Creamy Lemon Butter Chicken

For some time my husband and I have (where we can) followed a Low Carb High (good) Fat lifestyle. To follow this lifestyle, commonly abbreviated to LCHF, you’re looking at meals that have no sugar, zero to low level of grains and lots of good quality fat!

This recipe, best served with steamed broccoli and cauliflower rice, ticks all the LCHF boxes. The sauce is creamy and full of fat, with subtle flavours of lemon and cheese. The juices of the chicken thigh cutlets as it’s cooking also adds to the flavour of the sauce.

Essentially anything with cream and chicken is bound to be a winner and this recipe is no exception. I’m in LCHF heaven!

KBD_8511

Prep and Cooking Time – 50 minutes | Serves – 6 to 8

INGREDIENTS

– 2 teaspoon chicken stock concentrate
– 200g water
-3 cloves of garlic
– 60g butter
– 1-2 Tablespoon of paprika
– Salt and Pepper to taste
– 6-8 chicken thigh cutlets (with bone left in)
– 120g double thickened cream
– 30g grated parmesan cheese
– juice of one lemon (40g)
– 1 teaspoon dried thyme
– 60g baby spinach, roughly chopped (but I left mine whole!)

METHOD

Mix chicken stock concentrate with water in a small bowl. Set aside.

Chop garlic in the TM bowl 3 sec / speed 7. Scrape sides of the bowl. Add 20g butter into TM bowl and melt 40 sec / 50oC / speed 4. Scrape sides of the bowl again and set aside.

Preheat oven to 200oC. Season both sides of the chicken cutlets with paprika, salt and pepper.

Melt the remaining 40g of butter on a fry pan. Sear chicken on each side and when seared, set aside in an oven proof tray.

Once all the chicken has been seared and placed in an oven proof tray, carefully add the cooked butter from the frying pan into the TM bowl. You will hear a sizzling sound as the hot butter makes contact with the chopped garlic and butter melted earlier.

Add liquid stock, thickened cream, Parmesan cheese, lemon juice and thyme to the TM bowl. Cook 3 mins / 100oC / speed 2.

Add spinach to the TM bowl and gently mix through the sauce with your spatula. Cook sauce 15 mins / 80oC / counter-clockwise operation / speed 2 / MC off.

Pour the sauce over the chicken and into the oven proof tray, filling up to three quarters of the way.

Place in the oven to roast for approximately 30 minutes, or until chicken is cooked through. Serve immediately with accompaniments; I used steamed broccoli and cauliflower rice.

KBD_8516

NOTES AND VARIATIONS

The sauce is absolutely delicious that you could drink it up. If you’re not a fan of the consistency, you can use a thickener of your choice.

The size of your baking dish will determine the amount of chicken you can cook and as such, the number of servings.

* Inspired and converted from Damn Delicious’ Lemon Butter Chicken recipe *

115 Comments

  1. Felicianna

    November 10, 2015 at 8:24 pm

    What a delish meal. I served it with some zoodles (zucchini noodles) and the whole family loved it. Thanks so much for a beautiful recipe.

  2. Tanya

    July 13, 2016 at 8:45 pm

    This recipe is brilliant! Loved everything about it! I served mine with pan fried broccolini and the rest of the family had it with rice. We couldn’t stop drinking the yummy sauce! Thanks Karla 🙂

  3. kylie

    July 14, 2016 at 4:30 pm

    Currently eating this and omg yumm!!! Used chicken breast pieces instead and can say this will definitely be a dish I make again and again 🙂

    1. LaLa

      July 14, 2016 at 4:47 pm

      Thank you for making it Kylie; I’m so glad you enjoyed it 😊 great to hear the breast pieces work too for others who are inclined to that cut

  4. Lesley

    July 14, 2016 at 6:01 pm

    Just made your recipe and it’s definitely a winner, will be making it again thanks x

  5. Justine

    July 14, 2016 at 8:09 pm

    LOVE this dish! The flavours are bold and just downright delicious. I used trimmed chicken legs and had it with mash (naughty, I know…) and veggies. I too drank the sauce! My little boy was not feeling well tonight and he scoffed every bit – the garlic and lemon will do him good! Thank you for an amazing recipe Karla.

