600gm boneless skinless chicken thighs
Chicken stock (we used x1 continental pot)
Parmesan cheese (grated)
Rice, potato or pasta - to your taste
Please note: you can swap the chicken thighs for breast or tenders and the vegetables could easily be substituted too!
If you have a dish that can be used on both the stovetop and in the oven, preheat the oven to 180 degrees on fan bake. If you don’t have a suitable dish, just use a fry pan on the stove top for everything.
Begin with a drizzle of olive oil and brown the chicken pieces on the stove top until they start to go golden, then add cream and chicken stock pot. Add the onion, garlic, italian, chilli flakes and some parmesan. Depending on the veggies you use, this will determine when to add to the dish but should be around now. If your dish can go in the oven, pop it in now for approx 10 mins until the chicken + veggies are fully cooked and the sauce has thickened a bit. When this is cooking, halve your cherry tomatoes, and prepare your carbs to serve.
Remove from the oven once done and add your cherry tomatoes, fresh basil and a little more parmesan. Enjoy!