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
Keyword Creamy Lemon Chicken
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Muna Kenny
TO SEASON THE CHICKEN BREAST
Flour to dust the chicken
1teaspoonItalian seasoning or Oregano
TO FRY THE CHICKEN BREAST
FOR THE SAUCE
1 ½cupchicken stockuse low sodium if possible
3tablespoonlemon juiceuse 2 tablespoons if you don’t want it too tangy
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.
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.
If the chicken stock you have is high in sodium, then dilute it with water.
Use heavy cream, low-fat cream, or light cream will change the texture of the sauce. It won’t be as creamy.
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.
You can store the leftover in an airtight container and refrigerate for two days.