Creamy Dreamy Chicken

DifficultyBeginner

A one-pot easy week night meal that'll hit the comfort and satisfaction buttons you need from a creamy dreamy chicken dish!

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Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 500 g chicken breasts or cutlets
 ¼ cup flour
 salt and pepper to taste
 2 tbsp olive oil
 3 cloves garlic, minced
 1 handful of fresh basil leaves, chopped
 1 cup chicken stock
 1 cup cooking creamsee note above for for dairy-free alternative
 2 tbsp dried oregano
 2 tbsp dried zaatar
 1 pinch nutmeg
 1 pinch salt
 1 pinch black pepper
1

Slice the chicken breasts in half across their thickness to make thin cutlets (like you would for escalope) and then cut those in half (if not using ready cutlets)

2

Place flour in a shallow plate and season with salt & pepper, and coat the cutlets in flour on both sides

3

Place 1 tbsp of olive oil in a large pan on medium heat, then add half of your chicken. Let them cook for around 5 mins on each side or until nicely browned and cooked through. Remove to a plate and cover as you cook the second batch with the remaining olive oil.

4

In the same pan, add a drizzle of oil and the minced garlic and basil leaves, toss for a minute then add in the chicken stock and deglaze the pan, scraping all the bits into the sauce with a wooden spoon.

5

Add in the remaining ingredients, give it a good mix, and let simmer for a few minutes.

6

Add the cooked chicken back in, cover, and then simmer together for around 10mins. Serve with veggies of your choice or with some rice.

Category, CuisineTags

Ingredients

 500 g chicken breasts or cutlets
 ¼ cup flour
 salt and pepper to taste
 2 tbsp olive oil
 3 cloves garlic, minced
 1 handful of fresh basil leaves, chopped
 1 cup chicken stock
 1 cup cooking creamsee note above for for dairy-free alternative
 2 tbsp dried oregano
 2 tbsp dried zaatar
 1 pinch nutmeg
 1 pinch salt
 1 pinch black pepper

Directions

1

Slice the chicken breasts in half across their thickness to make thin cutlets (like you would for escalope) and then cut those in half (if not using ready cutlets)

2

Place flour in a shallow plate and season with salt & pepper, and coat the cutlets in flour on both sides

3

Place 1 tbsp of olive oil in a large pan on medium heat, then add half of your chicken. Let them cook for around 5 mins on each side or until nicely browned and cooked through. Remove to a plate and cover as you cook the second batch with the remaining olive oil.

4

In the same pan, add a drizzle of oil and the minced garlic and basil leaves, toss for a minute then add in the chicken stock and deglaze the pan, scraping all the bits into the sauce with a wooden spoon.

5

Add in the remaining ingredients, give it a good mix, and let simmer for a few minutes.

6

Add the cooked chicken back in, cover, and then simmer together for around 10mins. Serve with veggies of your choice or with some rice.

Creamy Dreamy Chicken
IngredientsDirections