Braised chicken with lemon

Braised chicken with lemon

Ingredients (4 servings):

  • 2 medium lemons
  • 1 tablespoon olive oil
  • 450g packet lemon and herb chicken thigh steaks
  • 2 cups chicken stock
  • 1 cup cauliflower rice (see next recipe)
  • 1 cup frozen peas
  • ½ cup fresh flat-leaf parsley leaves, roughly chopped



  1. Juice one lemon. Halve and thinly slice remaining lemon.
  2. Heat oil in a large, heavy‑based frying pan over medium‑high heat. Cook chicken, for 1 to 2 minutes each side, or until browned.
  3. Add 1 cup stock and lemon juice. Season well with pepper. Cover. Reduce heat to medium‑low. Cook for 5 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover.
  4. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly.
  5. Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat.
  6. Add cauliflower rice and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed.
  7. Using a fork, fluff cauliflower rice to separate.
  8. Add parsley to cauliflower rice. Toss to combine.
  9. Serve chicken with cauliflower rice and drizzle with sauce.
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