One Pan Creamy Herb Chicken
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Ingredients
Instructions
  1. Heat oil and butter in a large frying pan over medium-high heat. Add chicken and onion and cook for a minute or two, to brown chicken and saute onion.
  2. Add the garlic, mustard, asparagus and zucchini and stir to combine.
  3. Combine the cornflour with the milk, pour into the pan and bring to the boil. Then reduce a simmer for a few minutes until slightly thickened.
  4. Stir through the cream cheese and dried herbs until there are no lumps and cook for a further minute or two until the chicken is cooked through and the sauce is smooth. Season with salt and pepper.
  5. Divide evenly between four shallow bowls and sprinkle with fresh parsley to serve.
  6. Leftovers can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.
Recipe Notes

348 calories per serve

Print Recipe
One Pan Creamy Herb Chicken
Course Main Dish
Prep Time 10
Cook Time 10
Servings
Ingredients
Course Main Dish
Prep Time 10
Cook Time 10
Servings
Ingredients
Instructions
  1. Heat oil and butter in a large frying pan over medium-high heat. Add chicken and onion and cook for a minute or two, to brown chicken and saute onion.
  2. Add the garlic, mustard, asparagus and zucchini and stir to combine.
  3. Combine the cornflour with the milk, pour into the pan and bring to the boil. Then reduce a simmer for a few minutes until slightly thickened.
  4. Stir through the cream cheese and dried herbs until there are no lumps and cook for a further minute or two until the chicken is cooked through and the sauce is smooth. Season with salt and pepper.
  5. Divide evenly between four shallow bowls and sprinkle with fresh parsley to serve.
  6. Leftovers can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.
Recipe Notes

348 calories per serve