Description
This Creamy Lemon Chicken recipe offers tender pan-seared chicken breasts smothered in a luscious sauce made with garlic, parmesan, lemon juice, and heavy cream. It’s a flavorful and comforting dish perfect for a satisfying dinner.
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
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, if desired
- Lemon slices for serving, if desired
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to make four thin pieces. Season both sides liberally with kosher salt and freshly ground black pepper. Dredge each piece in the all-purpose flour and shake off any excess.
- Brown the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken pieces in batches without crowding the pan, cooking for 4-5 minutes on each side until golden brown. Remove browned chicken to a plate and set aside.
- Cook Garlic: In the same skillet, melt the remaining 1 tablespoon butter. Add minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Make Sauce Base: Pour in the chicken stock, scraping the bottom of the skillet to loosen any browned bits stuck to the pan. This adds flavor to the sauce.
- Add Cream and Lemon: Reduce the heat to low. Stir in the heavy cream, lemon juice, and freshly grated parmesan cheese. Allow the sauce to simmer gently for 2-3 minutes to reduce and thicken slightly.
- Season and Return Chicken: Taste the sauce and adjust seasoning with additional salt, pepper, and more lemon juice if desired. Nestle the browned chicken back into the sauce and let it simmer for a few minutes until the chicken is cooked through.
- Serve: Garnish with minced fresh parsley and lemon slices if using. Serve immediately and enjoy this creamy, tangy chicken dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
- If parmesan cheese is not available, grated pecorino or asiago can be used as a substitute.
- Ensure chicken pieces are thin for quick and even cooking.
- Use fresh lemon juice for the best citrus flavor.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
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: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
