Creamy Marmite Chicken

  • 10MINS
  • 35MINS
  • Serves 4
  • 229KCAL

Mix up your midweek menu with this easy, creamy chicken and mushroom dish. Melt Marmite into the velvety sauce for an intense, savoury flavour that pairs well with mashed potatoes and vegetables.

  • Batch Cook pinchofnom.com
  • Everyday Light pinchofnom.com
  • Freezable pinchofnom.com
Easy Peasy Creamy Marmite Chicken pinchofnom.com
4

NutritionPer Serving

  • Calories229
  • Carbs8.9g
  • Protein33g
  • Fat6.9g
  • Saturates3.8g
  • Sugars5.5g

Creamy Marmite Chicken - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

If you’ve ever tried our Marmite Mushrooms on Toast for breakfast, you’ll understand where the inspiration for this recipe came from! We’ve added succulent chicken breasts to sliced button mushrooms to come up with this simple, speedy Creamy Marmite Chicken. 

Thanks to reduced-fat cream cheese, you can make a lovely rich, velvety sauce without all the calories you’d usually expect. If you’re not sure about the Marmite flavour, start by adding in half of the amount and give it a taste when your dish has finished cooking. You might be pleasantly surprised and find yourself adding in the rest!

At just 229 calories per serving, this is such an easy recipe to add into your weekly meal plan. The bold flavour makes a nice change to your usual midweek dinners, and you can serve it in lots of different ways – add Homemade Oven Chips, Creamy Mashed Potatoes or a simple side of rice. 

What diets is this Creamy Marmite Chicken suitable for?

This Creamy Marmite Chicken recipe can be made gluten free, as long as you swap out the Marmite or yeast extract for a gluten-free version.

Please make sure to double check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make Creamy Marmite Chicken?

You don’t need any special ingredients to make this recipe! You should be able to pick up everything you need as part of your usual supermarket trip. 

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
So easy to do, and not much washing up, result!
I used Marmite with Truffle and this enhanced the mushroom flavour, and added an extra little zing to the chicken! I made the cauliflower cheese mashed potato as a side for this, it worked very well and I'll definitely be making this again 😍
I used chicken thigh fillets cut in half
Chicken thigh fillets work very well and are a cheaper alternative to breasts.
Tasty meal!
We use marmite in our mash and other meals so we’re used to the taste. I would definitely start with 2 tsp of marmite because I can see how 3 tsp may be overpowering
Easy and effortless
I used half recipe. Also instead of cream cheese I used quark and laughing cow low fat blue cheese triangles
Super tasty!
I swapped our chicken breasts for thighs and added a little of the marmite stock at a time as I prefer a thicker sauce.

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‘Yummy, even my son who says he doesn’t like marmite or mushrooms, ate every bit’

Christine M

How many calories are in this Creamy Marmite Chicken?

This Creamy Marmite Chicken is included in our Everyday Light category because it contains just 229 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!

This Creamy Marmite Chicken recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.

The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.

Step 1

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook gently for 5 minutes, until softening and golden.

Step 1 pinchofnom.com

Step 2

Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.

Step 2 pinchofnom.com

Step 3

Add the mushrooms and cook for 5 minutes, until the juices have been released.

Step 3 pinchofnom.com

Step 4

Place the Marmite in a measuring jug and add the boiling water. Stir until dissolved, then add to the frying pan. Add the sage and dried parsley and stir well, then simmer, uncovered, over a medium heat for 10 minutes.

Step 4 pinchofnom.com Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

Turn the chicken breasts over and loosely cover with a lid or kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check: there should be no pinkness and the juices should run clear.

Step 5 pinchofnom.com

Step 6

Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer, uncovered, for a bit longer, until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water

Step 6 pinchofnom.com

Step 7

Taste and season with black pepper if needed. You won’t need to season with salt as Marmite is already salty. Sprinkle with roughly chopped flat leafed parsley to garnish, if using. Serve with Creamy Mashed Potatoes and Garlic Green Beans or other accompaniments of choice.

Creamy Marmite Chicken - Pinch of Nom Slimming Recipes

What could I serve with this Creamy Marmite Chicken?

We think this recipe pairs especially well with mashed potatoes and vegetables. Why not serve it up alongside the following slimming-friendly side dishes?

Creamy Mashed Potatoes pinchofnom.com
Easy Peasy
  • 25MINS
  • 176KCal
Garlic Green Beans pinchofnom.com
Easy Peasy
  • 5MINS
  • 39KCal
Buttery Carrot and Swede Mash pinchofnom.com
Easy Peasy
  • 40MINS
  • 100KCal

How do you know when Creamy Marmite Chicken is cooked?

You should cook this Creamy Marmite Chicken until the chicken is cooked all the way through. The juices should run clear and there should be no pinkness left in the middle. This will take around 35 minutes.

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Creamy Marmite Chicken in the fridge?

