This creamy one pot chicken is made with no cream and packed with flavour! Made with a base of mushroom, spinach, and sun dried tomato, this creamy one pot chicken is the perfect recipe for a lazy dinner under an hour.
Course Main Course
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
2chicken breastshalved, coated with panko, salt, pepper, and parmesan cheese
1cupsun dried tomatoes
3tbspVH yellow curry sauceoptional
In a shallow bowl or plate, combine the panko crumbs, parmesan cheese, salt and pepper. Coat the chicken breast with the mixture.
Heat 1 tablespoon of the butter in a skillet. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of the chicken. If you don't half yours like I did, you might need a longer cook time). Place aside on a plate.
Put the rest of the butter in the pan and add in the onions, mushrooms, garlic, and spinach.
Add in your chicken broth and parmesan cheese and let the mixture simmer. Add in cornstarch to thicken the liquid so it's more of a thick creamy texture. (An alternative is the make a blond roux to mix in but it'll require a small saucepan)
Add in your sun dried tomatoes.
Optional: for a little kick, I added some yellow curry sauce into the mix :)
Let the sauce to simmer for a further minute until cheese melts through the sauce and add the chicken back into the pan; sprinkle with the fresh herbs for garnish and serve over rice, pasta, quinoa, etc of your choice.