Looking for a delicious and hassle-free meal that the whole family will love? Try my One-pot Creamy Lemon Chicken! It’s quick and easy to put together, with the oven doing most of the work, and the flavourful golden sauce is sure to impress. Keep in mind that the sauce is thin and based on the stock rather than cream. Serve with mashed potato, pasta, rice, crusty bread or garlic bread on the side, or you can easily transform this into a complete one-pot dinner by adding a cup of risoni (orzo) or jasmine rice to the sauce before baking.
Is One-pot Creamy Lemon Chicken suitable for leftovers?
Yes, One-pot Creamy Lemon Chicken can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze.
One-pot Creamy Lemon Chicken
“I cannot fault this recipe. Absolutely delicious and a breeze to make.” Share PrintIn this One-pot Creamy Lemon Chicken recipe, bone-in chicken thigh cutlets (such a foolproof cut to cook with!) are oven-baked with spinach, in a creamy sauce flavoured with lemon, garlic, cream, parmesan and herbs. After just 5 minutes of prep, the oven does the rest of the work for you! Serve with mashed potatoes, crusty bread or even pasta.
Ingredients
- 1.2 kg (2½ lb) bone-in, skin-on chicken thigh cutlets, approximately (boneless, skinless chicken thighs can also be used)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 large garlic cloves, roughly chopped
- 60 ml (¼ cup) lemon juice
- 1 tsp chicken stock powder (bouillon)
- 250 ml (1 cup) water
- 250 ml (1 cup) thickened (heavy) cream
- 90 g (2 cups) baby spinach
- 1 tsp dried thyme or 6 sprigs fresh thyme, leaves removed and stems discarded
- 2 tbsp grated parmesan
Instructions
- Preheat the oven to 200°C (400°F) (all oven types).
- Sprinkle the chicken with salt, pepper and paprika, and use your hands to rub the chicken all over to ensure it’s evenly coated.
- Heat the olive oil in a large, ovenproof frying pan over medium heat. Cook the chicken for 5–8 minutes until golden. Set aside.
- To the same pan, add the butter and garlic. Cook, stirring, for 1 minute.
- Add the lemon juice and cook, stirring, for 30 seconds while scraping up the crispy bits from the bottom of the pan.
- Add the chicken stock powder, water, thickened cream, spinach and thyme to the pan. Cook, stirring, for 30 seconds, until the spinach has wilted. Stir in the parmesan.
- Return the chicken to the pan and bake in the oven, uncovered, for 30 minutes.
- Rest at least 10 minutes before serving to allow the juices to mingle and the chicken to rest and soften.
- Serve with your favourite sides – mashed potato, pasta, rice or crusty bread are great options.
Nutrition information
Nutrition Facts
One-pot Creamy Lemon Chicken
Amount per Serving
Calories
883
% Daily Value*
Fat
75
g
115
%
Saturated Fat
30
g
188
%
Trans Fat
0.4
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
28
g
Cholesterol
334
mg
111
%
Sodium
1007
mg
44
%
Potassium
803
mg
23
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
46
g
92
%
Vitamin A
4573
IU
91
%
Vitamin C
14
mg
17
%
Calcium
132
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Note – The consistency of this sauce is a thin broth (it is not a creamy, thick sauce).
Jodie says:
Delicious and simple to make
Nicole says:
Just love to hear this, Jodie! Thanks so much for the rating. Nic x
Wendy says:
Easy and delicious!
Georgia says:
This is one of the most delicious dinners I have made ! I love this so decedent with the most crispy skin
yuliaromanova says:
Delicious! the whole family loved it
michellefighera says:
I cannot fault this recipe. Absolutely delicious and a breeze to make. Will definitely pop this on my list to cook in future.