Creamy Lemon Chicken Breast is a delightful dish that combines tender chicken with a rich, tangy sauce. This recipe is perfect for a weeknight dinner or a special occasion. The balance of cream and lemon gives it a unique flavor that everyone will love.
Why Make This Recipe
Making Creamy Lemon Chicken Breast is a great choice for several reasons. First, it is simple and quick to prepare. Even if you’re not an experienced cook, you can make this dish without any trouble. Second, the ingredients are easy to find and often already in your pantry. Finally, the creamy flavor with a hint of lemon makes it a comforting meal that’s both satisfying and delicious.
How to Make Creamy Lemon Chicken Breast
Ingredients:
- 600g / 1.2lb chicken breasts (2 large) (Note 1)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp black pepper
- 1/4 cup flour (plain / all-purpose)
- 40g / 3 tbsp butter (unsalted)
- 1 – 2 garlic cloves, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup cream (heavy/thickened) (Note 2)
- 3 – 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese (freshly grated OR store bought finely shredded) (Note 3)
- Pasta of choice (I used linguine)
- Finely chopped parsley
Directions:
Crispy Chicken: Start by seasoning the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess. In a large skillet, melt the butter over medium heat. Add the chicken and cook for about 5-7 minutes on each side until golden brown and crispy. Remove chicken from the skillet and set aside.
Sauce: In the same skillet, add the minced garlic and sauté for just one minute until fragrant. Pour in the chicken broth and scrape up any brown bits from the pan. Let it simmer for 2-3 minutes. Then, stir in the cream, lemon juice, Dijon mustard, and parmesan cheese. Mix well and let it simmer for another 3-5 minutes until the sauce thickens slightly.
Return the chicken to the skillet, coating it in the creamy sauce. Cook for an additional couple of minutes to ensure the chicken is heated through.
How to Serve Creamy Lemon Chicken Breast
Serve the Creamy Lemon Chicken Breast over a bed of your favorite pasta, such as linguine. Spoon the rich sauce generously on top and sprinkle with finely chopped parsley for a pop of color.
How to Store Creamy Lemon Chicken Breast
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
Tips to Make Creamy Lemon Chicken Breast
- Make sure to adjust the lemon juice according to your taste. Start with 3 tablespoons and add more if you like it tangier.
- Freshly grated parmesan cheese gives the best flavor, but store-bought is fine if you’re in a hurry.
- For a little extra kick, you can add a pinch of red pepper flakes to the sauce.
Variation
If you want to change it up, you can add vegetables like spinach or broccoli to the sauce. They will cook quickly and add extra nutrition to your meal.
FAQs
Can I use chicken thighs instead of chicken breasts?
- Yes, chicken thighs will work great in this recipe. They may take a bit longer to cook through, so be sure to check that they reach an internal temperature of 165°F (75°C).
Is there a substitute for heavy cream?
- You can use half-and-half or whole milk, but the sauce may not be as rich and creamy. Adding a little more cheese can help with texture.
Can I make this recipe in advance?
- Yes, you can prepare the sauce and cook the chicken ahead of time. Just combine and heat them together when you’re ready to serve.
This Creamy Lemon Chicken Breast is a dish that balances flavors and provides comfort, making it a perfect go-to for any meal! Enjoy your cooking adventure!
Creamy Lemon Chicken Breast
Ingredients
Main Ingredients
- 600 g 600g / 1.2lb chicken breasts (2 large) Chicken breasts
- ½ tsp 1/2 tsp cooking salt (kosher salt)
- ¼ tsp 1/4 tsp black pepper
- ¼ cup 1/4 cup flour (plain / all-purpose)
- 40 g 40g / 3 tbsp butter (unsalted)
- 1-2 cloves 1 – 2 garlic cloves, minced
- 1 ¼ cups 1 1/4 cups chicken broth/stock
- ¾ cup 3/4 cup cream (heavy/thickened) Adjust according to taste
- 3-4 tbsp 3 – 4 tbsp lemon juice Adjust to taste, start with 3 tbsp
- 2 tsp 2 tsp Dijon mustard
- ¾ cup 3/4 cup parmesan cheese (freshly grated OR store bought finely shredded) Freshly grated gives the best flavor
- 1 portion Pasta of choice (I used linguine) For serving
- 1 tbsp Finely chopped parsley For garnish
Instructions
Crispy Chicken
- Season the chicken breasts with salt and pepper.
- Dredge the chicken in flour, shaking off any excess.
- In a large skillet, melt the butter over medium heat.
- Add the chicken and cook for about 5-7 minutes on each side until golden brown and crispy.
- Remove chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, add the minced garlic and sauté for just one minute until fragrant.
- Pour in the chicken broth and scrape up any brown bits from the pan.
- Let it simmer for 2-3 minutes.
- Stir in the cream, lemon juice, Dijon mustard, and parmesan cheese. Mix well.
- Let it simmer for another 3-5 minutes until the sauce thickens slightly.
Bringing it Together
- Return the chicken to the skillet, coating it in the creamy sauce.
- Cook for an additional couple of minutes to ensure the chicken is heated through.
