★★★★ 619 Reviews

Creamy Tuscan Chicken recipe

Today we present a recipe from Laura Baltrons Crespo participant of the I Bonnysa Contest, thank you very much for sharing your recipe with all of us.


    800 gr boneless chicken drumsticks
    400 ml chicken or vegetable broth
    1 teaspoon sweet paprika
    1 teaspoon salt
    1 teaspoon onion powder
    1/2 teaspoon freshly ground black pepper
    A little of the oil in which we have hydrated the tomatoes

 For the sauce:

    150 gr of strips of dried tomato Bonyssa (which we will have put a few hours in oil and some chopped garlic)
    3 cloves of minced garlic
    1 teaspoon of Dijon mustard
    350 ml of cooking cream
    100 gr of fresh baby spinach
    75 gr grated cheddar cheese


We start seasoning the chicken drumsticks (it can also be done with chicken breasts if we prefer) with salt, black pepper, onion powder and sweet paprika.

Next, we heat some of the oil we used to hydrate dried tomatoes in a pan over medium heat. When hot we brown the chicken drumsticks.

Once golden we remove them from the heat and reserve.

In the same pan, fry the chopped garlic for about 1 minute, add the dried tomatoes hydrated in oil. We fry for 1 or 2 minutes to release the flavors and mix with the Dijon mustard.

Add the chicken that we had reserved and pour the broth to cook the chicken for a few minutes.

At the moment in which piece to reduce the broth we add the cream to cook and lower the power of the fire to medium-low. We stir so that the cream is well integrated and season with salt and black pepper to taste.

Finally, we add the spinach leaves and let them cook in the sauce.

At the last moment, we add the cheddar cheese and let it cook for about a minute. Until it falls apart. We remove from heat.

And we already have the creamy Tuscan chicken ready to enjoy!