Introduction

Easy Creamy Lemon Chicken is a delightful dish that combines tender chicken breasts with a luscious, tangy lemon cream sauce. It’s perfect for a quick weeknight dinner yet impressive enough for guests. The bright lemon flavor pairs beautifully with the rich cream sauce, making every bite irresistible.

A close-up view of a black skillet filled with four golden-brown cooked chicken breasts covered in a creamy white sauce with specks of herbs. Each chicken breast is garnished with fresh green parsley, and several thin lemon slices are placed on and around the chicken, adding bright yellow accents. The skillet sits on a white marbled surface with a halved lemon and green herb sprigs nearby. The creamy sauce has a smooth, slightly thick texture that surrounds the chicken evenly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts

Salt and pepper

1 teaspoon Italian herb seasoning

½ cup all-purpose flour

Olive oil

3 cloves garlic, minced

2 tablespoons unsalted butter

½ cup chicken broth

2 tablespoons fresh lemon juice, plus more to taste

1 cup heavy cream

Salt and pepper to taste

Fresh chopped parsley for garnish

Lemon slices for garnish

Instructions

Step 1: Cut each chicken breast in half lengthwise to create thinner cutlets. Place the cutlets over plastic wrap and gently pound them to an even thickness using a meat mallet. This helps the chicken cook evenly and become tender.

Step 2: Season both sides of the chicken cutlets with salt, pepper, and Italian herb seasoning (about ¼ teaspoon of each per cutlet). Dredge the chicken in all-purpose flour and shake off any excess flour.

Step 3: Heat olive oil in a large nonstick skillet over medium heat. Cook the chicken cutlets for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside.

Step 4: Without cleaning the pan, melt the butter and add the minced garlic. Cook for about 30 seconds until fragrant. Pour in chicken broth and 1 tablespoon of lemon juice. Taste the mixture and add the remaining lemon juice if desired. Bring to a gentle simmer.

Step 5: Stir in the heavy cream along with salt and pepper to taste. Mix until the sauce is smooth and well combined. Return the chicken cutlets to the pan and simmer for 4-5 minutes until the sauce thickens slightly.

Step 6: Serve the chicken topped with fresh chopped parsley and garnished with lemon slices. Enjoy your creamy, zesty meal!

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the sauce for a mild kick.

If you prefer a lighter sauce, substitute half-and-half for the heavy cream.

Serve over cooked rice, pasta, or with steamed vegetables to complete the meal.

Use boneless, skinless chicken thighs instead of breasts for a juicier result.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well in this recipe and tend to be juicier. Adjust cooking time slightly to ensure they are cooked through.

How do I prevent the cream sauce from curdling?

Simmer the sauce gently over low to medium heat and avoid boiling after adding the cream. Stir frequently and reheat slowly if needed.