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Chicken with creamy sweetcorn, green beans and spring onions

Name: Chicken with creamy sweetcorn, green beans and spring onions
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 2
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

Published: 31 Aug 14
Updated: 18 Mar 24

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.

Easy
September 2014

Test kitchen approved

Serves 2
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

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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

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Method

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.
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.
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.