Creamy ’Nduja Chicken

This Creamy ’Nduja Chicken is one of those dinners that tastes like you’ve put far more effort into it than you actually have.

Golden chicken breasts are cooked in a rich, creamy sauce made with ’nduja, garlic, tomato, Parmesan and chicken stock. The ’nduja melts straight into the sauce, giving you loads of spicy, savoury flavour and that incredible deep orange-red colour.

And the best bit is that it’s all cooked in one pan and ready in under 30 minutes. Creamy ‘Nduja Chicken

Looking at the finished dish, you’d never think it was that simple. The sauce is properly thick and glossy, the chicken stays juicy, and you’ve got enough sauce for spooning over potatoes or mopping up with some crusty bread.

I’ve served mine with hasselback potatoes and Tenderstem broccoli, which works brilliantly. The potatoes soak up that creamy ’nduja sauce while the broccoli gives you something fresh alongside it.

If you like recipes such as Marry Me Chicken or creamy Tuscan chicken, this is along those lines, but with a completely different flavour from the ’nduja.

What is ’nduja?

’Nduja is a spicy, spreadable pork salami from Calabria in southern Italy.

Unlike the firm salami you might slice onto a pizza or charcuterie board, ’nduja is soft. When it hits a hot pan, the pork fat melts and carries all that chilli and savoury flavour into whatever you’re cooking.

That’s what makes it so good for sauces.

Instead of having chunks of sausage throughout the dish, the ’nduja almost becomes part of the sauce itself.

I’m using 60g of ’nduja here, which gives the chicken a decent kick without completely taking over. Creamy ‘Nduja Chicken

Different brands vary in heat, though, so it’s always worth tasting yours first.

Why ’nduja works so well with chicken

Chicken breast is a brilliant base for big flavours because it’s relatively mild.

Here, the ’nduja brings chilli, porky richness and spice, while double cream softens the heat and Parmesan adds loads of savoury flavour.

You’ve then got tomato paste adding depth and a little acidity, smoked paprika on the chicken and fresh parsley at the end.

There’s quite a lot happening for a recipe with such a short ingredient list.

That’s one of the reasons I love cooking with ’nduja. You only need a relatively small amount to completely change a dish.

Slice the chicken breasts in half

Rather than cooking two enormous whole chicken breasts, slice each one horizontally through the middle to create four thinner pieces. Creamy ‘Nduja Chicken

They’ll cook much more quickly and evenly.

It also gives you more surface area for seasoning and browning.

That’s particularly useful for a recipe that’s supposed to be ready in under half an hour.

Try to get the pieces roughly the same thickness so they finish cooking at around the same time.

Season the chicken before it hits the pan

The chicken gets seasoned with salt, black pepper and smoked paprika before frying.

That smoked paprika works particularly well with the chilli and pork flavours in the ’nduja.

You don’t need loads.

A teaspoon across the chicken is enough to add another layer of flavour and help create that lovely colour on the outside.

Just remember that ’nduja, Parmesan and chicken stock can all contain a fair amount of salt, so don’t go mad with it at the beginning.

You can always adjust the seasoning at the end.

Get some proper colour on the chicken

Heat a little cooking oil in a large frying pan over a medium-high heat and give the chicken around three to four minutes on each side. Creamy ‘Nduja Chicken

You’re looking for a good golden colour.

The chicken doesn’t necessarily need to be completely cooked through at this stage because it’s going back into the sauce later.

In fact, that’s preferable.

If you completely cook the chicken during the first stage and then simmer it for another five or ten minutes, there’s a much greater chance of it becoming dry.

Get the colour on it, remove it and let the sauce do the rest.

Don’t clean the frying pan

Once the chicken comes out, you’ll probably have some browned bits stuck to the bottom of the pan.

Perfect.

That’s flavour.

The onion, garlic, stock and cream are all going into the same pan, which means those caramelised bits eventually become part of your sauce.

It’s one of the biggest advantages of making this as a one-pan chicken recipe.

Less washing up and more flavour.

Give the onion time to soften

Turn the heat down slightly before adding your finely diced onion.

You only need two or three minutes here.

Because it’s finely diced, it’ll soften pretty quickly, particularly in a pan that’s already hot from cooking the chicken.

Then add the garlic.

The garlic only needs around 30 seconds.

As soon as you can really smell it, you’re ready for the ’nduja and tomato paste. Creamy ‘Nduja Chicken

Cook the ’nduja and tomato paste together

This is where the sauce starts getting really good.

Add the ’nduja and tomato paste to the onion and garlic and stir everything together.

