High Protein Creamy Lemon Chicken with Baby Potatoes

Prep time 10 min cook time 25 min serves 4 Super Easy

This creamy lemony dish feels so indulgent you’d never guess that it’s low in saturated fat. It will last for 2 days in the fridge and can be frozen.

Typical nutritional content (per portion)

435Calories 7.3gFat 1.9gSaturates 47gProtein 6.2gFibre 44gCarbohydrate 9.6gSugars 1gSalt


2 teaspoons olive oil

4 free-range chicken breasts (about 150g each)

1 small onion, finely chopped

2 cloves garlic, minced

350ml no-salt chicken stock

Juice and zest of ½ a lemon

150g low-fat cream cheese (3.5% fat or less)

750g steam-in-the-bag baby potatoes

50g spinach leaves

300g frozen peas, thawed

Freshly ground black pepper


Add a teaspoon of olive oil to a frying pan on a medium heat. Add the chicken breasts and cook for 2 minutes on each side to seal and colour. Remove to a plate and place to one side.

Add a further teaspoon of olive oil to the pan, then add the onions and sauté for 5 minutes until soft, adding in the chopped garlic for the last 2 minutes.

Add the chicken stock, lemon juice and lemon zest to the pan, bring to a simmer, then add the low-fat cream cheese and stir until fully melted.

Return the chicken to the pan and simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through. The sauce should have reduced and thickened slightly to the consistency of single cream. If it’s too thin, just turn up the heat and continue to cook until thickened.

Meanwhile, microwave the bag of steam-in-the-bag baby potatoes according to the instructions on the packet. If you prefer, you can boil them for 12-15 minutes in a saucepan.

Stir in the spinach and peas to the creamy chicken and cook for another minute or two until the spinach has wilted and the peas have warmed through. Season with a little freshly ground black pepper if needed and serve out with the steamed potatoes on the side.


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