Description
This Creamy Lemon Chicken Breast recipe features tender, crispy chicken breasts smothered in a rich and tangy lemon-parmesan cream sauce. Perfect for a quick yet elegant dinner, it pairs wonderfully with pasta or mashed potatoes for a satisfying meal.
Ingredients
Scale
Crispy Chicken
- 600 g chicken breasts (2 large)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp black pepper
- 1/4 cup flour (plain / all-purpose)
- 40 g butter, unsalted
- 1-2 garlic cloves, minced
Sauce
- 1 1/4 cups chicken broth/stock
- 3/4 cup heavy/thickened cream
- 3-4 tbsp lemon juice
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese, freshly grated or finely shredded
To Serve
- Pasta of choice (e.g., linguine)
- Finely chopped parsley
Instructions
- Prepare Chicken: Slice each chicken breast horizontally to create two thin steaks, ending with 4 thin pieces total. Season both sides with salt and pepper, then coat evenly with flour, shaking off any excess.
- Cook Chicken: Melt butter in a large skillet over medium-high heat. Fry chicken steaks for 2 minutes on each side until golden and crispy. Remove chicken from skillet and set aside on a plate.
- Make Sauce: If needed, add a bit more butter to the pan. Add minced garlic and stir for about 10 seconds until fragrant. Pour in chicken broth, cream, lemon juice, and Dijon mustard. Bring to a simmer, scraping the pan bottom to loosen browned bits. Use a whisk to fully dissolve the mustard into the sauce.
- Thicken Sauce: Add parmesan cheese and let the sauce simmer rapidly for 3 minutes until it thickens slightly. Season with salt, pepper, and adjust lemon juice to taste.
- Combine and Serve: Return chicken to the pan along with any accumulated juices, turning steaks to coat well in the sauce. Serve chicken breasts over cooked pasta or mashed potatoes, sprinkle with chopped parsley, and spoon extra sauce over the top. Optionally, serve with bread for dipping.
Notes
- Use large chicken breasts split in half or 4 smaller breasts about 150 g each, pounded to an even thickness of 1.5 cm for uniform cooking.
- Light cream will not thicken the sauce well; evaporated milk can be used as a lower-fat substitute.
- Use finely grated or finely shredded parmesan cheese for best sauce texture. Avoid coarse or sandy store-bought parmesan as it doesn’t melt smoothly.
- Nutrition information assumes 4 servings of chicken with sauce included.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg
