Creamy Lemon Chicken
This creamy dish feels so indulgent, you'd never guess it was so low in calories and points. Swapping double cream for low fat cream cheese keeps the fat content low. Tangy lemon juice and spinach keep it fresh.
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NutritionPer Serving
- Calories202
- Carbs1.9g
- Fat4.2g
- Saturates1.8g
- Protein39g
- Sugars1.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
If you’re craving something creamy, rich and ready on the table within 40 minutes then this Creamy Lemon Chicken 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, without compromising on calories and points. The spinach adds some extra nutrients and a bit more texture and colour; as a bonus it also looks great on your plate!
This Creamy Lemon Chicken recipe is also really versatile, so you can pick your favourite sides or look at our inspiration below.
What diets is this Creamy Lemon Chicken suitable for?
This Creamy Lemon Chicken can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Stock cube
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Creamy Lemon Chicken recipe?
- You need to count 2 Points per portion of this Creamy Lemon Chicken recipe if you’re on WW Green.
- You need to count 1 Point per portion of this Creamy Lemon Chicken recipe if you’re on WW Blue.
- You need to count 1 Point per portion of this Creamy Lemon Chicken recipe if you’re on WW Purple.
Do you need any special ingredients to make Creamy Lemon Chicken?
Nope! This recipe contains common ingredients you may already have in the fridge, or can be found at any supermarket!
How many calories are in this Creamy Lemon Chicken recipe?
There are 202 calories per serving in this Creamy Lemon Chicken recipe, which means it falls into our Everyday Light category.
This Creamy Lemon Chicken is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray the frying pan with low calorie cooking spray and place over a medium heat.
Step 2
When the pan is hot, place the chicken breasts in and cook for 2 minutes each side to seal and colour. Remove to a plate and place to one side.
Step 3
Give the pan another spray with low calorie cooking spray then add the onions and sauté for 5 minutes until soft.
Step 4
Add the stock cube to the boiling water and pour into the pan along with the lemon juice and bring to a simmer.
Step 5
Stir in the low fat cream cheese, then return the chicken to the pan.
Step 6
Allow to simmer for 10-15 minutes, stirring occasionally until the chicken is cooked through.
Step 7
The sauce should have reduced and thickened slightly, but if it is too runny, turn up the heat and allow to bubble until you reach the consistency of single cream.
Step 8
Stir in the spinach and cook for a couple more minutes until it has wilted.
Step 9
Season with a little freshly ground black pepper and serve with your choice of accompaniment.
What could I serve with these Creamy Lemon Chicken?
This recipe is really versatile. We like serving it with lots of fluffy rice or a large portion of steamed vegetables. You could even try over pasta! If you’re looking for ideas, these sides would go well with this dish too:
How do you know when these Creamy Lemon Chicken are cooked?
The sauce should be the consistency of single cream and the chicken should be cooked through. This will take around 35 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Creamy Lemon Chicken in the fridge?
Lemon Chicken, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftover Creamy Lemon Chicken in the fridge for approximately 3 days or so.
Can I freeze these Creamy Lemon Chicken?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Creamy Lemon Chicken?
Creamy Lemon Chicken is best reheated from chilled.
From chilled: cover the chicken and pop in the microwave for 2-3 minutes. Remove, stir, and cook for another 2-3 minutes until piping hot.
From frozen: defrost thoroughly in the fridge and follow the instructions as above.
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Creamy Lemon Chicken
This creamy dish feels so indulgent, you'd never guess it was so low in calories and points. Swapping double cream for low fat cream cheese keeps the fat content low. Tangy lemon juice and spinach keep it fresh.
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Prep Time
5 MINS
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Cook Time
35 MINS
- KCals 202
- Carbs 1.9G
- WW Points:
- 2 Green
- 1 Blue
- 1 Purple
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Find out why hereInstructions
- Spray the frying pan with low calorie cooking spray and place over a medium heat.
- When the pan is hot, place the chicken breasts in and cook for 2 minutes each side to seal and colour. Remove to a plate and place to one side.
- Give the pan another spray with low calorie cooking spray then add the onions and sauté for 5 minutes until soft.
- Add the stock cube to the boiling water and pour into the pan along with the lemon juice and bring to a simmer.
- Stir in the low fat cream cheese, then return the chicken to the pan.
- Allow to simmer for 10-15 minutes, stirring occasionally until the chicken is cooked through.
- The sauce should have reduced and thickened slightly, but if it is too runny turn up the heat and allow to bubble until you reach the consistency of single cream.
- Stir in the spinach and cook for a couple more minutes until it has wilted.
- Season with a little freshly ground black pepper and serve with your choice of accompaniment.
Recipe notes
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38 comments
See what others have to say
Ruth BroadThursday 8th April 2021
Love this recipe – it has become a regular weekday dinner. It is the first recipe I tried from you and have bought a couple of your books after trying it, I have not been disappointed with the books either – thank you 😊
HollyFriday 9th April 2021
Hey Ruth, thanks so much for your message we are so glad you are enjoying our recipes!
