Description
This creamy lemon chicken recipe features tender, golden-browned chicken breasts cooked in a rich and tangy sauce made with garlic, chicken stock, heavy cream, lemon juice, and parmesan cheese. It’s a comforting yet elegant dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
Sauce
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- Juice of 1 lemon, plus more to taste
- 1/3 cup parmesan cheese, freshly grated
Garnish
- Fresh parsley, minced for garnish, if desired
- Lemon slices, for garnish, if desired
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create four thin pieces. Season each piece generously with salt and pepper, then dredge them in the flour, shaking off any excess.
- Brown the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken pieces in batches if necessary, browning each side for 4-5 minutes until golden. Remove the cooked chicken to a plate and set aside.
- Sauté the garlic: In the same skillet, melt the remaining butter. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Deglaze and build the sauce: Pour in the chicken stock, scraping up any browned bits from the bottom of the pan for added flavor. Reduce the heat to low, then stir in the heavy cream, lemon juice, and grated parmesan cheese. Let the sauce simmer for 2-3 minutes until it reduces slightly and thickens.
- Season and combine: Taste the sauce and adjust seasoning with salt, pepper, and additional lemon juice if desired. Nestle the browned chicken pieces back into the sauce and allow them to simmer for a few more minutes until the chicken is fully cooked through.
- Serve: Garnish the dish with freshly minced parsley and lemon slices if desired. Serve immediately and enjoy the creamy, tangy flavors.
Notes
- Cutting the chicken breasts into thinner pieces helps them cook evenly and quickly.
- Dredging the chicken in flour before browning creates a nice crust and helps thicken the sauce slightly.
- Use low-sodium chicken stock to better control the saltiness of the dish.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free alternative.
- Fresh lemon juice brightens the sauce; adjust the amount to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 130 mg
