One Pan Creamy Lemon Chicken

Name: One Pan Creamy Lemon Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 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

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

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
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

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.
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.
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.