Enjoy maximum flavour and minimal washing-up with our simple weeknight one-pots
One-pot garlic chicken
This speedy, no-fuss chicken dish is a one-pot wonder. Creamy and comforting, you can adjust the amount of garlic used to suit your own taste.
SERVES 4 PREP 10 mins COOK 30 mins EASY
4 medium chicken breasts, skin removed, sliced crosswise into thick strips
75g plain flour
2 tbsp olive or rapeseed oil
50g unsalted butter
10-15 small garlic cloves, or to taste
250ml hot chicken stock 100ml double cream
30g Parmigiano-Reggiano, finely grated small bunch of flat-leaf parsley, finely chopped (optional) cooked rice and steamed green beans, to serve (optional)
1 Tip the chicken into a shallow bowl and sprinkle over the flour. Season well. Heat the oil in a large frying pan over a medium-high heat and fry the chicken, shaking off any excess flour first, for 1-2 mins until lightly golden all over. (You may need to do this in batches.)
2 Reduce the heat to medium and add the butter. Peel as many garlic cloves as you prefer, and drop these into the pan. Cook for 5 mins until the garlic has turned lightly golden, stirring to keep the chicken from burning.
3 Pour in the stock and simmer for 10 mins until the garlic is tender. Add the cream and cheese, and simmer for a further 5 mins until the sauce thickens slightly. Taste for seasoning and adjust as needed. Scatter with the chopped parsley, if using, and serve hot with rice and green beans, if you like.
PER SERVING 570 kcals • fat 36g • saturates 17g • carbs 17g • sugars 1g • fibre 1g • protein 44g • salt 0.6g
Creamy tomato & mascarpone gnocchi
You can whip up this rich, vegetable-packed gnocchi in just 25 minutes, making it ideal for busy weekdays.
SERVES 2 PREP 10 mins COOK 15 mins EASY V
1 tbsp olive oil
1 small head of broccoli, stalk and florets roughly chopped
1 red chilli, finely chopped (deseeded if you like)
2 garlic cloves, finely sliced
200g cherry tomatoes, halved
300g chilled gnocchi
25g mascarpone small handful of basil, leaves picked
1 Heat the oil in a large, deep frying pan over a medium heat and fry the broccoli for 5 mins until golden brown. Mix in the chilli, garlic and tomatoes. Gently fry for 5 mins more until the tomatoes burst.
2 Tip in the gnocchi and cook for 2-3 mins until tender and hot. Stir in the mascarpone and season to taste. Scatter over the basil leaves before serving.
PER SERVING 444 kcals • fat 13g • satu
