This Creamy Lemon Chicken features tender pan-fried chicken in a rich Parmesan cream sauce. A comforting dinner ready in 25 minutes.
Table of Contents
This Creamy Lemon Chicken is rich and comforting with a smooth sauce and tender chicken. It works well for a quick weeknight dinner or a simple meal that feels special. The sauce is the real star here. It combines heavy cream, Parmesan cheese, and fresh lemon juice to create a bright, savory topping for pan-fried chicken.
You can serve this dish over pasta, rice, or mashed potatoes to soak up the extra sauce. It comes together in just 25 minutes, which makes it a practical option for busy evenings.
Ingredients, Cost, & Substitutions
Per Serving Cost: $2.07
Recipe Cost: $8.30
- Olive oil helps create a golden crust on the chicken. Avocado oil works as a simple swap.
- All-purpose flour coats the chicken lightly and helps thicken the sauce later. A one-to-one gluten-free flour substitute works well.
- Salt and black pepper season the chicken before it cooks. Adjust amounts to taste depending on your Parmesan and bouillon.
- Chicken breasts are sliced into thin cutlets so they cook quickly and evenly. Chicken thighs can be used with a slightly longer cook time.
- Unsalted butter adds richness to the sauce. Salted butter works too, though you may want to taste before adding more salt.
- Garlic adds depth to the sauce. Fresh minced garlic works best, though garlic paste can be used.
- Chicken bouillon boosts savory flavor in a small amount. Chicken base or an extra splash of stock can replace it.
- Onion powder rounds out the sauce without adding texture. Garlic onion seasoning can be used in a pinch.
- Chicken stock forms the base of the sauce. Low-sodium stock gives more control over seasoning.
- Heavy cream creates a smooth, rich sauce. Half-and-half can be used for a slightly lighter result.
- Parmesan cheese thickens the sauce and adds savory flavor. Grated Romano or a Parmesan blend works well.
- Fresh lemon juice brightens the sauce and balances the cream. Bottled lemon juice works, though fresh has the best flavor.
- Parsley adds a fresh finish at the end. Basil or chives are easy substitutes.
How To Make Creamy Lemon Chicken
Pan-fry the chicken, make a lemon cream sauce in the same skillet, then return the chicken to the pan and spoon the sauce over before serving.
- Dredge: In a shallow dish, combine the ¼ cup flour, ½ teaspoon salt, and ¼ teaspoon black pepper. Dredge the chicken cutlets in the flour mixture. Shake off the excess. Reserve the remaining flour in the dish.
- Cook Chicken: Heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Place the chicken into the hot oil. Cook for about 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and keep it warm.
- Start Sauce: Add 1 tablespoon of butter to the pan. Once melted, add the 1 tablespoon minced garlic and cook for 1 minute until fragrant.
- Thicken: Stir in the 1 teaspoon chicken bouillon, ½ teaspoon onion powder, and the reserved flour from the dredging step. Cook for one minute to remove the raw flour taste.
- Add Liquid: Whisk in the 1 cup of chicken stock. Cook and stir until the sauce begins to thicken slightly.
- Make it Creamy: Stir in the 1 cup heavy cream. Continue cooking until the sauce reaches a gravy-like consistency.
- Finish: Remove the pan from the heat. Stir in the remaining 1 tablespoon butter, ½ cup Parmesan cheese, and 1 tablespoon lemon juice. Stir until smooth.
- Serve: Return the cooked chicken to the pan. Spoon the sauce over the top. Sprinkle with 1 tablespoon chopped parsleyand serve.
Top Recipe Tips
- Use a meat thermometer to avoid overcooking. Chicken is done at 165°F.
- If the sauce thickens too much, add a small amount of heavy cream or milk to loosen it.
- Serve over pasta, rice, or mashed potatoes. It works well on its own with vegetables.
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Use thin cutlets so the chicken stays juicy and cooks evenly.
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Taste the sauce before serving and adjust lemon or salt if needed.
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Creamy Lemon Chicken
people
This Creamy Lemon Chicken is rich and comforting with a smooth sauce and tender chicken. It works well for a quick weeknight dinner or a simple meal that feels special.
Equipment
- Large sauté pan or skillet
- Shallow dish or bowl
- tongs
- whisk
- Measuring cups & spoons
- cutting board
- knife
- Spoon or spatula
Ingredients
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 chicken breasts cut into thin cutlets
- 2 tablespoons unsalted butter divided
- 1 tablespoon minced garlic
- 1 teaspoon chicken bouillon
- ½ teaspoon onion powder
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon parsley chopped
Instructions
- Heat the olive oil in a large sauté pan over medium heat.2 tablespoons olive oil
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken in the flour mixture and place it into the hot oil. Reserve the remaining flour.¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper, 2 chicken breasts
- Cook the chicken for about 4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Add 1 tablespoon of butter to the pan. Once melted, add the garlic and cook for 1 minute.2 tablespoons unsalted butter, 1 tablespoon minced garlic
- Stir in the chicken bouillon, onion powder, and the reserved flour.1 teaspoon chicken bouillon, ½ teaspoon onion powder
- Whisk in the chicken stock and cook until the sauce begins to thicken slightly.1 cup chicken stock
- Stir in the heavy cream and continue cooking until the sauce reaches a gravy-like consistency.1 cup heavy cream
- Remove the pan from the heat and stir in the remaining butter, parmesan cheese, and lemon juice.½ cup parmesan cheese, 1 tablespoon fresh lemon juice
- Return the chicken to the pan and spoon the sauce over the top.
- Sprinkle with chopped parsley and serve.1 tablespoon parsley
Notes
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat gently in a skillet over low heat. You may need to add a splash of water or broth as the cream sauce will thicken in the fridge. Do not use high heat or the sauce may separate.
- Freezing: I do not recommend freezing this dish as the dairy-based sauce tends to separate and become grainy when thawed.
Nutrition
Serving: 1piece of chickn and sauce | Calories: 548kcal | Carbohydrates: 11g | Protein: 33g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 731mg | Potassium: 581mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1268IU | Vitamin C: 5mg | Calcium: 205mg | Iron: 1mg
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Recipe FAQs
Can I use chicken thighs?
Yes, boneless skinless chicken thighs work well in this recipe. They will take slightly longer to cook than breast cutlets.
What should I serve with this?
This dish is excellent served over angel hair pasta or egg noodles. It also goes well with roasted potatoes or steamed broccoli.
Can I use bottled lemon juice?
Fresh lemon juice provides a much better flavor in this sauce. Bottled juice can sometimes have a bitter aftertaste that clashes with the cream.
More Chicken Recipes
- Easy Oven Baked Chicken Thighs
- Crispy Smoked Chicken Wings
- Buffalo Chicken Tenders (Air Fryer Recipe)
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