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Creamy Lemon Chicken - 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.

Creamy Lemon Chicken

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.
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Course: Main Course
Cuisine: French
Keyword: Creamy Lemon Chicken, creamy lemon chicken and potatoes, creamy lemon chicken bake, creamy lemon chicken breast, easy creamy lemon chicken
Total Time: 30 minutes
Servings: 4

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
    Crush garlic. Dice shallot. Slice half the lemon and juice the rest. Slice potatoes and leek.
  • Slice chicken breast in half (or quarters - so they are even sizes), lengthwise.
    600 g chicken breast
    Slice chicken breast in half lengthwise.
  • 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
    Cook chicken breasts in a frying pan until browned.
  • 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
    Cook shallots and leek in the pan until soft, then add garlic, wine and 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
    Add cream, lemon slices and chicken stock, then return chicken to the pan. Simmer with lid on.
  • Finely chop parsley and capers.
    ½ bunch parsley, 2 tablespoon baby capers
    Finely chop parsley and 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
    Creamy Lemon Chicken - To serve, divide amongst plates and sprinkle over parsley and capers.

Nutrition

Calories: 728kcal | Carbohydrates: 44g | Protein: 42g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 567mg | Potassium: 1539mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2441IU | Vitamin C: 85mg | Calcium: 133mg | Iron: 4mg