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5 from 1 vote

Creamy Lemon Chicken Recipe

An Excellent choice for quick yet flavorful dinner. Serve this dinner within 30 minutes, and enjoy tender chicken breast, smothered in a creamy and tangy sauce.
Course Main Meal
Cuisine American
Keyword Creamy Lemon Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 280kcal
Author Muna Kenny

Ingredients

  • 2 chicken breasts

TO SEASON THE CHICKEN BREAST

  • Flour to dust the chicken
  • 1 teaspoon Italian seasoning or Oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika

TO FRY THE CHICKEN BREAST

  • 3 tablespoon olive oil
  • 1 tablespoon butter

FOR THE SAUCE

  • 2 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3 minced garlic
  • 1 ½ cup chicken stock use low sodium if possible
  • ¾ cup heavy cream
  • 3 tablespoon lemon juice use 2 tablespoons if you don’t want it too tangy
  • 7 tablespoon parmesan cheese

Instructions

  • Pat the chicken breast with a kitchen towel. Cut the chicken breast horizontally to get 4 steaks of chicken breast.
  • Mix the chicken seasoning, salt, black pepper, paprika, and Italian seasoning—season both sides of the chicken breast.
  • Either dredge the chicken breast in flour or cover it with flour, then shake it to remove the excess flour.
  • In a pan, add olive oil and butter. When the butter melts, add the chicken breast and fry until golden from both sides. Each side will take three minutes to cook on medium-high heat.
  • Remove the chicken breast from the pan and cover it.
  • In the same pan, add two tablespoon butter, when the butter melts, add the garlic, and one tablespoon flour—Cook for a minute on medium heat. Do not brown the garlic.
  • Pour the chicken stock and keep on whisking to prevent the creation of lumps.
  • Add the cream and keep on stirring. Add the lemon juice and stir for a minute.
  • Now add the parmesan cheese and keep stirring until the parmesan cheese melts. When the sauce comes to a simmer, add the previously cooked chicken.
  • Let the sauce along with the chicken simmer for 5 minutes.
  • You can serve the creamy lemon chicken over mashed potato or pasta.

Video

Notes

  1. If you don’t want to cut the chicken breast in half, then pound the chicken breast to flatten it, this will keep the chicken breast tender, and the chicken breast will absorb the flavor in the sauce.
  2. If the chicken stock you have is high in sodium, then dilute it with water.
  3. Use heavy cream, low-fat cream, or light cream will change the texture of the sauce. It won’t be as creamy.
  4. Taste the sauce before adding the parmesan cheese, if it seasoned enough for your taste, then reduce the amount of parmesan cheese, or use half the amount of parmesan cheese, taste the sauce and then decide on adding more or not.
  5. You can store the leftover in an airtight container and refrigerate for two days.

Nutrition

Calories: 280kcal