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. Perfect with pasta, rice or mash.
	    
  • 25 Mins

    Cooking Time

  • easy

    Difficulty

  • 15 Mins

    Prep Time

  • 4 People

    Serves

  • 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
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon dried oregano leaves
  • 1/2 cup creme fraiche
  • 1 lemon, sliced, seeds removed
  • 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 lemon juice, honey and oregano. Bring to the boil, reduce heat to medium and cook, stirring occasionally for 5 minutes.

  3. Add crème fraiche and lemon slices to pan. Cook for a further 5 minutes or until heated through. Season to taste with salt and pepper. Garnish with parsley. Serve chicken and sauce over cooked pasta.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 255.745 kcal
Protein (g) 19.74 g
Sugar (g) 8.708 g
Fat (g) 14.871 g
Fibre (g) 1.038 g

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