We have family dinner at my mum and dad’s house every Wednesday night. I am so spoiled, I finish work and after a long day I come back to my mum’s house to pick up my girls and we have a quick meal together before I head home with the girls for bedtime, bathtime and the like. A few years ago now my mum made the most amazing creamy lemon chicken casserole for a Wednesday night dinner – it was absolutely delicious!! I wish I had asked for the recipe at the time, but I didn’t and now its been so long she can’t even remember the meal in question!
I have attempted to replicate this creamy lemon chicken casserole on a few occasions but every single time I go too hard with the lemon and we get a family of these at meal time! Haha!
I finally gave it another go this week, holding back on the lemon a bit and adding the usual flavours that I know go well together. I tried not to include anything too strange or abstract ingredients wise – making this meal a really great go-to mid week meal. I hope you enjoy it! 💜
500g skinless chicken breast, diced
1/3 cup plain flour
salt and pepper
1 clove garlic, diced
1 cup chicken stock
1/4 cup white wine (can replace with additional stock if you prefer)
1 cup pouring cream (whipping cream)
juice of half a lemon (approx 3 tbsp) – please use fresh lemon!!
1 tsp dried thyme
1/4 cup fresh parsley, diced (or 1 tbsp dried parsley)
salt and pepper to taste
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 3 big serves, or 2 big people and 2 little people
Dice chicken breast and set aside.
On a plate combine the flour with a decent dash of salt and pepper and mix to combine.
Toss the diced chicken breast through the flour, dusting off any excess.
Melt butter in a heavy based saucepan.
Transfer the chicken to the pan, leaving any residual flour behind.
Cook the chicken through, seasoning with a little bit of salt while cooking. Once cooked, transfer to a plate, covering with foil to keep warm.
Because you coated the chicken with flour, you will likely have a bunch of baked on seasoned flour at the bottom of the pan at this point – this is gold! Add the chicken stock and garlic to the pan and heat through, scraping the crunchy bits from the bottom of the pan until it has all lifted and combined with the stock. It won’t look pretty, but this is a really flavourful base for your sauce.
Bring to the boil, then turn down the heat and let the stock mixture simmer in the pan for about 5 minutes, uncovered until it begins to thicken. Then add the white wine, the cream, the lemon juice and the dried thyme.
Stir to combine and then allow to simmer for 5-10 minutes, uncovered.
Return the chicken and any accumulated pan juices back into the pan and stir through. Allow to cook a further 2-3 minutes until the chicken has reheated through.
Add the chopped parsley, taste and adjust seasoning as required.
Serve with rice or pasta, garnished with some extra chopped parsley and lemon zest if desired. Enjoy! 💜