One Pan Lemon Sage Chicken
15 min
4 SERVINGS
INGREDIENTS
- 4 pcs Sadia Chicken Thigh or leftover roast chicken
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1 tsp ground pepper
- 3 tbsp salted butter, divided
- 400g cauliflower florets
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup parmesan, shredded
- 1 lemon, juiced
- Lemon slices, for garnish (optional)
- 1 tbsp sage leaves, chopped
METHOD
- Preheat oven to 180°C. Season Sadia Chicken Thigh on both sides with paprika, salt and pepper
- In a large oven-proof skillet, melt 2 tbsp of butter over medium-high heat
- Add chicken and sear on both sides until golden brown, about 3 min per side
- Remove chicken and set aside
- Add remaining butter to pan and cook cauliflower and garlic. Stir occasionally, until browned, about 3 min
- Stir in chicken broth, heavy cream, parmesan, lemon juice and sage. Cook until sauce begins to bubble, about 5 min
- Place chicken back in pan to cook in oven. Roast for 13-15 min, or until chicken is cooked through and not pink in centre
- Garnish with lemon slices and serve hot. Leftovers can be stored in an airtight container in the fridge for up to a week.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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