Creamy Seared Chicken

Creamy Summery Chicken

4 from 8 votes
Course Main Course
Cuisine Irish
Servings 4


  • 4 chicken breasts butterflied
  • 1 tbsp rapeseed oil
  • 100 g pancetta or smoked bacon lardons
  • 2 leek slices
  • 4 shallots sliced
  • 2 cloves garlic finely chopped
  • 300 ml cream
  • 100 g peas
  • 80 g spinach
  • Mash potato to serve, optional
  • Salt and pepper


  • Heat a saucepan over medium heat and drizzle the oil.
  • Add the chicken and Season with salt and pepper. Sear the chicken to colour for 2 minutes on each side.
  • Add the bacon, shallots and leeks and continue to cook for a further 2 minutes until lightly coloured and stir in the garlic.
  • Cook for a further 30 seconds and deglaze with the cream. Add the peas, and spinach and Stir, once to combine into the sauce. Simmer for a further rminute or so and check that the chicken filets are cooked through.
  • Remove from the heat and check the seasoning. Serve while hot with your favourite side of salad leaves or mash potatoes.
Keyword chicken, cream, Kevin Dundon, summer, vegetables

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