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Creamy Marmite chicken

A serving of creamy Marmite chicken

Creamy Marmite chicken

Name: Creamy Marmite chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 4 skin-on chicken breasts; 1 onion finely chopped; 3 garlic cloves grated; ½ tbsp Marmite; 200ml low-salt chicken stock; 100g crème fraîche; 10g parmesan finely grated; 240g bag of microwave vegetables; 10g chives finely chopped; quinoa or mash, to serve

Helena Busiakiewicz

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4 out of 5.6 ratingsRate

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Love Marmite? Try mixing it with creme fraîche and chicken stock to make a creamy sauce for chicken breasts. Serve with seasonal veg and quinoa or mash

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
4 skin-on chicken breasts
1 onion

finely chopped
3 garlic cloves

grated
½ tbsp Marmite
200ml low-salt chicken stock
100g crème fraîche
10g parmesan

finely grated
240g bag of microwave vegetables
10g chives

finely chopped
quinoa

or mash, to serve

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Nutrition: Per serving

kcal360
fat22g
saturates7g
carbs9g
sugars5g
fibre1g
protein30g
salt0.8g

Method

step 1

Pour 1 tbsp of the olive oil into a deep frying pan on a medium heat. Once shimmering, season the chicken breasts lightly, then lay them in the pan, skin-side down. Cook for 4-5 mins until the skin is deeply golden, then turn over and cook on the other side until nearly cooked through (they’ll be cooked through later). Remove from the pan and set aside on a plate.
step 2

Pour the remaining oil into the pan, tip in the onion and cook for 10 mins until starting to soften. Add the garlic and cook for 3 mins.
step 3

Stir in the Marmite, then add the chicken stock, crème fraîche and parmesan, mixing well to combine. Bring to a simmer, then put the chicken in the sauce, skin-side up. Cook for 8-10 mins, or until the chicken is cooked through.
step 4

Cook the vegetables following pack instructions, then sprinkle the chives over the chicken and serve with quinoa or mash and the veg.

Recipe from Good Food magazine, September 2024

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A star rating of 4 out of 5.6 ratings

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