Looking for a quick and delicious dinner that will impress the whole family?
This Creamy Lemon Chicken is the perfect solution!
With crispy, golden chicken smothered in a rich, tangy lemon sauce, you can have a satisfying meal on the table in just 25 minutes.
It’s an easy, one-pan dish that’s perfect for busy weeknights and pairs wonderfully with pasta, rice, or mashed potatoes.
Ready to wow your taste buds? Let’s get cooking!
For Creamy Lemon Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work best. Sliced into thin cutlets for even cooking.
- Salt and Pepper – Basic seasoning to enhance the flavor of the chicken.
- Flour – Used to dredge the chicken to create a crispy crust when frying.
- Olive Oil – For frying the chicken to a perfect golden brown.
- Butter – Adds richness and helps in sautéing the garlic.
- Garlic – Fresh minced garlic gives the sauce its aromatic base.
- Chicken Stock – Adds depth and savory flavor to the sauce.
- Heavy Cream – Gives the sauce a creamy, smooth texture.
- Lemon Juice – Fresh lemon juice provides the tangy, zesty kick to the sauce.
- Parmesan Cheese – Adds a savory richness to the sauce and thickens it.
For Serving
- Pasta, Mashed Potatoes, or Rice – Your choice of base to serve the creamy chicken over.
- Parsley – Freshly chopped parsley for a pop of color and freshness.
- Lemon Slices – Optional garnish to complement the lemony flavor.
Creamy Lemon Chicken
Notes
Ingredients:
- 3 large boneless, skinless chicken breasts (600g), sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour (45g)
- 2 tablespoons olive oil (30ml)
- 2 tablespoons unsalted butter, divided (28g)
- 3 cloves garlic, minced
- 1 cup chicken stock or broth (240ml)
- 1 cup heavy cream (240ml)
- 4 teaspoons fresh lemon juice (20ml)
- ½ cup grated parmesan cheese (43g)
To Serve:
- Cooked pasta
- Fresh parsley, chopped
- Fresh lemon slices
Instructions:
- Prep the chicken:
- Season the chicken cutlets with salt and pepper, then coat them lightly in flour, shaking off any excess.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium heat.
- Add 1 tablespoon of butter and let it melt.
- Swirl the pan to ensure the oil and butter coat the surface evenly.
- Add the chicken to the skillet, working in batches if needed, and cook for 4-5 minutes on each side until golden brown and cooked through.
- Remove the chicken and cover it to keep warm.
- Make the sauce:
- In the same skillet, melt the remaining tablespoon of butter.
- Sauté the minced garlic for 1 minute until fragrant.
- Add the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Prepare the creamy sauce:
- Lower the heat to medium-low and stir in the heavy cream, lemon juice, and grated parmesan.
- Let the sauce simmer gently for a couple of minutes.
- Combine the chicken and sauce:
- Season the sauce with salt and pepper to taste.
- Add the chicken back into the skillet and let it simmer in the sauce for a few more minutes, allowing the sauce to thicken and coat the chicken.
- Serve:
- Garnish with fresh parsley and serve warm over pasta, mashed potatoes, or rice.
- Enjoy!
Notes:
- If you use whole chicken breasts, they may be too thick to cook through in the pan. You can finish cooking them in the oven to ensure they're safe to eat.
- For even cooking, use a meat tenderizer to thin out thicker parts of the chicken if needed.
- Avoid using light cream, as it won't thicken the sauce properly.
- Freshly grated parmesan will melt better and offer more flavor than pre-grated cheese.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of water to loosen the sauce, as it thickens in the fridge. I don’t recommend freezing the creamy sauce, as it can change texture and become grainy.Nutrition
Calories: 430kcal | Carbohydrates: 10g | Protein: 30g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 546mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 839IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 1mg
- Can I use whole chicken breasts instead of cutlets?
If you prefer using whole chicken breasts, that’s totally fine! Just make sure to slice them into even pieces or pound them to an even thickness. This helps them cook faster and ensures they stay juicy while getting a golden brown crust.
- Is dredging the chicken in flour necessary?
While it’s not absolutely essential, dredging the chicken in flour helps create a crispy crust that pairs beautifully with the creamy lemon sauce. If you’re looking for a lighter version, you can skip this step, but you’ll miss out on that extra texture.
- Can I use something other than heavy cream?
If you’re looking for a lighter alternative, you can swap the heavy cream for half-and-half or even full-fat milk. However, keep in mind that the sauce might be a bit thinner and less rich. You could also try using a plant-based cream if needed!
- What can I serve with this creamy chicken?
This dish is super versatile and pairs perfectly with pasta, mashed potatoes, or rice. You can even serve it with steamed veggies or a side salad for a complete meal. Just pick what sounds good to you!
- How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm the chicken and sauce over low heat to prevent the sauce from separating. If the sauce gets too thick, add a splash of water or chicken broth to bring it back to the right consistency.