  6. Karen

    July 25, 2016 at 5:23 pm

    Great easy recipe the whole family loved. Made mine with thigh fillets. Next time I’ll reduce the sauce to thicken up. Loved it. Thx for sharing

  7. Vanessa Stoberl

    September 15, 2016 at 8:53 am

    Made this Creamy Lemon Butter Chicken last night. I can see it shall become a regular meal for us, from now on! I used boneless, skinless chicken thighs, still full of flavour and very tender! I served mine with saffron rice and smashed potatoes! Highly recommend for every Thermomix owner who loves delicious, comfort food! The sauce was ‘drinkable!’ ☺️ ⭐️⭐️⭐️⭐️⭐️

  8. Ali

    October 13, 2016 at 6:20 pm

    So incredibly good. Used leftover tenders from a chicken breast dish I made earlier and slightly reduced the baking time. Everyone loved it- a flawless recipe!!! Thanks so much for sharing 🙂

  9. Leonieb

    October 26, 2016 at 2:59 pm

    OMG AMAZINGLY delicious! I used breast instead of thigh fillets and could not fault it, a must try! 👌🏻👌🏻👌🏻

  10. Carmel

    October 26, 2016 at 3:16 pm

    Yum yum. I thought this was delicious and very easy. I used sour cream instead of thickened cream and chicken breasts, and chucked the broccoli into the dish with the chicken when I popped it into the oven. Thank-you so much for sharing.

  11. Anita

    October 26, 2016 at 4:16 pm

    Just made it, first time!! Delicious. I added 2 heaped teaspoons of corn flour to sauce. So yummy will go on rotation here!!!

  12. Ash-leigh Buckman

    October 26, 2016 at 4:17 pm

    this was honestly hands down AMAZING!!!! my kids wanted more, my husband finished off the sauce. So packed FULL of flavour.
    this will remain on the family dinner rotation!!!! well done to the creator of this dish.

  13. Jennifer

    October 27, 2016 at 12:36 pm

    Looking forward to making this on the weekend. One of my children doesn’t like creamy sauces can I use Anything other than cream ?

    1. LaLa

      October 30, 2016 at 1:54 pm

      Not that I know of Jennifer unfortunately. If you do substitute it with something other than cream, do let us know how you go 😊

  14. Joni

    October 30, 2016 at 1:48 pm

    Just a quick question. I have no chicken stock concentrate. Would the thermie veggie stock work ok? Thanks.

    1. LaLa

      October 30, 2016 at 1:52 pm

      Others have used vegetable stock and it’s worked fine 🙂

  15. Karen

    October 31, 2016 at 2:52 pm

    Oh My !!! Why didn’t I know about this recipe before now ! Used chicken breasts ( at $4.99/kg ) and sour cream (coz already had it).
    IT WAS AMAZING

  16. Tari

    November 2, 2016 at 5:02 am

    Thank you for the delicious recipe! I used chicken breast as we aren’t keen on thighs and also used sour cream instead of cream and oregano instead of thyme as these are the ingredients I already had. I added potatoes and carrot in with bake and just baked until potatoes were soft enough (about 45min) Would love to serve with broccolini next time too but was just working with what we had this time. Thanks again!

  17. Julie

    November 3, 2016 at 7:34 pm

    Absolutely delicious! I converted it to cow’s dairy-free by using Nuttelex instead of butter, coconut cream instead of double cream and goat cheese instead of parmesan. I also added some cornflour due to comments I’d read about the recipe. Devine!

    1. Melou

      September 10, 2019 at 5:05 am

      Thanks Julie, 😍 I was reading through the comments in hope that i would find someone who has done EXACTLY this! I am super keen to try this dish but I am intolerant to cows milk too. So nuttelex, coconut cream and goat cheese are my go to substitute ingredients.

