Creamy Lemon Chicken
This Creamy Lemon Chicken recipe offers a perfect balance of tangy lemon brightness and rich, velvety cream sauce coating tender chicken cutlets, making it an easy yet impressive meal for any occasion.
Servings: 4 servings
Ingredients
- 3 large chicken breasts boneless and skinless, sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1 cup chicken stock or chicken broth
- 1 cup heavy cream
- 4 teaspoons fresh lemon juice
- ½ cup parmesan cheese grated
Instructions
Prepare the Chicken Cutlets
- Begin by slicing the chicken breasts into thin cutlets. Season both sides of each cutlet with salt and ground black pepper. Lightly dredge the chicken pieces in the all-purpose flour, shaking off any excess.
Cook the Chicken
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter has melted and starts to bubble, add the chicken cutlets in a single layer. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Make the Lemon Garlic Cream Sauce
- In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant, being careful not to burn the garlic. Pour in the chicken stock and stir to deglaze the pan, scraping up any browned bits from the bottom. Let the stock simmer for 2-3 minutes to reduce slightly.
Finish the Sauce
- Lower the heat to medium-low and stir in the heavy cream, fresh lemon juice, and grated parmesan cheese. Stir continuously until the cheese melts and the sauce thickens, about 3-5 minutes. Taste the sauce and adjust the seasoning with additional salt or lemon juice if desired.
Combine and Serve
- Return the cooked chicken cutlets to the skillet, spooning the creamy lemon sauce over the top. Let everything simmer together for another 2 minutes to allow the flavors to meld and the chicken to warm through. Serve immediately with your favorite sides, garnishing with extra parmesan or fresh herbs if desired.
Equipment
- Large Skillet
- Plate
Notes
For best results, slice chicken against the grain for tender cutlets. Use freshly grated parmesan cheese for better sauce texture. Adjust lemon juice to taste. If sauce thickens too much, thin with chicken stock or water. This recipe is versatile for substitutions like turkey, fish, or dairy-free cream alternatives.