Cream – RECENTERES

Cod with Creamy Parsley Sauce

Tue, 18 Nov 2025 19:28:26 +0000

Here I’ll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

If you’ve ever had store-bought parsley sauce before, this is similar, but so much better. It’s honestly way too easy not to make as well! Follow me…

Preparing the Cod

For this recipe, we’ll be using boneless skinless cod fillets. You’ll find these in all supermarkets and fishmongers; the main thing to look out for is fillets that are of a similar size, just so they all cook at an even rate. Not a huge deal if there’s some difference in size, you can just adjust the cooking times as needed.

When it comes to the preparation of the cod, there are two important steps:

Drying – The cod will likely be stored with excess moisture. We want to remove this, as it will cause the cod to steam and essentially prevent it from caramelising in the pan. A nice golden crust will develop more flavour, so just use paper towels to remove excess moisture from the cod.
Dredging – Coating the cod in a thin layer of seasoned flour will help develop that golden crust we’re after. This in turn will help the sauce cling to the cod.

Pan-Fried Cod

Cod is very delicate when cooked, so I recommend using a non-stick pan so it doesn’t flake apart in the pan when you move it. I like to fry the cod in oil and butter – the butter adds a richness, whilst the oil helps prevent the butter from burning. The cod won’t take long to cook, just be vigilant!

Process shots: pat cod dry (photo 1), coat in seasoned flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).

Recipe Tip

Keep in mind the cod will continue cooking when resting and when added back to the pan. It’s better to slightly undercook it and finish it off at the end than to be too thorough and overdo it!

Parsley Sauce for Cod

Parsley sauce and cod really are a match made in heaven. Parsley is a relatively subtle herb, so it doesn’t overpower the cod; more just complements it.

Alongside the cream and parsley, it’s important to add some more depth of flavour to give some body to the sauce. Here’s what we’re using:

Shallots and Garlic – These really ‘anchor’ the sauce and give it a nice savoury base.
Stock – Using stock will add some more depth to the sauce. I use chicken stock, but veg stock would work just as well.
Mustard – A dollop of Dijon adds a little more complexity to the sauce. It will also help thicken it.
Lemon Juice – A classic addition to fish in general. This brightens up the sauce and cuts through the richness.

The sauce comes together very quickly and thickens up nicely due to the mustard and lemon juice. I like to add the cod back in at the end to baste it in the sauce and warm it through

Process shots: fry shallots and parsley stalks in butter (photo 1), fry garlic (photo 2), stir in stock, cream, mustard and lemon juice (photo 3), simmer then add cod (photo 4).

Recipe Tip

The sauce is very simple and subtle, so make sure it’s properly seasoned to bring out the best in it.

How to serve Cod and Parsley Sauce

I like to finish with more parsley alongside a lemon wedge! When it comes to Side Dishes, here’s some inspo:

Roasted Baby Potatoes and Green Beans (pictured)
Crusty Bread and a Side Salad
Chips and Peas

For more delicious cod recipes check out my Garlic Butter Cod and Cod with Tomatoes & Capers!

Alrighty, let’s tuck into the parsley sauce and cod shall we?!

How to make Cod in Creamy Parsley Sauce (Full Recipe & Video)

Cod with Creamy Parsley Sauce

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Here I'll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

Course Dinner, Main Course

Cuisine English

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 383kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll (for drying cod)
Large Shallow Dish (for dredging cod in flour)
Large Non-Stick Pan & Wooden Spoon
Jug (for stock/cream)

Ingredients

Cod

4x 120-150g/4-5oz boneless skinless Cod Fillets (see notes)
1/4 cup / 35g Plain Flour
1 tsp Salt
1/4 tsp Ground White Pepper
1 tbsp EACH: Olive Oil, Butter

Sauce

1 tbsp Butter
2 Shallots, very finely diced
1 small bunch of Parsley, stalks and leaves separated and both very finely diced (1 small bunch is typically 30g/1oz)
2 cloves of Garlic, finely diced
180ml / 3/4 cup Chicken Stock
180ml / 3/4 cup Double/Heavy Cream
1-2 tsp Lemon Juice (see notes)
1 tsp Dijon Mustard
Salt & Pepper, to taste

Instructions

Use paper towels/kitchen roll to pat the cod fillets dry to remove excess moisture. In a large shallow dish, combine the flour, salt and white pepper. One by one, dredge the fillets in the flour, give them a shake, then place to one side.
In a large non-stick pan over medium-high heat, add 1 tbsp oil and butter. Once the butter has melted and the pan is hot, space out the fillets. Fry for 2-3 minutes on each side, or until golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
Lower the heat to medium and melt the 2nd tbsp of butter. Add the shallots and parsley stalks and gently fry until soft and golden. Add the garlic and fry for 30 seconds or so longer, then stir in the stock and cream. Stir in the mustard, lemon juice and most of the parsley leaves (save some to garnish), then bring to a simmer.
Simmer for around 3-5 minutes, stirring somewhat frequently, until the sauce thickens. Stir in the resting juices from the cod and adjust seasoning (generously if needed) with salt and pepper. Add the cod in the pan and baste in the sauce to gently warm it back through if needed, then serve with extra parsley and a lemon wedge. Enjoy!

Video

Notes

a) Cod – It’s best to cook with your eyes, because the fillets may be different thicknesses. The end result should leave the cod opaque through the centre with the flesh nice and flaky, but keep in mind it continues cooking whilst resting and when added back to the pan. So it cooks through evenly, I recommend getting the cod out of the fridge 30 minutes or so before needed, just to take the chill out of the centre.

b) Parsley – You don’t have to be too meticulous when separating the stalks and leaves; it’s mainly just the thicker stalks that need to be fried.

c) Lemon Juice – I typically go for 2 tsp (around 1/2 a small lemon) because I like the added acidity in the sauce. If you’re at all wary, just start off with less because it’s so easy to adjust at the end. Either way, I recommend slicing the remaining lemon half into quarters so people can squeeze over more at the end if they’d like.

d) Seasoning – This is a very simple sauce, so make sure you season it well to bring out the best in it. I like using white pepper as it offers more of a classic flavour. If you’ve only got cracked black pepper, increase from 1/4-1/2 tsp (stay with 1/4 tsp if it’s powdered).

e) Calories – Whole recipe divided by 4.

Nutrition

The post Cod with Creamy Parsley Sauce appeared first on Don't Go Bacon My Heart.

Chicken, Bacon & Leek Orzo

Mon, 03 Nov 2025 19:53:13 +0000

This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

This is the kind of comfort food that sticks to your ribs. Not only is it really easy to make, but you only need one pan to whip it up in! Follow me…

Chicken and Bacon

For this recipe, we’ll be using chicken breasts. ‘Why not use thighs?’ I hear you cry! Whilst you could, I prefer using breast for this recipe for two reasons:

The sauce is pretty rich with the bacon and cream, so it’s nice to offset that with a cut of chicken that’s not as fatty.
I like to serve the chicken sliced on top, instead of cooking it in the sauce. It comes out much more tender and is visually more appealing than using thigh (although that is just my opinion).

Before we fry the chicken, we’ll be frying the bacon. This way, you can render out the fat and recycle it to fry the chicken (don’t let that liquid gold go to waste!).

To most efficiently extract the fat from the bacon, I recommend starting in a cold pan and frying at no higher than medium. You need to gently draw it out.

Process shots: slice chicken then season (photos 1&2), add bacon to pan (photo 3), fry then remove (photo 4), add chicken (photo 5), fry then remove (photo 6).

Creamy Leek Orzo

If you’ve been here for a while, you know I love a one pot orzo recipe as much as the next person. Cooking the orzo in with everything else is awesome for a few different reasons:

Flavour – the orzo soaks in all the gorgeous flavours in the sauce as it cooks.
Starch – the orzo releases starch as it cooks, which helps turn the sauce extra glossy and creamy.
One Pot – the clue is in the name – rejoice for less washing up!

