One Pan Lemon Sage Chicken

cooking-time15 min cooking-servings4 SERVINGS


  • 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


  1. Preheat oven to 180°C. Season Sadia Chicken Thigh on both sides with paprika, salt and pepper
  2. In a large oven-proof skillet, melt 2 tbsp of butter over medium-high heat
  3. Add chicken and sear on both sides until golden brown, about 3 min per side
  4. Remove chicken and set aside
  5. Add remaining butter to pan and cook cauliflower and garlic. Stir occasionally, until browned, about 3 min 
  6. Stir in chicken broth, heavy cream, parmesan, lemon juice and sage. Cook until sauce begins to bubble, about 5 min
  7. 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
  8. 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

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