Weekend Cooking: Baked Tuscan Chicken (Adam Liaw)

Adam Liaw is an Australian TV cook, food writer, author, presenter, lifestyle TV show producer and so much more! He's done well since he won the second series of Masterchef Australia back in 2010.

Late last year I saw an article by him where he was talking about which recipe was the most liked recipe on the SBS food website, and it was this one for Baked Tuscan Chicken. This recipe comes from Adam's show The Cook Up, which is on every weekday. Each episode he invites two guests on. They could be chefs, or comedians, actors or anyone really. Some times they can cook, and other times they cannot. Each episode is themed and he will cook something and then the two guests will cook up a dish to meet the theme. This recipe came from an episode called Made to Share.

We already knew that we liked the flavour combination of cream, sundried tomato, chicken and spinach as we have a baked pasta version that we make quite regularly using a recipe from Recipetin Eats. I was still keen to try this as a much quicker version which you can then serve with pasta, rice or I guess even mash! And it's a winner that we have now added into our regular recipe rotation.

We tend to just use thigh fillets instead of cutlets which are bone-in, as my husband doesn't really love eating chicken on the bone.

I did think I had taken a photo of this recipe, but it seems I have not. I will take one next time I make it and update the post.

Baked Tuscan Chicken (Adam Liaw)

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

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.

Weekly meals

Saturday - Chicken kebabs, baked potato, coleslaw
Sunday - Airfried fried chicken, chips, coleslaw
Monday - Ham and Mushroom Pizza
Tuesday - One Pot Cajun Chicken and rice (new)
Wednesday - Spaghetti Bolognaise
Thursday - Chicken Shwarma
Friday - Out for dinner

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