  18. Lisa

    December 8, 2016 at 6:18 pm

    My 7 year old son who’s not too keen on meat just ate the most chicken he’s ever eaten when we had this for dinner tonight! I drained the kids so they didn’t know it cooked in the sauce (they don’t like things cooked in sauce) cut it up and it was demolished! Used breast as that’s what I had. Delicious!! Extra sauce drizzled over my broccoli!! Yum.

  19. Mel

    December 10, 2016 at 8:57 am

    Can I make this a day ahead and reheat!

    1. LaLa

      December 10, 2016 at 9:53 am

      I don’t see why not! Let us know how you go 🙂

  20. Linda

    December 15, 2016 at 4:40 pm

    Absolutely delicious.. I swapped the cream for coconut cream and I didn’t have butter and swapped it for duck fat.. everyone loved it x

  21. Em

    December 24, 2016 at 11:17 am

    Absolutely delicious, our whole family loved it (including toddlers)! I used a whole chicken which I segmented into 10 pieces and it was perfect. We also used coconut cream instead of the normal cream to make it almost dairy free and it tasted great.

  22. Kerry Lanzini

    December 29, 2016 at 5:48 am

    Absolutely stunning dish. I did it with leg and thigh pieces and it was a hit with everyone. MIL said, and I quote…”that was the tastiest meal I’ve had in years and years” thanks so much Karla!

  23. Belinda

    December 29, 2016 at 5:22 pm

    This was so yummy
    The kids and hubby loved it
    Thanks for the recipe
    Will definitely be making again

  24. Bree

    January 1, 2017 at 8:54 am

    Would you be able to freeze this ??

    1. LaLa

      January 1, 2017 at 3:57 pm

      I’m not too sure Bree; I’ve not done it myself. I personally wouldn’t as I think the cream would split.

      1. Behn

        September 4, 2019 at 3:57 pm

        I have tried it, it doesn’t look great but still tastes amazing. I take all my left overs to work

  25. Jane

    January 1, 2017 at 3:21 pm

    Thank you so much for this recipe. It is the most unbelievably great tasting and fabulous chicken dish. My whole family (including my fussy 4 year old) said “make this again mum”. I served it with cauliflower rice, used chicken thighs and made the sauce on the stove as I don’t have a thermomix and the whole dish was divine. The sauce just makes this dish.

  26. Angela

    January 3, 2017 at 6:00 am

    Made this with smoked paprika because I didn’t have paprika. I wouldn’t recommend it with smoked! Will try again one day and make it as per the recipe. My sister loves it!

  27. Sue Knight

    January 3, 2017 at 4:13 pm

    Wow!!! Need to lose weight so been looking at LCHF recipes. This one is a hands down winner. My hubby went and got his GF bread and mopped up the excess sauce!!! Thanks for a tasty and healthy recipe.

  28. Cheryl

    January 5, 2017 at 7:04 pm

    Would this recipe be suitable for fish / prawns instead of chicken? Anyone tried it?

  29. Jodie

    January 6, 2017 at 4:58 am

    Thank you for any extremely tasty dish. This recipe was very easy to make and everyone in my family enjoyed it, including my fussy eater.

  30. Vania cuffe

    January 12, 2017 at 7:39 pm

    Omg yum yum yum yum yum !!!!
    That is all 😂

  31. Irene

    January 22, 2017 at 1:50 pm

    Delicious. I tasted the sauce before adding the cream and thought “ah no not another disaster” as It was very acidic. However the end result was just beautiful. Thank you for a lovely recipe that will go into my favourites.

  32. Sarah

    January 23, 2017 at 5:32 pm

    This meal was AMAZING! My husband told me I have to make this again and again and again.
    I added thick sliced capsicum in with the chicken and sauce to bake. Served with coli rice and steamed zucchini.

  33. Aypril

    January 25, 2017 at 7:35 pm

    Omg! This meal was amazing 🤤 I used chicken breast instead & it was still so juicy. Even hubby raved about it….(and he hasn’t been convinced with any dinner meals from the thermi yet!) so definitely a winner here😁

  34. Mal

    January 26, 2017 at 5:11 am

    Happy cook, happy hubby, happy kids. Beautiful recipe and very easy to make! My husband couldn’t get enough of the sauce and had some remaining sauce with plain rice after he’d finished his bowl! This will definitely be a regular dinner for us.

