Lemon Chicken with Mash and Caper Crème

Lemon Chicken with Mash and Caper Crème

Ready in 35 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 24, 2019.


Lemon Chicken

  • 1 pack chicken thighs
  • 1 clove garlic
  • Zest and juice of ¼ lemon
  • 1 tsp mustard


  • 150g potatoes
  • 1 carrot
  • ½ pack baby spinach
  • ½ Tbsp butter
  • 2 Tbsp milk


  • ½ broccoli

To Serve

  • ¼ lemon
  • 1 pack caper crème

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep chicken Pat chicken dry. Mince garlic and place in a bowl with lemon zest and juice, mustard and a drizzle of oil. Add chicken, season and toss to coat. Set aside to marinate.
  2. Cook potatoes Peel and dice potatoes 3cm and dice carrot 1cm. Cook both in a pot of salted water, with the lid on, for about 20 minutes, until very soft. Drain and mash with spinach, butter and milk until smooth. Season to taste.
  3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 5-6 minutes each side, until cooked through and golden. Rest, covered.
  4. Cook broccoli Bring about 1 cup of salted water to the boil in a pot (with a lid) on high heat. Cut broccoli into small florets and roughly dice stalk. Place broccoli in pot, cover and steam for 3-4 minutes, until bright green and tender. Drain, drizzle with olive oil and season to taste.
  5. To finish Thinly slice chicken and toss in any resting juices. Cut lemon into wedges.
  6. Serve mash, broccoli and chicken with caper crème and lemon wedges.