Chicken breast fillets are so quick and easy to cook with. They come ready sliced so your just taking them out of the container, seasoning and adding straight into the pan.. They cook in no time so by adding a few ingredients you have a speedy dinner in 20-30mns appr. How good is that?
The sauce is the star of the show here and so delicious I actually wanted to lick my plate lol.
This serves 2 and would be a great date night meal, but you can easily increase the quantities to serve 4 to enjoy with the family.
Im sure this delicious dinner will become a family favourite in no time.
It's also so easy to adapt to you and your families tastes. You can use Chicken breasts or thighs, swap the cream cheese for cream for a touch of richness and add more vegetables if you prefer. .
Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep :-
Slice the onion and pepper
Chop the Spinach
Season both sides of the Chicken with S&P and the garlic powder
Heat the oil in a pan on a medium heat and add the chicken pieces
Fry for 5-6mns, turning over occasionally to give an even colour. Once cooked-(insert a skewer into the middle and if the juices run clear and not pink they are cooked.) remove from the pan,cover with foil and set aside till later.
In the same pan add the peppers and fry gently till soft 2-3mns then add the balsamic vinegar,chilli flakes, 1/2 the spring onion and brown sugar. Stir through to deglaze the pan then add the stock.
Increase the heat to a rolling boil to reduce the stock. Once reduced lower the heat and add the cream cheese
Stir through
Add the Spinach and stir through
Add the chicken back into the pan
Simmer gently for 5 mns then add the rest of the spring onions
Stir and taste the sauce. Season if needed. If you want a little more sauce add some more stock or water
Serve warm with fried rice and a garnish of parsley
Or Wholegrain rice and a side of Spinach and peppers.
Easy swaps:-
Chicken Fillets for whole breasts
Peppers for onion
Balsamic for Soy sauce
Brown sugar for white
Chicken stock for Veg.
Cream cheese for Cream.
This serves 2 but you can easily increase the quantities to serve 4
Ingredients
Directions
Prep :-
Slice the onion and pepper
Chop the Spinach
Season both sides of the Chicken with S&P and the garlic powder
Heat the oil in a pan on a medium heat and add the chicken pieces
Fry for 5-6mns, turning over occasionally to give an even colour. Once cooked-(insert a skewer into the middle and if the juices run clear and not pink they are cooked.) remove from the pan,cover with foil and set aside till later.
In the same pan add the peppers and fry gently till soft 2-3mns then add the balsamic vinegar,chilli flakes, 1/2 the spring onion and brown sugar. Stir through to deglaze the pan then add the stock.
Increase the heat to a rolling boil to reduce the stock. Once reduced lower the heat and add the cream cheese
Stir through
Add the Spinach and stir through
Add the chicken back into the pan
Simmer gently for 5 mns then add the rest of the spring onions
Stir and taste the sauce. Season if needed. If you want a little more sauce add some more stock or water
Serve warm with fried rice and a garnish of parsley
Or Wholegrain rice and a side of Spinach and peppers.
Easy swaps:-
Chicken Fillets for whole breasts
Peppers for onion
Balsamic for Soy sauce
Brown sugar for white
Chicken stock for Veg.
Cream cheese for Cream.
This serves 2 but you can easily increase the quantities to serve 4
Used mushrooms as well which made the sauce a little grey but brought it back with a little turmeric and was a big hit with everyone
Made this earlier on in the week and we absolutely loved it. Will be doing it again in the future. Thanks
Tried this tonight for the first time and it’s amazing. So creamy and very tasty. Quite easy to make too.