Chicken cutlets are baked in a creamy lemon sauce in this one-pan wonder. Just 5 minutes of prep, then the oven does the rest of the work for you.
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. This is the perfect family-friendly winter warmer.
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.
If you enjoyed One-pot Creamy Lemon Chicken, I think you’ll love:
One-pan Greek Chicken and Risoni (Orzo) Recipe
Homemade Chicken Stew Recipe
Baked Dijon Chicken Recipe
Creamy Lemon Pepper Chicken Recipe
One-pan Lemon Herb Chicken Rice (with Chicken Breast!) Recipe
One-pot Creamy Lemon Chicken
“I cannot fault this recipe. Absolutely delicious and a breeze to make.” Share Pin Recipe PrintIngredients
- 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) fresh lemon juice
- 1 tsp chicken stock powder (bouillon)
- 250 ml (1 cup) water
- 250 ml (1 cup) thickened (whipping/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 – Preheat the oven to 200°C (400°F) (all oven types).
- Season the chicken – Sprinkle the chicken with salt, pepper and paprika, and use your hands to rub the chicken all over to ensure it’s evenly coated.
- Brown the chicken – Heat the olive oil in a large, ovenproof frying pan over medium heat. Cook the chicken for 5–8 minutes until golden. Set aside.
- Add the butter and garlic – To the same pan, add the butter and garlic. Cook, stirring, for 1 minute.
- Add the remaining ingredients – 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.
- Finish cooking the chicken – Return the chicken to the pan and bake in the oven, uncovered, for 30 minutes.
- Rest – Rest for at least 10 minutes before serving to allow the juices to mingle and the chicken to rest and soften.
- Serve – Serve with your favourite sides – mashed potato, pasta, rice or crusty bread are great options.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
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.