Creamy chicken with lemon and garlic

On the hunt for the family feed? Our creamy lemon chicken is the perfect solution. It's deliciously tangy and ready to serve in 30 minutes.

Creamy chicken with lemon and garlic. Start by frying the chicken.

Place flour on a large plate then add the chicken pieces, turning to coat them evenly. Heat the oil and butter in the large frying pan over medium-high heat. Cook the chicken for 2 to 3 minutes each side until golden brown and just cooked through. Transfer to a plate.

Melt the remaining butter in the pan. Add lemon slices and cook for 1 minute each side until caramelised then set aside with the chicken. Turn the heat down to medium, then add onion, garlic and capers to the pan. Stir for about 5 minutes until the onion softens.

Add lemon juice and bring to a simmer. Cook for another minute until the mixture reduces slightly. Pour in chicken stock and cream then bring the sauce to the boil. Return the chicken and the lemon slices to the pan and bring to a simmer again. Cook for another 2 to 3 minutes or until the sauce thickens then remove the pan from the heat.

Meanwhile, cook the veggies. Add potatoes to a saucepan of boiling water and cook for about 15 minutes until just tender. About 3 minutes before the cooking time is up, add the beans to the water. Drain the veggies well.

To finish the chicken, sprinkle with chives and parsley and season with salt and pepper. Serve with the veggies. This simple chicken dish is packed with flavour and is on the table in only 30 minutes. 

Creamy chicken with lemon and garlic bowl
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Serves

4

Prep

10m

Cooking

20m

Ingredients

  • 2 tbs plain flour
  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 1 tbs olive oil
  • 40g butter
  • 1 lemon, thinly sliced
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs drained baby capers
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (125ml) salt-reduced chicken stock
  • 1/4 cup (60ml) pouring (pure) cream
  • 2 tbs finely chopped chives
  • 2 tbs finely shredded flat-leaf parsley
  • 300g baby white potatoes
  • 200g green beans, trimmed

Method

STEP 1

Place the flour on a large plate. Add the chicken and turn to coat, pressing the flour into the chicken.

STEP 2

Heat the oil and half the butter in a large frying pan over medium-high heat. Add the chicken and cook for 2-3 mins each side or until the chicken is golden brown and just cooked through. Transfer to a plate.

STEP 3

Add the remaining butter to the pan. Add lemon slices and cook for 1 min each side or until caramelised. Transfer to a plate.

STEP 4

Reduce heat to medium. Add the onion, garlic and capers to the pan. Cook, stirring, for 5 mins or until the onion softens. Add the lemon juice and bring to a simmer. Cook for 1 min or until the mixture reduces slightly. Add the stock and cream and bring to the boil.

STEP 5

Return the chicken and lemon slices to the pan. Bring to a simmer. Cook for 2-3 mins or until the sauce thickens. Season. Remove from heat. Sprinkle with the chive and parsley.

STEP 6

Meanwhile, cook the potatoes in a saucepan of boiling water for 15 mins or until just tender, adding the beans in the last 3 mins of cooking. Drain.

STEP 7

Divide the chicken mixture evenly among serving plates. Drizzle with the pan juices. Serve with the potato mixture.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.