Print

Creamy Lemon Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

This creamy lemon chicken recipe features tender, golden-browned chicken breasts simmered in a rich, tangy lemon cream sauce. Perfectly seasoned and garnished with fresh parsley, it’s an elegant yet simple dish ready in just 35 minutes, ideal for a flavorful and comforting dinner.

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 cup flour

Cooking Fats

  • 1 ½ tablespoons butter
  • 1 tablespoon olive oil

Sauce

  • 1 ¼ cups chicken stock
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon, juiced
  • 1 lemon, sliced

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Prepare the Chicken: On a cutting board, slice each chicken breast in half horizontally to create thinner pieces for even cooking.
  2. Season: Lay the chicken pieces flat and season both sides generously with salt and pepper to enhance flavor.
  3. Coat Chicken with Flour: Dredge each piece gently in the flour, shaking off any excess to ensure a light coating that will help brown the chicken.
  4. Heat Skillet: Place a skillet over medium-high heat and add the butter and olive oil, swirling the pan to coat evenly and prevent sticking.
  5. Sear Chicken: Add the chicken to the hot skillet and cook for 3 to 5 minutes until the bottom side is golden brown and develops a crust.
  6. Flip and Cook: Turn the chicken over and cook the other side for another 3 to 5 minutes or until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
  7. Remove Chicken: Take the cooked chicken out of the skillet and set it aside to rest while you prepare the sauce.
  8. Deglaze Pan: Pour ¼ cup (60 ml) of chicken stock into the skillet and scrape the bottom to lift any browned bits, which add great flavor to the sauce.
  9. Add Remaining Liquids: Stir in the rest of the chicken stock and the heavy cream, mixing well to combine with the deglazed bits.
  10. Season and Add Lemon: Add salt and pepper to taste, then pour in the lemon juice to give the sauce a bright, tangy edge.
  11. Simmer Sauce: Let the sauce gently simmer for about 5 minutes to reduce slightly and thicken into a creamy consistency.
  12. Return Chicken to Pan: Place the chicken back into the skillet, arranging the sliced lemon on top to infuse extra citrus flavor as it warms.
  13. Spoon Sauce Over Chicken: Spoon the luscious lemon cream sauce over the chicken pieces to coat well.
  14. Finish and Rest: Remove the pan from the heat; the sauce will continue to thicken as it cools slightly.
  15. Garnish and Serve: Garnish with freshly chopped parsley and serve hot with extra sauce on the side for a comforting meal.
  16. Enjoy: Delight in this creamy, zesty chicken dish perfect for any occasion.

Notes

  • For extra crispiness, pat the chicken dry before coating with flour.
  • If chicken breasts are very thick, consider pounding to even thickness for even cooking.
  • You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
  • Serve this dish over rice, mashed potatoes, or with steamed vegetables to complete the meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://cookedbysarah.com/creamy-lemon-chicken-recipe/