We’d recommend that you eat this recipe within 4 hours of serving it.

If you have any leftovers, allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Creamy Marmite Chicken can be kept in the fridge for 1 or 2 days.

Can I freeze Creamy Marmite Chicken?

YES you can freeze this recipe! If you do, then remember to do the following:

  • Allow it to cool and then freeze as soon as it is cold enough.
  • Place in a container or bag that is suitable for freezing.
  • Add a label with the recipe name and the date on which you froze it

How do I reheat Creamy Marmite Chicken?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot. Alternatively, place in a pan, cover and reheat over a low heat until piping hot throughout.

From frozen: Allow to defrost overnight and reheat from chilled. 

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Creamy Marmite Chicken

Mix up your midweek menu with this easy, creamy chicken and mushroom dish. Melt Marmite into the velvety sauce for an intense, savoury flavour that pairs well with mashed potatoes and vegetables.
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 229
  • Carbs 8.9G

Ingredients

  • 4 medium skinless chicken breasts, approx. 130g each
  • 1 large onion, peeled and thinly sliced
  • 3 garlic cloves, peeled and crushed
  • 300 g button mushrooms, thinly sliced
  • 2-4 tsp Marmite or other yeast extract
  • 400 ml boiling water
  • 1 tsp dried sage
  • 1 tsp dried parsley
  • 180 g reduced-fat cream cheese
  • freshly ground black pepper, to taste
  • low-calorie cooking spray
  • flat leafed parsley, roughly chopped, to garnish (optional)

large frying pan with a lid (or kitchen foil)

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook gently for 5 minutes, until softening and golden.
  2. Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.
  3. Add the mushrooms and cook for 5 minutes, until the juices have been released.
  4. Place the Marmite in a measuring jug and add the boiling water. Stir until dissolved, then add to the frying pan. Add the sage and dried parsley and stir well, then simmer, uncovered, over a medium heat for 10 minutes.
  5. Turn the chicken breasts over and loosely cover with a lid or kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check: there should be no pinkness and the juices should run clear.
  6. Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer, uncovered, for a bit longer, until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water
  7. Taste and season with black pepper if needed. You won't need to season with salt as Marmite is already salty. Sprinkle with roughly chopped flat leafed parsley to garnish, if using. Serve with Creamy Mashed Potatoes and Garlic Green Beans or other accompaniments of choice.

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Recipe notes

Tip: If you're not sure about the Marmite flavour, start off by adding 2 tsp of Marmite and then taste the finished dish. Then, if you would prefer a stronger Marmite flavour, you can stir in the remaining 1 or 2 tsp of Marmite until it's melted and blended in.
Tip: Seasoning with salt won't be needed as Marmite is already salty.
TIp: We used a reduced-fat cream cheese rather than a fat-free one in this dish. The result is a little richer and stands up better to reheating if you plan to batch cook this dish.

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10 comments

See what others have to say

JohnThursday 2nd November 2023

Could I use Bovril instead of Marmite?

Reply

    SharonMonday 11th December 2023

    Hi John, yes you can use Bovril if you prefer, it should be a straight swap. We would suggest starting with 2 tsp Bovril, then you can taste the finished dish and decide if you think it needs more. If so, you can stir in a little more until melted. Hope you enjoy the recipe!

    Reply

JaneSaturday 1st July 2023

Would you be able to do this in the slow cooker? Thanks

Reply

    SharonTuesday 11th July 2023

    Hi Jane, our Creamy Marmite Chicken isn’t suitable for slow cooking; it’s most suited to cooking on the hob. Enjoy the recipe!

    Reply

Lindsay HutchinsonSunday 7th May 2023

If you make this with diced chicken breast rather than whole how long would it need to cook?

Reply

    SharonMonday 15th May 2023

    Hi Lindsay, diced chicken will cook more quickly than whole chicken breasts so you would need to reduce the cooking time a little. We haven’t tested this recipe using diced chicken but it is likely to be cooked after approximately 10 minutes. Make sure to cut into the cooked diced chicken to ensure no pinkness remains and the juices run clear.

    Reply

Barbara ChapmanMonday 17th April 2023

Just made the creamy marmite chicken with mushrooms served with spinach, mashed potatoes and cauliflowers cheese
No pictures, sorry , as we ate it straightaway as it smelt and tasted so good
Would highly recommend this dish – yummy 😋😋😋😋

Reply

    SharonMonday 17th April 2023

    Hi Barbara, thanks so much for your lovely comment, we really pleased you enjoyed our Creamy Marmite Chicken!

    Reply

Kelly porterFriday 14th April 2023

Can this be made without the mushrooms?

Reply

    SharonMonday 17th April 2023

    Hi Kelly, the mushrooms are a main ingredient in our Creamy Marmite Chicken. I wouldn’t advise leaving them out as this would change the flavour of the dish.

    Reply

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