This creamy lemon chicken will become a family favourite. It’s made in one pan, keeping washing up to a minimum. Green beans and baby spinach are cooked in the sauce, but you can add a side of potato, pasta or polenta to bulk it up, if preferred.
Ingredients
Method
Combine smoked paprika and flour in a shallow bowl. Season with salt and pepper. Add chicken breasts and dust well to coat.
Heat butter and oil in a large frying pan over medium high heat. Cook the chicken for 3 minutes each side or until golden, but not yet cooked all the way through. Remove and set aside.
Add the garlic and cook, stirring, until just fragrant. Add the stock, cream and green beans and bring to a simmer. Return chicken to the pan. Reduce heat
to medium low; cook for 8-10 minutes, or until chicken is tender and cooked through.
Remove the chicken and add the spinach, parmesan and lemon rind and juice; cook, stirring until spinach starts to wilt. Return the chicken and serve.
What to serve with this one pan creamy lemon chicken
Serve with boiled or mashed potatoes or a short pasta to soak up the creamy sauce. A cheesy polenta would also work beautifully as a side.
