Tender chicken breasts smothered in a creamy, tangy lemon sauce make this dish irresistible. It’s a great recipe to serve over pasta, rice, or roasted vegetables. Perfect for weeknights or special dinners, this dish will quickly become a family favorite.
Why You’ll Love This Recipe:
- Creamy & Tangy: The rich, velvety sauce is infused with fresh lemon juice, giving it a zesty kick that perfectly balances the creaminess.
- Easy to Make: With just a few simple steps, you can have a gourmet-style dinner on the table in under an hour.
- Versatile: Pairs well with pasta, rice, or roasted vegetables, making it a versatile dish for any meal.
- Kid-Friendly: The mild yet flavorful lemon sauce makes this a hit for all ages.
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ¼ cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- ¼ cup olive oil
- Lemon pepper seasoning
For the Sauce:
- 4 cloves garlic, minced
- 1 ½ cups chicken broth (low sodium if preferred)
- ¾ cup heavy cream (at room temperature)
- 1 chicken bouillon cube (optional)
- 1 teaspoon mustard powder
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 cup Parmesan cheese, grated
- 2 tablespoons cold salted butter (optional)
To Garnish:
- Fresh parsley, chopped
- Lemon slices
How to Make Creamy Lemon Chicken:
Step-by-Step Instructions:
- Prep the Chicken:
Slice the chicken breasts horizontally into thinner cutlets. Place them between two sheets of plastic wrap or parchment paper and pound to an even thickness of about ½ inch. Season the chicken generously with lemon pepper seasoning on both sides. - Coat the Chicken:
In a shallow dish, combine the flour, grated Parmesan cheese, and garlic powder. Dredge each chicken cutlet in the mixture, ensuring an even coating. Shake off any excess flour mixture. - Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside. - Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and crumble the bouillon cube (if using). Stir in the mustard powder, and bring the mixture to a simmer. Let it cook for 4-5 minutes, reducing the broth slightly. - Finish the Sauce:
Lower the heat to medium-low. Gradually stir in the heavy cream, followed by the lemon juice and grated Parmesan. Stir continuously until the sauce is smooth and creamy. If desired, stir in the cold butter for extra richness. - Combine the Chicken and Sauce:
Return the seared chicken to the skillet, spooning the sauce over each cutlet. Let the chicken warm through in the sauce for an additional 2-3 minutes. - Optional Serving Suggestion:
You can add cooked pasta directly into the sauce for a creamy pasta dish, or serve the chicken over a bed of roasted vegetables or rice. - Garnish and Serve:
Garnish with fresh parsley and lemon slices for a bright, fresh finish. Serve hot and enjoy!
Helpful Tips:
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the sauce the best flavor. Avoid using bottled lemon juice if possible.
- Adjust Creaminess: For a thicker sauce, let the sauce simmer a bit longer before adding the chicken. If you prefer a thinner sauce, add a splash more chicken broth or cream.
- Add-Ins: Stir in some fresh spinach, capers, or sun-dried tomatoes for added depth and color to the dish.
- Pasta Option: This sauce pairs beautifully with pasta—simply toss cooked pasta in the sauce for a complete meal.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: American
- Diet: Gluten-Free adaptable (use gluten-free flour)
Notes:
- You can substitute chicken broth for white wine if you prefer a non-alcoholic version.
- To make this dish gluten-free, simply replace the all-purpose flour with a gluten-free flour blend.
- If you want a bit more tang in the sauce, increase the lemon juice by 1 tablespoon.
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well in this recipe. Just note that they may take a few minutes longer to cook through than breasts.
What can I serve with Creamy Lemon Chicken?
This dish pairs beautifully with pasta, roasted vegetables, mashed potatoes, or rice. You can also serve it with a side salad for a lighter meal.
Can I make this recipe dairy-free?
You can try substituting coconut cream for the heavy cream and a dairy-free Parmesan alternative, though the flavor will be slightly different.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: The chicken and sauce can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce as needed.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other creamy and tangy dishes:
Conclusion:
Creamy Lemon Chicken is the perfect balance of zesty citrus and rich, savory cream, making it a standout dish for any occasion. Whether you’re serving it over pasta, rice, or veggies, this meal is sure to impress!
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Creamy Lemon Chicken Recipe
Description
Tender chicken breasts smothered in a creamy, tangy lemon sauce make this dish irresistible. It’s a great recipe to serve over pasta, rice, or roasted vegetables. Perfect for weeknights or special dinners, this dish will quickly become a family favorite
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ¼ cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- ¼ cup olive oil
- Lemon pepper seasoning
Instructions
- Prep the Chicken:
Slice the chicken breasts horizontally into thinner cutlets. Place them between two sheets of plastic wrap or parchment paper and pound to an even thickness of about ½ inch. Season the chicken generously with lemon pepper seasoning on both sides. - Coat the Chicken:
In a shallow dish, combine the flour, grated Parmesan cheese, and garlic powder. Dredge each chicken cutlet in the mixture, ensuring an even coating. Shake off any excess flour mixture. - Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside. - Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and crumble the bouillon cube (if using). Stir in the mustard powder, and bring the mixture to a simmer. Let it cook for 4-5 minutes, reducing the broth slightly. - Finish the Sauce:
Lower the heat to medium-low. Gradually stir in the heavy cream, followed by the lemon juice and grated Parmesan. Stir continuously until the sauce is smooth and creamy. If desired, stir in the cold butter for extra richness. - Combine the Chicken and Sauce:
Return the seared chicken to the skillet, spooning the sauce over each cutlet. Let the chicken warm through in the sauce for an additional 2-3 minutes. - Optional Serving Suggestion:
You can add cooked pasta directly into the sauce for a creamy pasta dish, or serve the chicken over a bed of roasted vegetables or rice. - Garnish and Serve:
Garnish with fresh parsley and lemon slices for a bright, fresh finish. Serve hot and enjoy!
Notes
- You can substitute chicken broth for white wine if you prefer a non-alcoholic version.
- To make this dish gluten-free, simply replace the all-purpose flour with a gluten-free flour blend.
- If you want a bit more tang in the sauce, increase the lemon juice by 1 tablespoon.
