Tuscan Chicken

Name: Gluten-Free Tuscan Chicken with Creamy Herbs
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 large egg; 3 tbsp cornflour; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp dried thyme; pinch salt and ground black pepper; 450 g chicken breast (diced into 1in chunks); 2 tbsp garlic-infused oil; 1 red pepper (diced into 1in chunks); 1/2 tsp dried oregano; 1 tsp smoked paprika; 170 g sundried tomatoes (diced); 300 ml gluten-free chicken stock; 100 ml white wine; pinch salt and ground black pepper; 3 tbsp cream cheese; 2 big handfuls baby spinach (roughly chopped); 1 tbsp fresh parsley (roughly chopped (optional)); 1 tbsp Parmesan (grated (optional))

Jump to ingredients

This gluten-free Tuscan chicken combines diced chicken breast coated in smoked paprika and cornflour, pan-fried until golden, then finished with a creamy herb sauce. It's naturally coeliac-friendly and adaptable for dairy-free and vegan diets.

19 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Beat the egg in a small bowl and then in a separate bowl, mix together the cornflour, smoked paprika, oregano, thyme, salt and pepper.
2
Dip the chicken into the egg and then into the flour mix until well-coated.
3
Heat garlic oil in a pan and then add the coated chicken. Allow it to cook and crisp up the coating. Then remove from the pan.
4
Add a little extra garlic oil then add in the red pepper and allow to soften briefly. Add the oregano, paprika, sun-dried tomatoes and tomato puree, then mix well.
5
Pour in the chicken stock and white wine and allow to bubble and simmer for just under 10 minutes or so, or until the sauce has thickened a little.
6
Stir in the cream cheese so it’s well combined and creamy. Add in the chopped spinach. Simmer for a couple of minutes until further thickened and the spinach is wilted.
7
Add the chicken back in and simmer for a couple more minutes to warm it up.
8
Remove from the heat and sprinkle with chopped parsley and grated cheese to finish, if using.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice chicken and peppers into uniform 1-inch chunks so they cook evenly and absorb the creamy herb sauce.
Don't skip the smoked paprika—it's essential for the signature Tuscan smoky flavour.
Use garlic-infused oil to avoid raw garlic burning during high-heat pan-frying; this keeps the dish accessible for low-FODMAP diets.
Cook the cornflour-coated chicken in batches if needed to avoid overcrowding the pan, which steams rather than sears.

Substitutions

Cornflour → Rice flour or arrowroot (maintains gluten-free coating)
Red pepper → Yellow or orange bell pepper (milder, slightly sweeter)
Dried oregano and thyme → Italian seasoning blend (same flavour profile, easier measuring)
Garlic-infused oil → Olive oil + 1 minced clove fresh garlic (adds more texture, not low-FODMAP)

Storage & make-ahead

Store cooled Tuscan chicken in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water to restore the creamy sauce.