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Creamy garlic & thyme chicken


Serves: 2
timePrep time: 15 mins
timeTotal time:
Creamy garlic & thyme chicken
Recipe photograph by Toby Scott

Creamy garlic & thyme chicken

This is a super-speedy midweek meal, which will scratch that comfort food itch

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
558Kcal
Fat
34gr
Saturates
16gr
Carbs
14gr
Sugars
12gr
Fibre
10gr
Protein
44gr
Salt
0.4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • ½ x 600g pack diced swede and carrot
  • 1 tbsp chopped thyme leaves
  • 1½ tbsp olive oil
  • 200g Brussels sprouts, shredded
  • 1 x 320g pack mini chicken breast fillets
  • 1 large garlic clove, crushed
  • 1 tbsp chopped thyme leaves
  • 75ml double cream
  • zest and juice of ½ a lemon
  • 1 tsp butter

Step by step

Get ahead
To speed things up even more, cook the sprouts and chicken simultaneously in two separate pans.
  1. Add the diced swede and carrot to boiling salted water and cook for 12 minutes or until tender.
  2. Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan and stir-fry the sprouts for 2 minutes over a high heat until starting to colour. Add 3 tablespoons of water, season, and stir-fry for 2 minutes more until slightly wilted but still crunchy. Tip into a bowl, cover and keep warm.
  3. Wipe out the pan, then add the rest of the oil. Season the chicken and brown over a high heat for about 4 minutes, without moving it around too much. Add the garlic and thyme and cook for 30 seconds, stirring, then add the double cream and bring to a simmer. Bubble for about 60 seconds or until the chicken is cooked through and the sauce slightly thickened. Add the lemon zest and a good squeeze of juice to taste, plus a splash of water if needed.
  4. Drain the swede, mix well, then mash coarsely with the butter and some black pepper. Divide the mash and sprouts between 2 plates, and serve with the chicken and sauce.
    Tip
    Slim it down
    Use half-fat crème fraîche instead of double cream and skip the butter in the mash

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