  35. Nardia Turner

    January 29, 2017 at 9:48 pm

    Made this tonight – OMG the family loved it so tasty – added in the cornflour at the spinach step, definitely a good idea – used chicken thighs that I browned & crisped up the skin in my electric frypan – had it with rice & steamed veggies made in the thermo while it was in the oven – delicious meal!!

  36. Kerry Lanzini

    February 22, 2017 at 8:54 am

    This dish is absolutely stunning and it’s becoming very popular on a few of the thermomix pages. It works with thighs, drumsticks and breast. Easy to double the recipe and cook for the masses. An absolute winning recipe! Thanks x

  37. Tammy

    February 24, 2017 at 4:11 am

    Hi
    Just wondering if you could use vegetable stock instead of the chicken stock as haven’t made the chicken stock yet.
    Cheers

    1. Karla D'Lima

      February 24, 2017 at 7:26 am

      Most definitely! Enjoy 🙂

  38. Lesley

    February 27, 2017 at 4:33 pm

    I made this tonight and it was fabulous! Thank you. I only used 100 ml of water as I wanted the sauce a little thicker. This will be a favourite in our house.

  39. Laura

    March 19, 2017 at 12:46 pm

    Has anyone steamed there veggies in the varoma whilst the sauce is cooking will it work??

  40. Dannielle

    March 27, 2017 at 11:06 am

    I don’t have Parmesan cheese should I add normal cheddar or just no cheese?

  41. Karly

    April 4, 2017 at 4:15 am

    Does it matter what Thermo you use?

    1. LaLa

      April 26, 2017 at 7:54 am

      I have not tested it on any other thermal cooker Karly. I am guessing it will be OK so long as you adjust the settings according to your machine and are mindful of quantities

  42. Jo

    April 9, 2017 at 12:19 pm

    Has anyone frozen this meal?

  43. Rossemarie ramirez-avalos

    April 23, 2017 at 9:04 am

    Hi! Made this recipe for my family and absolutely love it! Have made it a 3rd time for a dinner party of 20 and have left overs! Can it be frozen?

  44. Gail Sivell

    May 7, 2017 at 11:06 am

    Have been watching everyone rave about this dish – finally made it last night and it was amazing. Well worth the time and effort. Shall definitely be making it again and again and again. Thank you.

  45. Kirillee

    June 4, 2017 at 1:34 pm

    Love this recipe just wondering, can I cook tonight and reheat tomorrow night ??

  46. Maria

    June 19, 2017 at 1:04 pm

    Just wondering if you can use Coconut Cream instead of double cream

  47. Millie

    June 19, 2017 at 6:14 pm

    Absolutely delicious!!! Used chicken fillets & thickened sauce once chicken taken out at end, otherwise as per recipe. Served wit roast potato, broccolini & peas. 👍

  48. Luciana

    July 2, 2017 at 8:29 pm

    DELICIOUS!!! Definitely going to be making again. Thanks for sharing 😊

  49. Meg

    August 14, 2017 at 11:14 am

    Love love love this ❤️ I made it about a month ago and froze the rest in batches. Just remembered I had it so had it for lunch, like a soup 😃 Pulled the chicken apart and soaked it in the sauce and ate with a spoon 😋 Omg soooooo good. Thanks for a great recipe x

  50. Helen Fellows

    August 24, 2017 at 3:45 pm

    The next day, I reduced the left over sauce and added pasta to it (I know naughty, but hubby loves his carbs) and he turned around and said it was delicious!

  51. Helen Fellows

    August 24, 2017 at 3:46 pm

    The next day, I reduced the left over sauce and added pasta to it (I know naughty, but hubby loves his carbs) and he turned around and said it was delicious!

