Print

Creamy Lemon Chicken Breast Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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