Creamy Lemon Chicken

Prep:5minCook:35min

If you’re craving something creamy, rich and ready on the table within 40 minutes, then this recipe is just what you’re looking for! Instead of high-calorie double cream, we’ve used low-fat cream cheese. You get the same delicious indulgent flavour, but you won’t believe the calorie saving. Spinach adds an extra vitamin boost and a burst of colour, so this dinner looks just as good as it tastes!

Updated at: Sat, 30 Mar 2024 09:14:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories232.6 kcal (12%)

Total Fat10.1 g (14%)

Carbs6.6 g (3%)

Sugars3.1 g (3%)

Protein27.8 g (56%)

Sodium232.7 mg (12%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

cooking oil

4 x 150gskinless chicken breasts

1onion

small, peeled and finely chopped

300mlchicken stock

1 chicken stock cube dissolved in 300ml boiling water

0.5juice of lemon

75glow-fat cream cheese

50gspinach

freshly ground black pepper

Instructions

Step 1

Spray a frying pan with low-calorie cooking spray and place over a medium heat. When the pan is hot, add the chicken breasts and cook for 2 minutes each side to seal and colour. Transfer to a plate and set to one side.

Step 2

Give the pan another spray with low-calorie cooking spray then add the onion and sauté for 5 minutes until soft. Pour in the stock and lemon juice and bring to a simmer, then stir in the low-fat cream cheese and return the chicken to the pan. Simmer for 10–15 minutes, stirring occasionally until the chicken is cooked through.

Step 3

The sauce should have reduced and thickened slightly, but if it is too runny turn up the heat and allow it to bubble until it has the consistency of single cream. Stir in the spinach and cook for a couple more minutes until it has wilted.

Step 4

Season with a little black pepper and serve with your choice of accompaniment.