Indulge your taste buds with this delectable pan-fried chicken recipe, artfully combined with crispy pancetta, nutrient-packed spinach, and a velvety cream sauce. This delightful dish strikes the perfect balance between savoury and creamy, making it a guaranteed crowd-pleaser. Treat yourself and your loved ones to a restaurant-worthy meal that’s surprisingly easy to make at home. Get ready to savour the flavours and delight in every bite of this irresistible pan-fried chicken with pancetta, spinach, and cream.
Creamy Pan-Fried Chicken Delight with Pancetta and Spinach
Ingredients
- 3 Large Chicken Breasts sliced into roughly 3 smaller cutlets
- 70 g Diced Pancetta
- 1 handful Fresh Spinach
- 50 g Plain Flour
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 3 cloves Garlic Crushed
- 250 ml Chicken Stock
- 250 ml Double Cream
- 50 g Freshly Grated Parmesan
- 1 tsp Chilli flakes
- 1 tsp Oregano
- ½ tsp Thyme
- 75 g Sundried Tomatoes Chopped
- Chopped Parsley to serve
Instructions
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- Add the Pancetta and cook until it starts to brown. Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Adjust the heat to medium-low, and add the cream and the parmesan cheese to the pan. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to your taste, add the sundried tomatoes and spinach then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh Parsley and serve warm over pasta or rice, or even with crispy rosemary and paprika roasted potato wedges like I did.