Orzo Consistency

It’ll seem like there’s a lot of liquid at the start, but the orzo will absorb a fair bit. You want the end result to be similar to a risotto. If you run out of liquid just simply add in more as needed. Keep in mind it’ll thicken up even more as you plate up.

Process shots: melt butter (photo 1), add leeks, garlic and thyme (photo 2), fry (photo 3), stir in orzo (photo 4), simmer with stock, cream, dijon and nutmeg (photo 5), stir in bacon and parmesan (photo 6).

How to serve Chicken, Bacon & Leek Orzo

I like to plate up the orzo and add the sliced chicken on top. When slicing the chicken, make sure you do it at a slight angle and preferably against the natural grain of the meat – just for maximum tenderness!

I also like to serve with a wedge of lemon. I find this really brightens up the dish and brings everything together. Just work to taste when squeezing it over.

For another chicken and bacon recipe check out my Chicken and Bacon Pasta Bake!

For more orzo recipes check out my Orzo Roundup!

Alrighty, let’s tuck into the full recipe for this chicken, bacon and leek orzo shall we?!

How to make Chicken, Bacon & Leek Orzo (Full Recipe & Video)

Chicken, Bacon and Leek Orzo

This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 1016kcal

Author Chris Collins

Cost £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Deep Saucepan & Wooden Spoon
Slotted Spoon (for removing bacon)
Tongs (for chicken)
Aluminium Foil (for resting chicken)
Jug (for stock)
Fine Cheese Grater (for parmesan)

Ingredients

Chicken

2x 200g/7oz Chicken Breasts
1 tsp Paprika
1/2 tsp EACH: Salt, Onion Powder, Garlic Powder
1/4 tsp Black Pepper
Olive Oil, as needed

Orzo

220g / 7.8oz Streaky Bacon, diced (see notes)
2 tbsp Butter
2 medium/large Leeks, dark green part removed and discarded, then finely dice the lighter part
2 cloves of Garlic, finely diced
3-4 sprigs of Fresh Thyme
400g / 2 cups uncooked Orzo (see notes)
1 litre / 4 cups Chicken Stock, or as needed
240ml / 1 cup Double/Heavy Cream, leave at room temp
2 tsp Dijon Mustard
1/8 tsp Ground Nutmeg
40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
4 Lemon Wedges, to serve

Instructions

Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts, then coat both sides in the seasoning. Place to one side.
Add the bacon to a large, deep saucepan with the heat off. Turn the heat to medium and fry the bacon until crisp with the fat rendered out. Use a slotted spoon to remove the bacon and place to one side, leaving the excess fat in the pan.
Top the pan up with oil if there's less than a tbsp or so of fat (just eyeball it), then raise the heat slightly to medium-high. Add the chicken and fry both sides for around 3 minutes until lightly charred on the outside and just about cooked through the centre. Remove and place on a plate to one side, then loosely cover with foil to keep warm.
Melt the butter in the pan, then add the leeks, garlic and thyme. Sweat the leeks right down until they're nicely soft and golden (lower the heat if you need to). Stir in the uncooked orzo, pour in the stock and cream, then stir in the mustard and nutmeg. Simmer until the orzo is cooked through and the sauce thickens to a risotto-style consistency (it thickens more as it rests). Give a good stir now and then. If the sauce dries up before the orzo cooks, just add in more stock (or boiling water) as needed.
Stir in the resting juices from the chicken, then stir in the parmesan and bacon. Adjust seasoning with salt and pepper.
Plate up the orzo (removing the thyme stalks as and when you find them) with the chicken thinly sliced on top. Serve with extra parmesan and lemon juice to taste. Enjoy!

Video

Notes

a) Bacon – I recommend using streaky bacon (aka regular bacon in the US) because it is fattier than back bacon. That way, you can use the excess fat to fry the chicken and recycle the flavour. I typically use unsmoked bacon, but you can use smoked it you prefer.

b) Orzo – You’ll find this in most supermarkets. Different brands might absorb different amounts of liquid. It’s unlikely you’ll have too much, especially since it thickens up quite quickly as you plate up. But if you need more, just stir in a splash of stock or boiling water as needed, as you would a risotto.

c) Lemon – This really brightens up the dish at the end and brings everything together. I highly recommend adding this (just work to taste).

d) Calories – Whole recipe divided by 4 with no extra oil or parmesan.

Nutrition

The post Chicken, Bacon & Leek Orzo appeared first on Don't Go Bacon My Heart.

Chicken and Creamed Spinach

Sun, 19 Oct 2025 16:05:36 +0000

Crispy chicken on a bed of gorgeously creamy spinach – this truly is what dinners are made of!

This is one of those dinners that you never want to end. Thankfully, it’s so easy to put on repeat! Follow me…

Creamed Spinach

There’s a fine line when making creamed spinach, with it being bland or completely and utterly delicious. Just spinach + cream and you’re going to be disappointed, even if it’s heavily seasoned.

Extra goodies

Alongside the spinach and cream, I love a base layer flavour of shallots and garlic (fried in butter, of course). Adding parmesan gives an awesome boost of flavour, whilst a good pinch of nutmeg really brings everything to life. These small adjustments will leave you wanting to eat the entire thing straight from the pan with a spoon.

Wilting the spinach

You’re going to start with A LOT of spinach, but just remember it’ll wilt down a heck of a lot. I like to fry it before adding to the sauce, just so the sauce doesn’t end up watery. Once it’s fried just squeeze out the excess moisture before adding back to the sauce.

Process shots: add spinach to pan (photo 1), fry then remove (photo 2), fry shallots in butter (photo 3), fry garlic (photo 4), add cream, parmesan and seasoning (photo 5), simmer then stir in spinach (photo 6).

Crispy Chicken

Many recipes add the chicken right in the pan with the creamed spinach, but I much prefer whipping up some crispy chicken instead. I love the contrast in texture and the breading clings to the gorgeous, creamy spinach.

To start, you’ll want to halve the chicken breast right through the centre to make two even-sized breasts. From there, I like to pound the thick parts to even thickness (you can use a rolling pin, mallet or even a heavy pan).

Then it’s just the classic flour -> egg -> breadcrumbs and you’re good to go!

Process shots: halve breast (photo 1), pound (photo 2), dredge in flour (photo 3), then egg (photo 4), then breadcrumbs (photo 5).

You don’t need much oil to fry the chicken – just enough to comfortably fill the base of the pan. It won’t take long to cook either because the chicken should be relatively thin.

Once it’s cooked, I like to rest it on a wire rack with paper towels underneath to catch excess oil.

Process shots: add chicken to hot oil (photo 1), fry both sides then remove (photo 2).

How to serve Chicken with Creamed Spinach

To serve, I like to spoon the spinach onto a plate, then rest the chicken on top, although you could put the chicken to one side. I highly recommend a sprinkling of parmesan, and you can add a gentle squeeze of lemon juice to cut through the richness if needed.

To film this recipe, I served with Parmentier Potatoes, but here are some other ideas:

Mashed Potato
Chips
Rice
Crusty Bread

For more similar recipes check out my Spinach Artichoke Chicken and Spinach Bourisn Chicken!

Alrighty, let’s tuck into the full recipe for this chicken and creamed spinach shall we?!

How to make Chicken and Creamed Spinach (Full Recipe & Video)

Chicken and Creamed Spinach

Crispy chicken on a bed of gorgeously, creamy spinach – this truly is what dinners are made of!

