If you’re craving a quick and easy one-pan meal that’s bursting with flavor, this creamy lemon chicken is just what you need! In just 25 minutes, you’ll have tender, pan-seared chicken breasts covered in a rich, tangy lemon garlic butter cream sauce that’s absolutely irresistible. Perfect for busy weeknights, this dish uses simple ingredients you likely already have in your pantry—think butter, garlic, and a splash of heavy cream. The best part? This family-friendly dinner is incredibly versatile and can be served over pasta, mashed potatoes, or rice, making it a guaranteed favorite every time!
Recipe Ingredients
- Chicken breasts: Pounded to ¼ inch thickness for a tender and juicy bite.
- Salt and pepper: For seasoning the chicken to perfection.
- Garlic powder: Adds a hint of garlicky goodness.
- Flour: For dredging, creating that crispy outer layer.
- Butter: Melts into the sauce for a velvety finish.
- Olive oil: Helps cook the chicken until golden and crispy.
- Chicken broth: Enhances the richness of the sauce.
- Lemon juice + zest: The star of the show, adding a bright and tangy flavor.
- Heavy cream: Makes the sauce luscious and creamy.
Step-by-Step Instructions
Step One: Start by preparing your chicken breasts. Pat them dry, then place them between two pieces of saran wrap on a large cutting board. Using a meat mallet, pound the chicken breasts until they’re about ¼ inch thick. This step ensures they cook evenly and stay tender.
Step Two: Once your chicken is pounded, season both sides generously with salt, pepper, and garlic powder. Then, lightly dredge each piece in flour. This gives the chicken a golden crust when cooked.
Step Three: In a large skillet, heat the butter and olive oil over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes per side until the chicken is golden brown. Remove the chicken from the pan and set it aside.
Step Four: In the same skillet, add chicken broth and freshly squeezed lemon juice. Let the mixture cook for about a minute, making sure to scrape up all the flavorful bits stuck to the bottom of the pan.
Step Five: Return the chicken to the pan and pour in the heavy cream and lemon zest. Reduce the heat to a low simmer and let the sauce thicken for 5-10 minutes, allowing the chicken to soak up all that creamy, zesty goodness.
Step Six: Once the chicken is cooked through and the sauce has reached the perfect creamy consistency, it’s time to serve! Plate the chicken and drizzle the creamy lemon sauce on top.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work well in this recipe, though you may need to adjust the cooking time slightly.
Can I make this dish ahead of time?
Yes, this dish stores well. You can make it ahead and refrigerate it for up to 3 days. Just reheat on the stovetop and add a splash of cream to refresh the sauce.
How do I keep the chicken moist and tender?
The key to keeping the chicken moist and tender is pounding it to an even thickness, which helps it cook evenly without drying out. Also, avoid overcooking the chicken—4-5 minutes per side is usually perfect. Letting the chicken rest in the sauce as it simmers will also help it stay juicy by soaking up those flavorful juices.
Expert Tips & Tricks
- For extra flavor: Add a pinch of red pepper flakes to the sauce for a little kick.
- Don’t skip the flour dredging: It gives the chicken a beautiful golden crust and helps thicken the sauce.
- Lemon zest is key: Don’t forget to zest your lemon—it adds so much brightness to the dish!
- Use heavy cream, not half and half: I don’t recommend using half and half, as the sauce will turn out runny.
- Grate your own parmesan: I recommend buying a block of parmesan cheese and grating it at home. Store-bought parmesan doesn’t have much flavor and doesn’t dissolve well in sauces.
This will ensure the dish turns out perfect every time!
Variations & Pairings
- Pair this creamy lemon chicken with fluffy mashed potatoes and steamed vegetables for a complete meal.
- My personal favorite is serving this chicken with pasta, especially my Creamy Lemon Pasta recipe… but when it comes to pasta pairings, the pasta-bilities are endless!
Making Ahead, Storing & Freezing
- Make ahead: You can pound and season the chicken ahead of time. Simply store it in the fridge until you’re ready to cook.
- Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: I don’t recommend freezing creamy sauces as they change textures to grainy when frozen.
Enjoy this creamy lemon chicken for an effortless, flavor-packed meal that’s sure to become a new favorite!
Easy Creamy Lemon Chicken Recipe
Ingredients
- 4 chicken breasts pounded to ¼ inch thickness
- salt & pepper
- ½ teaspoon garlic powder
- all-purpose flour for dredging
- 4 tablespoons salted butter cut into pats
- 2 tablespoons extra-virgin olive oil
- 1 cup chicken broth
- ¼ cup freshly squeezed lemon juice + zest of 1 lemon
- 2 cups heavy/whipping cream
Instructions
- Pat each chicken breast dry. Lay a piece of plastic wrap on a large cutting board, place the 4 chicken breasts on top, evenly spaced, then cover them with another piece of plastic wrap.
- Using a meat mallet, pound each chicken breast to ¼ inch thickness, then remove the top layer of plastic wrap.
- Generously season the pounded chicken breasts with salt and pepper, then evenly sprinkle garlic powder on both sides.
- Coat / dredge the chicken breasts in flour, ensuring an even layer on all sides.
- In a large skillet over medium-high heat, melt the butter and olive oil. When the pan's hot, add the chicken and cook it for 4-5 minutes per side, until golden. Take the chicken out of the pan and set it aside.
- Add the chicken broth and lemon juice to the pan, and let it cook for about a minute (make sure to scrape up the brown bits at the bottom of the pan).
- Add the chicken back into the pan and pour the cream and lemon zest into the pan. Let the sauce simmer on a low simmer for approx 5 - 10 minutes give or take, until the cream thickens up and the chicken is cooked through.
- Serve immediately.
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I don’t recommend swapping the cream for half-and-half or milk, as the lemon juice can cause the sauce to separate or curdle.
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