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!
Prep and Cooking Time – 50 minutes | Serves – 6 to 8
INGREDIENTS
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 / 
/ 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.
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 *
Felicianna
November 10, 2015 at 8:24 pmWhat a delish meal. I served it with some zoodles (zucchini noodles) and the whole family loved it. Thanks so much for a beautiful recipe.
Tanya
July 13, 2016 at 8:45 pmThis 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 🙂
kylie
July 14, 2016 at 4:30 pmCurrently eating this and omg yumm!!! Used chicken breast pieces instead and can say this will definitely be a dish I make again and again 🙂
LaLa
July 14, 2016 at 4:47 pmThank 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
Judy Walker
August 31, 2022 at 9:36 amIf the sauce tastes to acidly could you add more cream?
Lesley
July 14, 2016 at 6:01 pmJust made your recipe and it’s definitely a winner, will be making it again thanks x
Justine
July 14, 2016 at 8:09 pmLOVE 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.
Karen
July 25, 2016 at 5:23 pmGreat 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
Bev
May 7, 2021 at 9:11 pmI use Rissoni pasta under the chicken, it soaks up the sauce and is delicious , just add a tiny bit more stock.
Jill Higley
May 19, 2021 at 4:19 pmHi, how much pasta did you use?
Vanessa Stoberl
September 15, 2016 at 8:53 amMade 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!’ ?? ??????????
Ali
October 13, 2016 at 6:20 pmSo 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 🙂
Leonieb
October 26, 2016 at 2:59 pmOMG AMAZINGLY delicious! I used breast instead of thigh fillets and could not fault it, a must try! ??????
Judy Walker
August 31, 2022 at 9:42 amIf the sauce tastes to acidly could you add more cream?
Carmel
October 26, 2016 at 3:16 pmYum 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.
Anita
October 26, 2016 at 4:16 pmJust made it, first time!! Delicious. I added 2 heaped teaspoons of corn flour to sauce. So yummy will go on rotation here!!!
Ash-leigh Buckman
October 26, 2016 at 4:17 pmthis 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.
Jo
July 29, 2020 at 9:19 amI just put sauce In with the chicken mixed without cooking first in the thermomix?? Will this matter! I didn’t read properly and i already had rice in the dish as well as the chicken??? Help!
Jennifer
October 27, 2016 at 12:36 pmLooking forward to making this on the weekend. One of my children doesn’t like creamy sauces can I use Anything other than cream ?
LaLa
October 30, 2016 at 1:54 pmNot that I know of Jennifer unfortunately. If you do substitute it with something other than cream, do let us know how you go ?
Alison Rasheed
May 25, 2020 at 8:53 amI used greek yoghurt … worked well
Renée
May 17, 2021 at 7:25 amHas anyone tried this with fish? If so, what type was used and were you happy with the results?
Lala
May 17, 2021 at 10:14 amMany have used salmon fillets with great success. Skin off I believe 🙂
Joni
October 30, 2016 at 1:48 pmJust a quick question. I have no chicken stock concentrate. Would the thermie veggie stock work ok? Thanks.
LaLa
October 30, 2016 at 1:52 pmOthers have used vegetable stock and it’s worked fine 🙂
Lorraine
December 6, 2019 at 6:25 pmCan this dish be frozen please?
Lala
December 6, 2019 at 6:47 pmMany have done so with success but I have not personally done it 🙂
Karen
October 31, 2016 at 2:52 pmOh 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
Tari
November 2, 2016 at 5:02 amThank 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!
Julie
November 3, 2016 at 7:34 pmAbsolutely 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!
Melou
September 10, 2019 at 5:05 amThanks 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.
Renee
May 31, 2020 at 11:13 amHey Julie, Did you use direct substitutes? same quantities? Im also looking to convert this to be dairy free.
Lisa
December 8, 2016 at 6:18 pmMy 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.
Mel
December 10, 2016 at 8:57 amCan I make this a day ahead and reheat!
LaLa
December 10, 2016 at 9:53 amI don’t see why not! Let us know how you go 🙂
Kristen
June 28, 2020 at 9:02 amAbsolutely. Still soo good!
Linda
December 15, 2016 at 4:40 pmAbsolutely delicious.. I swapped the cream for coconut cream and I didn’t have butter and swapped it for duck fat.. everyone loved it x
Em
December 24, 2016 at 11:17 amAbsolutely 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.
Kerry Lanzini
December 29, 2016 at 5:48 amAbsolutely 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!
Belinda
December 29, 2016 at 5:22 pmThis was so yummy
The kids and hubby loved it
Thanks for the recipe
Will definitely be making again
Bree
January 1, 2017 at 8:54 amWould you be able to freeze this ??
