Light Creamy Chicken

You HAVE to try this LIGHT creamy chicken! The amazing flavours from the fresh herbs and the sun dried tomatoes make it taste absolutely amazing.  

Serves: 4 

1 Tbsp Olive oil
5 chicken thigh fillets (skin off)
2 garlic cloves, crushed 
1 Tbsp fresh Thyme leaves, finely chopped
1 fresh chilli, chopped roughly
2 stalks of spring onion, finely sliced 
1/2 cup sun dried tomatoes, halved 
1/2 cup thickened cream
1 cup chicken stock
1/3 cup parmesan cheese
Salt and pepper to taste
2 cups of fresh baby spinach

Trim the large fatty bits off the chicken thighs and coat with salt and pepper.
In a hot pan with a splash of olive oil, brown the thigh fillets lightly and then set aside. 
In the same saucepan, cook garlic, thyme leaves, chilli and spring onion for two minutes. 
Pour in stock, thickened cream and leave to simmer for a further 5 minutes. 
Add in sun dried tomatoes and parmesan and leave for 1 minute.
Add in the browned chicken and leave to simmer for 30 minutes. 
2 minutes before you’re ready to serve, chuck in the baby spinach and leave to wilt. 
Serve on a yummy bed of rice!

Hope you LOVE this recipe - It's one of my family's favourites! 

Don't forget to share :) 


  • So where does it say pop in slow cooker, the ones I’m reading are cook on stove, or am I missing something ??

    Jennifer Gadsden
  • Wow wow wow
    How often does EVERYONE love dinner!

    This one is a true blue winner!

  • Can you use chicken breasts instead? Thanks

  • This sounds awesome how many servesdoes it make

    Jessica Schulz
  • OMG this is just devine and even my tomato hating husband loved it. Totally recommend


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