Creamy Lemon Chicken
Creamy Lemon Chicken is a quick and flavorful dish that brings together juicy pan-seared chicken breasts with a rich, tangy lemon cream sauce. It's perfect for busy weeknights yet elegant enough for dinner guests, delivering restaurant-quality results in under 30 minutes.
Equipment
- Large skillet or sauté pan
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Citrus juicer optional, but helpful
- Whisk
- Tongs or spatula
Ingredients
- 4 boneless, skinless chicken breasts about 1.5 lbs total
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and black pepper to taste
- 3 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream
- ¼ cup freshly squeezed lemon juice about 2 lemons
- tsp lemon zest
- tsp Dijon mustard
- tsp garlic powder
- tsp onion powder
- cup grated Parmesan cheese optional for extra richness
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes on each side, until golden brown and cooked through (internal temp should be 165°F). Remove chicken and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.Add Cream and Lemon: Stir in the heavy cream, lemon juice, lemon zest, and Dijon mustard. Bring to a simmer and let cook for 4–5 minutes until slightly thickened.
- Add Parmesan (Optional): If using, whisk in Parmesan cheese until melted and smooth.Return Chicken to Pan: Place chicken breasts back in the skillet, spooning sauce over the top. Simmer for another 2–3 minutes to let the flavors combine.
- Garnish and Serve: Sprinkle chopped parsley over the top and serve hot with your favorite sides.
Video
Notes
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Carbohydrates | 6 g |
| Protein | 36 g |
| Fat | 28 g |
| Serving Size | ~225 g |
| Saturated Fat | 14 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 9 g |
| Trans Fat | 0 g |
| Cholesterol | 145 mg |
| Sodium | 370 mg |
| Potassium | 520 mg |
| Fiber | 0 g |
| Sugar | 1 g |
| Vitamin A | 850 IU |
| Vitamin C | 10 mg |
| Calcium | 110 mg |
| Iron | 1.3 mg |
Cooking Tips
- Chicken Thickness: Pound chicken breasts to an even thickness for even cooking.
- Sauce Consistency: If sauce is too thick, thin with a splash of chicken broth. If too thin, simmer uncovered for 1–2 minutes longer.
- Extra Zing: Add a few capers or a splash of white wine for added flavor depth.
- Cream Alternative: Substitute half-and-half or coconut cream for a lighter or dairy-free version.