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One Pot Creamy Thyme Chicken

One Pot Creamy Thyme Chicken

with Green Beans, Mushrooms and Spring Greens

4.5(449)

Recipe Development TeamUpdated on March 30, 2026

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Calories

:

597 kcal

Protein

:

44.3g protein

Total

:

20 minutes

Difficulty

:

Medium

Keto

Lower Carb

High Protein

Allergens:

Milk
Mustard
Sulphites

Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

2 unit(s)

Garlic Clove

80 grams

Green Beans

300 grams

Diced British Chicken Breast

1 sachet(s)

Dried Thyme

15 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

150 grams

Sliced Spring Greens

120 grams

Sliced Mushrooms

20 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

Not included in your delivery

20 grams

Butter

75 milliliter(s)

Water

1 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)597 kcal

Energy (kJ)2496 kJ

Fat41.7 g

of which saturates21.8 g

Carbohydrate11.4 g

of which sugars7.1 g

Dietary Fibre5.5 g

Protein44.3 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Frying Pan

Instructions

Prep the Veg

1

Peel and grate the garlic (or use a garlic press).

Trim the green beans, then cut into thirds.

Start the Chicken

2

Heat a large frying pan on medium-high heat with the butter (see pantry) and a drizzle of oil.

Once hot, add the diced chicken to the pan and season with salt and pepper. Add the dried thyme and turn to coat. Cook until browned all over, 5-7 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic and cook for 1 min more.

Add the Sauce

3

Stir in the chicken stock paste, creme fraiche, spring greens, green beans and water (see pantry) until the chicken stock paste has dissolved.

Bring to the boil, stir and lower the heat so the sauce simmers gently. Cook until the veg is starting to soften, 2-3 mins.

Add the Mushrooms

4

Stir in the mushrooms and cook until the veg has softened and until the chicken is cooked through, 2-3 mins. Season with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the Mustard

5

Once the chicken is cooked, remove the pan from the heat and stir the Dijon mustard through the sauce.

Serve

6

Ladle the creamy thyme chicken and veg into your bowls and serve.

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