Creamy garlic & thyme chicken
Serves: 2
Prep time: 15 minsTotal time: 
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
Prep time: 15 minsTotal time: 
See more recipes
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 learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
- Add the diced swede and carrot to boiling salted water and cook for 12 minutes or until tender.
- 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.
- 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.
- 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
Use half-fat crème fraîche instead of double cream and skip the butter in the mash
