Mary Berry Tuscan Chicken Recipe

Name: Mary Berry Tuscan Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 small–medium chicken breasts (about 600–700g); 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 2 tbsp plain flour (optional, for a light coating); 1 tbsp olive oil; 25g unsalted butter; 3 garlic cloves, finely grated or crushed; 100g sun-dried tomatoes in oil, drained and sliced; 1 tbsp tomato purée; 150ml chicken stock; 150ml double cream; 50g Parmesan, finely grated; 1 tsp dried oregano; 100g baby spinach; 1 tsp lemon juice (optional, to brighten); Fresh basil or parsley, to serve (optional)

This Mary Berry-inspired Tuscan chicken is a cosy, weeknight-friendly dish of golden chicken breasts baked in a creamy garlic sauce with sun-dried tomatoes and spinach. The chicken stays tender, while the sauce turns rich and silky with a savoury parmesan finish. It is comfortably easy, with just a little stirring at the hob before the oven does the rest. From start to finish, you are looking at about 40 minutes.

Ingredients

For the chicken

4 small–medium chicken breasts (about 600–700g)
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tbsp plain flour (optional, for a light coating)
1 tbsp olive oil
25g unsalted butter

For the Tuscan sauce

3 garlic cloves, finely grated or crushed
100g sun-dried tomatoes in oil, drained and sliced
1 tbsp tomato purée
150ml chicken stock
150ml double cream
50g Parmesan, finely grated
1 tsp dried oregano
100g baby spinach

To finish (optional but lovely)

1 tsp lemon juice
Fresh basil or parsley, chopped

How to Make Mary Berry Tuscan Chicken Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the sauce bubbles gently without catching.
Season (and lightly coat) the chicken: Pat the chicken breasts dry with kitchen paper. Season both sides with salt and pepper. For a slightly thicker, more velvety sauce, dust the chicken lightly with the flour and shake off any excess.
Sear until golden: Heat the olive oil and butter in a large ovenproof frying pan over medium-high heat. Add the chicken and cook for 3–4 minutes on each side until nicely golden. Transfer the chicken to a plate for a moment.
Mix the sauce base in the pan: Reduce the heat to medium-low. Add the garlic and stir for 30 seconds so it turns fragrant but does not brown. Stir in the sun-dried tomatoes and tomato purée.
Build the creamy Tuscan sauce: Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Stir in the double cream, Parmesan, and oregano. Bring to a gentle simmer, stirring until the cheese melts into the sauce.
Add spinach: Add the baby spinach in handfuls, stirring until just wilted, about 1–2 minutes. Taste and adjust seasoning if needed.
Bake to finish: Nestle the chicken back into the pan and spoon a little sauce over the top. Bake for 10–15 minutes, depending on thickness, until the chicken is cooked through (aim for 75°C in the thickest part, or cut into the centre and check the juices run clear).
Cool slightly and rest: Remove from the oven and let the dish sit for 5 minutes. This short rest keeps the chicken juicy and gives the sauce a moment to settle.
Assemble and serve: Stir in the lemon juice if using, then scatter over fresh basil or parsley. Serve the chicken with plenty of sauce spooned over your chosen sides.

Tips

Why is my Tuscan chicken sauce too thin?

Let it simmer for a couple of minutes on the hob before it goes into the oven, and make sure you are using double cream, not single. If you skipped the flour, the sauce will still thicken, but it may need an extra minute or two of gentle simmering to reduce.

How do I stop the cream sauce from splitting?

Keep the heat low once the cream goes in and avoid a rapid boil. Parmesan also helps stabilise the sauce, so add it gradually and stir until melted.

How do I keep chicken breast from drying out?

Sear for colour, then let the oven do the finishing. If your chicken breasts are very thick, bash them to an even thickness first so they cook quickly and stay tender.

Can I make this without an ovenproof frying pan?

Yes. Make the sauce in a frying pan, then transfer everything to a baking dish and bake as written. It is a simple swap and works perfectly.

Serving Suggestions

Tagliatelle or penne, with extra Parmesan at the table
Buttery mashed potatoes for a proper comfort-food dinner
Steamed rice or orzo to soak up the sauce
Crusty bread and a crisp green salad
Roasted tenderstem broccoli or green beans on the side

Storage

Room Temperature

Let the chicken cool for no more than 1 hour before storing. Do not leave it out for longer than 2 hours in total.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat (add a splash of stock or water if the sauce has thickened too much), or cover and warm in the oven at 180°C fan until piping hot.

Freezing

You can freeze it for up to 2 months, but cream sauces can change texture slightly when thawed. Freeze in a well-sealed container, thaw overnight in the fridge, then reheat slowly and stir well to bring the sauce back together.

Nutrition

Calories: 520 kcal
Carbohydrates: 10 g
Protein: 46 g
Fat: 32 g
Saturated Fat: 16 g
Sodium: 820 mg

Disclaimer: Nutrition values are estimates and will vary depending on specific ingredients and portion sizes.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless thighs stay especially juicy and are very forgiving. Sear them well, then bake until they reach 75°C in the thickest part, which may take a few minutes longer than breasts.

Can I make Tuscan chicken without sun-dried tomatoes?

You can. The flavour will be milder and less tangy, but it still works. Swap in halved cherry tomatoes (about 200g) and let them soften in the sauce before baking.

What can I use instead of double cream?

For a lighter version, use half-fat crème fraîche or full-fat cream cheese thinned with a little stock. Add it on low heat and avoid boiling to prevent curdling.

How do I know when the chicken is cooked through?

The most reliable way is a thermometer: 75°C in the thickest part. If you do not have one, slice into the thickest breast and check the meat is opaque and the juices run clear.

Can I make this ahead for guests?

Yes. Make the sauce and sear the chicken, then cool and refrigerate separately. When ready to serve, assemble in the pan or a baking dish and bake until hot and cooked through. Add spinach right at the end so it stays bright.