Making a nutritious and flavourful dinner doesn’t have to be a tedious task, in fact, some extra undemanding recipes involve using only a singular pan.

That is the case of Mary Berry’s Tuscan chicken recipe from her official website, serves six people and can be made up to a day ahead.

According to the chef and Great British Bake Off star, this recipe freezes well.

How to make Mary Berry’s Tuscan chicken

Ingredients

Six large skinless chicken thighs, bone in

Two tbsp plain flour

Two tsp paprika

Two tbsp olive oil

One large onion, finely chopped

One large red pepper, deseeded and finely diced

Two garlic cloves, crushed

Two tsp tomato puree

30g (1oz) sun-blushed tomatoes, chopped

150ml (¼ pint) white wine

150ml (¼ pint) chicken stock

150ml (¼ pint) pouring double cream

150g (5oz) baby spinach

55g (2oz) Parmesan, grated

Instructions

Place the chicken thighs in a bowl. Combine flour with half the paprika, then generously season with salt and black pepper. Toss the chicken pieces until thoroughly coated.

Heat oil in a large, deep skillet over high heat. Add the chicken and cook for approximately three to four minutes per side, or until golden brown and crispy. Transfer the cooked chicken to a plate and set aside.

Use the same skillet to sauté the onion and pepper over medium heat for four to five minutes, or until softened. If necessary, add additional oil. Stir in the garlic and cook for about thirty seconds.

Incorporate the tomato purée, tomatoes, wine, and stock into the pan and bring to a boil. Return the chicken, along with any accumulated juices, to the skillet. Cover and simmer over low heat for roughly thirty minutes, or until the chicken is tender.

Stir in the cream and spinach until the spinach wilts. Remove the pan from the heat, sprinkle with cheese, and serve immediately while hot.