  52. Natasha

    August 27, 2017 at 6:19 pm

    Made this dish for the first time tonight and the whole family loved it!! The kids even asked if we could have it again tomorrow night hahaha. We did have a decent amount of sauce left over so i was wondering if the left over sauce can be frozen and used at a later date.

  53. Eli

    September 2, 2017 at 5:18 pm

    Thank you, it was delicious 😋

  54. Melissa

    September 25, 2017 at 6:55 am

    Thigh cutlets with the skin on??

  55. Jan Rathbone

    September 25, 2017 at 6:49 pm

    Thank you so much for this lovely recipe, it was delicious. We all loved it.

  56. Gabi Herlin

    October 1, 2017 at 9:26 pm

    Absolutely amazing!!! Loved it! Thank you!!!

  57. Kristen Madeley

    October 9, 2017 at 5:12 pm

    I made this for the first time yesterday in preparation for dinner tonight (it reheated fine in the microwave on medium). I served it with Slendier konjac rice and it was delicious low carb goodness. We have another serve ready to take to work for lunch tomorrow, I can’t wait

  58. Judy

    November 5, 2017 at 4:18 pm

    I made this tonight and was a real hit with all the family. Thankyou for sharing this delicious recipe

  59. Lee

    November 7, 2017 at 12:48 pm

    Fantastic recipe. I used 1 kg of chicken breast (each cut into 2-3 pieces), put 1 cup uncooked rice on the bottom, used 250 ml chicken stock ( made from Aldi powder in the tin) and threw cherry tomatoes in. I also subbed Ayam coconut cream instead of cream. There was no sauce but the rice was cooked perfectly. I cooked for approx 25 mins in a 180 degree fan forced oven.
    I will definitely make again.

  60. Liv

    November 7, 2017 at 3:29 pm

    OMG this is AMAZING!! I added two cups of uncooked white rice an extra cup of stock and doubled the sauce. Used Chicken thighs (bone in) and drumsticks. Everyone loved it and we have leftovers! I loved that it was super quick and very little clean up. Amazing flavours!

  61. Emma

    November 7, 2017 at 3:47 pm

    OMG thank you so much for this recipe. I have been pulling my hair out trying to cook for my three kids. We’re trying to “fatten up” Mr 7 who has a BMI below the bottom 5%, a Mr 3 who doesn’t like too much flavour, and Mr 11 months who obviously is a lil limited in what he can chew. Tonight ALL THREE kids are devouring this. You have seriously made my year. 🙂

  62. Renae

    November 7, 2017 at 9:12 pm

    Hi looking forward to making this soon. Was wondering if you could add rice to the dish when putting it in the oven to help soak up the sauce?

  63. Brianna

    November 17, 2017 at 1:04 pm

    If I was to add a few cups of rissoni in the base of the dish would I just double the sauce? Thanks in advance

  64. Brianna

    November 18, 2017 at 10:34 am

    This worked out amazing! I added 2 cups of rice in the base of the oven dish, some sliced mushrooms, an extra cup of stock and doubled the sauce, as recommended in comments on skinny mixers page.

  65. Arthur

    November 19, 2017 at 8:11 am

    For my pescatarian daughter I used salmon instead of chicken, keeping the sauce exactly the same. Cooking time reduced to 15 minutes, should even have been 10. Great success!

  66. Christine Treloar

    November 21, 2017 at 12:53 pm

    I’m keen to try this but I can’t have garlic, can I use garlic infused olive oil instead of the butter, or just omit the garlic all together? TIA

  67. Kerry

    November 26, 2017 at 8:16 am

    I am wanting to prepare this in the morning to cook when I get home….anyone been successful with doing this?? I am also going to use drumsticks only cause I need to clear out my freezer and that’s all I have Thanks

  68. Krystle

    November 27, 2017 at 9:43 am

    I was wondering if anyone has tried this with coconut milk/cream?

