Description
A rich and tangy Creamy Lemon Chicken recipe featuring tender chicken breasts simmered in a luscious sauce made from heavy cream, lemon juice, and parmesan cheese. Perfect for a comforting dinner with a bright citrus twist.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- Juice of 1 lemon, plus more to taste
- 1/3 cup parmesan cheese, freshly grated
Garnish
- Fresh parsley, minced, for garnish (optional)
- Lemon slices, for garnish (optional)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create four thin pieces. Season each piece liberally with kosher salt and freshly ground black pepper. Dredge the chicken pieces in all-purpose flour, shaking off the excess flour completely.
- Brown the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken pieces in batches if necessary, and cook for 4 to 5 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Garlic: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Make the Sauce: Pour in the low-sodium chicken stock and use a spoon to scrape up any browned bits stuck to the bottom of the pan for extra flavor. Reduce the heat to low, then stir in the heavy cream, lemon juice, and freshly grated parmesan cheese. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens slightly.
- Season and Combine: Taste the sauce and season with additional salt, pepper, and lemon juice as desired to balance flavors. Nestle the browned chicken pieces back into the sauce and let them simmer together for a few minutes to ensure the chicken is fully cooked and infused with the sauce’s flavor.
- Garnish and Serve: Optionally garnish the dish with freshly minced parsley and lemon slices. Serve hot and enjoy this creamy, tangy chicken dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, but be cautious to not curdle the sauce.
- You can use chicken thighs instead of breasts for a juicier result, adjusting cooking time accordingly.
- If parmesan cheese is unavailable, pecorino romano can be used as an alternative for a slightly sharper flavor.
- Dredging the chicken in flour helps create a silky sauce and a light crust on the chicken; make sure to shake off excess flour to avoid clumping.
- Serve this dish with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