Course Dinner, Main Course

Cuisine Western

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 861kcal

Author Chris Collins

Cost £5 / $6

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Tongs
Cling Film & Rolling Pin (for pounding chicken)
3 Large Shallow Dishes (for dredging chicken)
Wire Rack & Kitchen Roll/Paper Towel (for resting chicken)

Ingredients

Chicken

1x large Chicken Breast (300g/10.5oz)
1/2 tsp EACH: Salt, Italian Seasoning
1/4 tsp EACH: Black Pepper, Paprika, Onion Powder, Garlic Powder
2 tbsp Plain Flour
1 large Egg, beaten
45g / 3/4 cup Panko Breadcrumbs
120ml / 1/2 cup Veg Oil, or as needed for frying

Creamed Spinach

200g / 7oz Baby Spinach (see notes)
2 tbsp Butter
1 Echalion, finely diced (sub 2x small regular shallots)
2 cloves of Garlic, finely diced
160ml / 2/3 cup Double/Heavy Cream
20g / 1/4 cup freshly grated Parmesan
1/8 tsp EACH: Ground Nutmeg, White Pepper, Salt, or to taste

To serve

sprinkling of Parmesan
2 Lemon Wedges, optional (see notes)

Instructions

Creamed Spinach

Add a light drizzle of oil to a large pan (or use oil spray) over medium heat then add the spinach (you may need to work in two batches). Use a wooden spoon to press down, then begin stirring until the spinach has wilted. Remove and place in a bowl to one side, then use a fork to press down on the spinach and squeeze out as much excess water as possible over the sink.
Melt the butter into the pan then add the shallots. Fry until soft and golden, then add the garlic and fry for another 30 seconds or so. Pour in the cream then stir in the parmesan, salt, pepper and nutmeg. Simmer and stir for a couple of minutes until everything thickens, then stir in the spinach. Check for seasoning and adjust if needed. The sauce might be a little thick at the start, but the spinach should thin it back out again.

Chicken

Horizontally slice the chicken breast right through the centre to make 2 even-sized breasts. Lay a sheet of cling film over and use a rolling pin, mallet or heavy pan to pound the thick part to even thickness (don't go overboard or the chicken will break apart).
In a small bowl combine all of the chicken seasoning.
Line up 3 large shallow dishes: first with flour + half of the seasoning mix, second with beaten egg and third with Panko + the rest of the seasoning mix. One by one, dredge the chicken through the flour, into the egg, then in the Panko, ensuring you thoroughly coat it at each stage. Give it a gentle shake then place to one side.
Add enough oil to comfortably coat the base of a large pan and place it over medium-high heat. Once hot (a crumb should rapidly sizzle – 180C/350F to be accurate) add both pieces of chicken and fry both sides for 3-4 minutes until golden and crispy. Timings will depend on how thick the chicken is (safe internal temp is 74C/165F for reference). Place on a wire rack with paper towels underneath to catch excess oil.

Serving

Spoon the creamed spinach onto a large plate then place the crispy chicken on top. Add a squeeze of lemon juice if you want to, then dust over some extra parmesan. Enjoy!

Video

Notes

a) Cooking order – I typically prep the chicken up until just before frying, then make the creamed spinach, clean out the pan and do the chicken. You can do the chicken first if you’d prefer, or even use two pans at the same time.

b) Spinach – I know this seems like a huge amount of spinach, but it wilts down A LOT. Just another reminder to squeeze out excess moisture after it’s fried, otherwise the cream will end up watery.

c) Lemon – The spinach is obviously quite rich, so you might find it nice to squeeze a little lemon juice over the chicken to balance everything out. It’s completely optional, so just work to your personal taste.

d) Calories – Whole recipe divided by two, assuming 1 tbsp oil soaked up per breast. Slight overestimate as not all the flour/Panko is used.

Nutrition

The post Chicken and Creamed Spinach appeared first on Don't Go Bacon My Heart.

Creamy Pesto Chicken

Wed, 13 Aug 2025 10:20:28 +0000

This creamy pesto chicken is all made in one pan and couldn’t be more delicious if it tried!

This is one of those dinners that you’ll come back to over and over again. Mainly because it’s so delicious, but also because it’s so quick and easy to make! Follow me…

Creamy Pesto Chicken Ingredients

You actually don’t need too many ingredients for this recipe. A lot should hopefully be knocking about in your cupboards too! The full recipe is down in the recipe card, but just to quickly go over each ingredient:

Chicken – We’ll be using a couple of chicken breasts for this recipe, which we’ll later slice in half.
Flour – This is to coat the chicken. I also like to season the flour with salt, garlic powder and black pepper.
Butter and Oil – This is to fry the chicken.
Shallots – These add a nice base flavour to the sauce.
Stock – This adds some depth of flavour to the sauce. I use 1/2 Oxo cube + hot water.
Cream – This makes up the bulk of the sauce. I recommend using double/heavy cream for a thick and luscious sauce.
Parmesan – This adds a boost of flavour to the sauce.
Tomatoes – Cherry tomatoes add little bursts of sweetness that balance out the rich sauce.
Pesto – You can use a good quality store-bought pesto, or of course, use my Homemade Pesto!

Pan-Fried Chicken Breast

To prep the chicken, you’ll just need to slice it through the centre to double the portion size. This will not only help the chicken cook through more evenly, but it’ll also cook through more quickly too.

Dredging through flour

Dredging the chicken through flour is an important step in this recipe. This will help the chicken build up a nice golden crust, which in turn, helps the sauce cling to the chicken (as opposed to sliding right off).

The chicken won’t take long to cook – a few minutes on each side should do the trick. Keep in mind it’ll carry on cooking slightly as it rests and when added back to the pan.

Process shots: slice chicken (photo 1), dredge through flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).

Creamy Pesto Sauce for Chicken

The sauce actually comes together very quickly. Here are a few tips as you go along:

Simmer the cream and stock until it’s nice and thick. You need to keep in mind that the tomatoes and pesto will thin it back out once you add them.
Only simmer the tomatoes until they just begin to soften. They will continue softening and leaking out juice once you add the pesto and chicken.
When you add the pesto, make sure the heat is very low and you give it a swift stir to combine with the cream; if you don’t, you risk the sauce splitting.

Process shots: remove chicken (photo 1), fry shallots (photo 2), simmer stock, cream and parmesan (photo 3), simmer tomatoes then add pesto (photo 4), swiftly stir (photo 5), add chicken (photo 6).

Creamy Pesto Chicken FAQ

Is the sauce rich?

My initial thought when testing this was that pesto + cream is going to result in a very rich sauce. However, for the following reasons, the sauce turns out lighter than you might think:

– The pesto doesn’t have too much oil (3 tbsp, so 0.75 tbsp per person).
– The sauce is 2/3 cream and 1/3 stock, which helps to tone down the richness.
– The sweet pops of tomato work wonders in balancing out the sauce.

Can I use chicken thighs instead?

I actually prefer breast for this recipe, but you could use boneless skinless thighs if you’d prefer. I recommend draining away the excess fat after frying them and be aware they’ll take a little longer to cook through.

Can I make this ahead of time?

This is definitely better made fresh, so I do not recommend making it ahead of time.

How to serve Creamy Pesto Chicken

You only need to add the chicken back into the pan to warm it through and coat it in the sauce. Also, don’t forget the stir in the resting juices for extra flavour!

Here I’ve served with a simple side salad and some crusty bread. There will be plenty of sauce, so you could even serve with pasta, rice or potatoes!

For another pesto chicken recipe check out my Crispy Baked Pesto Chicken!

Alrighty, let’s tuck into the full recipe for this creamy pesto chicken shall we?!

How to make Creamy Pesto Chicken (Full Recipe & Video)

Creamy Pesto Chicken

This creamy pesto chicken is all made in one pan and couldn't be more delicious if it tried!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 555kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken)
Large Pan & Tongs
Wooden Spoon
Jug (for stock)
Fine Cheese Grater

Ingredients

Chicken

2x 250g/9oz Chicken Breasts
35g / 1/4 cup Plain Flour
1 tsp EACH: Salt, Garlic Powder
1/2 tsp Black Pepper
1 tbsp EACH: Olive Oil, Butter

Sauce

2 Shallots, finely diced
160ml / 2/3 cup Double/Heavy Cream
80ml / 1/3 cup Chicken Stock (see notes)
20g / 1/4 cup Freshly Grated Parmesan
200g / 7oz Cherry Tomatoes, halved
1/2 cup Pesto (see notes)

Instructions

Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. In a large shallow dish, combine the flour, garlic powder, salt and pepper. One by one, coat the cutlets in the flour, give them a shake then place to one side.
In a large pan over medium-high heat add 1 tbsp oil and butter. Once the butter has melted, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
Lower the heat to medium, then fry the shallots in the excess fat until soft and golden. Stir in the stock, cream and parmesan and simmer for a couple of minutes, or until the sauce thickens. Add the tomatoes and simmer for another couple of minutes until the tomatoes just begin to soften.
Turn the heat to low, then swiftly stir in the pesto until it completely blends into a sauce. Stir in any resting juices from the chicken and adjust seasoning with salt and pepper if needed. Add the chicken back in, coat in the sauce then serve and enjoy!

