Creamy Marmite Chicken

• olive oil↗2 tbsp tbsp
• skin‑on chicken breasts↗4
• onion↗1

  finely chopped

• garlic↗3

  grated

• Marmite½ tbsp tbsp
• low‑salt chicken stock200ml ml
• crème fraîche↗100g g
• Parmesan↗10g g

  finely grated

• microwave vegetables↗240g bag of g

  bag of

• chives10g g

  finely sliced

• quinoa↗

  or mash, for serving

Step-by-step instructions

1. 1

   Add 1 tbsp olive oil to a deep skillet over medium heat. When the oil shimmers, lightly season the chicken breasts, then place them skin‑side down in the pan. Fry for 4‑5 minutes until the skin is deep golden, then flip and cook the other side until almost done (it will finish later). Remove from the pan and set aside on a plate.

2. 2

   Add the remaining oil to the pan, add the onion and cook for 10 minutes until it begins to soften. Add the garlic and cook for another 3 minutes.

3. 3

   Stir in the Marmite, then pour in the chicken stock, crème fraîche and Parmesan, mixing well. Bring to a gentle boil, then place the chicken in the sauce skin‑side up. Cook for 8‑10 minutes, or until the chicken is done.

4. 4

   Prepare the vegetables according to the package instructions, then sprinkle the chives over the chicken and serve with quinoa or mash and the vegetables.