Dinner

Creamy Marmite Chicken with Parmesan and Vegetables Recipe

BySophie Carsel December 2, 2025December 2, 2025

Introduction

This Creamy Marmite Chicken recipe combines rich, savory flavors with tender chicken breasts in a luscious sauce. It’s a unique twist on a classic dish that’s perfect for a comforting weeknight dinner. Ready in under an hour, it’s simple yet full of depth.

A white round plate holds a meal with four main layers: on the left, there are bright green broccolini and white cauliflower pieces; next to them, a pile of light brown quinoa mixed with small green herbs; on top of the quinoa, a golden-brown cooked chicken breast with a slightly crispy texture; under the chicken, a creamy light yellow sauce with small bits of onion is spread slightly onto the plate. The plate sits on a white marbled surface, and a metal fork and a knife with a wooden handle rest on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
4 skin-on chicken breasts
1 onion, finely chopped
3 garlic cloves, grated
½ tbsp Marmite
200ml low-salt chicken stock
100g crème fraîche
10g parmesan, finely grated
240g bag of microwave vegetables
10g chives, finely chopped
Quinoa or mash, to serve

Instructions

Step 1: Pour 1 tbsp of olive oil into a deep frying pan and heat over medium until shimmering. Lightly season the chicken breasts, then place them skin-side down in the pan. Cook for 4-5 minutes until the skin is deeply golden. Turn them over and cook the other side until nearly cooked through. Remove the chicken and set aside on a plate.
Step 2: Add the remaining olive oil to the pan, then tip in the finely chopped onion. Cook for about 10 minutes until it begins to soften. Add the grated garlic and cook for another 3 minutes.
Step 3: Stir in the Marmite, then pour in the chicken stock, crème fraîche, and grated parmesan. Mix well to combine and bring the sauce to a gentle simmer.
Step 4: Return the chicken breasts to the pan, placing them skin-side up in the sauce. Cook for 8-10 minutes until the chicken is fully cooked through.
Step 5: While the chicken finishes cooking, prepare the microwave vegetables according to the package instructions.
Step 6: Sprinkle the chopped chives over the chicken and serve it alongside quinoa or mashed potatoes and the cooked vegetables.

Tips & Variations

If you prefer a milder taste, reduce the Marmite to ¼ tbsp or substitute with soy sauce.
For extra richness, add a splash of white wine to the sauce before simmering.
Try swapping the chicken breasts for thighs for a juicier result.
Serve with steamed rice or crusty bread instead of quinoa or mash to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the crème fraîche from splitting. Avoid microwaving on high heat.

How to Serve

A white round plate with a brown rim holds a meal arranged in three main parts: on the right side is a mound of light brown quinoa mixed with finely chopped green herbs, on top of the quinoa near the center lies a piece of golden-brown cooked chicken breast with light green chives sprinkled on it; below the chicken, there is a small pool of creamy yellow sauce with chopped onions. On the left side of the plate, a mix of steamed green beans, bright green broccoli, and white cauliflower florets is placed. A silver fork and knife with a wooden handle rest on the right edge of the plate, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Marmite alternatives in this recipe?

Yes, you can substitute Marmite with Vegemite or soy sauce, keeping in mind these may alter the flavor slightly. Start with a smaller amount and adjust to taste.

Is it necessary to use skin-on chicken breasts?

Using skin-on breasts helps create a crispy texture and adds flavor, but you can use skinless if preferred. The skin also protects the chicken during cooking to keep it moist.