Print

Creamy Lemon Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This Creamy Lemon Chicken recipe features tender chicken cutlets cooked to golden perfection and served in a luscious lemon-infused cream sauce. Perfect for a quick dinner in just 30 minutes, this dish balances savory and tangy flavors with a rich, velvety texture. Garnished with fresh parsley and lemon slices, it makes an elegant and comforting meal for any occasion.

Ingredients

Chicken

  • 2 large chicken breasts
  • Salt and pepper, to taste
  • 1 teaspoon Italian herb seasoning
  • ½ cup all-purpose flour
  • Olive oil, for cooking

Sauce

  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • ½ cup chicken broth
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 cup heavy cream
  • Salt and pepper, to taste

Garnish

  • Fresh chopped parsley
  • Lemon slices

Instructions

  1. Prepare the chicken: Cut each chicken breast in half lengthwise to create thinner cutlets. Place them over plastic wrap and gently pound using a meat mallet to even out the thickness. This ensures even cooking and tenderizes the meat.
  2. Season and flour the chicken: Season both sides of each chicken cutlet evenly with salt, pepper, and Italian herb seasoning (about ¼ teaspoon of each seasoning per cutlet). Dredge the cutlets in all-purpose flour, shaking off any excess flour.
  3. Cook the chicken: Heat olive oil in a large nonstick skillet over medium heat. Add the prepared chicken cutlets and cook for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
  4. Make the sauce: Without cleaning the pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Pour in the chicken broth and 1 tablespoon of lemon juice. Taste the mixture and add the second tablespoon of lemon juice if desired. Bring the sauce to a gentle simmer.
  5. Add cream and season: Stir in the heavy cream, and season with salt and pepper to taste. Mix well until the sauce is smooth and combined.
  6. Simmer the chicken in sauce: Return the cooked chicken cutlets to the skillet, spooning sauce over them. Let everything simmer together for another 4-5 minutes, allowing the sauce to thicken slightly and the chicken to reheat thoroughly.
  7. Garnish and serve: Plate the chicken and spoon extra sauce over the top. Garnish with fresh chopped parsley and lemon slices. Serve immediately and enjoy your creamy, zesty lemon chicken.

Notes

  • Use a meat thermometer to ensure chicken is cooked through to 165°F for safety.
  • If you prefer a thicker sauce, simmer a little longer until desired consistency is reached.
  • Fresh lemon juice provides the best flavor; avoid bottled lemon juice if possible.
  • This dish pairs well with rice, mashed potatoes, or steamed vegetables.
  • For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.

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