Creamy Garlic Chicken

Prep 10 min · Cook 20 min · Total 30 min · 4 servings

One pan, a sauce worth mopping up with bread, and dinner in half an hour. Scale the servings, tick what you need, and take the shopping list with you.

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Ingredients

• 600 g — chicken breast, cut into cutlets
• 1 tsp — fine sea salt
• 0.5 tsp — black pepper
• 2 tbsp — olive oil
• 4 cloves — garlic, minced
• 250 ml — chicken stock
• 200 ml — double cream
• 30 g — parmesan, finely grated
• 100 g — baby spinach
• 1 tbsp — lemon juice

Instructions

1. Season the chicken with the salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat and sear the chicken for 5–6 minutes per side until golden and cooked through (74°C / 165°F). Set aside.
3. In the same pan, cook the garlic for 30 seconds until fragrant.
4. Pour in the chicken stock and scrape up the browned bits; simmer 2 minutes.
5. Stir in the cream and parmesan and simmer 3 minutes until slightly thickened.
6. Add the spinach and stir until wilted, about 1 minute.
7. Return the chicken to the pan, spoon over the sauce, finish with lemon juice and serve.

Substitutions

• No double cream? Use crème fraîche, or whole milk plus 1 tsp cornflour stirred in at the end (sauce will be thinner).
• Chicken thighs instead? Boneless thighs work beautifully — add about 5 minutes and cook to 74°C / 165°F.
• Dairy-free? Swap cream for full-fat coconut milk and parmesan for nutritional yeast; add the lemon at the very end.
• No spinach? Kale (stems removed, 3 minutes) or frozen peas (2 minutes) both work.

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