Tuscan Chicken & Creamy Mash

Tender chicken simmered in a luscious cream sauce, infused with smoky paprika, fragrant oregano and the rich sweetness of sundried tomatoes. Paired with creamy mashed potatoes, every bite is comforting and satisfying. Best of all, it’s ready in just 30 minutes, making it a go-to dish for busy weeknights or relaxed weekend dinners. You could swap the mash for pasta, rice or polenta. You can use chicken thigh instead of breast too.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

potato 800 g (chopped)
onion 1 (chopped)
garlic cloves 2 (crushed)
sundried tomatoes 80 g (chopped)
diced chicken breast 400 g (chopped)
plain flour 1 tbsp
tomato purée 1 tbsp
chicken stock cube 1
paprika 2 tsp
dried oregano 1 tsp
double cream 150 ml
spinach 1 handful
Parmesan to serve

Method

Make the mashed potatoes

Peel and chop your potatoes into small chunks. Boil them until soft in salted water. Drain then leave them to steam dry for a few minutes in a colander. Tip them back into the pan and gently warm through to help dry out the potatoes a little (avoid gluey mash). Mash them with a knob of butter or a dash of oil. Season to taste. Keep warm until needed.

Prep the rest of the ingredients

While the potatoes are cooking - Peel and chop the onion. Peel and crush the garlic. Chop the sundried tomatoes. Chop the chicken into bite-sized pieces (unless already chopped).
Toss the chicken in the flour and season with salt and pepper.
Make up the chicken stock cube with 75ml boiling water per serving, so if you are cooking for 4 people you will need 300ml water.

Cook the Tuscan chicken

Heat a dash of oil in a large frying pan over a medium heat. Add the chicken and fry for 3–4 minutes on each side, until browned, then remove from the pan. (you can use a dash of oil from the sundried tomatoes jar if you like, to add extra flavour).
In the same pan, add the onions and fry for 5 minutes. Add the garlic and fry for a minute.
Tip the chicken back into the pan with the stock, tomato purée , sundried tomatoes, paprika and dried oregano, stir to combine, cover with a lid and simmer for 10 minutes.
Add the double cream and spinach and warm through. Check the seasoning and adjust to taste with salt and pepper

Plate up

Scatter over some grated Parmesan then plate up with the mash - enjoy!

More recipes like this...