home Recipes Lemon & Cracked Black Pepper Chicken

Lemon & Cracked Black Pepper Chicken

Coming back from Hong Kong, my only desire was to have a simple home-cooked meal that would nourish me from the inside out. Having frozen chicken thighs in the freezer, I defrosted them and made this little beauty for dinner.

Serves: 2

Prep Time: 10mins

Cooking Time: 30mins


  • Chicken Thighs x 2
  • Onion x half
  • Button Mushrooms x 6 (sliced)
  • Salt
  • Black Pepper
  • Lemon x half
  • Chicken Stock – 1/4 cup
  • Sweet Potato x 1
  • Kale – 4 cups worth
  • Cherry Tomatoes x 6
  • Balsamic Vinegar – 1 teaspoon
  • Vegetable Oil – 1 teaspoon


  1. Heat the oil in a large pan to medium / high
  2. Salt and pepper the chicken thighs
  3. Chop up the onion and slice the button mushrooms
  4. Add the chicken thighs to the pan and brown them on each side
  5. Add the onion and mushrooms to the pan and a healthy dose of salt and black pepper
  6. Peel your sweet potato and chop it up into pieces, adding it to a separate pan of boiling water on the hob, turned up high
  7. Add the chicken stock to the main pan with the chicken and put a lid over it for a couple of mins
  8. Squeeze in half your lemon to the main pan and put the lid back on for a further 15mins
  9. Once your potatoes have been on for 20mins, check their consistency with a knife (they should be soft to pierce) and if ready, remove from the hob
  10. Wash your kale and cherry tomatoes and arrange on the plate, adding salt, pepper and balsamic vinegar to the salad
  11. Drain your sweet potato and then add it to the plate
  12. Your chicken should now be ready, serve it upĀ and spoon over the mushrooms and onion mix.


Rate It

Leave a Reply

Your email address will not be published. Required fields are marked *