LaLa
January 1, 2017 at 3:57 pmI’m not too sure Bree; I’ve not done it myself. I personally wouldn’t as I think the cream would split.
Behn
September 4, 2019 at 3:57 pmI have tried it, it doesn’t look great but still tastes amazing. I take all my left overs to work
Jane
January 1, 2017 at 3:21 pmThank 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.
Angela
January 3, 2017 at 6:00 amMade 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!
Sue Knight
January 3, 2017 at 4:13 pmWow!!! 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.
Cheryl
January 5, 2017 at 7:04 pmWould this recipe be suitable for fish / prawns instead of chicken? Anyone tried it?
ZoeA
April 12, 2021 at 4:57 pmI love the idea of it with fish/seafood. Yummo.
Jodie
January 6, 2017 at 4:58 amThank you for any extremely tasty dish. This recipe was very easy to make and everyone in my family enjoyed it, including my fussy eater.
Vania cuffe
January 12, 2017 at 7:39 pmOmg yum yum yum yum yum !!!!
That is all ?
Irene
January 22, 2017 at 1:50 pmDelicious. 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.
Sarah
January 23, 2017 at 5:32 pmThis 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.
Aypril
January 25, 2017 at 7:35 pmOmg! 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?
Mal
January 26, 2017 at 5:11 amHappy 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.
Nardia Turner
January 29, 2017 at 9:48 pmMade 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!!
Kerry Lanzini
February 22, 2017 at 8:54 amThis 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
Tammy
February 24, 2017 at 4:11 amHi
Just wondering if you could use vegetable stock instead of the chicken stock as haven’t made the chicken stock yet.
Cheers
Karla D'Lima
February 24, 2017 at 7:26 amMost definitely! Enjoy 🙂
Lesley
February 27, 2017 at 4:33 pmI 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.
Laura
March 19, 2017 at 12:46 pmHas anyone steamed there veggies in the varoma whilst the sauce is cooking will it work??
Dannielle
March 27, 2017 at 11:06 amI don’t have Parmesan cheese should I add normal cheddar or just no cheese?
Karly
April 4, 2017 at 4:15 amDoes it matter what Thermo you use?
LaLa
April 26, 2017 at 7:54 amI 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
Jo
April 9, 2017 at 12:19 pmHas anyone frozen this meal?
Rossemarie ramirez-avalos
April 23, 2017 at 9:04 amHi! 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?
Gail Sivell
May 7, 2017 at 11:06 amHave 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.
Kirillee
June 4, 2017 at 1:34 pmLove this recipe just wondering, can I cook tonight and reheat tomorrow night ??
Maria
June 19, 2017 at 1:04 pmJust wondering if you can use Coconut Cream instead of double cream
Millie
June 19, 2017 at 6:14 pmAbsolutely delicious!!! Used chicken fillets & thickened sauce once chicken taken out at end, otherwise as per recipe. Served wit roast potato, broccolini & peas. ?
Luciana
July 2, 2017 at 8:29 pmDELICIOUS!!! Definitely going to be making again. Thanks for sharing ?
Meg
August 14, 2017 at 11:14 amLove 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
Helen Fellows
August 24, 2017 at 3:45 pmThe 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!
Helen Fellows
August 24, 2017 at 3:46 pmThe 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!
Natasha
August 27, 2017 at 6:19 pmMade 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.
Eli
September 2, 2017 at 5:18 pmThank you, it was delicious ?
Melissa
September 25, 2017 at 6:55 amThigh cutlets with the skin on??
AnnMaree Caranna
July 14, 2020 at 12:10 amThanks you so much for sharing this delicious meal, it’s a restaurant quality meal made at home ??
My only feedback is that it takes more than 50 mins for prep and cooking as stated in the recipe, the cook time alone is close to 50 mins.
Jan Rathbone
September 25, 2017 at 6:49 pmThank you so much for this lovely recipe, it was delicious. We all loved it.
Gabi Herlin
October 1, 2017 at 9:26 pmAbsolutely amazing!!! Loved it! Thank you!!!
Kristen Madeley
October 9, 2017 at 5:12 pmI 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
Judy
November 5, 2017 at 4:18 pmI made this tonight and was a real hit with all the family. Thankyou for sharing this delicious recipe
Lee
November 7, 2017 at 12:48 pmFantastic 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.
Liv
November 7, 2017 at 3:29 pmOMG 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!
Emma
November 7, 2017 at 3:47 pmOMG 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. 🙂
Renae
November 7, 2017 at 9:12 pmHi 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?
Brianna
November 17, 2017 at 1:04 pmIf I was to add a few cups of rissoni in the base of the dish would I just double the sauce? Thanks in advance
Brianna
November 18, 2017 at 10:34 amThis 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.