Video

Notes

a) Chicken Stock – I use 1/2 a chicken Oxo cube + 80ml hot water. I know it’s not much, but it does add some depth of flavour, which is needed.

b) Pesto – You can use a good quality store-bought basil pesto or use my Homemade Basil Pesto (which I of course highly recommend). If you’re using my homemade recipe you can make a half batch (which works out to 1/2 cup – perfect amount), just minus 1 tbsp oil, so you’ll use 3 tbsp instead of 4.

c) Serving – Here I’ve served with crusty bread and a side salad, but you can serve with rice, pasta, boiled potatoes, mash – anything you fancy!

d) Calories – Whole recipe divided by 4 assuming half the flour is picked up (no sides).

Nutrition

The post Creamy Pesto Chicken appeared first on Don't Go Bacon My Heart.

Creamy Tuscan Chicken Pasta

Mon, 30 Jun 2025 15:34:08 +0000

This Creamy Chicken Tuscan Pasta is creamy, packed with flavour and so simple to make!

If I had to choose one dish that really illustrates the food served on this blog, it could well be this. Creamy, carby, saucy and delicious. Better still, it couldn’t be easier to make! Follow me…

Tuscan Chicken Pasta Ingredients

Tuscan-style food has really gone off on a tangent these days, where it seems that most things with spinach and sun dried tomatoes in a creamy sauce are considered Tuscan. So, apologies to any Italians reading this – but this title has become most recognisable for this dish!

Anywho, let’s take a look at the simple selection of ingredients you’ll need:

Pasta – I like using long-cut pasta as I find it easiest to toss and bind everything in the sauce. Here I’ve gone for Linguine.
Chicken – We’ll be using one chicken breast and dividing it into two pieces (more on this in a sec).
Seasoning – To season the chicken directly, I love using smoked paprika, oregano, onion powder, salt & pepper.
Oil – To fry the chicken, I love using some oil from a jar of sun dried tomatoes. You can sub olive oil though.
Garlic – I highly recommend using fresh garlic for the best flavour.
Butter – This is to fry the garlic (because garlic + butter = heaven).
Sun Dried Tomatoes – These are essential in this recipe! Don’t sub fresh tomatoes, they’ll throw off the flavour and texture of the sauce.
Tomato Puree – This deepens the tomato flavour and thickens the sauce a little.
Basil – A good amount of basil brings this dish to life and pairs beautifully with the tomatoes.
Spinach – Bulks out the dish and pairs nicely with the creamy, garlicky sauce.
Stock – Adds some depth of flavour and helps create the sauce. I use half an Oxo cube + water.
Cream – The backbone of the sauce. Make sure it’s heavy/double cream for a thick consistency and rich flavour.
Parmesan – Adds a good punch of flavour. This melts through the sauce and can be added on top at the end too.

(Full measurements are in the recipe card below. This is just a quick explanation of each ingredient).

Tuscan Chicken

To prep the chicken, we’re going to slice it right through the centre to create 2 even-sized breasts. This will not only help the chicken cook through more evenly, but it’ll also cook through more quickly too.

When it comes to frying the chicken, it shouldn’t take long to cook through at all. You’re looking to pick up some light charring on each side, just to develop some flavour.

Once the chicken is cooked, it’s important to let it rest before you slice it. Not only will the chicken continue cooking very slightly, but the resting period will allow for the meat to retain its juices. If you slice straight in, the juices will pour right out.

Process shots: slice chicken (photo 1), season chicken (photo 2), add to pan (photo 3), fry then remove (photo 4).

Top Tip

When it comes to slicing the chicken, try and slice the chicken against the natural grain of the meat and at a slight angle. This will give you the most tender slices.

Creamy Tuscan Chicken Pasta

The sauce comes together pretty quickly, so you’ll want to pop the pasta on as soon as the chicken is done. Once the pasta has cooked, I like to use tongs to transfer it straight from the pot into the sauce. The excess starchy water that comes with it helps turn the sauce nice and glossy/creamy and will help emulsify the fats.

I like to toss the chicken in right at the end (do not forget the resting juices – that’s bonus flavour just waiting to be used). That way it stays nice and tender and won’t overcook.

Process shots: fry garlic in butter (photo 1), fry tomato puree (photo 2), add stock and cream (photo 3), add sun dried tomatoes, basil and parmesan (photo 4), stir in spinach (photo 5), toss in pasta and chicken (photo 6).

Serving Tuscan Chicken Pasta

You’ll find the sauce will thicken quite quickly as you toss the pasta. If it over-thickens, you can use some of the leftover pasta water to thin it out as needed. From there, I love finishing with some leftover basil and parmesan.

This will offer two hearty portions, making it the perfect Date Night Dinner. If you’re extra hungry, you could add some Garlic Bread!

For more Tuscan-style recipes check out my Tuscan Prawns and Tuscan Ravioli!

Alrighty, let’s tuck into the full recipe for this creamy tuscan chicken pasta shall we?!

How to make Tuscan Chicken Pasta (Full Recipe & Video)

Creamy Tuscan Chicken Pasta

This Creamy Chicken Tuscan Pasta is creamy, packed with flavour and so simple to make!

Course Dinner, Main Course

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 1104kcal

Author Chris Collins

Cost £5 / $6

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Large Pot & Tongs (for cooking pasta)
Fine Cheese Grater (for parmesan)

Ingredients

Chicken

1x 250g/9oz Chicken Breast
1/2 tsp EACH: Smoked Paprika, Oregano
1/4 tsp EACH: Onion Powder, Salt, Black Pepper
1 tbsp Sun Dried Tomato Oil, from the jar (sub olive oil)

Pasta

200g / 7oz Long-Cut Pasta (I use Linguine)
1 tbsp Butter
3 cloves of Garlic, finely diced
1 tbsp Tomato Puree (Tomato Paste in US)
80ml / 1/3 cup Chicken Stock
160ml / 2/3 cup Double/Heavy Cream
90g / 3oz Sun Dried Tomatoes, finely diced
30g / 1oz freshly grated Parmesan, plus more to serve if desired
2 tbsp finely diced Fresh Basil, plus more to serve if desired (~1/2 bunch)
2 large handfuls of Baby Spinach (~60g/2oz)

Instructions

Horizontally slice the chicken breast right through the centre to create 2 even-sized breasts. Evenly coat each side with the seasoning.
Add the oil to a large pan over medium-high heat. Once hot, add the chicken and fry for a few minutes on each side until lightly charred and just about cooked through the centre. Place on a plate to one side and slice into thin strips just before needed.
At this point add the pasta to well-salted boiling water and cook until al dente. Don't drain.
Lower the pan heat to medium and melt the butter. Add the garlic and fry for 10-20 seconds, then stir in the tomato puree and fry for another minute or so (be careful the garlic doesn't burn). Stir in the stock and cream, then stir in the sun dried tomatoes, basil and parmesan. Bring to a gentle simmer, then lower the heat.
Stir in the spinach until it just begins to wilt (keep in mind it will continue wilting). Use tongs to transfer the pasta straight from the pot in the pan and toss until coated in the sauce. Add the chicken + all the resting juices and continue tossing the pasta until the sauce is no longer watery. It should thicken around and cling to the pasta. If the sauce overthickens just toss in a splash of the leftover pasta water.
Check for seasoning and adjust with salt and pepper, then serve with extra basil and parmesan if desired.

