Easy one-pan chicken in creamy mushroom and spinach sauce

This simple dinner is perfect for those nights when you’re just not in the mood to spend too much time in the kitchen. With just a handful of ingredients and a super simple method, you won’t regret whipping up this creamy chicken meal.

Not only is it super easy and budget-friendly, but there’s also little cleaning up at the end. You can simply throw all the ingredients in one pan and avoid standing by the sink all night after you’ve finished. Enjoy!

Ingredients

• 2 tbs olive oil
• 4 chicken breast fillets
• 1 leek, pale section only, thinly sliced
• 200g cup mushrooms, sliced
• 1 tsp minced garlic
• 1 tbs plain flour
• 300ml light cooking cream
• 60g baby spinach
• 1 tbs chopped chives

Method

1. Heat half the oil in a large deep frying pan over medium-high heat. Use a sharp knife to cut 3 slits in the top of each piece of chicken. Cook for 4 mins each side or until just cooked through. Transfer to a plate. Cover to keep warm.
2. Heat remaining oil in the pan over medium heat. Cook leek, mushroom and garlic, stirring, for 2 mins or until leek softens. Add flour and cook, stirring, for 1 min or until vegetables are well coated.
3. Return the chicken to the pan with the cream. Cook, covered, for 3 mins or until the sauce thickens slightly. Stir in the spinach and chives. Season.