Chicken with creamy sweetcorn, green beans and spring onions

Chicken with creamy sweetcorn, green beans and spring onions
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min, oven time 10-15 min

This chicken dish with sweetcorn, green beans and a creamy sauce is an easy dinner for two, but it’s also good enough for date night.

Here’s another elegant yet easy-breezy chicken dinner for two: crispy roast chicken thighs with chorizo.

Nutrition: per serving

Calories
477kcals
Fat
22.8g (6.2g saturated)
Protein
49.1g
Carbohydrates
19.1g (4.2g sugars)
Fibre
4.4g
Salt
0.5g
Calories
477kcals
Fat
22.8g (6.2g saturated)
Protein
49.1g
Carbohydrates
19.1g (4.2g sugars)
Fibre
4.4g
Salt
0.5g

Ingredients

  • Drizzle of olive oil
  • 2 large, free-range chicken breasts (skin on)
  • 300ml fresh chicken stock
  • 200g sweetcorn kernels
  • 150g green beans
  • Splash of cream
  • 1 tsp wholegrain mustard
  • Small bunch spring onions, trimmed

Method

  1. Heat the oven to 180°C/fan160°C/gas 4. Heat a drizzle of oil in an ovenproof frying pan. Fry the chicken breasts, skin-side down, for 3 minutes or until the skin is crisp. Turn the chicken over, then put the pan in the oven and cook for 10-15 minutes until the meat is cooked.
  2. Meanwhile, heat the chicken stock in a pan until simmering. Add the sweetcorn kernels and green beans, simmer until tender, then remove with a slotted spoon and divide among two warmed dishes (leave the pan on the heat). Add a splash of cream and the wholegrain mustard to the stock, then bubble to thicken slightly. Season to taste.
  3. Slice the spring onions and stir into the sauce. Cut each chicken breast in half and divide among the plates, then spoon over the sauce.

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