Creamy Tuscan Chicken with Parmesan and Lemon Herb Crumble

This recipe was developed and presented by Aisling Larkin at the 2024 Coeliac Society Gluten Free Roadshow.

Ingredients

Tuscan Chicken:

800g chicken thighs
1 tin (240g drained) butterbeans/cannellini beans
100g gluten-free plain flour
2 tsp garlic powder
1 tsp paprika
1 tsp dried oregano (gluten–free)
3 cloves fresh garlic
100g sun-dried tomatoes, roughly chopped
250mls cream/dairy-free cream
3 tbsp sundried tomato pesto (gluten-free brand)
200 ml gluten-free chicken stock (made with 1 gluten-free stock cube and 200 ml boiling water)
50g grated Parmesan cheese
200g spinach leaves, shredded
Salt and pepper to taste
1 tbsp oil from sun-dried tomatoes (for searing)
Handful fresh basil
Optional: 10 small leaves fresh oregano

Parmesan Lemon Herb Crumble:

50g gluten-free breadcrumbs
30g grated Parmesan cheese
2 tbsp fresh basil, chopped
1 tsp garlic powder(gluten free)
1 tsp onion powder (gluten free)
Zest of 1 lemon
1 tbsp olive oil

Method

Prepare the Chicken: Trim the chicken thighs. Mix the gluten-free flour, paprika, oregano, salt and pepper on a plate. Coat the chicken pieces evenly in this mixture.
Sear the Chicken: Heat 1 tbsp of oil from the sun-dried tomatoes & 1 tbsp rapeseed oil in a pan over medium-high heat. Sear the chicken for 4 minutes per side until lightly browned (no need to fully cook through as it will finish cooking in the slow cooker). Remove the chicken and set aside.
Prepare the Sauce: In the same pan, reduce the heat to medium, and add the garlic, oregano, and sun-dried tomatoes. Cook for 1-2 minutes until fragrant. Pour in the beans, cream, stock and add 50g of grated Parmesan. Stir and bring to a gentle simmer.
Transfer to Slow Cooker: – Place the browned chicken thighs back in the slow cooker. Pour the sun-dried tomato and Parmesan sauce over the chicken. Add the shredded spinach.
Cook: Cover and cook on low for 2-3 hours or high for 1.5-2 hours, until the chicken is tender and fully cooked through.
Make the Parmesan Lemon Herb Crumble: While the chicken is cooking, mix the gluten-free breadcrumbs, Parmesan cheese, chopped basil, garlic & onion powder, and lemon zest in a bowl. Heat 1 tbsp of olive oil in a small pan and toast the breadcrumb mixture until golden and crispy. Set aside.
Serve: Once the chicken is ready, stir in fresh basil and/or oregano and top each serving with a generous sprinkle of the Parmesan Lemon Herb Crumble. For extra freshness, garnish with fresh basil if desired.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.