As it heats up, you’ll see the ’nduja begin to melt.

Its fat will turn the whole base of the sauce a beautiful red-orange colour.

At the same time, you’re cooking out the tomato paste.

Giving tomato paste a minute in the pan rather than immediately adding liquid helps remove some of its raw acidity and develops a deeper tomato flavour.

It’s only an extra minute, but it’s worth doing.

How to make the creamy ’nduja sauce

Once the ’nduja has melted, pour in the chicken stock and double cream.

Make sure you scrape the bottom of the frying pan as you stir.

Those browned bits left behind by the chicken are full of flavour, and the liquid helps lift them straight into the sauce. Creamy ‘Nduja Chicken

Then add the Parmesan.

Bring everything to a gentle simmer rather than violently boiling it.

The cream will begin to reduce while the Parmesan melts into the sauce, giving you that thick, glossy consistency.

Why Parmesan works so well in creamy sauces

Parmesan isn’t just there for putting over pasta.

It works brilliantly in creamy sauces because it brings saltiness, nuttiness and loads of umami.

There’s 40g in this recipe, which is enough to add flavour and help thicken the sauce without making the whole thing taste overwhelmingly cheesy.

Finely grate it if you can.

The finer it is, the more easily it’ll melt.

And once you’ve added the Parmesan, keep the sauce at a gentle simmer. Excessive heat can make cheese sauces split or become grainy.

How spicy is Creamy ’Nduja Chicken?

There’s definitely some heat here, but the cream makes a huge difference.

On its own, ’nduja can pack a decent chilli kick.

Once you’ve spread 60g throughout a sauce containing 150ml chicken stock, 150ml double cream and Parmesan, it becomes much more balanced.

That said, different ’nduja brands can vary quite a lot.

If you don’t eat much spicy food, start with 30–40g.

If you love chilli, you could increase it beyond 60g.

This is definitely one of those recipes you can adapt to your own heat tolerance.

Don’t overcook the chicken

Once your sauce has started to come together, return the chicken to the frying pan.

Let it gently simmer for another few minutes until the chicken is cooked through and the sauce has thickened. Creamy ‘Nduja Chicken

Because we’ve made the chicken thinner, it shouldn’t take long.

For the most accurate result, chicken should reach 75°C in the thickest part.

Once it’s there, get it off the heat.

There’s no benefit to continuing to simmer chicken breast once it’s cooked.

What to serve with Creamy ’Nduja Chicken

I’ve served this with hasselback potatoes and Tenderstem broccoli, and it’s such a good combination.

The crispy potatoes are brilliant for dragging through all that sauce, while the broccoli adds some freshness to what is obviously quite a rich dish.

Mash would be great too.

Actually, mashed potato with a massive spoonful of this sauce over the top would be ridiculous.

You could also serve it with roasted new potatoes, chips, rice or some crusty bread.

If you want something lighter, keep the chicken exactly as it is and serve it with plenty of steamed green vegetables.

Whatever you choose, make sure there’s something on the plate for that sauce.

Leaving it behind would be criminal.

Is this similar to Marry Me Chicken?

There are definitely similarities.

Both dishes usually involve pan-fried chicken served in a rich, creamy sauce, which is probably why this will appeal to anyone who loves Marry Me Chicken.

But the flavours are quite different.

Rather than relying on sun-dried tomatoes and Italian herbs, the main flavour here comes from spicy ’nduja.

That gives you a smokier, meatier and spicier sauce.

So if you’ve made Marry Me Chicken a hundred times and fancy something different, this is a good one to try.

Can I make Creamy ’Nduja Chicken ahead?

You can, although chicken breast is always going to be at its best when freshly cooked.

The sauce can definitely be made ahead.

If I were preparing this in advance, I’d slightly undercook the chicken initially, cool everything quickly and refrigerate it, then gently finish cooking the chicken while reheating the sauce.

You may need a splash of chicken stock when reheating because the sauce will thicken in the fridge.

Making this recipe in the US

There aren’t many changes needed to make Creamy ’Nduja Chicken in America.

2 chicken breasts are the same, although US chicken breasts can sometimes be particularly large. Once sliced horizontally, you’re looking for four fairly thin chicken cutlets.

60g ’nduja is approximately 2 oz ’nduja.

150ml chicken stock is approximately ⅔ cup chicken broth or chicken stock.

150ml double cream is approximately ⅔ cup heavy cream. Heavy cream is the closest readily available American equivalent to British double cream.

40g Parmesan is approximately 1½ oz finely grated Parmesan.

