Creamy Lemon Chicken Breast Recipe

Introduction

This creamy lemon chicken breast recipe is a delightful combination of tender, crispy chicken smothered in a tangy, rich lemon sauce. Perfect for a comforting weeknight dinner, it pairs beautifully with pasta or mashed potatoes for a satisfying meal.

Ingredients

• 600g / 1.2lb chicken breasts (2 large)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1/4 cup flour (plain / all-purpose)
• 40g / 3 tbsp unsalted butter
• 1 – 2 garlic cloves, minced
• 1 1/4 cups chicken broth or stock
• 3/4 cup cream (heavy or thickened)
• 3 – 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
• 2 tsp Dijon mustard
• 3/4 cup parmesan cheese (freshly grated or finely shredded)
• Pasta of choice (such as linguine)
• Finely chopped parsley, for garnish

Instructions

1. Step 1: Slice each chicken breast horizontally to create two thin steaks, resulting in four thin pieces in total.
2. Step 2: Sprinkle both sides of the chicken with salt and pepper, then coat evenly with flour, shaking off any excess.
3. Step 3: Melt the butter in a large skillet over medium-high heat. Cook the chicken for 2 minutes on each side until golden and crispy, then transfer to a plate.
4. Step 4: If the pan is dry, add a little more butter. Add the minced garlic and stir for about 10 seconds until fragrant.
5. Step 5: Pour in the chicken broth, cream, lemon juice, and Dijon mustard. Bring the mixture to a simmer while scraping the bottom of the pan to dissolve any browned bits and whisk to incorporate the mustard thoroughly.
6. Step 6: Stir in the parmesan cheese and simmer rapidly for 3 minutes or until the sauce thickens slightly. Season with salt and pepper, and adjust lemon juice according to taste.
7. Step 7: Return the chicken to the pan along with any juices on the plate, turning to coat them in the sauce.
8. Step 8: Serve the chicken on plates with your choice of pasta or mashed potatoes. Garnish with chopped parsley and spoon over extra lemon sauce. Bread on the side is optional for soaking up the delicious sauce.

Tips & Variations

• For extra flavor, marinate the chicken briefly in lemon juice and garlic before cooking.
• Use freshly grated parmesan for a richer, more authentic taste.
• If you prefer a thicker sauce, simmer a little longer or add a small amount of cornstarch slurry.
• Try swapping lemon juice for lemon zest to add brightness without extra acidity.

Storage

Store leftover creamy lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. Add a splash of chicken broth or cream if the sauce thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and will be juicier. Adjust cooking times slightly to ensure they are cooked through.

Is it possible to make this dish dairy-free?

To make it dairy-free, substitute butter with a dairy-free alternative and use coconut cream instead of heavy cream. You can omit the parmesan or use a dairy-free cheese substitute.

Creamy Lemon Chicken Breast Recipe

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★★★★★

4.6 from 108 reviews

This Creamy Lemon Chicken Breast recipe features tender, thinly sliced chicken breasts cooked to a golden crisp and smothered in a luscious lemon-parmesan cream sauce. Perfectly balanced with bright citrus, savory garlic, and sharp Dijon mustard, this dish is ideal served over pasta, mashed potatoes, or alongside crusty bread for a comforting, flavorful meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 600g / 1.2lb chicken breasts (2 large, sliced horizontally to create 4 thin steaks)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup plain/all-purpose flour
• 40g / 3 tbsp unsalted butter

Sauce

• 1 – 2 garlic cloves, minced
• 1 1/4 cups chicken broth/stock
• 3/4 cup heavy/thickened cream
• 3 – 4 tbsp lemon juice (start with 3 tbsp, adjust to taste)
• 2 tsp Dijon mustard
• 3/4 cup freshly grated or finely shredded parmesan cheese

To Serve

• Pasta of choice (suggested linguine)
• Finely chopped fresh parsley

Instructions

1. Prepare the chicken: Slice each chicken breast horizontally to create two thin steaks, yielding four thin chicken steaks total.
2. Season and flour: Sprinkle both sides of each chicken steak with kosher salt and black pepper. Then coat evenly with plain flour, shaking off any excess.
3. Sauté chicken: Melt unsalted butter in a large skillet over medium-high heat. Cook the chicken steaks for about 2 minutes on each side, until golden and crispy. Remove chicken to a plate and set aside.
4. Start the sauce: If the pan is dry, add a touch more butter, though it may not be necessary. Add minced garlic and stir for about 10 seconds until fragrant.
5. Add liquids and flavorings: Pour in the chicken broth, heavy cream, lemon juice, and Dijon mustard. Bring to a gentle simmer, scraping the bottom of the pan to loosen any browned bits. Use a whisk to help dissolve the mustard.
6. Incorporate cheese and thicken: Stir in the freshly grated parmesan cheese and allow the sauce to simmer rapidly for about 3 minutes until it thickens slightly. Season with salt, pepper, and adjust lemon juice to desired tanginess.
7. Combine chicken and sauce: Return the cooked chicken to the pan, including any juices on the plate. Turn the chicken pieces to coat them evenly with the sauce and heat through.
8. Serve: Plate the chicken alongside or atop cooked pasta or mashed potatoes. Sprinkle finely chopped parsley over the top and spoon additional lemon sauce over the chicken. Serve with bread for mopping up the delicious sauce, if desired.

Notes

• Slicing the chicken breasts thinly helps them cook quickly and evenly while creating a tender texture.
• You can adjust the quantity of lemon juice based on how tangy you prefer the sauce.
• Use freshly grated parmesan for the best flavor, but good-quality store-bought finely shredded cheese works well too.
• This dish pairs beautifully with linguine, mashed potatoes, or crusty bread.
• For a lighter version, use half-and-half or reduced-fat cream, though the sauce will be slightly less rich.

Keywords: Creamy Lemon Chicken, Lemon Chicken Breast, Parmesan Chicken, Easy Chicken Dinner, Cream Sauce Chicken