The family fell in love with creamy lemon chicken from Lala’s Kitchen when it appeared as a guest recipe on skinnymixers with Thermomix instructions. The only problem was I was left washing a pan, the Thermomix and an oven dish. I have been able to perfect the dish over the past year and reduce it down to one pot. I prefer to cook with boneless chicken breasts and cooking the breasts whole stops the chicken from drying out. It’s really important to use a thermometer to check when the chicken is cooked. It’s not about the time cooked but about reaching the right internal temperature. We use a Thermworks Thermapen One and cook the chicken until it reaches 150º Fahrenheit or 65º Celsius and holds the temperature for 3 minutes. Thermworks has a fantastic blog about chicken temperature and how to safely cook juicier tasty chicken.
The chicken and sauce can be served with pasta, rice or mash potato depending on your preference and time. The dish can be made in 40 minutes from prep time to servicing and serves four but can be doubled for a crowd. You can also add your choice of vegetables.
ingredients
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 Tablespoon smoked paprika
2 chicken breasts (approximately 600g)
2 Tablespoon grapeseed oil
Juice of 1 lemon (approximately 1/4 cup)
3 cloves of garlic
1 cup water
1 teaspoon chicken stock
1 teaspoon corn flour
50g parmesan cheese (approximately 1/3 cup)
150ml thickened cream
1 teaspoon thyme
60g baby spinach
directions
1. Mix together salt, pepper and paprika and cover the chicken breasts.
2. Heat half the oil in sauté pan and cook the chicken breasts on both sides until brown (approximately 3 minutes either side).
3. Remove chicken from pan (placing in seasoning dish is fine) and add the other half of the oil and cook garlic until fragrant.
4. Add to pan water, stock, corn flour, lemon juice, cream, parmesan and thyme stirring until mixed together.
5. Add seared chicken breasts and top with spinach. Reduce to medium heat, pop the lid on and simmer until chicken reaches internal temperature of 150º Fahrenheit or 65º Celsius (this takes between 15-20minutes). Ensure the chicken holds the temperature for 3 minutes by turning off heat and allowing chicken to rest with lid on the pot.
6. Slice chicken breasts into bite sized pieces (if you have fussy children who don’t like green things – now is the time to serve their chicken). Add the sliced chicken back to pot and stir through the sauce. Serve with your choice of side.
utensils
You will need a good quality digital thermometer, board, knife, citrus juicer, garlic press (optional), dish for seasoning chicken, sauté pan and lid, wooden spoon, measuring jug, measuring spoon and serving spoon.
For more chicken dishes have a look at our other chicken recipes.
