Spring is finally here. You want something light but still satisfying. This creamy lemon chicken brings sunshine to your dinner table tonight.
It is 6pm and you need a win. This dish delivers big flavor with very little effort. Your family will think you spent hours in the kitchen.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy weeknights. It goes from the fridge to the table in under 40 minutes. You only have to wash one single pan later.
The bright lemon cuts through the rich, velvety cream perfectly. It is sophisticated enough for a romantic date night. Yet, it is simple enough for picky eaters to love.
Simple Method
You will start by giving the chicken a golden crust. Then, you create a silky sauce right in the same skillet. It is a very straightforward process for any cook.
Shortcuts like pre-sliced chicken can save you even more time. Even if you are a beginner, you can do this. You will feel like a pro chef in no time.
Simple Ingredients
You likely have most of these items in your pantry already. Fresh lemons make a huge difference in the final taste.
- 2 large boneless skinless chicken breasts, halved lengthwise
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Step-by-Step
- Season chicken halves with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from skillet and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape the bottom of the pan to release browned bits. Simmer for 2 minutes to reduce slightly.
- Stir in heavy cream, lemon juice, and lemon zest. Simmer for 3-5 minutes until the sauce thickens.
- Return chicken to the skillet and spoon sauce over the top. Garnish with fresh parsley before serving.
Best Ways to Enjoy It
Serve this warm over a bed of buttery noodles. It also pairs beautifully with roasted asparagus or broccoli. The sauce is liquid gold, so use bread to dip.
Set the table and light a candle for a special evening. Or, serve it family-style for a cozy night in. This meal makes any evening feel like a celebration.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stove over low heat.
You may need to add a splash of broth when reheating. This helps loosen the sauce and keeps it creamy. I do not recommend freezing this due to the dairy.
Recipe Tips
- Don’t skip the lemon zest for the best citrus punch.
- Use a meat thermometer to ensure the chicken stays juicy.
- Shake off excess flour so the coating stays thin and crisp.
- Wipe the skillet if the butter starts to brown too quickly.
- For a spring touch, add a handful of fresh peas.
- Squeeze the lemon juice fresh rather than using bottled juice.
- Let the chicken rest for a minute before adding to sauce.
Ways to Switch It Up
- Swap the chicken breasts for juicy chicken thighs if preferred.
- Use gluten-free flour to make this dish allergy-friendly.
- Add a handful of fresh spinach for extra color and nutrients.
- In summer, swap the parsley for fresh basil or dill.
Quick Answers
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner. Heavy cream gives it that luxurious texture we love. Be careful not to boil it too hard.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon easily. It will also continue to thicken as it cools slightly. Trust the simmering process to do the work.
Will my kids actually eat this?
Most kids love the mild, creamy flavor of the sauce. It is very similar to a creamy alfredo but with a bright twist. Serve it with their favorite pasta shape.
I hope this bright and creamy lemon chicken makes your weeknight a little easier. It is a recipe I turn to whenever I need a hug in a bowl. Happy cooking!
— Lidia
Creamy Lemon Chicken
Ingredients
- 2 large boneless skinless chicken breasts, halved lengthwise
- 1/2 cup all -purpose flour
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic , minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Instructions
- Season chicken halves with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from skillet and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape the bottom of the pan to release browned bits. Simmer for 2 minutes to reduce slightly.
- Stir in heavy cream, lemon juice, and lemon zest. Simmer for 3-5 minutes until the sauce thickens.
- Return chicken to the skillet and spoon sauce over the top. Garnish with fresh parsley before serving.
