EASY CHICKEN DINNERS TO MAKE IN UNDER AN HOUR

Need a tasty chicken dish in under an hour? We’ve got you covered! Try these quick and easy dinner recipes – perfect for busy nights when you want a yummy dinner without the fuss!

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ONE-POT TUSCAN CHICKEN
Serves 4 // Total time 30 minutes



INGREDIENTS

For the chicken

½ tsp salt
½ tsp pepper
¼ tsp paprika
1 tsp garlic powder
2 tsp Italian herbs
4 chicken breast fillets

For the creamy garlic and white wine sauce

2 Tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
2 tsp Italian herbs
2 Tbsp tomato paste

½ tsp paprika
125g cherry tomatoes
½ cup white wine
1 cup chicken stock
1 cup cream
2 Tbsp Parmesan (optional)
2 cups baby spinach

To serve

¼ cup fresh basil
Fresh bread loaf, toasted

METHOD

For the chicken

1. Mix the salt, pepper, paprika, garlic powder and Italian herbs. Press the sides of the chicken into the seasoning mix, coating evenly.
2. Add some oil to a large pan over medium-high heat. When hot, add the chicken and cook for 3–4 minutes on each side until golden. Remove the chicken from the heat and set aside.

For the creamy garlic and white wine sauce

1. Using the same pan, add more oil and reduce the heat to medium.
2. Fry the onion until softened. Add the garlic, Italian herbs, tomato paste, paprika and tomatoes. Fry until fragrant.
3. Add the white wine and, using a wooden spoon, scrape any bits off the base of the pan. Simmer for 2–3 minutes.
4. Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, until reduced by half.
5. Stir through the cream, cheese and spinach and simmer.
6. Place the chicken back into the pan. Spoon some sauce over the chicken to coat, then cover with a lid. Switch off the heat but keep the pan on the stove – this will allow the chicken to finish cooking through poaching.
7. Serve the Tuscan chicken with basil and some crusty bread on the side.

Top Tip: Add a side of rice to this dish to bulk it up. It’s perfect for lunch the next day, too.

Recipes & styling: Sjaan van der Ploeg
Styling Assistants: Jezza-Rae Larsen & Kirsty Buchanan
Photography: Peet Mocke/hmimages.co.za


LEMONY CHICKEN LINGUINE
Serves 4–6 // Cooking time 45 minutes



INGREDIENTS
Olive oil
2 chicken breasts
2 garlic cloves, sliced
1L chicken stock
4 thyme sprigs
Zest and juice of 1 lemon + zest to serve
300g linguine
1 cup white wine (optional)
Parmesan, to serve

METHOD
1. Heat 1 Tbsp oil in a pot and brown the chicken and garlic.
2. Add stock, thyme, lemon juice and zest. Bring to a simmer. Once the chicken is cooked through, about 20 minutes, remove it from the pot and set aside to cool.
3. Bring the stock to the boil and add pasta and wine (if using). Cook for 8–10 minutes, until the pasta is al dente.
4. Meanwhile, shred the chicken. Stir it through the cooked pasta.
5. Serve with a drizzle of oil, lemon zest and Parmesan. (optional)

Recipe & Styling: Amerae Vercueil
Photography: Samantha Pinto


WHOLEWHEAT CURRY CHICKEN WRAPS WITH BABY SPINACH AND CARROTS
Makes 4 // Cooking time 35 minutes



INGREDIENTS
2 Tbsp vegetable oil
2 Tbsp curry powder
2 chicken breasts, cooked and shredded
½ cup mayonnaise
4 wholewheat wraps
2 cups baby spinach
2 carrots, ribboned

METHOD
1. Heat the oil over medium heat. Add the curry powder and gently fry for a few seconds, until fragrant.
2. Add the chicken and gently fry until fully coated with the curry powder.
3. Cool slightly and then stir through the mayo and season to taste.
4. Fill each wrap with chicken, baby spinach and carrot ribbons. Serve hot or cold.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za