Creamy Lemon Chicken Breast
A delightful dish that combines tender chicken with a rich, tangy sauce, perfect for a weeknight dinner or a special occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding chicken broth to loosen the sauce if needed. Adjust the lemon juice to taste and consider adding vegetables like spinach or broccoli for extra nutrition.