Lemon and Cream Chicken: A Tasty and Balanced Dish
Lemon and cream chicken is a simple and refined recipe, perfect for a delicious and comforting meal.
The combination of lemon and cream provides a subtle balance between freshness and creaminess, while Parmesan and thyme enhance the flavors.
Easy to make, this dish is suitable for everyday meals as well as large gatherings.
Served with rice, vegetables, or pasta, it promises an explosion of flavors in every bite!
Serves 8
Preparation time: 10 minutes
Cooking time: 40 minutes
INGREDIENTS:
-8 chicken thighs
-1 tablespoon paprika
-3 tablespoons unsalted butter
-3 cloves minced garlic
-1 glass chicken broth
-1/2 glass heavy cream
-1/4 cup grated Parmesan cheese
-Juice of 1 lemon
-1 teaspoon thyme
-2 cups chopped baby spinach leaves
PREPARATION:
Preheat your oven to 210 degrees, gas mark 7.
Season the chicken thighs with salt, pepper, and paprika.
In a large slow cooker, melt 2 tablespoons of butter over medium heat.
Place the chicken thighs skin-side down and cook until golden brown, 2 to 3 minutes per side. Remove any excess fat and set the thighs aside.
Add the remaining butter to the pan along with the minced garlic, and stir for about 1 to 2 minutes.
Pour in the chicken broth, crème fraîche, Parmesan cheese, lemon juice, and thyme.
Stir everything together until boiling, then reduce heat.
Stir in the spinach leaves and simmer for 3 to 5 minutes until the sauce has thickened slightly. Add the chicken back in.
Bake for 25 minutes at 180 degrees Celsius (350 degrees Fahrenheit), gas mark 6.
Serve hot.
Tips for Successful Lemon Cream Chicken
Brown the Chicken
For a beautiful golden color and a richer flavor, be sure to sear the chicken thighs well on both sides before baking. This also adds texture to the skin.
Choose a Good Cream
Use a good quality heavy cream for a creamy, smooth sauce. If you prefer a lighter version, you can opt for low-fat cream, but the texture will be slightly different.
Balancing the Lemon Acidity
Lemon adds a touch of freshness, but be careful not to overdo it to avoid an overpowering acidity.
Adjust the amount of lemon juice to your taste.
Add Fresh Herbs for More Flavor
If you have fresh herbs on hand, such as thyme or rosemary, feel free to add them to the sauce for an even more fragrant flavor.
Sear the Spinach at the End
Spinach leaves should be added at the end of cooking to keep them tender and retain their green color.
Don’t overcook them, or they become too mushy.
Classic and Original Side Dish
This dish pairs perfectly with basmati rice, fresh pasta, or even mashed potatoes.
For a unique twist, roasted vegetables or a green salad are good choices.
If you have any questions about the preparation or any adjustments, I’m here to help!
Storing Lemon Cream Chicken
Refrigerate (2 to 3 days maximum)
Let the dish cool completely before placing it in an airtight container.
Store in the refrigerator at a maximum of 4°C (90°F).
Reheat over low heat in a skillet or in the microwave, adding a little cream or broth if the sauce has thickened.
Freeze (2 to 3 months maximum)
If you want to freeze, do so without the cream and Parmesan, as these ingredients can curdle after thawing.
Place the chicken and sauce in a freezer bag or airtight container.
To reheat, defrost it in the refrigerator the day before, then reheat gently in a saucepan, adding the cream and Parmesan at the end.
Need advice on adapting the recipe for better storage?
Enjoy!