Ready in just 30 minutes and made in one pot, this creamy chicken is a weeknight winner. The sauce is rich, flavourful, and seriously irresistible, perfect for mopping up with crusty bread. When it comes to chicken breast recipes, this one’s hard to beat.
One-pot creamy chicken
Ingredients
- For the chicken
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp paprika
- 1 tsp garlic powder
- 2 tsp Italian herbs
- 4 chicken breast fillets
- For the sauce
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp italian herbs
- 2 tbsp tomato paste
- ½ tsp paprika
- 125 g cherry tomatoes
- ½ cup white wine
- 1 cup chicken stock
- 1 cup cream
- 2 tbsp parmesan cheese
- 2 cups baby spinach
- To serve
- ¼ cup fresh basil
- Fresh bread loaf, toasted
Instructions
For the chicken
MIX the salt, pepper, paprika, garlic powder and Italian herbs. Press the sides of the chicken into the seasoning mix, coating evenly.
ADD some oil to a large pan over medium-high heat. When hot, add the chicken and cook for 3-4 minutes on each side until browned and golden. Remove chicken from the heat and set aside.
For the sauce
GLAZE the same frying pan with more oil and reduce the heat to medium.
FRY onion until softened. Add the garlic, Italian herbs, tomato paste, paprika and tomatoes; fry until fragrant.
ADD the white wine and using a wooden spoon, scrape any bits off of the base of the pan. Simmer for 2-3 minutes. Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, until reduced by half.
KEEP the mixture on a simmer and stir through the cream and spinach. Place the chicken back into the pan.
SPOON some sauce over the chicken to coat, then cover with a lid.
SWITCH off the heat but keep the pan on the stove; this will allow the chicken to finish cooking through poaching.
SERVE this dish with basil and crusty bread on the side.
Notes
FOOD TEAM TIP: Add a side of rice to this dish to bulk it up. It is perfect for lunch the next day too.
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Also See: 4 ways with hummus
Feature image credit: Pexels
