necessary ingredients, dusting the chicken thighs with flour and paprika, frying them until they are golden and crispy, then sautéing the chopped bell pepper and onion in the same skillet, and finally adding the garlic.

Heat the kettle until the water is boiling to dissolve the stock cube. Once dissolved, stir it into the pan along with the tomato puree, wine, and halved tomatoes. Add the rested chicken back to the pan along with any accumulated juices, cover the pan, and lower the heat slightly.

Leave the contents of the pan to simmer for 30 minutes, until tender. Add the cream right at the end, along with the spinach and stir everything until the greens are wilted, reports the Express. Remove from the heat and sprinkle with the parmesan before serving piping hot from the pan.