serves
6
prep
5 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Made to Share
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 6 chicken thigh cutlets
- Salt and black pepper
- 2 tbsp olive oil
- 2 brown onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 200 g sundried tomato strips
- 300 ml thickened cream
- 2 tsp Italian seasoning (or 1 tsp each dried oregano and thyme)
- 60 g baby spinach leaves
- ½ cup finely grated parmesan cheese
Instructions
- Preheat the oven to 200˚C (180˚C fan-forced). Season the chicken cutlets generously on both sides with salt and black pepper. Heat the oil in an oven-proof heavy-based frying pan over medium heat, then add the chicken, skin-side down in the pan. Cook for 4-5 minutes, or until the chicken is browned. Remove the chicken to a plate.
- Add the onion and garlic to the pan and fry for 5 minutes, until lightly browned. Stir through the sundried tomatoes and cream, then return the chicken to the pan, skin-side up. Sprinkle with the Italian seasoning, then bake for 25 minutes, or until the chicken is cooked through and the sauce is thickened.
- Divide chicken cutlets between serving plates, then add the baby spinach and parmesan to the pan sauce, stirring to wilt the spinach. Spoon the spinach, sundried tomatoes and creamy sauce over the Tuscan chicken and serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Made to Share