Notes

a) Chicken – The chicken should be relatively thin after you slice it, so it won’t take long to cook. Plus, it’ll continue cooking slightly as it rests and when added back to the pasta. You’re looking at 3 minutes each side, 4 maximum if they still end up quite thick.

b) Sauce – The sauce should be pretty thick from the get go, which is fine, because it thins out as the spinach wilts and when you add the pasta. Just make sure it thickens up properly when you toss the pasta. It should still be saucy, but not watery at all.

c) Stock – As this is a small amount you can use ready-made stock. Or, do as I do, which is use half an Oxo cube + 80ml boiling water (perfect amount).

d) Calories – Whole recipe divided by 2.

Nutrition

For more similar recipes check out these beauties:

Chicken Pasta Recipes

The post Creamy Tuscan Chicken Pasta appeared first on Don't Go Bacon My Heart.

The BEST Beef Stroganoff Recipe

Mon, 09 Jun 2025 16:33:56 +0000

Here I’ll show you the easiest and most delicious way to make a classic Beef Stroganoff!

I’ve tested the living daylights out of this recipe to ensure the end result is a gorgeous, creamy stroganoff that’s packed with flavour. Better still, it’s incredibly quick and easy to make! Follow me…

Beef Stroganoff Ingredients

There are a few variations of this dish, but the bulk of the ingredients are fairly universal. It’s more about the technique and the quantities of each ingredient. Let’s take a look at why we’re using each ingredient:

Beef – you don’t have to use an expensive cut. I typically use rump or sirloin because they’re both cheap. Ribeye also works nicely.
Mushrooms & Onion – these both bulk out the dish and add flavour.
Garlic – pairs nicely with the beef and the creamy sauce.
Butter – for frying the onion/mushrooms.
Flour – to create a roux to thicken the sauce.
Stock – this makes the bulk of the sauce.
Cream – double/heavy cream helps create a gorgeous, rich and creamy sauce.
Sour Cream – this is a classic addition in Stroganoff and helps balance the richer flavours.
Worcestershire Sauce – deepens the beefy flavour.
Dijon Mustard – adds a gentle warmth which helps balance the flavours of the sauce.

How to Prepare Beef Stroganoff

Prepping the beef is really simple. There are just a few tips to consider to bring out the best in the beef.

Tips for preparing the beef

Remove fat – because the beef is sliced so thinly and fries so quickly, you won’t have time to render out any large bits of fat. As such, you’ll want to remove it.
Pat dry – patting the beef dry before you fry it is important to remove moisture, which in turn, would cause the beef to steam instead of fry. This prevents the beef from browning and developing flavour.

Tips for frying the beef

High heat – to get a nice crust on the beef without drying it out, you’ll want to fry over a high heat.
Quick – because the beef is thinly sliced, it’ll cook very quickly. Just be vigilant so it doesn’t overcook!
Batches – spreading the slices out in the pan is important so they all get direct contact with the pan and don’t all steam. As such, you’ll likely need to fry in two batches.

Process shots: slice beef (photo 1), pat dry then season (photo 2), fry in batches (photos 3&4).

Beef Stroganoff Sauce

The sauce starts where the beef ends – all that fond in the pan that’s left from frying the beef? That’s bonus flavour just waiting to be used! When you fry the onions, the moisture they release will help lift up all the flavour.

Just like the beef, it’s important to get a nice brown crust on the mushrooms too, just to maximise their flavour. Try and make sure each slice gets direct contact with the pan to encourage some caramelisation.

Process shots: melt butter (photo 1), fry onion (photo 2), fry mushrooms (photo 3), fry garlic (photo 4), stir in flour (photo 5), add stock (photo 6).

Two things to note as you create the sauce:

Whisk – as you pour in the stock, just make sure you give it a good whisk to ensure no lumps form.
Room temp – keeping the sour cream at room temp before you add it is really important. Otherwise, you risk it curdling.

You’ll want the sauce at your desired consistency before you add the beef back in. The beef is cooked, so you don’t want to simmer it any longer than you need to, otherwise it’ll overcook and go chewy.

Recipe Tip

Making sure you’re using fall-fat sour cream and double/heavy cream is important to ensure you end up with a nice, rich sauce. Using low-fat sour cream can also increase its chance of curdling too.

Process shots: whisk stock (photo 7), add sour cream, double cream, Worcestershire sauce and Dijon (photo 8), stir and simmer (photo 9), stir in beef (photo 10).

How to Serve Beef Stroganoff

Once everything is combined, you’ll want to serve right away. The longer it sits, the thicker the sauce will get (plus you risk overcooking the beef). From there, I love adding some fresh chives for a final pop of colour and flavour.

To serve, I typically go down 1 of 3 routes:

Mash – whip up some Mashed Potatoes and pour it over (my favourite option).
Bread – simply serve with some buttered crusty bread.
Rice or Pasta – serve it poured over some cooked rice or pasta.

Alrighty, let’s tuck into the full recipe for this beef stroganoff shall we?!

How to make Beef Stroganoff (Full Recipe & Video)

Beef Stroganoff

Here I'll show you the easiest and most delicious way to make a classic Beef Stroganoff!

Course Dinner, Main Course

Cuisine Russian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 434kcal

Author Chris Collins

Cost £4 / $5

Equipment

Sharp Knife & Chopping Board
Kitchen Roll/Paper Towels (to pat beef dry)
Large Pan & Wooden Spoon
Jug (for stock)

Ingredients

500g / 1lb Steak, preferably close to room temp (see notes)
2 tbsp Unsalted Butter
1 medium White Onion, thinly sliced
250g / 9oz Chestnut Mushrooms, sliced (not too thin)
2 cloves of Garlic, finely diced
2 tbsp Plain Flour
360ml / 1 1/2 cups Beef Stock
120ml / 1/2 cup Double/Heavy Cream, at room temp
60ml / 1/4 cup Sour Cream, at room temp (see notes)
1 tbsp Worcestershire Sauce
1 tsp Dijon Mustard
Veg Oil, as needed
Salt & Black Pepper, to taste
finely diced Fresh Chives, to serve
Pasta, Rice or Mash, to serve (see notes)

Instructions

Slice off any large bits of fat from the beef, then thinly slice the meat, cutting any wide slices in half. Pat dry with kitchen paper, then generously season all over with salt and pepper.
Heat 1 tablespoon of oil in a large frying pan over a high heat. Once it’s nice and hot, add half the beef slices and quickly spread them out so each has direct contact with the pan. Leave to fry for 1 minute, then flip them over and fry for another minute. Remove and repeat with the second batch, adding a dash more oil if you need to. Don’t worry if they’re still a touch pink at this point. Remove the beef from the pan and set aside.
Lower the heat slightly to medium-high and melt in the butter. Add the onion and fry for 2 minutes until it just about starts to soften. Add the mushrooms and fry for around 5 more minutes until lightly browned and most of the moisture in the pan has evaporated. The mushrooms will immediately soak up any liquid, then they’ll begin to release it. Add the garlic and fry for another 30 seconds.
Stir in the flour, then gradually add the beef stock, stirring as you go to prevent lumps from forming. Stir in the cream, sour cream, Worcestershire sauce and mustard. Bring to a simmer and allow to gently bubble away until the sauce begins to thicken, around 5 minutes.
Stir in the beef alongside the resting juices and simmer for 1 minute, then remove the pan from heat and check for seasoning. You only need to simmer long enough to re-thicken the sauce and warm the beef through.
Serve with your carb of choice with a sprinkling of fresh chives.