YipTuesday 30th March 2021
When making this for two, the size of the stock cube changes but the amount of water doesn’t. Is that intentional? I did find that my sauce was veeeery thick
HollyWednesday 31st March 2021
Hey, I’ve amended this recipe and listed the water and stock cube as 2 ingredients so this will now scale up or down when the serving sizes are changed
Louise McCarthyMonday 22nd February 2021
Love love LOVE this dish! One of our weekday specials nearly every week. I also like to add some fresh thyme sprigs when cooking for some extra flavour, with a side of fresh green beans and basmati rice, so yummy! 😍
SharonMonday 22nd February 2021
Hi Louise, thanks so much for your lovely comment. We’re so glad this recipe is one of your favourites.
Clare GwilliamWednesday 17th February 2021
Hi, I made this tonight it was lovely. I’ve since looked for it in my three books but can’t find it. Which book is it in please and what page ? I’d like to tag the page as a favourite.
HollyThursday 18th February 2021
Hi Clare, this recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!
Mrs Donna BourkeMonday 8th February 2021
Hi could I use quark instead of cream cheese in this recipe?
HollyTuesday 9th February 2021
Hi Donna, yes quark would work fine in this recipe!
MichelleSunday 7th February 2021
If using some lemon juice as opposed to actually squeezing half a lemon, how much would you use? Thanks.
HollyMonday 8th February 2021
Hi Michelle, the juice of half a lemon is about 1tbsp give the sauce a try and if you feel like it needs more just add a little extra. Hope that helps!
christine ConwaySaturday 6th February 2021
Just made this and wow so easy and looks yummy.
LisaSaturday 6th February 2021
Thank you, Christine. Glad you enjoyed it!
StaceThursday 4th February 2021
Can this be done in the slow cooker at all? Havent got a oven at the mo so using my slow cooker.
And I find it easier also to just throw everything in and leave it and get stuff done 😂
All these recipes look amazing were a huge fan of your chicken baked spaghetti!
You’ve helped a very fussy 9year old and a fussy adult
Many thanks
HollyFriday 5th February 2021
Hi Stace, I’m not sure this recipe would translate well into the slow cooker as the sauce isn’t really suitable. If you have a look HERE we have a section of slow cooker recipes and this article HERE gives you a few tips and advice when converting recipes for slow cookers. Hope that helps!
Jemma HoltTuesday 2nd February 2021
Can you somthing else instead of cream cheese as I do not like cream cheese at all but other then that this sounds lovely!
LisaTuesday 2nd February 2021
Hi Jemma, you could use creme fraiche or some cream, but you would have to adjust the nutritionals to reflect the swap.
Gail SchofieldSunday 31st January 2021
This was our 4th PON meal and all have been scrumptious. Added a couple of garlic cloves with the onion. Served with hassleback new pots, steamed tender stem and french beans. Husband declared “restaurant quality “!!
HollySunday 31st January 2021
Hi Gail, so glad to hear you and your husband enjoyed this recipe!
Victoria BakerFriday 22nd January 2021
Fantastic dish, super quick and easy!
Added some rosemary and thyme and swapped the cream cheese for some low fat creme fraiche.
LisaSunday 24th January 2021
Glad you enjoyed it, Victoria! Great idea adding some herbs!
Sadie Cooper-DaviesTuesday 19th January 2021
This is absolutely delicious! I would absolutely recommend this recipe – quick and easy, yummy with hassleback potatoes and greens.
HollyWednesday 20th January 2021
Hey Sadie, so glad you enjoyed the Creamy Lemon Chicken!
Kate ESaturday 10th October 2020
A family favourite. Easy to make and very yummy. One for all the family. Thank you Pinch of Nom
HollyMonday 12th October 2020
Hey Kate, so glad you enjoyed Creamy Lemon Chicken!
GeorginaFriday 25th September 2020
Struggled to get it to creamy, however the chicken cooked really nicely and it still tasted good
HollyTuesday 29th September 2020
Hi Georgina, I’m glad you enjoyed this recipe. The sauce should thicken slightly after 15 minutes but if it still looks runny try turning up the heat and allowing it to bubble until it’s reached the consistency you’d like. Hope that helps!
AnnalizeMonday 31st August 2020
Really tasty and all the family liked it, will do it again x
HollyTuesday 1st September 2020
Hi Annalize, so glad you all enjoyed it!
Ann ScobieThursday 27th August 2020
Just had creamy lemon chicken for tea, forgot to get spinach so just added courgette. It was lovely really enjoyed it and so easy to make.
SharonFriday 28th August 2020
Hi Ann,
We’re so glad you enjoyed the Creamy Lemon Chicken and thanks for letting us know your tip about using courgettes, it sounds good!
DonnaMonday 24th August 2020
What cheese is best to use for the recipe ? Cream cheese or another spreadable cheese ?
SharonTuesday 25th August 2020
Hi Donna,
A low fat cream cheese would be suitable for this recipe. We hope you enjoy making the Creamy Lemon Chicken, and thanks for getting in touch.
Mr Andy StylesSunday 23rd August 2020
We have both books but cant find this recipe, is this online only?
SharonMonday 24th August 2020
Hi Andy,
Thankyou for buying both books and hope you are enjoying them. The Creamy Lemon Chicken is a website recipe and doesn’t appear in the books.It is a popular recipe and hope you give it a try.Thanks for getting in touch.
Aurelius WrightWednesday 19th August 2020
Absolutely loved this dish, so simple to make and so tasty.
SharonThursday 20th August 2020
Hi Aurelius, we’re so pleased to hear that you loved this recipe, thanks for letting us know!
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