Solo: Lemon Cream Chicken

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Solo: Lemon Cream Chicken

Chicken breasts flavoured with a herby, lemon spice mix and served with a homemade cream sauce and crunchy green beans.

Ingredients to serve 1

  • 2 x chicken breasts
  • 2 tsp x Herby Lemon Spice Mix
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ tbsp x Dijon mustard
  • ¼ x onion – peel & chop finely
  • 30ml x cream
  • ⅛ cup x boiling water
  • ¼ tsp x chicken stock fonds
  • 150g x green beans – cut off ends
  • ¼ x lemon
  • 3g x parsley – chop leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling film (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice. (See “How to zest a lime/lemon” video on Daily Dish YouTube channel: Quick Tips Playlist).

Step 3

Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Sprinkle with the Herby Lemon Spice Mix and season with salt and pepper. Place a knob of butter and a few glugs of olive oil in a large frying pan on medium-high heat. Cook the chicken in the pan, 2-3 minutes per side. Transfer to a plate and set aside.

Step 4

Cream sauce: Using the same pan (adding more oil if needed), cook the onion with a little salt on medium-high heat for 5 minutes until softened. Add garlic and cook for another minute. Add cream, Dijon mustard, chicken stock fonds and boiling water (see quantity in ingredients above). Cook for 2 minutes until thickened. Add the lemon zest. Season to taste with salt, pepper and lemon juice. Add HALF the parsley.

Step 5

Green beans: Bring a saucepan of lightly salted water to the boil on high heat. Add green beans and cook for 2 minutes. Once cooked, drain in a colander and dress with a little olive oil, salt and pepper.

Step 6

Serve the chicken on a plate topped with the cream sauce and a serving of green beans on the side.