Video

Notes

a) Steak – I typically use Rump, Sirloin or Ribeye. Doesn’t have to be an expensive cut!

b) Sour Cream – it’s important to get the sour cream out of the fridge right at the start, as stirring through fridge-cold sour cream can sometimes cause it to curdle. It’ll likely split a little once added at first, but it will then come back together as you stir it.

c) Consistency – make sure the sauce is close to your preference before re-adding the beef. You don’t want to continue simmering the beef for too long as it can overcook.

d) Serving – I usually serve with Mashed Potato, but any carb should do the trick. If you’re doing rice or pasta, I generally do 75g/2.6oz per person. There should be plenty of sauce.

e) Cookbook– this recipe is featured in my debut cookbook ‘Comfy’.

f) Calories – whole recipe divided by 4 with no sides.

Nutrition

For more similar recipes check out these beauties:

The post The BEST Beef Stroganoff Recipe appeared first on Don't Go Bacon My Heart.

Creamy Bacon Pasta (easy & delicious!)

Thu, 10 Apr 2025 18:44:07 +0000

This creamy bacon pasta is way too easy and delicious not to try!

For how simple this recipe is, I think you’re going to be surprised by just how tasty it is. Follow me…

Creamy Bacon Pasta Ingredients

This recipe requires just a handful of ingredients, some of which you should hopefully have knocking about the kitchen already:

Pasta – I prefer using long-cut pasta to toss in the sauce, but you can use any variety you fancy. Here I use tagliatelle.
Wine – Any brand of dry white wine will do – doesn’t need to be expensive!
Bacon – I recommend using streaky bacon so you can use the excess fat in the sauce.
Chicken Stock – I make it using half a stock cube, but you can use ready-made if you’d prefer.
Garlic – Must be fresh (not the jarred stuff).
Parsley – This adds a fresh burst of flavour and a pop of colour.
Cream – Make sure it’s heavy/double cream so the sauce ends up thick and luscious.
Shallots – These add a savoury depth of flavour to the sauce.
Parmesan – This will be stirred through the sauce, although you can finish with more if you’d like.

Crispy Bacon

A bacon pasta recipe requires the bacon to shine, so here are a few tips to bring out the best in the bacon:

Streaky bacon – Aka regular bacon in the US. This is typically fattier than back bacon, so you get the bonus of the excess fat in the pan. Not only does this add flavour to the sauce, but it’s perfect to recycle and use for frying the shallots and garlic.
Cold pan – starting the bacon in a cold pan will help render down the fat more efficiently, which in turn, results in maximum crispiness. From there, I fry the bacon on a medium heat. I don’t recommend cranking up the heat – you want to gradually draw the fat out of the bacon.
Remove – while you could leave the bacon in the pan as you simmer the sauce, I much prefer removing it and adding it in at the end, just so it stays nice and crispy.

Ideally, you want around 1 tbsp of excess fat left in the pan. If there’s more, just discard it. If there’s less, just top up with oil or butter.

Process shots: add bacon to pan (photo 1), fry (photo 2), remove (photo 3), leave fat behind (photo 4).

Creamy Bacon Pasta Sauce

Just like the bacon, we want to fry the shallots on a medium heat. This will give them a chance to soften and sweeten. From there, a quick fry of the garlic and we’ve completed the base flavour of the sauce.

White Wine

This sauce benefits from a splash of wine for a few different reasons:

Balance – The wine cuts through the richness of the sauce and helps balance everything.
Flavour – It adds a mellow background flavour.
Deglaze – It’s perfect for scraping any flavour from the pan.

Sauce Consistency

Once you’ve reduced the wine, we’ll create a sauce with cream, chicken stock, parmesan and parsley. You’ll want the sauce fairly thick because adding the pasta will thin it back out again.

Process shots: fry shallots (photo 1), fry garlic (photo 2), reduce wine (photo 3), add stock, cream, parsley and parmesan (photo 4), simmer (photo 5), add pasta and bacon (photo 6).

Creamy Bacon Pasta FAQ

do I have to add the wine?

Most of, if not all of the alcohol will burn off, but if you still can’t use it then use a non-alcoholic wine or leave it out altogether.

Can I substitute the cream?

Using double/heavy cream is important to create a thick sauce. Anything lighter will be too thin and may curdle with the wine.

What else could I add?

Mushrooms would go delightfully with this, as would chicken!

Serving Creamy Bacon Pasta

Once the sauce thickens and clings to the pasta you’ll want to serve up right away. If the sauce over-thickens, you can simply toss in some more starchy pasta water.

If you’d like, you can go in with some extra parmesan and parsley too.

For the sister dish to this recipe check out my Tomato Bacon Pasta!

Alrighty, let’s tuck into the full recipe for this creamy bacon pasta shall we?!

How to make Creamy Bacon Pasta (Full Recipe & Video)

Creamy Bacon Pasta (easy & delicious!)

This creamy bacon pasta is way too easy and delicious not to try!

Course Dinner, Main Course

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 1031kcal

Author Chris Collins

Cost £4 / $5

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Slotted Spoon & Kitchen Roll/Paper Towels (for removing bacon)
Large Pot & Tongs (for pasta)
Jug (for stock)
Fine Cheese Grater

Ingredients

150g / 5.3oz Streaky Bacon, diced
2 Shallots, finely diced
1 large clove of Garlic, finely diced
60ml / 1/4 cup Dry White Wine (see notes)
200g / 7oz Long-Cut Pasta (see notes)
80ml / 1/3 cup Chicken Stock
160ml / 2/3 cup Double/Heavy Cream
2 tbsp finely diced Fresh Parsley
30g / 1/3 cup freshly grated Parmesan
Salt & Black Pepper, as needed

Instructions

Add the bacon to a large pan with the heat off. Turn the heat to medium and fry until crisp with the fat rendered down. Don't rush the process and crank up the heat. Remove the bacon with a slotted spoon and place it on kitchen roll/paper towels. If there's more than 1 tbsp fat in the pan remove excess.
Add the shallots to the leftover fat and gently sweat them down until soft and golden. Add the garlic and fry for another 30 seconds or so, then pour in the wine. Increase the heat slightly a simmer the wine for 3-4 minutes, or until it almost completely evaporates and the pungent smell of alcohol disappears.
Meanwhile, add the pasta to a large pot of salted boiling water and cook until al dente.
Lower the heat back down the medium and stir in the stock, cream, parmesan and parsley. Simmer for a few minutes, stirring as you go, until the sauce thickens. Check for seasoning and adjust if needed, then use tongs to transfer the cooked pasta straight from the pot into the sauce (embrace any excess water that comes with it). Toss to coat the pasta in the sauce, then add the bacon and continue tossing until the sauce thickens and clings to the pasta. If it over-thickens, just toss in a splash more pasta water.
Serve up with more parmesan and parsley if desired then tuck in and enjoy!

Video

Notes

a) Bacon – I recommend using streaky bacon for this recipe (regular bacon in the US). It’s fattier than back bacon, so you can render down the fat and use it to fry the shallots.

b) Wine – This helps cut through the richness of the sauce and will also add a very faint background flavour. Most of, if not all of the alcohol will burn off, but if you can’t use it then use non-alcoholic wine or leave it out.

c) Pasta – I like using long-cut pasta for this recipe (I use Tagliatelle here). I find it easier to toss and bind the sauce. You can use any type of pasta you fancy. For reference, 200g/7oz is the dry weight.

d) Stock – I use 1/2 a chicken Oxo cube to make 80ml / 1/3 cup stock. If you have ready-made stock obviously just measure that out. If you’re sensitive to salt you can use reduced-salt stock.

e) Calories – Whole recipe divided by 2 with no extra parmesan.

Nutrition

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The post Creamy Bacon Pasta (easy & delicious!) appeared first on Don't Go Bacon My Heart.

Creamy Sun Dried Tomato Chicken

Thu, 20 Mar 2025 18:00:31 +0000

This creamy sun dried tomato chicken is drenched in the most irresistible sauce and couldn’t be easier to make!

This recipe is ‘fancy’ enough for company but easy enough for a simple weeknight dinner. Follow me…

Sun Dried Tomato Chicken

For this recipe, we’ll be using chicken breast. Whilst you could use thigh, the sauce is quite rich already, so I find a leaner cut of chicken more suitable for this recipe.