  69. Miss G

    November 28, 2017 at 7:49 pm

    So delicious! I used chicken breast and it was ridiculously tender & mmm all that naughty sauce was to die for. Will definitely make this again. I doubled the chicken & tripled the sauce….lols. Had a lot of people to feed. Added broccoli into the dish before baking & served with baby potatoes, asparagus & honey carrots. Everyone loved it. Thanks so much for sharing xx

  70. PENNY

    December 5, 2017 at 5:19 pm

    HI , I WNT TO COO THIS FOR 15 PEOPLE, IS THE FRYING ESSENTIAL ?
    ALSO DO I JUST TRIPLE THE AMOUNT AND PERHAPS DOUBLE COOKING TIME ?

  71. Noelene

    December 31, 2017 at 2:07 pm

    I recently read someone used your recipe but swapped salmon for the chicken. What are your thoughts about cooking times and liquid amounts. I have made the chicken version and love it as does anyone I cook it for. Thank you

  72. Tennielle

    January 7, 2018 at 6:37 pm

    Oh my, this was absolutely scrumptious. I made this recipe for the first time tonight after seeing so many rave reviews in Skinnymixers FB group and it definitely did not disappoint. I added 1 cup of jasmine rice and 1 cup extra chicken stock and replaced the double thick cream (didn’t have any) with coconut cream.
    Hubby and I were licking our plates 😋👍🏻😍

  73. Erin

    January 15, 2018 at 2:07 pm

    Absolutely AMAZING!!! A new favourite in our house!!! Thank you!!!

  74. Sue Adam

    February 1, 2018 at 4:54 pm

    This is a favourite and regular meal for me, thank you. It’s even more delicious with some cherry tomatoes thrown on top. Wondering if there are any suggestions for a way to use the leftover sauce? Tonight I had less chicken so lots of sauce.

  75. Emily

    February 14, 2018 at 8:42 am

    This is our favourite dinner at the moment, making once a week and just waiting for the next dinner party to do it as well… So tasty.

  76. Michelle Bennett

    February 23, 2018 at 10:23 pm

    Love this recipe, thank you.

    Do you think this recipe would freeze well? I’m wanting to have some made up for busy nights.

  77. cherry

    March 5, 2018 at 12:32 pm

    I don’t have double thickened cream. can I omit completely?

    1. LaLa

      May 5, 2019 at 10:38 pm

      You can use normal thickened cream

  78. Caroline B.

    March 11, 2018 at 3:42 pm

    Made this for the first time, used chicken breast as I am not a thigh fan. It was delicious, even the fussy turdler ate it and exclaimed how “yummy” it was. I
    Couldn’t find double thickened cream so used thicken cream and found the sauce very runny but still good.
    Have left over sauce. Is it freezeable for next time?

    1. LaLa

      May 5, 2019 at 10:38 pm

      I’ve not freezed excess sauce but I recommend putting risoni on the bottom of the tray next time you make it to absorb the sauce and it becomes an all in one meal!

  79. Gracie

    April 2, 2018 at 3:04 pm

    Absolutely beautiful!! Cooked for the first time a couple of weeks ago and currently in the oven again for tonight. I added risoni to the pan, husband raved about it and 2 year old had 3 serves of the risoni and sauce. Thank you for this easy quick recipe, definitely a staple in our house now

  80. Megan

    April 15, 2018 at 1:31 pm

    This is a winner for our whole family. One of the few dishes that is loved by husband, myself, the toddler (3) and baby (1).
    I cook in 2 smaller baking dishes, and split the sauce amongst a chicken and vegetarian versio 🙌

  81. Kell McKenzie

    April 17, 2018 at 3:36 pm

    Have made this many times and it’s always a favourite. I often turn it into a “one pan” meal and add radishes, broccoli, asparagus, sliced capsicum, pretty much whatever vege we feel like into the oven pan with the chicken. So yummy. 😊

  82. Michelle

    April 20, 2018 at 6:36 am

    I don’t have a Thermomix and wondered if a slow cooker would work for this dish. As a shift worker, it is a much loved kitchen appliance. I think it would be fine on low heat. What do you think?

    1. LaLa

      May 5, 2019 at 10:36 pm

      I don’t see why not? You’ll just have to factor cooking with cream and timing.

