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Mustard and lemon chicken

Mustard and lemon chicken


This is creamy and delicious, with a light lemon taste

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1299kj 312kcal
  • Fat
    Med 22%
  • Saturates
    High 42%
  • Sugar
    Low 3%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 6g


  • 4 Co-op British chicken breast fillets (about 600g)
  • 1 tbsp Co-op olive oil
  • 1 tsp Dijon mustard
  • 4 thyme sprigs, leaves picked (or 1 tsp dried)
  • 2 rosemary sprigs, leaves picked and roughly chopped (or 1 tsp dried)
  • Zest of 1 lemon, juice of 2
  • 15g Co-op unsalted butter
  • 2 garlic cloves, crushed
  • 350ml chicken stock, made with 1 stock cube
  • 6 tbsp reduced fat crème fraîche
  • Green veg and new potatoes, to serve (optional)


  1. Put the chicken breasts in a dish and season, then add the oil, mustard, thyme, rosemary, lemon zest and half the juice

  2. Cover and marinate in the fridge for at least 30 mins, or overnight if possible

  3. Melt the butter in a pan and cook the chicken breasts for 8-10 mins on each side, until golden and cooked through, then remove from the pan and keep warm while you make the sauce

  4. Add the garlic to the pan and fry in the chicken juices for 2 mins, then pour in the chicken stock, turn the heat up and bubble for 5 mins, until slightly reduced

  5. Stir in the crème fraîche and simmer gently for another 2 mins, until combined

  6. Put the chicken breasts back in the pan, along with the remaining lemon juice

  7. Bubble gently for 2 mins, then serve the chicken and sauce, plus green veggies and new potatoes, if you like

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