10g parsley is approximately ¼ cup chopped fresh parsley.

Tomato paste, smoked paprika and garlic use the same names in both countries.

’Nduja is increasingly available in the US, particularly from Italian delis, speciality food shops and larger supermarkets. Depending on the brand, you may find it sold in a jar or as a soft sausage.

So if you’ve landed here looking for creamy nduja chicken, spicy creamy chicken or even an alternative to Marry Me Chicken, you can make this exactly the same way.

Ingredients

2 chicken breasts

1 tsp smoked paprika

1 onion, finely diced

3 cloves garlic, chopped

60g ’nduja

1 tbsp tomato paste

150ml chicken stock

150ml double cream

40g Parmesan, grated

10g fresh parsley, chopped

Method

1. Slice the chicken breasts in half lengthways so that you have four thinner pieces. Season with salt, black pepper and the smoked paprika.

2. Heat a little cooking oil in a large frying pan over a medium-high heat. Add the chicken and cook for 3–4 minutes on each side until golden. Remove from the pan and set aside.

3. Turn the heat down slightly, then add the onion. Cook for 2–3 minutes until it starts to soften.

4. Add the garlic and cook for 30 seconds, then add the ’nduja and tomato paste. Stir well and cook for a minute, letting the ’nduja melt into the pan.

5. Pour in the chicken stock and double cream and stir well, making sure you get all of that flavour from the bottom of the pan.

6. Add the Parmesan, stir everything together and bring to a gentle simmer.

7. Return the chicken to the pan and cook for a few more minutes until the chicken is cooked through and the sauce has thickened.

8. Sprinkle in the chopped parsley, taste for seasoning and dish it up.

Equipment

Large frying pan

Sharp knife

Chopping board

Wooden spoon or spatula

Fine cheese grater

Kitchen tongs

Meat thermometer, optional but useful

FAQs

What is ’nduja?

’Nduja is a spicy, soft and spreadable pork salami originating from Calabria in southern Italy. It’s made with pork and chillies and melts beautifully when heated, making it particularly good for sauces.

How do you pronounce ’nduja?

It’s generally pronounced something close to “en-doo-ya.”

Is ’nduja very spicy?

It can have a decent chilli kick, although the heat varies between brands. The double cream in this recipe softens the spice considerably. If you’re unsure, start with less ’nduja and add more to taste.

Where can I buy ’nduja?

It’s become much easier to find in the UK. Larger supermarkets often stock it alongside Italian cured meats or speciality ingredients, while Italian delis are another good option.

What can I use instead of ’nduja?

There’s no exact substitute because ’nduja has a distinctive combination of pork, chilli and fat. A spicy soft chorizo or finely crumbled spicy Italian sausage with additional chilli could give you some similar flavours, although the finished sauce won’t be quite the same.

What is double cream called in America?

Heavy cream is the closest common US equivalent and works well in this recipe.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs would be delicious and are generally more forgiving if they’re cooked for slightly longer. You’ll need to adjust the cooking time depending on their thickness.

Can I make this without cream?

You could experiment with crème fraîche for a tangier sauce, although it will taste different. The double cream is an important part of balancing the heat from the ’nduja and creating the richness of this particular recipe.

Why has my creamy sauce split?

Excessive heat is one of the most common causes. Once the cream and Parmesan have been added, keep everything at a gentle simmer rather than a hard boil.

How do I thicken the ’nduja sauce?

Let it gently simmer uncovered for a few minutes. As some of the water evaporates and the Parmesan melts into the sauce, it’ll naturally thicken. Remember that it’ll also become slightly thicker as it cools.

Can I freeze Creamy ’Nduja Chicken?

You can, although cream-based sauces can sometimes change texture after freezing and reheating. For the best result, I’d make this fresh or keep leftovers refrigerated and eat them within a couple of days.

What vegetables go with ’nduja chicken?

Tenderstem broccoli is brilliant, as are green beans, asparagus or wilted spinach. Something green works particularly well because it balances the richness of the creamy sauce.

Final thoughts

This Creamy ’Nduja Chicken is a perfect example of why I love having ’nduja in the fridge.

You only need 60g of it, but it completely transforms a simple creamy chicken dinner.

You get golden chicken, smoky paprika, garlic, Parmesan and this incredible spicy, savoury flavour from the ’nduja, all wrapped up in a rich orange sauce.

And somehow the whole thing is still a one-pan dinner you can get on the table in under 30 minutes.

Serve it with crispy hasselback potatoes like I have here, add something green and make sure you spoon plenty of that sauce over everything.

That’s the best bit.