One-pan creamy garlic chicken

SERVES 4 PREP TIME 10 MINUTES COOK TIME 30 MINUTES

2 teaspoons garlic powder

80ml (1/3 cup) extra virgin olive oil 4 x 175g chicken breast fillets

(see note)

2 tablespoons unsalted butter 2 golden shallots, finely sliced 3 garlic cloves, finely chopped 1 tablespoon plain flour

180ml (¾ cup) chicken stock

250ml (1 cup) thickened cream

90g (2 cups) baby spinach leaves 100g (1 cup) freshly grated parmesan, plus extra to serve 1 large handful of flat-leaf parsley leaves, finely chopped cooked short pasta (such as penne, bow ties, rigatoni) or mashed potato, to serve

1 Start with a marinade. Combine garlic powder, a pinch of salt, 1 teaspoon pepper and 2 tablespoons olive oil in a large shallow bowl. Add chicken, turn to coat in seasoned oil and rub it in with your fingers. Set aside to marinate for at least 10 minutes.

2 Heat a large frying pan over high heat for 1 minute. Add 1 tablespoon olive oil and half the butter and heat for a further 30 seconds. Add the chicken and cook on each side for 5-6 minutes until golden brown. If the chicken starts to burn, turn the heat down to low and cook for slightly longer. You can also add a splash of water to the pan to stop the chicken catching and charring. Transfer the chicken to a plate.

3 Now for the creamy goodness. In the same pan, heat the remaining olive oil and butter over medium-high heat. Add the shallot and cook, stirring, for 2 minutes until softened. Add the garlic and cook, stirring, for 3 minutes until fragrant. Sprinkle in the flour and cook, stirring, for 2-3 minutes to allow the flour to cook out and combine with the shallot and garlic. Pour in the chicken stock and cream and whisk continuously for 5 minutes until slightly thickened. Add the spinach and two-thirds of the parmesan and stir through.

4 Return the chicken fillets to the pan.

Push them down with your wooden spoon to submerge them in the sauce, then reduce the heat to low and cook for 5 minutes until the chicken is completely cooked through. Add the remaining parmesan and the parsley and season well.

5 Time to serve! Stir the cooked pasta through the creamy chicken so it soaks up all the yummy sauce. Alternatively, spoon the creamy chicken onto a bed of mashed potato. Sprinkle

with parmesan and enjoy.