Arthur
November 19, 2017 at 8:11 amFor 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!
Christine Treloar
November 21, 2017 at 12:53 pmI’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
Kerry
November 26, 2017 at 8:16 amI 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
Krystle
November 27, 2017 at 9:43 amI was wondering if anyone has tried this with coconut milk/cream?
Miss G
November 28, 2017 at 7:49 pmSo 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
PENNY
December 5, 2017 at 5:19 pmHI , I WNT TO COO THIS FOR 15 PEOPLE, IS THE FRYING ESSENTIAL ?
ALSO DO I JUST TRIPLE THE AMOUNT AND PERHAPS DOUBLE COOKING TIME ?
Noelene
December 31, 2017 at 2:07 pmI 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
Tennielle
January 7, 2018 at 6:37 pmOh 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 ????
Erin
January 15, 2018 at 2:07 pmAbsolutely AMAZING!!! A new favourite in our house!!! Thank you!!!
Sue Adam
February 1, 2018 at 4:54 pmThis 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.
Emily
February 14, 2018 at 8:42 amThis 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.
Michelle Bennett
February 23, 2018 at 10:23 pmLove this recipe, thank you.
Do you think this recipe would freeze well? I’m wanting to have some made up for busy nights.
cherry
March 5, 2018 at 12:32 pmI don’t have double thickened cream. can I omit completely?
LaLa
May 5, 2019 at 10:38 pmYou can use normal thickened cream
Caroline B.
March 11, 2018 at 3:42 pmMade 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?
LaLa
May 5, 2019 at 10:38 pmI’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!
Gracie
April 2, 2018 at 3:04 pmAbsolutely 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
Megan
April 15, 2018 at 1:31 pmThis 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 ?
Kell McKenzie
April 17, 2018 at 3:36 pmHave 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. ?
Michelle
April 20, 2018 at 6:36 amI 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?
LaLa
May 5, 2019 at 10:36 pmI don’t see why not? You’ll just have to factor cooking with cream and timing.
Disne
June 1, 2018 at 11:10 amIs it possible to cut down on the butter? Thank you
LaLa
May 5, 2019 at 10:35 pmI’ve not tried personally.
Nicole
June 2, 2018 at 7:04 pmI made this for the first time tonight served with the no fail cauli mash and it was delish! Thank you 🙂
Paula
June 4, 2018 at 3:08 pmHas anyone done this in the slow cooker? We are camping on the weekend & don’t have an oven.
Rachael
June 18, 2018 at 11:10 pmThankyou 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.
Emma Bollington
July 1, 2018 at 8:13 amAdded the mushroom and grated fresh ginger. Sliced red capsicums as well. It is scrumptious! Thanks for the great reecipe.
Amanda Ferguson
July 29, 2018 at 7:19 amMy 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!
LaLa
May 5, 2019 at 10:33 pmI 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!
Rachel
July 30, 2018 at 9:28 amI have everything to make this but the paprika will it make much of a difference in taste without it ?
LaLa
May 5, 2019 at 10:31 pmI think it will be ok
Michelle
July 30, 2018 at 3:25 pmAll praise Lala…
Every single person in this house loved this dish.
I have made this 3 times now 🙂
Janelle Koenig
August 10, 2018 at 8:08 pmThank 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.
Hannah
September 30, 2018 at 5:31 pmThis 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”
Caroline Baldwin
November 18, 2018 at 4:33 pmAbsolutely delicious! Added a bit of extra lemon juice, sliced lemon and cornflour to thicken the sauce towards the end.
Finding A Life Less Ordinary
January 14, 2019 at 8:31 amLila, this was just fantastic…in every way. this will be on the menu regularly from now on.
Lisa
Delilah
January 29, 2019 at 7:32 pmThis 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!
Jo
February 5, 2019 at 8:02 pmI d9nt have any chicken stock concentrate. What can I substitute please?
LaLa
May 5, 2019 at 10:29 pmVegetable stock is fine
Michelle Mowbray
March 13, 2019 at 2:49 pmDELICIOUS!
My kids ask for this dish about once a fortnight.. We all live it.
Sabra
March 15, 2019 at 7:07 pmI 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!
Renee
September 17, 2019 at 6:26 pmI’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 !
Jane
November 8, 2019 at 2:33 pmI used smoked paprika last time and whilst it was ok, it reminded me more of butter chicken. Was edible, but thought I wont make again. I wondered and have now bought normal paprika and am making in the next few days.
Jane
November 9, 2019 at 9:03 pmI made it previously with smoked paprika and I thought it was average. After all the positive comments I decided to give it another go. I made it tonight with sweet paprika and it was gorgeous. Will be making again.