Slicing the chicken

A really important step is horizontally slicing the chicken right through the centre to create 4 even-sized cutlets. This will not only ensure the chicken cooks quicker, but more importantly, more evenly too.

Dredging the chicken

After you’ve sliced the chicken, you’ll want to dredge it through seasoned flour. This will not only ensure the chicken builds up a nice golden crust as it fries, but the crust will also absorb the sauce and help it clings to the chicken, as opposed to just sliding off. This step is a game-changer, so don’t skip it.

Cooking the chicken

In order to build up that gorgeous crust we speak off, the best method is pan-frying. I love frying the chicken in sun dried tomato oil, just to really highlight that flavour. It’s literally just the excess oil from the jar – nothing fancy.

Process shots: slice chicken (photos 1&2), dredge chicken (photos 3&4), cook chicken (photos 5&6)

Creamy Sun Dried Tomato Sauce

The sauce itself is made up of cream and stock. The flavour is then deepened with parmesan and shallots.

Sun Dried Tomato Pesto

Typically with recipes similar to this I’d go in with some tomato paste, but since this is sun dried tomato chicken, I actually love adding in a good dollop of sun dried tomato pesto. It adds so much flavour and really highlights the sun dried tomatoes in this recipe.

Alongside the above ingredients, we’ve got some sliced sun dried tomatoes and fresh basil.

Process shots: remove chicken (photo 1), fry shallots (photo 2), add pesto (photo 3), add stock, cream, parmesan, tomatoes and basil (photo 4), stir and simmer (photo 5), add chicken (photo 6).

Sun Dried Tomato Chicken FAQ

wHERE DO I FIND sun dried tomato pesto?

You’ll find it in all major supermarkets. You can also make your own Homemade Sun Dried Tomato Pesto!

How do I know when the chicken is cooked?

You’re looking for a light golden exterior with the inside white and piping hot. It won’t take long, typically a few minutes on each side. Keep in mind it’ll carry on cooking as it rests and when added back to the sauce.

Can I make this ahead of time?

This is definitely best served fresh!

Serving Creamy Sun Dried Tomato Chicken

After you’ve drenched the chicken in the sauce, serve up right away. You don’t want it to sit in the pan too long otherwise you risk it overcooking.

Here I’ve served with small air-fried potatoes and a side salad, but do check out my Sides for more inspo!

Alrighty, let’s tuck into the full recipe for this creamy sun dried tomato chicken shall we?!

How to make Creamy Sun Dried Tomato Chicken (Full Recipe & Video)

Creamy Sun Dried Tomato Chicken

This creamy sun dried tomato chicken is drenched in the most irresistible sauce and couldn't be easier to make!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 598kcal

Author Chris Collins

Cost £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken)
Large Pan & Tongs
Wooden Spoon
Jug (for stock)
Fine Cheese Grater (for parmesan)
Kitchen Roll/Paper Towels (for drying sun dried tomatoes)

Ingredients

Chicken

2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed
1/4 cup / 35g Plain Flour
1 1/2 tsp Italian Seasoning
1 tsp EACH: Garlic Powder, Salt
1/2 tsp Black Pepper
2 tbsp Sun Dried Tomato Oil (from the jar)

Sauce

1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots)
60g / 1/4 cup Sun Dried Tomato Pesto (see notes)
180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream
125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil
30g / 1/3 cup freshly grated Parmesan
1/2 small bunch of Fresh Basil, finely chopped

Instructions

Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt and pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side.
Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium.
Add the shallot to the leftover oil and fry until soft and golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce.
Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy!

Video

Notes

a) Chicken – Slicing the chicken is important to ensure it cooks quicker and more evenly. Depending on how thick the cutlets are, they’ll only take around 3 minutes each side (4 maximum) until the chicken is cooked through the centre. It’ll carry on cooking slightly as it rests and when added back to the pan.

b) Oil – Just use 2 tbsp oil from the jar of sun dried tomatoes to fry the chicken (or sub regular olive oil – not a huge deal). Just be aware the oil can spit a lot as the chicken fries, so if you have an oil splatter guard then definitely use it here. It’s important to remove the excess oil from the sun dried tomatoes because there will already be plenty of oil from the chicken and pesto.

c) Sun Dried Tomato Pesto – I typically pick up a jar from the shops (I use Sacla). I do have a Homemade Sun Dried Tomato Pesto if you want to make a big batch!

d) Serving – Here I’ve served with small air fried potatoes and a side salad, but do check out my Sides for more inspo!

e) Calories – Whole recipe divided by 4 with no sides.

Nutrition

For more similar recipes check out these beauties:

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The post Creamy Sun Dried Tomato Chicken appeared first on Don't Go Bacon My Heart.

Creamy Sun Dried Tomato Chicken

Thu, 20 Mar 2025 18:00:31 +0000

This creamy sun dried tomato chicken is drenched in the most irresistible sauce and couldn’t be easier to make!

This recipe is ‘fancy’ enough for company but easy enough for a simple weeknight dinner. Follow me…

Sun Dried Tomato Chicken

For this recipe, we’ll be using chicken breast. Whilst you could use thigh, the sauce is quite rich already, so I find a leaner cut of chicken more suitable for this recipe.

Slicing the chicken

Dredging the chicken

Cooking the chicken

Process shots: slice chicken (photos 1&2), dredge chicken (photos 3&4), cook chicken (photos 5&6)

Creamy Sun Dried Tomato Sauce

The sauce itself is made up of cream and stock. The flavour is then deepened with parmesan and shallots.

Sun Dried Tomato Pesto

Alongside the above ingredients, we’ve got some sliced sun dried tomatoes and fresh basil.

Process shots: remove chicken (photo 1), fry shallots (photo 2), add pesto (photo 3), add stock, cream, parmesan, tomatoes and basil (photo 4), stir and simmer (photo 5), add chicken (photo 6).

Sun Dried Tomato Chicken FAQ

wHERE DO I FIND sun dried tomato pesto?

You’ll find it in all major supermarkets. You can also make your own Homemade Sun Dried Tomato Pesto!

How do I know when the chicken is cooked?

Can I make this ahead of time?

This is definitely best served fresh!

Serving Creamy Sun Dried Tomato Chicken

After you’ve drenched the chicken in the sauce, serve up right away. You don’t want it to sit in the pan too long otherwise you risk it overcooking.

Here I’ve served with small air-fried potatoes and a side salad, but do check out my Sides for more inspo!

Alrighty, let’s tuck into the full recipe for this creamy sun dried tomato chicken shall we?!

How to make Creamy Sun Dried Tomato Chicken (Full Recipe & Video)

Creamy Sun Dried Tomato Chicken

This creamy sun dried tomato chicken is drenched in the most irresistible sauce and couldn't be easier to make!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 598kcal

Author Chris Collins

Cost £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken)
Large Pan & Tongs
Wooden Spoon
Jug (for stock)
Fine Cheese Grater (for parmesan)
Kitchen Roll/Paper Towels (for drying sun dried tomatoes)

Ingredients

Chicken

2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed
1/4 cup / 35g Plain Flour
1 1/2 tsp Italian Seasoning
1 tsp EACH: Garlic Powder, Salt
1/2 tsp Black Pepper
2 tbsp Sun Dried Tomato Oil (from the jar)

Sauce

1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots)
60g / 1/4 cup Sun Dried Tomato Pesto (see notes)
180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream
125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil
30g / 1/3 cup freshly grated Parmesan
1/2 small bunch of Fresh Basil, finely chopped

Instructions

Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt and pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side.
Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium.
Add the shallot to the leftover oil and fry until soft and golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce.
Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy!

Video

Notes

c) Sun Dried Tomato Pesto – I typically pick up a jar from the shops (I use Sacla). I do have a Homemade Sun Dried Tomato Pesto if you want to make a big batch!

d) Serving – Here I’ve served with small air fried potatoes and a side salad, but do check out my Sides for more inspo!

e) Calories – Whole recipe divided by 4 with no sides.

