Creamy Lemon Chicken Bake is a delicious and easy to make recipe that is perfect for a weeknight dinner. It features chicken breasts cooked in a creamy lemon sauce and topped with Parmesan cheese. Serve it with your favorite side dishes for a complete meal.
How To Make Creamy Lemon Chicken Bake
Prep Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
INGREDIENTS:
- 1 tbs extra virgin olive oil
- 8 chicken thigh fillets small
- 1 red onion cut into thin wedges
- 2 cloves garlic finely chopped
- 3 zucchinis medium cut into 4cm pieces
- 3 1/2 cups spiral pasta large dried
- 3 cups Massel* Chicken Style Liquid Stock
- 1 cup thickened cream
- 2 sprigs rosemary large
- 1 lemon cut into slices
- 2 cups baby spinach leaves
- 1 pinch salt and pepper *to taste
INSTRUCTIONS:
1. Preheat oven to 200C/180C fan-forced. Heat the oil in a large ovenproof, flameproof baking dish over high heat. Season the chicken with salt and pepper. Cook the chicken for 8 minutes, turning halfway, or until golden. Transfer to a plate.
2. Add the onion and garlic to the baking dish. Cook, stirring, for 2 minutes or until aromatic. Add the zucchini and cook, turning occasionally, for 2 minutes. Add the pasta and stir to coat. Add the stock, cream and rosemary and bring to the boil.
3. Return the chicken to the dish. Place a slice of lemon on each pieces of chicken. Bake for 30 minutes or until the pasta is tender. Cover with foil and set aside for 10 minutes to rest. Serve scattered with spinach leaves.