Jenny McCormick
April 20, 2020 at 6:48 pmThis is a fabulous meal. I put rice at the bottom of the dish as lots of other people have suggested and I love love love it. The best chicken dish all in one. Have been making it for years.
Rachel
April 22, 2020 at 6:10 pmReally lovely 🙂 I doubled the stock and cooked it with a cup of arborio rice in the bottom of the dish. Turned out fabulous! Thanks for an excellent recipe!
Sheralee
April 23, 2020 at 9:08 amAll time family favourite – going to cook this on the weekend and already so excited!!!!
Talia
April 24, 2020 at 3:29 pmThank you so much for this amazing recipe. It is THE BEST and i can never cook it quick enough to get it in my belly. Oh and the family love it too!
Lori Frank
April 30, 2020 at 12:11 pmIs this still good without the parmesan cheese? Has anyone tried it? Thanks
Michele Freebairn
May 9, 2020 at 3:36 pmSo good!!!!
The 2nd time I made it I left out the lemon cause the kids were a bit iffy about the lemon flavour – mind you, they still ate it! But without the lemon it was like a lovely garlic chicken. I added risoni to the bottom and florets of broccoli on top. I also added 2 tsp of cornflour to thicken the sauce a little. Actually, I did 1.5 times the sauce liquid so risoni didn’t suck up all the good sauce.
Both the lemon and the non-lemon versions were soooo amazing!
Thankyou – it’s a staple in our house now!
Leanne MAISANO
September 18, 2020 at 8:33 pmMan! I wanted to love this after all the great reviews. I should have used my own instinct and left out the sage. I’ll experiment next time and perhaps add just a little but I’m not a lover of sage and felt it dominated the dish.
Selma
June 30, 2021 at 3:23 pmThere’s no sage in the recipe though
Debbie
January 16, 2021 at 12:32 pmHi. Such a gorgeous dish. Thank you for sharing!
Do you have the nutritional info for this dish available?
Lala
January 19, 2021 at 10:59 amNo nutritional info unfortunately 🙂
Wendy
February 19, 2021 at 9:14 amHI, I can’t tolerate cream, as my system can’t take the fat. What can I substitute it with?
Lala
April 18, 2021 at 2:27 pmI’ve heard people use coconut cream as an alternative
Hayley
March 14, 2021 at 2:43 pmThis is so yummy!!
I added in a bit over a cup of risoni to the bottom of the baking dish.
My plain eating 6 year old loved it too
Jemma
March 15, 2021 at 3:40 pmLove this, haven’t made it for nearly a year I think. I add mushrooms when putting the spinach in and serve it with rice and streamed veg.
Elle
April 14, 2021 at 3:15 pmWe love this dish!! I use chicken breast and coconut cream/milk, cut up small amounts of pumpkin, zucchini and broccoli and add it in with the chicken and it all cooks together!!! Such a delish one pan dish!!
Michelle
June 2, 2021 at 5:14 pmLoved this dish ! At the end of cooking the sauce was beautiful and thick . I kept it warm in the oven for about half an hour but by that stage the sauce had split and didn’t look anywhere near as nice . What might of caused this please ?
Erin
October 20, 2021 at 2:45 pmWe absolutely love this dish! A crowd favourite in our house. Thank you!
Kay
March 26, 2022 at 3:17 pmFirst time cooking after seeing all the mentions in the Skinnys fb. I can’t have paprika so used a little ground fennel. Greek yogurt as I had no cream. Put risoni in the bottom of the dish, carrots and zucchini and extra stock. Used drumsticks. The MOTH only eats breast so did one for him. I didn’t cook the sauce for 15 mins but increased oven time by 15 mins. Smells amazing can’t wait for dinner.
Phoebee Frost
June 1, 2022 at 5:40 pmOkay I LOVE this recipe, my only qualm is… what is the point of cooking the sauce for 15 whole minutes before going in the oven? It seems so long and apart from getting it warm I don’t know what we’re cooking ?
Maryanne
July 19, 2022 at 5:25 pmSo Tasty! I modified it the second time around by doubling the sauce ingredients including an extra 375ml liquid stock and layering the bottom of the pan with 1 1/2 cups aborio rice and chopped broccoli and cauliflower. One Pan Meal.. Winner!!
Ainsley
August 31, 2022 at 6:49 pmI cooked this tonight and it was absolutely sensational ! I took some tips from the others and just covered the bottom of the dish with rissoni and put some frozen beans in for extra veg – made the water to 250ml … came out more like a risotto but just perfect ! Hubby loves it – will definitely make again ! Thank you for sharing
Pam
January 25, 2023 at 11:17 amI love this recipe, wondering if I could use peeled green prawns instead & adapt cooking time