One Pot Creamy Lemon Chicken & Potatoes
Indulge in the ultimate cozy meal with our One Pot Creamy Lemon Chicken & Potatoes! This delightful dish combines succulent chicken thighs with tender potatoes, all enveloped in a luscious, zesty lemon sauce that will have your taste buds dancing. Perfect for those chilly nights, this easy one-pan wonder is not only a time-saver but a crowd-pleaser too!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 tbsp dried oregano, paprika & garlic granules (15 ml)
- 15g garlic butter (1.05 tbsp)
- 2 crushed garlic cloves
- 1 lemon, thinly sliced
- Juice of 2 lemons
- Zest of 1 lemon
- 1 onion, finely diced
- 500g Maris piper potatoes, cut into wedges (17.6 oz)
🥩Meat & Seafood(2)
- 300ml chicken stock, plus extra if needed (10.1 fl oz)
- 400g raw chicken thigh fillets (0.88 lbs)
🥛Dairy & Eggs(1)
- 15g Parmesan, finely grated (0.53 oz)
🫙Pantry Staples(1)
- 1 tsp honey (5 ml)
🧂Spices & Seasonings(1)
- Salt & black pepper
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
📦Other(4)
- ¼ tsp chilli flakes (1.25 ml)
- 100ml Elmlea Light Double (3.38 fl oz)
- 200g green beans, trimmed (7.06 oz)
- 80g Philadelphia Lightest (2.82 oz)
Nutrition (per serving)
Calories
408
Protein
31g
Carbs
34g
Fat
17g
👨🍳 Instructions
- 1
In a large oven-safe frying pan, fry the chicken thighs for about three to four minutes on each side until browned.
- 2
Add the potatoes and onion to the same pan and fry for about four to five minutes, then add garlic and chilli flakes.
- 3
Pour in the chicken stock and add the chicken back to the pan with lemon slices.
- 4
Transfer the pan to the oven and bake for 20 to 30 minutes.
- 5
Remove from the oven, add green beans, cream cheese, Dijon mustard, cream, and Parmesan. Stir well and serve.
💡 Pro Tips
- ✓Cut Maris Piper potatoes into 2-3cm wedges and add them after the chicken browns—their lower starch content (16-17%) compared to floury varieties means they'll hold their shape during the 20-30 minute oven braise without breaking down, while still absorbing the lemon-stock liquid.ingredient2-3cm wedges, 16-17% starch content
- ✓Sear chicken thighs skin-side down first for 4 minutes to render 60-70% of subcutaneous fat, creating a flavorful base and preventing a rubbery texture—dark meat's higher myoglobin content means it stays moist even if slightly overcooked.technique4 minutes skin-side down, 60-70% fat rendered
- ✓Add cream cheese and cream after removing from the oven (not before) because oven heat above 160°C causes dairy fats to separate and proteins to seize; finish with residual heat at 70-75°C for a silky emulsion.timingPost-oven addition, 70-75°C finishing temperature
- ✓Use a 3:1 ratio of stock to cream (300ml stock + 100ml cream) to achieve proper sauce viscosity—the starch from potatoes (roughly 2-3% released per 20 minutes of braise) combined with cream's fat will thicken to nappe consistency without a roux.ingredient3:1 stock-to-cream ratio, 2-3% starch release
- ✓Add green beans in the final 4-5 minutes only, after removing from oven, since prolonged dry heat degrades chlorophyll and creates sulfurous, bitter compounds—brief poaching in hot sauce preserves their bright color and vegetal sweetness.timing4-5 minutes final cook, post-oven addition
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One Pot Creamy Lemon Chicken & Potatoes
Indulge in the ultimate cozy meal with our One Pot Creamy Lemon Chicken & Potatoes! This delightful dish combines succulent chicken thighs with tender potatoes, all enveloped in a luscious, zesty lemon sauce that will have your taste buds dancing. Perfect for those chilly nights, this easy one-pan wonder is not only a time-saver but a crowd-pleaser too!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 tbsp dried oregano, paprika & garlic granules (15 ml)
- 15g garlic butter (1.05 tbsp)
- 2 crushed garlic cloves
- 1 lemon, thinly sliced
- Juice of 2 lemons
- Zest of 1 lemon
- 1 onion, finely diced
- 500g Maris piper potatoes, cut into wedges (17.6 oz)
🥩Meat & Seafood(2)
- 300ml chicken stock, plus extra if needed (10.1 fl oz)
- 400g raw chicken thigh fillets (0.88 lbs)
🥛Dairy & Eggs(1)
- 15g Parmesan, finely grated (0.53 oz)
🫙Pantry Staples(1)
- 1 tsp honey (5 ml)
🧂Spices & Seasonings(1)
- Salt & black pepper
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
📦Other(4)
- ¼ tsp chilli flakes (1.25 ml)
- 100ml Elmlea Light Double (3.38 fl oz)
- 200g green beans, trimmed (7.06 oz)
- 80g Philadelphia Lightest (2.82 oz)
Nutrition (per serving)
Calories
408
Protein
31g
Carbs
34g
Fat
17g
👨🍳 Instructions
- 1
In a large oven-safe frying pan, fry the chicken thighs for about three to four minutes on each side until browned.
- 2
Add the potatoes and onion to the same pan and fry for about four to five minutes, then add garlic and chilli flakes.
- 3
Pour in the chicken stock and add the chicken back to the pan with lemon slices.
- 4
Transfer the pan to the oven and bake for 20 to 30 minutes.
- 5
Remove from the oven, add green beans, cream cheese, Dijon mustard, cream, and Parmesan. Stir well and serve.
💡 Pro Tips
- ✓Cut Maris Piper potatoes into 2-3cm wedges and add them after the chicken browns—their lower starch content (16-17%) compared to floury varieties means they'll hold their shape during the 20-30 minute oven braise without breaking down, while still absorbing the lemon-stock liquid.ingredient2-3cm wedges, 16-17% starch content
- ✓Sear chicken thighs skin-side down first for 4 minutes to render 60-70% of subcutaneous fat, creating a flavorful base and preventing a rubbery texture—dark meat's higher myoglobin content means it stays moist even if slightly overcooked.technique4 minutes skin-side down, 60-70% fat rendered
- ✓Add cream cheese and cream after removing from the oven (not before) because oven heat above 160°C causes dairy fats to separate and proteins to seize; finish with residual heat at 70-75°C for a silky emulsion.timingPost-oven addition, 70-75°C finishing temperature
- ✓Use a 3:1 ratio of stock to cream (300ml stock + 100ml cream) to achieve proper sauce viscosity—the starch from potatoes (roughly 2-3% released per 20 minutes of braise) combined with cream's fat will thicken to nappe consistency without a roux.ingredient3:1 stock-to-cream ratio, 2-3% starch release
- ✓Add green beans in the final 4-5 minutes only, after removing from oven, since prolonged dry heat degrades chlorophyll and creates sulfurous, bitter compounds—brief poaching in hot sauce preserves their bright color and vegetal sweetness.timing4-5 minutes final cook, post-oven addition