This delicious One Pan Creamy Chicken dish (adapted from here with slight adjustment) is very easy to cook as all you need to do is to dump all the ingredients together. The chicken meat is lightly pan-fried and the rich creamy sauce made up of bacon, onion and parmesan cheese is absolutely tasty. Besides adding baby spinach, you can opt to add broccoli and extra mushrooms. The total cooking time takes less than 20 minutes and it is ready to serve with crusty bread. It is also great with pasta as a one-dish meal or a quick meal.
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One Pan Creamy Chicken
Ingredients
- 2 tbsp olive oil - I used corn oil
- 500 g boneless chicken thigh
- 100 g onion - finely chopped
- 120 g back bacon - chopped
- 3 cloves garlic - finely chopped
- 300 ml dairy whipping cream
- 120 ml water
- 1 tsp chicken powder - optional
- 1/3 cup grated parmesan cheese
- 150 g baby spinach
- 1 tsp grated lemon rind
Instructions
- Clean and rinse chicken thighs a few times and drain well, then dap dry with kitchen paper.
- On the chopping board, turn chicken leg skin down. Using a sharp knife and slit the chicken meat in few cuts but not cutting through the end. Then season with some salt and pepper.
- Heat half the oil in a frying pan over medium-high heat. Add chicken, skin facing down,fry till golden brown , turning over for another 3 minutes. Transfer to a plate.
- Add remaining oil to pan. Add onion and bacon. Cook, stirring, for 5 minutes or until onion softens and bacon is golden. Add garlic. Cook, stirring, for 30 seconds or until fragrant.
- Return chicken to pan with cream, stock, parmesan cheese and water (chicken powder). Bring to the boil. Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce has slightly thickened (may add a little more water if you find the sauce is too thick).
- Stir in spinach and cook for 1 to 2 minutes or until heated through. Remove pan from heat. Stir in lemon rind, salt (I didn't add) and pepper. Serve with crusty bread.
Notes
- 2汤匙 橄榄油 （我用玉米油）
- 500克 起骨鸡腿肉 （两大片）
- 100克 洋葱，剁碎
- 125克 培根，切小
- 3瓣 蒜头，剁碎
- 300毫升 动物性谈奶油
- 120毫升 水
- 1茶匙 鸡精 (可不放）
- 1/3杯 巴马干酪
- 150克 小菠菜
- 1茶匙 柠檬皮屑
- 做法：
- 鸡腿洗净，用厨房纸吸干水分。
- 鸡腿反过来皮向下，用刀子在鸡肉稍微割几刀（不要切到完），这样鸡肉煎的时候比较快熟。然后将一片鸡肉切半，撒上少许盐和胡椒粉。
- 放入1汤匙油到热煎锅里，把鸡面（皮）向下，中大火煎至金黄色然后翻面再煎约3分钟即可盛起。
-
再放入1汤匙油到煎锅里，将洋葱和培根一起翻炒约5分钟至洋葱变软和培根变色，才加入蒜头碎，再搅拌约30秒即可。
-
把煎好的鸡肉放在洋葱上，倒入动物性淡奶油，巴马干酪和水（鸡精粉），搅匀煮滚。然后改换中火焖煮（不用加盖，期间要搅拌一下混合物）约10分钟或至鸡肉熟透和酱汁开始变浓稠便可（觉得酱汁太浓稠的话，可以再加一点水调开）。
-
最后放入小波菜焖煮1-2分钟至菠菜变软即可熄火，撒上柠檬皮屑，适量的盐（我没加盐）和胡椒粉即可配香烤面包享用。
- 没有小菠菜也可以改用西兰花和菇类或配搭意面都很不错~