This one-pot Creamy Lemon Chicken is a perfect weeknight dinner. Juicy chicken breast bathed in a creamy white wine lemon sauce, served on potatoes.
Lemon Chicken is satisfying and hearty, it is the perfect combination of juicy chicken breast, zingy lemon and tart capers. You can make this dinner in one pot, so it’s low on washing up, and high on flavour. I really love this dish so much.
What is in Lemon Chicken?
In this version, we will use:
- Chicken - I use chicken breast, but you can also use chicken thigh fillets. Make sure you slice your chicken breasts into half, thirds or quarters to make long even pieces. Also, try to bring your chicken to room temperature before you cook it, this will ensure it’s nice and tender.
- Vegetables - potatoes (sliced thinly, about ½ cm), shallot, leek, garlic and peas
- Sauce - chicken stock, white wine, lemon juice, cream, salt and pepper
- Toppings - chopped baby capers and parsley
How do you make Lemon Chicken?
You can make this version of Lemon Chicken in a few simple steps.
- Cook chicken until golden brown, then set aside.
- Saute vegetables.
- Add white wine, cream, lemon and chicken stock, then return chicken breast and simmer.
- Serve topped with baby capers and parsley.
What is the secret to juicy chicken?
The best way to keep your chicken breast juicy is to bring it to room temperature before you start to cook it. This will mean the fibres don’t seize and become tough.
What is Lemon Chicken sauce made of?
There are many ways of making Lemon Chicken sauce. In this version, I’m using white wine, cream, lemon juice and chicken stock.
Other ways you can make it include adding butter, or you can add flour to thicken it.
Top tip
Add peas right at the end to make sure they are nice and bright green, otherwise they will turn brown and lose their form and appeal.
Substitutions
- Alternative proteins - Use chicken thigh fillets.
- Vegetarian - Swap chicken for future chicken (and skip step 2 and 3), or use a combination of carrots, white beans and zucchini instead of chicken for a lemon casserole style dinner.
- Dairy Free - Swap cooking cream for dairy free cooking cream.
- Gluten Free - This recipe is gluten free.
Options
- Fold through baby spinach with peas for more greens.
- If you have leftovers, you can pad them out with pasta for a creamy lemon chicken pasta.
Kid-Friendly Variations
- Skip the parsley and capers.
- Slice chicken and potatoes up.
- Serve peas separately.
Equipment
You will need a lidded deep non-stick frying pan, a stovetop.
More French Recipes
Recipe
Creamy Lemon Chicken
Equipment
- Lidded deep non-stick frying pan
- Stovetop
Ingredients
- 2 cloves garlic
- 2 shallot
- 2 lemon
- 500 g potatoes white
- 1 leek
- 600 g chicken breast
- 20 ml olive oil 40 ml total for the recipe
- 20 ml olive oil 40 ml total for the recipe
- 125 ml white wine
- 300 ml cooking cream
- 250 ml chicken stock
- ½ bunch parsley
- 2 tablespoon baby capers
- 1 cup frozen baby peas
- ¼ teaspoon salt and pepper
Instructions
- Crush garlic. Peel and dice shallot. Thinly slice half the lemon and juice the rest. Wash and thinly slice potatoes (½ cm slices). Slice leek in half lengthwise, then into 1 cm slices, then rinse.2 cloves garlic, 2 shallot, 2 lemon, 500 g potatoes, 1 leek
- Slice chicken breast in half (or quarters - so they are even sizes), lengthwise.600 g chicken breast
- Place a deep non-stick frying pan or saute pan over high heat. Add oil and cook chicken breasts for 5 minutes, turning occasionally, until browned. Remove from the pan and set aside on a plate.20 ml olive oil, 600 g chicken breast
- Add more oil to the pan and cook shallots and leek for 1-2 minutes until soft, then add garlic, wine and potatoes. Mix well.2 cloves garlic, 2 shallot, 1 leek, 20 ml olive oil, 125 ml white wine, 500 g potatoes
- Add cream, lemon slices and chicken stock, then return chicken (and juices) to the pan. Reduce the heat to medium and simmer for 12 minutes, lid on, stirring every 2 minutes to ensure the potato is evenly cooked.300 ml cooking cream, 250 ml chicken stock
- Finely chop parsley and capers.½ bunch parsley, 2 tablespoon baby capers
- Defrost your child’s peas and serve with sliced chicken and potato.Add remaining peas to the pan and cook for 1-2 minutes. Add lemon juice, season and divide amongst plates. Sprinkle over parsley and capers.½ bunch parsley, 1 cup frozen baby peas, ¼ teaspoon salt and pepper, 2 tablespoon baby capers
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