Creamy Chicken and Spring vegetables

Creamy Chicken and Spring vegetables

4.67 from 9 votes
Course Main Course
Cuisine Irish
Servings 4


  • 2 tbsp oil
  • 4 Chicken breasts
  • 3 shallots or onions, halved
  • 1 carrot sliced
  • 4 cloves garlic peeled, crushed
  • 200 ml white wine
  • 250 ml cream
  • 200 g cherry tomato halved
  • 8 Baby potatoes quartered
  • 1 lemon zest
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 12 asparagus cleaned and trimmed
  • 40 g baby spinach leaves
  • 1 tbsp pesto basil or wild garlic
  • Salt and pepper


  • In a large pan, over a high heat, drizzle some oil. Sear the chicken pieces until golden brown for 3-4 minutes, season with the salt and pepper.
  • Add the shallots, garlic and carrots and continue to cook for a further 2-3 minutes.
  • Add the white wine to deglaze the pan juices. Add the cream , potatoes, tomatoes, lemon zest and herbs. season well.
  • Bring to simmer and cover with a lid. Cook for 20-25 minutes over low heat until the chicken and vegetables are fully cooked. Taste and correct the seasoning if required.
  • Once nearly ready to serve, add the asparagus, and let them simmer for 5 minutes to gently poach in the creamy mixture.
  • Finally, just before serving, add the baby spinach leaves and toss to slightly wilt the leaves.
  • in the last 10 minutes,.
  • Serve immediately with some tasty sourdough bread to mop the juices and fresh herbs.
Keyword chicken, cream, greens, Kevin Dundon, one pot wonder, pesto, spring, vegetables

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