Nutrition

For more similar recipes check out these beauties:

Creamy Chicken Breast Recipes

The post Creamy Sun Dried Tomato Chicken appeared first on Don't Go Bacon My Heart.

Steak with Creamy Garlic Mushroom Orzo

Wed, 12 Feb 2025 18:29:42 +0000

Juicy steak served with a dreamy, creamy, garlicky mushroom orzo – this really is the dinner of dreams!

If you’re looking for a hearty and delicious dinner for two, you’ve landed in the right spot. Follow me…

Preparing Steak Orzo

For this recipe we’ll be using one (preferably 10oz) steak. It’s thinly sliced and ends up being the perfect amount to serve over the orzo, without the orzo becoming a side to the steak.

Although everyone might have their own preference for preparing steak, I’ve popped down 6 of my best tips that might help you along the way:

Tips for the perfect steak

Room Temp – Although disputed, I find that getting the steak out of the fridge at least 30 minutes before frying is crucial to relax the meat and prevent it from seizing up in the pan.
Dry – Patting the steak dry will remove moisture, which will help prevent the steaks from steaming when they hit the pan, which in turn helps the steak build a nice crust.
Seasoning – A generous seasoning of salt and pepper is all you need to bring out the best flavour in the meat.
Hot hot hot! – Make sure your pan is absolutely smoking hot (literally). This will ensure you get a nice crust on the steak without overcooking the inside.
Baste – Basting the steaks in butter adds a lovely rich flavour and ensures they don’t dry out. I also add some fresh thyme and garlic for a boost of flavour.
Rest – It’s very important to rest the steak after it’s fried so it can retain its moisture. Don’t slice into it straight away or all the juices will pour out.

What kind of steak should I use?

I used a Ribeye, but you can use your favourite cut. In all cases, If there’s a strip of fat you’ll want to trim it or render down the fat in the pan

Process shots: get steak to room temp (photo 1), pat dry (photo 2), season (photo 3), add to pan (photo 4), fry then flip (photo 5), baste then remove (photo 6).

Creamy Garlic Mushroom Orzo

This pairs so beautifully with the steak and comes together so easily.

Garlic Mushrooms

Once you’ve removed the steak you’ll go straight in with the mushrooms so they can fry in all that leftover goodness. I recommend slicing them thinly so they cook quickly, just to reduce the time the steak is sat there. You’ve got the garlic-infused butter from the steak, but I also go in with some more diced with the mushrooms, just for good measure!

What kind of mushrooms should I use?

I like to use button mushrooms because they’re small and blend in with the orzo nicely, but in reality, you can use any variety you like.

Creamy Orzo

I like to cook the orzo in a separate pot and then finish it off in the sauce. As you stir the orzo through the sauce, the excess starch will help create a gorgeously creamy, glossy sauce.

What should the final consistency be like?

The consistency should be similar to a risotto. If it’s at all watery just continue simmering and stirring until it thickens up. If you over-thicken it, you can easily loosen it up with some pasta water (just discard what you don’t use).

Process shots: fry mushrooms (photo 1), fry garlic (photo 2), add stock, cream, herbs and parmesan (photo 3), simmer and stir (photo 4), add orzo (photo 5), simmer and stir (photo 6).

Serving Steak and Orzo

I love thinly slicing the steak and placing it on top of the orzo. I also serve with some asparagus, which you can pan-fry at the very beginning (more on this in the recipe card below). This is quite a rich and hearty dish, but you could add some Garlic Bread if you fancy!

For another creamy garlic steak pasta recipe check out my Boursin Steak Pasta!

For more delicious orzo recipes check out my Best Orzo Recipes!

Alrighty, let’s tuck into the full recipe for this steak and creamy mushroom orzo shall we?!

How to make Steak with Mushroom Orzo (Full Recipe & Video)

Steak with Creamy Garlic Mushroom Orzo

Juicy steak served with a dreamy, creamy, garlicky mushroom orzo – this really is the dinner of dreams!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 1161kcal

Author Chris Collins

Cost £5 / $6

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll (for drying steak)
Large Cast-Iron or Heavy-Based Pan & Tongs
Wooden Spoon
Jug (for stock)

Ingredients

Steak

1x 285g/10z Ribeye Steak, at room temp (see notes)
1 tbsp Veg Oil
1 heaped tbsp Unsalted Butter (~25g)
2 large cloves of Garlic, left in skins and lightly smashed with the side of your knife
2-3 sprigs of Fresh Thyme
100g / 3.5oz Fine Asparagus, woody ends removed (optional)

Orzo

1 cup / 200g uncooked Orzo (see notes)
200g / 7oz Button Mushrooms, thinly sliced (see notes)
2 large cloves of Garlic, finely diced
180ml / 3/4 cup Double/Heavy Cream (leave at room temp)
120ml / 1/2 cup Chicken Stock
30g / 1/3 cup freshly grated Parmesan, plus more to serve if desired
1 tbsp finely diced Fresh Parsley, plus more to serve if desired
1 tbsp finely diced Fresh Chives
Salt & Black Pepper, as needed

Instructions

Optional: Add a large cast-iron/heavy-based pan over medium-high heat with a splash of oil. Add the asparagus and fry until it begins to soften and lightly char. Season with a pinch of salt and pepper, then remove and wipe out the pan if needed. Turn the heat to high.
Pat the steak dry then generously season both sides with salt and pepper. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 1 minute and 30 seconds. Add the butter, thyme and whole garlic cloves and baste the steak for 1 further minute. Remove and place to one side, leaving the excess fat behind. Lower the temp slightly to medium-high.
At this point add the orzo to salted boiling and cook until al dente (give it a good stir as it's prone to sticking). I recommend taking a couple of mins off the packet time so it can finish cooking in the sauce. Drain when needed, retaining a cup of the starchy pasta water.
Add the mushrooms to the leftover fat in the pan and fry until they soften and build up a golden crust. Add the diced garlic and fry for 20 seconds or so (careful it doesn't burn). Lower the heat to medium then stir in the stock, cream, parmesan, chives and parsley. Simmer and stir for a few mins until the sauce begins to thicken.
Add the drained orzo alongside a splash of starchy water and the resting juices from the steak. Simmer and stir until the sauce goes nice and thick and clings to the orzo. If the sauce dries out before the orzo cooks just stir through some more starchy water (discard any unused) and simmer a little longer. Check for seasoning and adjust with salt and pepper if needed.
Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the orzo with the steak and asparagus (if using), finish with parmesan and parsley if desired then serve and enjoy!

Video

Notes

a) Steak – For this recipe I’ve gone for a 10oz steak, so you both end up with a good amount of steak. I use Ribeye, but you can use your favourite cut.

b) Mushrooms – You’ll want to slice the mushrooms quite thinly, just so they cook quickly. I like to use button mushrooms because they’re small and blend in with the orzo nicely, but in reality, you can use any variety you like.

c) Timings – My steak was a little over 2cm thick and found 2 min 30 secs each side ended with it being medium-rare. Just use your best judgment to cook the steak to your liking based on its weight and thickness.

d) Orzo – I’d usually cook the orzo in the sauce, but it takes a little time and you don’t want the steak to go cold. As such, I mostly cook it in a separate pan then just finish it off the sauce until perfectly tender. You can sub other pasta if you’d prefer not to use orzo.

e) Consistency – The consistency should be similar to a risotto. If it’s at all watery just continue simmering and stirring until it thickens up. If you over-thicken it, you can easily loosen it up with some pasta water (just discard what you don’t use).

f) Asparagus – This is optional, but it does make a nice accompaniment to the meal.

g) Calories – Whole recipe divided by 2 with no extra parmesan.

Nutrition

The post Steak with Creamy Garlic Mushroom Orzo appeared first on Don't Go Bacon My Heart.