Creamy Tuscan Chicken

I guarantee you'll fall in love with the big flavours in this sauce: cream, parmesan, sun-dried tomatoes, and Italian herbs. The chicken cooks in the delicious thick sauce and comes out so nice and tender. Serve it with focaccia- it's perfect for mopping up the yummy sauce. A fresh green salad with a vinaigrette dressing balances out the meal nicely.

Creamy Tuscan Chicken Photo: Vanya Insull

Ingredients

• 1bsp olive oil
• 600 g (1 lb 5 oz) chicken
• thighs
• 1/4 cup finely sliced sun-dried
• tomatoes
• 3 cloves garlic, crushed
• 1 Tbsp Italian herbs
• 1 cup chicken stock
• 1 cup baby spinach
• 1/2 cup cream
• 1/2 cup grated parmesan

Method

1. Heat the oil in a large frying pan over a medium heat. Add the chicken and brown for a few minutes on each side.

2. Make a gap in the centre of the pan and add sun-dried tomatoes, garlic and Italian herbs. Stir in the stock, scraping all the flavour from the base of the pan.

3. Add the spinach and stir everything together. Simmer over a low heat for 10 minutes, stirring occasionally, until the chicken is cooked through.

4. Add the cream and parmesan, and simmer, stirring, for a few minutes until the sauce starts to thicken.

5. Coat each piece of chicken in the creamy sauce and serve immediately.

TIPS AND TRICKS: Cooking times will differ depending on whether you use boneless or bone-in chicken thighs in this recipe. Either will work, just make sure they are cooked through before serving. I like to cut through the thickest piece to check. This recipe is also delicious served on top of cooked pasta.