Thyme-stuffed Chicken, Pumpkin & Spinach
From Nadia Lim at My Food Bag
One of My Food Bag’s most popular recipes, this is heart-warmingly tasty, deliciously creamy and surprisingly easy for a weeknight meal.
Preheat oven to 200°C. Line an oven tray with baking paper.
Mix garlic, thyme and butter. Divide butter mix into four and push under the skin of each chicken breast, distributing the butter evenly with your fingers.
Season chicken breasts with salt. Heat a drizzle of oil in a large frying pan over a medium heat. Add chicken, skin side down, and cook for 3 minutes until skin is golden brown. Flip breasts over and transfer to a roasting dish (but don’t wash the pan!).
Lay pumpkin pieces on prepared oven tray and drizzle with maple syrup and 1 tablespoon of olive oil. Season with salt and pepper.
Roast chicken and pumpkin in oven for 18–20 minutes, or until chicken is cooked through and pumpkin is soft and slightly caramelised. Remove both from oven and leave chicken to rest in roasting dish while you make the sauce.
Place the same pan you cooked the chicken in back on a medium heat. Add remaining olive oil and cook onion until soft, around 3–4 minutes. Add mushrooms and cook for a further 2–3 minutes. Add soy sauce, cream and lemon juice, and simmer for 2–3 minutes until slightly thickened (it’ll thicken more as it cools).
Wash spinach, scatter on top of pumpkin and return to the oven until spinach has wilted (around 2–3 minutes).
To serve, divide pumpkin and spinach between plates, top with a chicken breast and spoon sauce over.