Pan fried lemon chicken on a plate with boiled baby potatoes and steamed savoy cabbage

Lemon chicken with savoy cabbage

This quick chicken dinner is not only easy to make but also very delicious and includes useful vitamins and minerals. The chicken thigh fillets are pan fried and finished with lemon sauce with a sweetener making it a recipe you’ll want to make again and again. In addition to skin-boiled baby potatoes, the steamed savoy cabbage adds to your necessary daily intake of vegetables providing a milder and sweeter taste than regular green cabbage.

Why savoy cabbage?

Savoy cabbage is not just a vegetable, but a very healthy one, it is known for its antioxidant properties containing a good amount of fibre. It’s also a good source of vitamin C enhancing immune system activity and naturally regulating digestive tract functions. As a side to this lemon chicken, it works very well in my humble opinion.

Lemon chicken with savoy cabbage

Course: DinnerCuisine: BritishDifficulty: Easy


Prep time


Cooking time


Calories per serving



Naturally gluten free, this lemon chicken with savoy cabbage is easy to make and absolutely tasty. The chicken thigh fillets are pan fried and finished with lemon sauce with a sweetener making it a recipe you’ll want to make again and again.


  • 6 baby potatoes

  • 2 boneless chicken thigh fillets

  • 1/2 head of savoy cabbage, cut into smaller pieces

  • Ground black pepper

  • Fine sea salt

  • Olive oil for frying

  • Smoked paprika

  • Extra virgin olive oil

  • Lemon sauce
  • 1/2 red onion, cut into small pieces

  • 1/2 lemon

  • 1 tbsp of syrup or honey

  • 2 tbsp of water


  • Start by boiling some water in a pot, enough to cover the potatoes. Once water starts to boil, add the washed baby potatoes. No need to peel if washed properly.
  • Start to prepare the chicken. Season the skin side with black pepper and salt, turn around and season on the other side.
  • Heat some olive oil on a frying pan on medium heat. Once the pan is hot add the chicken skin side down to the pan and fry under a lid or a splatter screen for 7-8 minutes. Turn around and fry for another 6-7 minutes.
  • Once the potatoes have boiled for 25-30 minutes, add the savoy cabbage on top of the potatoes, cover with the lid to create a steam effect.
  • Remove the chicken from the heat and let it rest in a separate dish. Add the onion to the same pan with some more olive oil if required. Fry until transparent, for 3-4 minutes. Add the lemon juice, water and sweetener and cook for about 2 minutes. Add the chicken fillets back in to warm and cover with the sauce by turning them over.
  • Once the potatoes and cabbage are soft, drain well and serve on plates. Drizzle the cabbage with some extra virgin olive oil and smoked paprika powder and serve immediately with the chicken. Enjoy!

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me

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