Dinner

Creamy Marmite Chicken with Parmesan and Chives Recipe

ByJack Voss November 6, 2025November 6, 2025

Introduction

Creamy Marmite chicken is a rich and flavorful dish that combines tender chicken breasts with a savory Marmite-infused sauce. Perfect for a comforting weeknight meal, it pairs wonderfully with quinoa or mashed potatoes and steamed vegetables.

A white round plate holds three parts: on the right side, a bed of light brown quinoa mixed with green herbs; on top of the quinoa, a golden-brown seared chicken breast garnished with small green chopped herbs; below and slightly under the chicken, a creamy light yellow sauce with visible small chunks; on the left side of the plate, steamed green beans, bright green broccolini, and white cauliflower florets sprinkled with black pepper. A fork and knife with a light wood handle rest on the right edge of the plate. The plate sits on a bright blue wooden surface with a soft white marbled texture underneath and a white-striped cloth nearby. 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 the olive oil into a deep frying pan over medium heat. Once 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, then turn and cook the other side until nearly cooked through. Remove the chicken from the pan and set aside on a plate.
Step 2: Add the remaining olive oil to the pan and tip in the finely chopped onion. Cook for about 10 minutes until it starts 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 finely grated parmesan. Mix well to combine and bring the sauce to a simmer.
Step 4: Return the chicken to the pan, placing them skin-side up in the sauce. Cook for 8-10 minutes, or until the chicken is cooked through.
Step 5: Cook the microwave vegetables according to the package instructions. Sprinkle the finely chopped chives over the chicken and serve with quinoa or mashed potatoes alongside the vegetables.

Tips & Variations

For extra flavor, marinate the chicken briefly in a little Marmite mixed with olive oil before cooking.
Swap the parmesan for pecorino or another hard cheese for a different twist.
Use fresh steamed vegetables if preferred instead of microwave ones.
If Marmite is too strong for you, reduce the quantity to ¼ tbsp and adjust to taste.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid curdling the crème fraîche. For best texture, reheat chicken separately and add the sauce after warming.