One-pot Italian chicken recipe

Ready in 25 minutes, this creamy casserole is made from chicken breast fillets and classic Italian ingredients including tomatoes, white wine, basil and crusty bread. (See in notes how to make recipe keto-friendly.)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the 1 tbsp olive oil and 20g unsalted butter in a large non-stick frying pan over high heat until butter is foamy. Season the 4 small Chicken Breasts Fillets and add to the pan. Reduce heat to medium-high. Cook the chicken for 5 minutes each side to until just cooked through. Transfer to a plate. Cover with foil to keep warm.

Step 2

Place the 2 garlic cloves, finely chopped in the pan. Cook, stirring, for 1 minute or until aromatic. Add the 80g (1/2 cup) sun-dried tomatoes, sliced and stir to coat. Add the 80ml (1/3 cup) white wine and cook for 1 minute or until reduced. Add the 250ml (1 cup) thickened cream and 125ml (1/2 cup) chicken style liquid stock. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced. Stir through the 60g pkt baby spinach until wilted. Season and sprinkle with the 1 cup fresh basil leaves, torn. Serve with Crusty bread, to serve.

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