At African Farming, we know food is part of every farming story. Through our new Recipe of the Week column, we want to celebrate wholesome meals, local ingredients and the people who gather around the table after long days on the farm. Each week we will share simple, practical recipes that are delicious, comforting and easy to recreate at home.
Tuscan chicken
This easy-to-prepare one-pan wonder is creamy, satisfying and the perfect weeknight treat.
Ingredients
- 4 medium chicken breasts
- 2 packed cups roughly chopped spinach
- 1 cup sliced mushrooms
- ½ cups sun-dried tomatoes
- 1½ cups cream
- 3 cloves garlic
- ½ cup parmesan cheese
- Olive oil
- Butter
- Italian herb seasoning
- Smoked paprika
- Salt and pepper
Method
- Season the chicken with salt, pepper and Italian herbs.
- Heat a large pan with a generous glug of olive oil.
- Sear the chicken for about 4 minutes per side, then remove from the pan.
- Add 1 tablespoon butter to the pan and fry the mushrooms until they release moisture and start browning.
- Lower the heat to medium-low. Add chopped garlic and sun-dried tomatoes and stir for 1 minute.
- Add spinach and cook until wilted. Season to taste.
- Deglaze the pan with a tablespoon of water.
- Pour in the cream, add grated parmesan and stir until combined.
- Return the chicken breasts to the pan, nestling them into the sauce.
- Simmer for 5 minutes. Sprinkle with smoked paprika before serving.
Serving suggestion
Serve with pasta, rice, polenta or crusty bread.
This article first appeared in Poultry Bulletin (Issue 31) April/May 2026 and is republished with permission. Click the cover below for the full edition.
