Creamy Lemon Chicken
Creamy lemon chicken recipe is a quick and flavorful dinner that combines tender, crispy chicken with a rich, tangy lemon sauce. This dish is perfect for busy weeknights, offering a balance of protein, creaminess, and zesty freshness.
Ingredients
For the Crispy Chicken:
- 600 g / 1.2lb chicken breasts 2 large
- 1/2 tsp cooking salt
- 1/4 tsp black pepper
- 1/4 cup flour
- 40 g / 3 tbsp butter unsalted
For the Lemon Cream Sauce:
- 1 – 2 garlic cloves minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup heavy cream
- 3 – 4 tbsp fresh lemon juice adjust to taste, start with 3 tbsp
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese freshly grated or finely shredded
To Serve:
- Pasta of choice e.g., linguine
- Finely chopped parsley for garnish
Instructions
1️⃣ Prepare the Crispy Chicken:
- Slice chicken breasts horizontally to create 4 thin steaks.
- Sprinkle both sides with salt and pepper, then coat with flour, shaking off excess.
- Melt butter in a large skillet over medium-high heat.
- Cook chicken for 2 minutes per side until golden and crispy, then remove from pan and set aside.
2️⃣ Make the Creamy Lemon Sauce:
- If needed, add a little more butter to the pan.
- Sauté garlic for 10 seconds, then add chicken broth, cream, lemon juice, and Dijon mustard.
- Scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed.
- Add parmesan cheese and let simmer for 3 minutes until the sauce thickens slightly.
- Season with salt, pepper, and adjust lemon juice to taste.
3️⃣ Combine and Serve:
- Return the chicken to the pan, coating it with the sauce.
- Let it simmer for 1-2 minutes, allowing flavors to meld.
- Plate the chicken with pasta or mashed potatoes, spoon sauce over, and garnish with fresh parsley.
- Serve hot and enjoy!
Notes
- For a lighter version: Swap heavy cream for Greek yogurt or evaporated milk.
- For extra crispiness: Dredge chicken in panko breadcrumbs before cooking.
- Serving ideas: Best with linguine, mashed potatoes, or roasted vegetables.