One Pot Creamy Lemon Chicken

creamy lemon one pot chicken
This is such an easy dish to put together, a true family pleaser! Just note that the golden sauce is thin and stock based versus thick and creamy. Throw a cup of risoni or jasmine rice into the sauce prior to putting in the oven if you would like to transform this into a one pot dinner.
  • 6-8 chicken thigh cutlets, approximately 1.2kg (thigh fillets can be used)
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp sweet paprika
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 large garlic cloves, roughly chopped
  • Juice of 1 lemon (1/4 cup lemon juice)
  • 1 tsp chicken stock powder
  • 1 cup thickened cream
  • 2 cups baby spinach
  • 1 tsp dried thyme or 6 sprigs fresh thyme, leaves removed and stems discarded
  • 2 tbsp grated parmesan


  1. Preheat the oven to 200°C fan.
  2. Sprinkle the chicken with the salt, pepper and paprika, use your hands to ensure it’s evenly coated.
  3. In a large, ovenproof skillet, heat the olive oil on medium heat. Cook the chicken for 5-8 minutes under golden. Set aside.
  4. To the same pan, add the butter and garlic. Cook, stirring for 1 minute.
  5. Add the lemon juice and cook stirring for 30 seconds while scraping up the crispy bits in the pan.
  6. Add the stock powder, cream, spinach, thyme and 1 cup of water to the pan. Cook, stirring for 30 seconds until spinach has wilted. Stir in the parmesan..
  7. Return the chicken to the pan.
  8. Cook in the oven uncovered for 30 mins.
  9. Rest at least 10 minutes before serving to allow the juices to mingle and the chicken to rest and soften.
  10. Serve with your favourite sides – Mashed potato, pasta, rice or crusty bread.

Note the consistency of this sauce is that of a thin broth.

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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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