OurGLP1

Dinner recipe

Creamy lemon chicken & courgette skillet

Golden chicken, bright courgette and spinach folded through a light lemon yoghurt sauce — all in one pan.

High proteinLower carbOne panUnder 30 minutes
Creamy lemon chicken with courgette and spinach in a shallow ceramic bowl
Prep10 min
Cook18 min
Total28 min
Makes2 servings
LevelEasy
By OurGLP1 Editorial TeamDevelopment recipe — kitchen testing recommended before deployment

At a glance

Nutrition per serving

Estimated values for 1 of 2 servings.

Calories325kcal
Protein49g
Carbohydrate12g
Sugar9g
Fibre3g
Fat9g

Nutrition is an estimate calculated from generic ingredient values and is shown per serving when the recipe makes two servings. Brands, trimming and portioning will change the result.

Prepare

Ingredients

Scale recipe
Chicken, courgettes, spinach, yoghurt, parmesan, lemon, garlic, oil and seasonings arranged on a pale worktop
Everything measured before cooking keeps the steps calm and clear.

Contains: Milk. Always check individual product labels.

Cook along

Step-by-step method

  1. 1

    Get everything ready

    Pat the chicken dry, cut it into evenly sized pieces and season with the oregano and black pepper. Slice the courgettes before heating the pan so the cooking can move quickly.

  2. 2

    Brown the chicken

    Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken in one layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through.

    Bite-size chicken pieces browning in one layer in a dark frying pan
    Leave a little space between the pieces so they brown rather than steam.
  3. 3

    Add the vegetables

    Add the courgette and cook for about 5 minutes, turning once or twice. Stir in the garlic and spinach and cook for another minute, until the spinach has just wilted.

    Golden chicken, bright courgette and wilted spinach in a frying pan before sauce is added
    The courgette should still look bright and retain a little bite.
  4. 4

    Mix the light sauce

    In a small bowl, stir together the yoghurt, parmesan, lemon zest and lemon juice until smooth.

  5. 5

    Fold off the heat

    Take the pan completely off the heat. Let it stand for 30 seconds, then gently fold in the yoghurt mixture until the chicken and vegetables are lightly coated.

    Light lemon yoghurt sauce being folded through chicken, courgette and spinach off the heat
    Keeping the yoghurt away from direct heat helps the sauce remain creamy instead of splitting.
  6. 6

    Taste and serve

    Taste, add a small pinch of salt if wanted and divide between two bowls. Serve immediately while the sauce is creamy.

Optional portion idea

A smaller starting portion

Start with half a serving and refrigerate the remainder promptly. A smaller bowl can make the portion feel more approachable without changing the recipe.

Keep it well

Storage

Cool promptly and refrigerate in a covered container for up to 2 days. Reheat gently until piping hot throughout; high heat may make the yoghurt sauce separate. Do not reheat more than once.

Useful swaps

  • Use turkey breast pieces in place of chicken and check they are cooked through.
  • Swap spinach for finely shredded kale, allowing a little longer for it to soften.
  • Choose a lactose-free Greek-style yoghurt and suitable hard cheese if required.

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