One-pan creamy garlic chicken with greens

Name: One-pan creamy garlic chicken with greens
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 4 chicken fillets, about 700g total (see note); pinch of sea salt; 1 tsp cracked black pepper; 2 tsp garlic powder; 4 tbsp extra virgin olive oil, divided; 2 tbsp butter; 2 eschalots (French shallots), finely sliced; 3 garlic cloves, finely chopped; 1 tbsp plain flour; 250ml (1 cup) chicken stock; 250ml (1 cup) thickened cream; handful of green beans, washed and trimmed; 2 cups baby spinach leaves, washed; 1 cup parmesan, grated; ⅓ cup finely chopped parsley; sea salt; black pepper; 200g cooked pasta to serve

Tender chicken breasts and vibrant greens mingle in a creamy sauce, creating a comforting protein-rich dinner.

Sarah Pound

June 24, 2025

Round out one-pan creamy garlic chicken with greens with pasta or mashed potato.Sarah Pound

easyTime:< 30 minsServes:4

This easy dish, featuring tender chicken breasts and a medley of greens in a rich, creamy sauce, is a comforting, wholesome way to boost your daily protein intake. I’ve stirred cooked pasta into the finished dish, but if you prefer, you could serve it over mashed potatoes.

Ingredients

4 chicken fillets, about 700g total (see note)
pinch of sea salt
1 tsp cracked black pepper
2 tsp garlic powder
4 tbsp extra virgin olive oil, divided
2 tbsp butter
2 eschalots (French shallots), finely sliced
3 garlic cloves, finely chopped
1 tbsp plain flour
250ml (1 cup) chicken stock
250ml (1 cup) thickened cream
handful of green beans, washed and trimmed
2 cups baby spinach leaves, washed
1 cup parmesan, grated
⅓ cup finely chopped parsley
sea salt
black pepper
200g cooked pasta to serve

Method

Step 1
In a large bowl, mix the chicken fillets with the salt, pepper, garlic powder and 2 tablespoons of olive oil.
Step 2
Preheat a large frying pan over very high heat for 1 minute. Add 1 tablespoon each of olive oil and 1 tablespoon of butter and heat for 30 seconds. Add the chicken fillets and cook each side for about 5-6 minutes. If the chicken starts to char on the bottom, reduce the heat. You can also add a splash of water to reduce the heat. Remove the chicken from the pan and place on a plate.
Step 3
Place the pan back over medium-high heat. Add the remaining olive oil and butter and the shallots and cook, stirring, for 2 minutes, until softened. Add the garlic and cook, stirring, for 3 minutes. Then add the flour and stir for 2-3 minutes to allow the raw flavour to cook out. Add the stock and cream to the pan, stirring. Add the green beans and submerge them in the liquid, cooking gently for 3-4 minutes. Add the spinach and most of the parmesan and stir through.
Step 4
Return the chicken fillets to the pan, pushing them down so most of the fillet is submerged in the sauce. Reduce the heat to low and cook for about 5 minutes (or until the chicken is cooked through). Season well with salt and pepper and stir through most of the parsley.
Step 5
Stir the cooked pasta through the dish to soak up the sauce, then divide between four bowls, sprinkling over the remaining parmesan and parsley.

Note: If you can only buy large chicken breasts, place 2 chicken breasts on a cutting board, hold your knife parallel to the board, and carefully slice through the middle horizontally, separating it into two thinner pieces. This will give you 4 thinner breast fillets to work with.