Creamy Lemon Chicken One Pot

One Pan Creamy Lemon Chicken

This deliciously creamy chicken casserole hits all the right notes with hints of citrus, honey and garlic.
  • 25 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 tablespoon oil
  • 500 g skinless chicken thigh fillets
  • 2 garlic cloves, finely chopped
  • 1 cup (250mL) boiling water
  • 1 pot Continental Stock Pot Sensations Chicken Stock Pot
  • 1 teaspoon dried oregano leaves
  • 1 lemon, sliced
  • 1/2 cup creme fraiche
  • 1 teaspoon honey
  • freshly ground mixed peppercorns, to taste
  • roughly chopped continental parsley, to garnish
  • Cooked pasta, to serve

  1. Heat oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 5 minutes or until golden brown. Add garlic and cook, stirring, for 30 seconds.

  2. Combine boiling water and Continental Stock Pot in a heatproof jug. Pour over chicken. Stir in oregano and lemon. Bring to the boil, reduce heat to medium and cook, stirring occasionally for 5 minutes.

  3. Stir in crème fraiche and honey. Bring to the boil, reduce heat to medium-low and simmer, stirring occasionally, for 8-10 minutes until sauce is slightly thickened and chicken is cooked through. Season to taste with freshly ground mixed peppercorns. Garnish with parsley. Serve with pasta.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 237.95 kcal
Protein (g) 19.68 g
Sugar (g) 4.21 g
Fat (g) 14.86 g
Fibre (g) 0.96 g

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