Creamy Garlic Chicken, Potato & Spinach
This creamy garlic chicken, potato and spinach recipe is a comforting one-pan meal. It’s an easy family-friendly dinner that’s full of flavour and perfect for busy weeknights.
Servings 4 serves
Ingredients
- 500 g chicken thighs diced
- 600 g potatoes peeled and cut into small cubes
- 200 ml cream
- 250 ml chicken stock
- 1 tbsp olive oil
- 1 small brown onion diced
- 3 garlic cloves minced
- 1 tsp dried thyme
- ½ tsp paprika
- 2 handfuls baby spinach
- ½ cup grated parmesan optional
- 1 cup uncooked rice to serve
Instructions
- Peel and cut the potatoes into small, even cubes. Place in a saucepan of boiling water and cook for 8–10 minutes, until beginning to soften. Drain and set aside.
- Prepare the rice according to the packet instructions. Keep warm until ready to serve.
- Heat the olive oil in a large, deep frying pan over medium heat. Add the diced chicken and onion and cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned.
- Stir in the garlic, thyme and paprika. Cook for 30 seconds, until fragrant.
- Add the potatoes, cream and chicken stock. Stir gently to combine and bring to a gentle simmer.
- Simmer uncovered for 12–15 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
- Stir through the baby spinach and parmesan. Cook for another 1–2 minutes, until the spinach has wilted and the parmesan has melted into the sauce.
- Spoon the creamy garlic chicken, potatoes and spinach over freshly cooked rice. Season with salt and black pepper. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Chicken stock: Choose a stock made with recognisable kitchen ingredients, such as chicken, water, carrots, celery, onion, herbs and salt.
- Cream: Choose plain cream with a short ingredient list, ideally just cream.
- Parmesan: Use freshly grated parmesan or a block of parmesan rather than pre-grated cheese with added anti-caking agents.