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One-pot creamy lemon chicken

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 600 g skinless boneless chicken thigh fillet
  • 2 garlic cloves, finely chopped
  • 1 chicken stock pot dissolved in 250 ml boiling water
  • 1 teaspoon dried oregano or dried thyme
  • 1 lemon, sliced
  • 80 ml reduced-fat crème fraîche
  • 1 teaspoon runny honey

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

183kcal

Energy (kJ)

766kJ

Protein (g)

23.5g

Carbohydrate incl. fibre (g)

4.5g

Carbohydrate excl. fibre (g)

3.9g

Sugar (g)

1.5g

Fibre (g)

0.5g

Fat (g)

7.6g

Saturated fat (g)

2.9g

Unsaturated fat (g)

3.6g

Monounsaturated fat (g)

2.5g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

114mg

Sodium (mg)

125mg

Salt (g)

0.31g

Vitamin A (IU)

125IU

Vitamin C (mg)

6.5mg

Calcium (mg)

51mg

Iron (mg)

1.19mg

Potassium (mg)

352mg

Total

731kcal

3063kJ

94.0g

17.8g

15.7g

6.0g

2.1g

30.3g

11.7g

14.5g

9.9g

4.6g

0.0g

456mg

499mg

1.24g

499IU

26.1mg

204mg

4.75mg

1408mg


  • 1 Heat some oil in a saucepan and fry chicken until lightly browned. Add garlic and fry 1 minute.
  • 2 Add the stock, herbs and lemon. Simmer for 15-20 minutes or until chicken is cooked through.
  • 3 Remove chicken and whisk in crème fraiche & honey. Boil and reduce until slightly thickened.
  • 4 Replace chicken and reheat. Serve with cooked pasta or rice.