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Creamy Lemon Chicken served as a delicious and inviting featured image.

Creamy Lemon Chicken

This Creamy Lemon Chicken recipe is a quick and easy weeknight dinner that delivers restaurant-quality flavor. Tender chicken breasts are bathed in a luscious lemon-infused cream sauce, perfect served over pasta, rice, or with vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine optional
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tbsp lemon zest
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • Salt to taste
  • Pepper to taste

Equipment

  • Large Skillet
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. If the chicken breasts are thick, slice them in half horizontally.
  3. Dust the chicken breasts lightly with flour.
  4. Heat the olive oil and butter in a large skillet over medium-high heat.
  5. Add the chicken breasts to the skillet and sear for 3-4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
  6. In the same skillet, add the minced garlic and cook for about 30 seconds, until fragrant.
  7. If using, pour in the white wine and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
  8. Add the chicken broth, heavy cream, Parmesan cheese, lemon juice, and lemon zest to the skillet. Bring the sauce to a simmer and let it cook for about 5 minutes, or until it has thickened slightly.
  9. Taste the sauce and adjust the seasoning with salt and pepper as needed.
  10. Return the chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken to coat it evenly.
  11. Sprinkle with fresh parsley and thyme.
  12. Let the chicken simmer in the sauce for a few minutes, allowing the flavors to meld together.
  13. Serve immediately.

Notes

For best results, use fresh lemon juice and zest. Don't overcook the chicken. You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Serve with pasta, rice, mashed potatoes, or roasted vegetables. You can also add mushrooms, spinach, or sun-dried tomatoes to the sauce.