One-pot Creamy Lemon Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

6–8 bone-in, skin-on chicken thigh cutlets, approximately 1.2 kg (2 lb 10 oz) (boneless, skinless chicken thighs can also be used)

1 tsp sea salt flakes

½ tsp cracked black pepper

1 tbsp paprika

1 tbsp olive oil

1 tbsp unsalted butter

3 large garlic cloves, roughly chopped

Juice of 1 lemon (1/4 cup/60 ml lemon juice)

1 tsp chicken stock powder (bouillon)

1 cup (250 ml) water

1 cup (250 ml) thickened (heavy) cream

2 cups (90 g) baby spinach

1 tsp dried thyme or 6 sprigs fresh thyme, leaves removed and stems discarded

2 tbsp grated parmesan

Directions

Preheat the oven to 200°C (400°F) (all oven types).

Sprinkle the chicken with salt, pepper and paprika, and use your hands to rub the chicken all over to ensure it’s evenly coated.

Heat the olive oil in a large, ovenproof frying pan over medium heat. Cook the chicken for 5–8 minutes until golden. Set aside.

To the same pan, add the butter and garlic. Cook, stirring, for 1 minute.

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.

Return the chicken to the pan and bake in the oven, uncovered, for 30 minutes.

Rest at least 10 minutes before serving to allow the juices to mingle and the chicken to rest and soften.

Serve with your favourite sides – mashed potato, pasta, rice or crusty bread are great options.

Nutrition

• Calories: 613
• Total Fat: 28.1 g
• Saturated Fat: 12.3 g
• Trans Fat: 0.4 g
• Cholesterol: 253.5 mg
• Sodium: 877.4 mg
• Total Carbohydrate: 40.6 g
• Dietary Fiber: 3.4 g
• Total Sugars: 3.7 g
• Protein: 53.2 g