One Pan Creamy Herb Chicken
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Ingredients
  • 1tbsp extra virgin olive oil
  • 1tbsp butter
  • 600grams chicken breast filletsdiced
  • 1 red onionthinly sliced
  • 2cloves garlicminced
  • 1tsp Dijon mustard
  • 1bunch fresh asparagustrimmed & cut into thirds
  • 1small zucchinisliced into thin batons
  • 1tbsp Cornflour
  • 1cup reduced-fat milk of choice
  • 5tbsp light cream cheese
  • 1tbsp dried Italian herbs
  • Salt and pepper
  • 1/2 bunch fresh parsleyfinely chopped
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
One Pan Creamy Herb Chicken
Votes: 49
Rating: 3.57
You:
Rate this recipe!
Course Main Meals
Prep Time 10
Cook Time 10
Servings
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 600 grams chicken breast fillets diced
  • 1 red onion thinly sliced
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 bunch fresh asparagus trimmed & cut into thirds
  • 1 small zucchini sliced into thin batons
  • 1 tbsp Cornflour
  • 1 cup reduced-fat milk of choice
  • 5 tbsp light cream cheese
  • 1 tbsp dried Italian herbs
  • Salt and pepper
  • 1/2 bunch fresh parsley finely chopped
Course Main Meals
Prep Time 10
Cook Time 10
Servings
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 600 grams chicken breast fillets diced
  • 1 red onion thinly sliced
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 bunch fresh asparagus trimmed & cut into thirds
  • 1 small zucchini sliced into thin batons
  • 1 tbsp Cornflour
  • 1 cup reduced-fat milk of choice
  • 5 tbsp light cream cheese
  • 1 tbsp dried Italian herbs
  • Salt and pepper
  • 1/2 bunch fresh parsley finely chopped
One Pan Creamy Herb Chicken
Votes: 49
Rating: 3.57
You:
Rate this recipe!
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