If you love creamy chicken and bold flavors, you’re going to be obsessed with this one. My Creamy Nandos Lemon and Herb Chicken is saucy, cheesy, a little spicy, and super comforting. It’s part of my 5 meals series, and it’s perfect for an easy lunch or dinner. Pair it with smooth mashed potatoes and some broccoli for a full-on cozy plate.
Method
Marinate & Cook the Chicken
Start by placing your uncooked chicken mini fillets in a mixing bowl. Add 45g of Nando’s Peri Peri Lemon and Herb Sauce, 1 teaspoon of sweet paprika, ½ teaspoon of black pepper, and a pinch of salt. Mix everything together until the chicken is evenly coated in the marinade. You can let it sit for a few minutes while you prep other ingredients, but even a short marination will pack in great flavor.
Now it’s time to cook the chicken. You can choose to oven-bake, pan-fry, or air-fry whatever works best for you. If baking, place the chicken on a lined tray and bake at 200°C (392°F) for about 18–20 minutes, flipping halfway. If air-frying, cook at 190°C (374°F) for 12–15 minutes. If pan-frying, heat a little oil and cook the chicken over medium heat until golden and fully cooked through, about 4–5 minutes per side depending on thickness. Set the cooked chicken aside.
Make the Creamy Sauce
In a frying pan or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add ½ teaspoon of chilli flakes (optional) and the minced garlic. Let it cook gently for 30 to 40 seconds until fragrant don’t let the garlic brown. Once the garlic releases its aroma, pour in 200ml of single cream and 30ml of water. Stir to combine. Add the remaining 1 teaspoon of sweet paprika, ½ teaspoon of black pepper, and a bit of salt to season. Sprinkle in the grated cheddar cheese and stir continuously until the cheese melts and the sauce becomes smooth and creamy. Reduce the heat to low and let the sauce simmer gently so it doesn’t split.
Combine the Chicken & Sauce
Now add the cooked chicken back into the pan with the sauce. Use a spoon to coat each piece well. Let the chicken simmer in the sauce for 5 to 10 minutes. This helps the chicken absorb more flavor and gives the sauce time to thicken slightly. You want it rich and glossy, not too runny. Stir occasionally to make sure nothing sticks to the bottom.
Make the Mashed Potatoes
While the chicken simmers, bring a large saucepan of water to a boil. Add the cubed baby potatoes and cook them for about 15 minutes or until fork-tender. Drain the potatoes in a colander and shake off any extra water. Return them to the pot while still hot. Mash them well using a potato masher until mostly smooth. Then stir in 10g of butter, 30ml of single cream, and a pinch of salt. Keep stirring over low heat with a wooden spoon until the mash is creamy, fluffy, and completely smooth.
Necessary Tools
- Oven, air fryer, or frying pan (your pick!)
- Mixing bowl
- Saucepan
- Frying pan or sauté pan
- Garlic press (optional)
- Potato masher
- Wooden spoon
Creamy Nando’s Lemon and Herb Chicken
Cuisine: AfricanDifficulty: Easy2
servings15
minutes25
minutes40
minutesIngredients
For the Chicken & Sauce
400g chicken mini fillets, uncooked
125g Nando’s Peri Peri Lemon and Herb Sauce
½ tsp chilli flakes (optional, for heat)
2 tsp sweet paprika
1 tsp black pepper
3 medium garlic cloves, minced
200ml single cream
30ml water
50g grated medium cheddar cheese
For the Mashed Potatoes
380g baby potatoes, peeled and cubed
30ml single cream
10g butter
Salt to taste
To Serve
Steamed or boiled broccoli
Directions
- Marinate & Cook the Chicken
In a bowl, mix 45g of the lemon and herb sauce with 1 tsp sweet paprika, ½ tsp black pepper, and a pinch of salt. Add the chicken and coat it well. Then either pan-fry, oven-bake, or air-fry it until fully cooked. - Make the Sauce
In a pan, heat 1 tbsp olive oil. Add the chilli flakes (if using) and garlic. Let it sizzle for 30–40 seconds. Now pour in the single cream, water, remaining paprika, black pepper, salt, and cheddar cheese. Stir well. - Combine It All
Once the sauce is smooth, add your cooked chicken to the pan. Let it simmer for 5–10 minutes until it thickens slightly and the chicken is fully coated. - Make the Mash
Boil the potatoes for about 15 minutes or until soft. Drain them well and return to the pan. Mash them up, then stir in the butter, cream, and salt. Keep it on low heat and mix until smooth and creamy.
Notes
- Don’t overcook the garlic or it might taste bitter. Just a light golden sizzle will do.
- Simmer the sauce gently boiling it too hard can make the cream split.
- Mash the potatoes right after draining while they’re hot for best texture.
- Add the cheese after the cream heats up for a smooth melt.
Serving Suggestions
I love serving this with fluffy mashed potatoes and bright green broccoli on the side. You can also try it with
- Rice or couscous
- Roasted veggies
- Crusty bread to scoop up the sauce
- Over pasta for a twist!
Fun Fact
Nando’s sauce isn’t just for peri peri chicken it makes a killer base for creamy dishes like this one. That lemony zing + the creamy cheese = total flavor bomb.
Conclusion
This Creamy Nando’s Lemon and Herb Chicken is pure comfort in a bowl. It’s fast, fun to make, and full of flavor. Whether it’s a weeknight dinner or a cozy meal-prep dish, this one checks all the boxes. Give it a try and let your taste buds dance with that creamy-spicy combo!
