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More Chicken Recipes
Creamy Chicken One-Pot with Spinach and Brocollini
My creamy chicken one-pot with spinach and broccolini is one of my go-to dinners when I want something wholesome, hearty, and fuss-free. Everything cooks in one pan – tender chicken, fresh greens, and a silky cream sauce that brings it all together. It’s comforting without being heavy, packed with flavour, and perfect for busy weeknights. I love that it feels nourishing and indulgent all at once, with minimal effort and barely any washing up. A proper midweek miracle.
Ingredients
- 2 tbsp olive oil (divided)
- 500g chicken breast
- 1 brown onion, finely chopped
- 125g pancetta, diced
- 4 cloves garlic, crushed
- 2 tbsp artichoke pesto (or your favourite pesto)
- 300ml double cream (thickened cream)
- 50g parmigiano reggiano, grated
- 100g baby spinach
- 100g brocollini (tenderstem broccoli)
- Zest of one lemon
- Flat-leaf parsley, to serve
- Salt and pepper to taste
Instructions
- Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Cook the chicken for 5 minutes on each side or until golden and browned. Remove the chicken and transfer it to a plate. Set aside.
- Add the remaining 1 tbsp of oil to the pot, and reduce heat to medium. Add the pancetta and cook for 4-5 minutes or until just starting to turn golden.
- Add the onions and cook for 5 minutes, or until soft. Add the garlic and pesto and cook for an additional 1 minute.
- Add to the pan the cream, cheese, season with salt and pepper, and stir through well. Next, add the chicken and the broccolini and increase heat to medium-high and bring to a heavy simmer.
- Cover with a lid and reduce heat to low. Simmer covered for 10-15 minutes, or until the chicken is cooked through.
- Finally, add the lemon zest and spinach and stir through - the spinach will take about 1-2 minutes to wilt into the sauce. Sprinkle with some chopped flat-leaf parsley and serve.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 856Total Fat: 67gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 229mgSodium: 533mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 51g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Creamy Chicken One-Pot with Spinach and Broccolini
When You Can’t Pick Between Summer and Comfort Food
The weather’s been utterly confused lately here in Scotland. I’m waking up to chilly, misty mornings that scream for hot tea and toast, then by lunchtime I’m peeling off layers and wishing I’d worn something breezier. It’s like Scotland’s having one final fling with summer before settling back into her usual grey and drizzle. And while I love a bit of seasonal moodiness, it makes planning dinner a bit of a minefield. Enter this Creamy Chicken One-Pot with Spinach and Broccolini. She’s rich, she’s comforting, and she doesn’t care what the weather’s doing. I’ve had it with the windows flung wide, sun shining in, and I’ve also had it curled up on the couch when the fog rolls back through.
It’s my go-to for those days when I want dinner to feel a little bit healthier than a bowl of creamy pasta, but I also can’t be bothered doing anything elaborate. The chicken simmers gently in a thick, creamy sauce that tastes far fancier than it actually is, all thanks to a secret little jar of pesto. I used an artichoke and truffle one this time (because how could I not?!), but as you know, any pesto will do. Whatever’s lurking at the back of the fridge! The flavour wraps itself around the pancetta (which I’ve just realised is covered by the cream in my photo… sigh) and garlic and makes it taste like you’ve really pulled out all the stops, when you’ve actually done the bare minimum. Plus, because it’s a one-pot job, there’s less to wash up. Hooray!
In a moment of wild ambition, I tried to film myself making it for TikTok. Thought I’d share something cute for Reels too. But the thing is, while I can cook with one hand and answer emails with the other, I cannot edit video to save my life. If I can picture something, I can make it happen, but editing? No idea. I think I will just stick with raw, unedited, realness. So, back to Twitch I go!!
Lazy Day Dinners Deserve a Bit of Flair
Even though I’m working from home, which should technically make cooking easier, it doesn’t always feel that way. I log off, walk ten steps to the kitchen, and somehow I’ve gone from EA to dinner lady without a break in between. Mentally, it’s a shift I still haven’t quite adjusted to even though it’s been 18 months or so now? Honestly, some days I just want snacks and silence. But if I don’t cook for my husband he subsists on wraps, Kraft cheese and Mayo like a toddler. So, into the kitchen I go.
The pesto really is the easiest bit of this recipe. I’ve always got a jar kicking around – it’s my sneaky shortcut to depth and richness. If I’m too tired to properly season or simmer something for hours, I just stir a spoonful of pesto in and pretend I’ve been working on it all day. This time I used an artichoke and truffle one, which is why the colour’s a little… beige. Not the most Instagrammable, I’ll give you that. But flavour-wise? It’s banging. You could absolutely go with a sun-dried tomato version for a bit of colour or a classic pesto alla genovese if you want something greener and fresher. Maybe not olive though…
And just to offset the creaminess and indulgence, in go the greens. I’m talking baby spinach and broccolini, which soften just enough to still have texture. And I’ve just realised that the photo I’ve used IS for this recipe, but I forgot to add half the ingredients. Where’s the spinach?! The Pancetta isn’t hiding, it’s disappeared! Sigh, as you can tell I’m not in the best mindset lately… I’ve made this dish so many times but the one time I decide to photograph it, I forget all the best bits.
Ingredients Breakdown
Alright, let’s get into what actually goes into this bowl of goodness, etc etc. Chicken breast keeps things light and soaks up all that creamy flavour. The onion and garlic do the usual heavy lifting with the base notes, pancetta adds that salty little punch, and pesto – whether it’s truffle, basil, or whatever you fancy – gives it personality. Then we get the good stuff: double cream to make it feel like a treat, and parmigiano reggiano to bring in some salty, nutty backbone.
Spinach and broccolini join the party near the end to add a bit of balance and keep things from tipping too far into beige territory. Lemon zest perks everything up and ties it together in that zingy, slightly smug way only lemon can. A bit of parsley at the end for a herby finish, and a decent hit of salt and pepper – always taste as you go. I love black pepper in creamy dishes. It just sharpens everything up.
And if you’re missing something? Swap it. This dish is brilliantly forgiving. Roast chicken leftovers? Perfect. No pancetta? Try bacon or leave it out entirely. Not vibing with broccolini? Frozen peas will do. It’s not about getting it perfect, it’s about using what you’ve got and enjoying the process. Because at the end of the day, this is the kind of recipe that’s meant to make life easier, not harder. And that’s the kind of cooking I’m always here for.