  83. Disne

    June 1, 2018 at 11:10 am

    Is it possible to cut down on the butter? Thank you

    1. LaLa

      May 5, 2019 at 10:35 pm

      I’ve not tried personally.

  84. Nicole

    June 2, 2018 at 7:04 pm

    I made this for the first time tonight served with the no fail cauli mash and it was delish! Thank you 🙂

  85. Paula

    June 4, 2018 at 3:08 pm

    Has anyone done this in the slow cooker? We are camping on the weekend & don’t have an oven.

  86. Rachael

    June 18, 2018 at 11:10 pm

    Thankyou for such an awesome meal this sort of meal is turning me from a kitchen hater to a kitchen wiz. My family was raving about it for hours after eating it. It will now be a regular for our family thanks again.

  87. Emma Bollington

    July 1, 2018 at 8:13 am

    Added the mushroom and grated fresh ginger. Sliced red capsicums as well. It is scrumptious! Thanks for the great reecipe.

  88. Amanda Ferguson

    July 29, 2018 at 7:19 am

    My hubby and kids looooove this recipe (unfortunately I can’t eat it), but wondering if anyone has done it in the slow cooker. I get home late from work most nights and don’t have an hour to make it to feed the hungry kids. If I could do it in the slow cooker I could put it on in the morning before I leave and it be ready when I get home!

    1. LaLa

      May 5, 2019 at 10:33 pm

      I have not tried myself but I recall someone (either in the Skinnymixers FB group or on LaLa’s Kitchen FB wall) saying they had. Good luck!

  89. Rachel

    July 30, 2018 at 9:28 am

    I have everything to make this but the paprika will it make much of a difference in taste without it 😞

    1. LaLa

      May 5, 2019 at 10:31 pm

      I think it will be ok

  90. Michelle

    July 30, 2018 at 3:25 pm

    All praise Lala…
    Every single person in this house loved this dish.
    I have made this 3 times now 🙂

  91. Janelle Koenig

    August 10, 2018 at 8:08 pm

    Thank you for this glorious recipe. I’m very new to LCHF and this meal did not disappoint not make me feel like I was missing out. 10/10.

  92. Hannah

    September 30, 2018 at 5:31 pm

    This recipe is amazing 😉 I do the dairy free version with coconut cream and nutlex and it’s so so good, I’ve made it several times with all different cuts of chicken and frozen it reheated it etc it’s a total winner winner chicken dinner 🥘
    Now my go to “I dget not know what to cook tonight so we will have recipe”

  93. Caroline Baldwin

    November 18, 2018 at 4:33 pm

    Absolutely delicious! Added a bit of extra lemon juice, sliced lemon and cornflour to thicken the sauce towards the end.

  94. Finding A Life Less Ordinary

    January 14, 2019 at 8:31 am

    Lila, this was just fantastic…in every way. this will be on the menu regularly from now on.
    Lisa

  95. Delilah

    January 29, 2019 at 7:32 pm

    This is sooooo yum! I double the sauce but not the chicken then put 2 big handfuls if rice in the baking tray before pouring the sauce on. Cook for 30mins and it comes out incredible!

  96. Jo

    February 5, 2019 at 8:02 pm

    I d9nt have any chicken stock concentrate. What can I substitute please?

    1. LaLa

      May 5, 2019 at 10:29 pm

      Vegetable stock is fine

  97. Michelle Mowbray

    March 13, 2019 at 2:49 pm

    DELICIOUS!
    My kids ask for this dish about once a fortnight.. We all live it.

  98. Sabra

    March 15, 2019 at 7:07 pm

    I don’t have a thermomix so I just made the sauce on the stovetop. I used chicken breast instead of thigh and added potatoes to the baking dish before cooking. Took about 35mins on 180°C fan forced. Delicious!

  99. Renee

    September 17, 2019 at 6:26 pm

    I’m just n the middle making this tonight and have used smoked paprika as it was all I had…. from some comments I’ve seen this isn’t going to taste any good !

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