prep: marinate 1 hour or overnight
cook: 20mins
serves: 4


  • 200mL Bulla Crème Fraîche
  • 4 chicken breasts
  • 1 onion, finely chopped
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tbsp dukkah
  • pinch of salt
  • parsley, to serve

Crème Fraîche Crusted Chicken by Everyday Gourmet


  1. Place the Bulla Crème Fraîche into a bowl and whisk to loosen. Mix in the onion, lemon zest, a good pinch of salt and 1 tablespoon of the dukkah.
  2. Add the chicken and coat in the mixture. Cover with cling film and marinate in the fridge for 1 hour or even better overnight.
  3. Preheat the oven to 210°C. Place the chicken in the baking tray. Dollop over any remaining marinade. Sprinkle over the remaining dukkah.
  4. Bake for 15-20 minutes until the chicken is cooked through, starts to become charred and a crust forms.
  5. Serve with parsley leaves, lemon juice and a pinch of dukkah.