Creamy Lemon Chicken

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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.

Course Main Dish

Cuisine American

Keyword chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 548kcal

Author Jillian Wade

Cost $8.30

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

US Customary - Metric

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