Creamy Lemon Chicken

This Creamy Lemon Chicken recipe delivers tender, golden-brown chicken bathed in a rich, tangy, and incredibly satisfying lemon-garlic cream sauce. It’s a surprisingly quick and easy dish that tastes gourmet, making it perfect for a weeknight meal or an impressive dinner party.

Creamy Lemon Chicken

Ingredients:

Instructions:

1. Prepare Chicken: Cut each of the 2 large boneless, skinless chicken breasts in half lengthwise to create four thinner cutlets. This helps them cook more quickly and evenly. Season the chicken liberally on both sides with Kosher salt and freshly ground black pepper. Dredge each seasoned chicken piece in the 1/2 cup all-purpose flour, shaking off any excess flour to ensure a light coating.
2. Brown Chicken: Heat the 2 tablespoons olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Once the butter is melted and shimmering, add the floured chicken pieces to the skillet. Brown the chicken until golden on both sides, cooking for approximately 4-5 minutes per side. If necessary, work in batches to avoid overcrowding the pan, which can prevent proper browning. Once browned, remove the chicken to a plate and set aside. It doesn’t need to be cooked through at this stage.
3. Create the Sauce Base: In the same skillet (no need to clean it; the browned bits add flavor), melt the remaining 1 tablespoon butter. Add the 3 minced garlic cloves and cook until fragrant, stirring constantly for just about 30 seconds. Be careful not to burn the garlic.
4. Simmer & Thicken Sauce: Stir in the 1 cup low-sodium chicken stock, using a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan (this adds immense flavor). Reduce the heat to low. Stir in the 1 cup heavy cream, juice of 1 lemon, and the 1/3 cup freshly grated Parmesan cheese. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded. Season the sauce to taste with more Kosher salt, freshly ground black pepper, and additional lemon juice, if desired, for a brighter tang.
5. Finish Cooking Chicken & Serve: Nestle the browned chicken pieces back into the simmering sauce. Let them continue to simmer in the sauce for a few more minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Garnish with fresh lemon slices or minced fresh parsley, if desired, before serving. Enjoy immediately with pasta, rice, or roasted vegetables to soak up that delicious sauce!