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Creamy Spinach & Tomato Chicken

By: Caroline Feed Your Sole from
Creamy Spinach & Tomato Chicken
Creamy Spinach Tomato Chicken

"A semi-low fat creamy, cheesy and herby chicken dish that’s extremely versatile. Serve this Creamy Spinach and Tomato Chicken with potatoes, pasta, gnocchi – whatever way you choose! Most of the recipe is based on things you probably already have in – milk, yogurt, mustard, herbs, Parmesan (you can use the ready grated kind). While I made this with reheated roast potatoes, you could easily serve with other varieties. A good old bowl of mashed or baked potatoes would go great. It also would go really well with pasta or gnocchi – a super versatile dish! "

Serves1 Person

Preparation Time15 min

Cooking Time20 min

Cooking MethodOven, Skillet


  • 1 tablespoon olive oil
  • 1 tablespoon cornflour
  • 1 each chicken stock cube
  • 30 milliliters milk
  • 30 grams low fat yogurt
  • 25 grams parmesan
  • 1 head parsley
  • 35 grams onion
  • 175 grams chicken breast
  • 50 grams cherry tomatoes
  • 50 gram spinach


  1. First make the sauce for the dish. In a small saucepan heat 1 tsp of olive oil over a medium high heat and then add the tsp of cornflour. Whisk quickly until the cornflour is fully mixed into the oil.

  2. Add the stock to the pan and whisk well. Then add the milk and stir in. Cook for 2 minutes keeping the pan at no more than a simmer.

  3. Add the yogurt to the pan, a spoonful at a time, whisking each addition until it’s full mixed. Once all the yogurt is added mix in the Parmesan and whisk again until fully combined. Cook for 2 minutes and then scatter in the parsley and remove from the heat. Set aside.

  4. Add a large non stick frying pan to a medium high heat. Add a dash of olive oil or a few sprays of a light cooking spray. Once the oil is hot add the onions and cook for around 2 minutes, until softened.

  5. Push the onions to the side of the pan, and if you can manouvere the pan so that side is not directly over the heat. Now add the chicken breast over the part of the pan over the heat. Cook for 2 minutes. Flip the chicken breast over and cook for a further 2-3 minutes. Make sure that the onions are not burning.

  6. Add the sauce and cherry tomatoes to the pan and then the spinach. Stir everything together well and cook for around 10 minutes. Serve over your choice of potatoes, pasta, or even rice!

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