Description
This Creamy Lemon Chicken Breast recipe features tender, thinly sliced chicken breasts cooked to crispy perfection and served with a rich, tangy lemon sauce made with cream, Parmesan cheese, and Dijon mustard. Perfect to pair with pasta or mashed potatoes for a comforting and elegant main course.
Ingredients
Scale
Crispy Chicken
- 600g chicken breasts (2 large, sliced horizontally to make 4 thin steaks)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 40g unsalted butter (3 tbsp)
- 1-2 garlic cloves, minced
Sauce
- 1 1/4 cups chicken broth
- 3/4 cup heavy cream
- 3-4 tbsp lemon juice (start with 3 tbsp and adjust to taste)
- 2 tsp Dijon mustard
- 3/4 cup freshly grated Parmesan cheese
To Serve
- Pasta of choice (linguine recommended)
- Finely chopped parsley
Instructions
- Prepare Chicken: Slice each chicken breast horizontally to create two thin steaks, totaling four thin pieces. Season both sides with salt and pepper, then coat lightly in flour, shaking off any excess.
- Cook Chicken: Melt butter in a large skillet over medium-high heat. Add chicken steaks and cook for about 2 minutes per side, until golden and crispy. Remove chicken from the pan and set aside on a plate.
- Make Sauce: If needed, add a small amount of butter to the pan. Add minced garlic and stir for 10 seconds until fragrant. Pour in chicken broth, heavy cream, lemon juice, and Dijon mustard. Bring to a simmer and scrape the bottom of the pan to loosen browned bits; whisk if necessary to combine the mustard evenly.
- Finish Sauce: Stir in grated Parmesan cheese and simmer rapidly for 3 minutes or until the sauce thickens slightly. Season with salt, pepper, and adjust lemon juice to taste.
- Combine and Serve: Return the cooked chicken along with any juices on the plate back into the sauce. Turn the chicken to coat evenly with the sauce. Serve the chicken and sauce over cooked pasta or mashed potatoes, sprinkle with chopped parsley, and optionally accompany with bread for dipping.
Notes
- Use two large chicken breasts split in half or four smaller breasts (around 150g each) pounded to about 1.5cm thickness for even cooking.
- If you want lower fat, substitute heavy cream with evaporated milk, but note the sauce will be less thick.
- Use finely grated or finely shredded Parmesan cheese for best melting and smooth sauce texture; avoid sandy or coarse grated Parmesan.
- Nutrition information is calculated assuming 4 servings of chicken and sauce combined.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 120 mg
