One-Pan Creamy Garlic Chicken
Tastes like a restaurant dish, uses one pan, and the sauce is the best bit.
per serving
You'll need
Method
- Pat the chicken dry with kitchen roll and season both sides with salt and pepper.
- Heat the butter in a large frying pan on a medium-high heat. Put the chicken in skin side down.
- Cook for 7 to 8 minutes without moving it, until the skin is golden and crisp.
- Turn the chicken over and cook for another 7 minutes.
- Check it's cooked (see Food safety below), then lift the chicken onto a plate.
- Turn the heat down to low. Add the garlic and stir for 1 minute. Don't let it go brown.
- Pour in the cream, add the parmesan and stir until it bubbles gently. Add the spinach and stir until it wilts.
- Put the chicken back in, skin side up, spoon over the sauce and serve.
Serve with green beans or broccoli to soak up the sauce.
Chicken breasts work too. They're thicker, so turn the heat down a little and keep checking until there's no pink in the middle, about 6 to 8 minutes each side.
Cool, cover and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through, and only reheat once.
Chicken must be cooked all the way through. Cut into the thickest piece: it should be steaming hot, with no pink meat, and the juices should run clear. With a food thermometer, the middle should reach 75°C. Use a separate board (red) and wash your hands after touching raw chicken.
How we worked out 3g of carbs
| Ingredient | Weight | Per 100g | Carbs |
|---|---|---|---|
| Butter UK government food tables | 14g | 0.6g | 0.1g |
| Garlic (1 clove = 4g) UK government food tables | 12g | 16.3g | 2.0g |
| Double cream UK government food tables | 150g | 1.7g | 2.5g |
| Spinach UK government food tables | 50g | 1.6g | 0.8g |
| Parmesan UK government food tables | 30g | 0.9g | 0.3g |
| Total | 5.7g | ||
| ÷ 2 servings, rounded up | 3g | ||
Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.