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Creamy Lemon Chicken Recipe

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4.2 from 5 reviews

This Creamy Lemon Chicken recipe features tender, thinly sliced chicken breasts cooked to golden perfection and served in a luscious lemon-parmesan cream sauce. Ready in just 25 minutes, it's a quick and elegant dish ideal for pairing with pasta, mashed potatoes, or rice, garnished with fresh parsley and lemon slices for a burst of brightness.

Ingredients

Chicken

  • 3 large chicken breasts (boneless and skinless, sliced into thin cutlets)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour

Cooking

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (divided)
  • 3 cloves garlic (minced)

Sauce

  • 1 cup chicken stock (or chicken broth)
  • 1 cup heavy cream
  • 4 teaspoons fresh lemon juice
  • ½ cup parmesan cheese (grated)

To Serve

  • Cooked pasta
  • Parsley (chopped)
  • Fresh lemon slices

Instructions

  1. Season and Dredge Chicken: Season the sliced chicken breasts evenly with salt and black pepper. Dredge each cutlet in all-purpose flour, shaking off any excess to ensure a light coating.
  2. Brown the Chicken: Heat olive oil and 1 tablespoon of butter over medium heat in a large skillet. Swirl to coat the pan evenly. Add the floured chicken cutlets without overcrowding. Cook for 4-5 minutes on each side or until golden brown and fully cooked through. Transfer the cooked chicken to a plate, cover to keep warm, and set aside.
  3. Sauté Garlic and Deglaze: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about one minute or until fragrant. Pour in the chicken stock to deglaze the pan, scraping up any browned bits stuck to the bottom with a wooden spoon.
  4. Make the Cream Sauce: Reduce the heat to medium-low and add the heavy cream, fresh lemon juice, and grated parmesan cheese to the skillet. Stir gently and let the sauce simmer for a couple of minutes until it begins to thicken and the cheese melts completely.
  5. Finish the Dish: Taste the sauce and season with additional salt and pepper if needed. Return the browned chicken cutlets to the skillet, spooning the sauce over them. Allow everything to simmer together for a few more minutes so the flavors meld and the sauce thickens further.
  6. Serve and Garnish: Remove from heat. Garnish the creamy lemon chicken with freshly chopped parsley and lemon slices. Serve warm over cooked pasta, mashed potatoes, or rice to soak up the delicious sauce.

Notes

  • For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Use fresh lemon juice for the best bright, citrus flavor; bottled lemon juice may dull the taste.
  • If the sauce becomes too thick, thin it with a splash of chicken stock or water.
  • Cooking chicken in batches prevents overcrowding, allowing each piece to brown properly.
  • Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

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