One Pot Creamy Lemon Chicken Recipe

Looking for a delicious and hassle-free meal that the whole family will love? Try my One Pot Creamy Lemon Chicken recipe! 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, or crusty bread on the side, or you can easily transform this into a complete one-pot dinner by adding a cup of risoni 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.

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One Pot Creamy Lemon Chicken Recipe

One Pot Creamy Lemon Chicken

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5 from 2 reviews

  • Total Time: 45 mins
  • Yield: 4 1x

Ingredients

Scale
  • 68 bone-in chicken thigh cutlets, approximately 1.2 kg/2.6 lb (boneless thigh fillets can be used)
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tbsp 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 (240 ml) water
  • 1 cup (240 ml) thickened/heavy cream
  • 2 cups (60 g) baby spinach
  • 1 tsp dried thyme or 6 sprigs fresh thyme, leaves removed and stems discarded
  • 2 tbsp grated Parmesan

Instructions

  1. Preheat the oven to 200°C/400°F (all oven types).
  2. Sprinkle the chicken with salt, pepper and paprika, and use your hands to ensure it’s evenly coated.
  3. Heat the olive oil on medium heat in a large, ovenproof skillet. Cook the chicken for 5-8 minutes until 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 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.
  7. Return the chicken to the pan and cook in the oven, uncovered, for 30 minutes.
  8. Rest at least 10 minutes before serving to allow the juices to mingle and the chicken to rest and soften.
  9. Serve with your favourite sides—mashed potato, pasta, rice or crusty bread are great options.

Notes

Note – The consistency of this sauce is that of a thin broth (it is not a creamy, thick sauce). 

MAKE AHEAD

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Category: chicken, one pot meal, one pot chicken
  • Method: pan sear, bake
  • Cuisine: German