Description
This Easy Creamy Lemon Chicken recipe features tender, pan-seared chicken breasts cooked in a luscious, tangy lemon garlic cream sauce. Perfect for a quick 30-minute weeknight meal, the dish is enhanced with Italian herbs, fresh lemon juice, and garnished with parsley and lemon slices for a bright, flavorful finish.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt and pepper, to taste
- 1 teaspoon Italian herb seasoning
- ½ cup all-purpose flour
- Olive oil, for cooking
Sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ cup chicken broth
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 cup heavy cream
- Salt and pepper, to taste
Garnish
- Fresh chopped parsley
- Lemon slices
Instructions
- Prepare the chicken: Cut each chicken breast in half lengthwise to create thinner cutlets. Place the cutlets over plastic wrap and gently pound with a meat mallet to even out thickness for uniform cooking and tenderizing.
- Season and dredge: Season both sides of the chicken cutlets with salt, pepper, and Italian herb seasoning (about ¼ teaspoon each per cutlet). Dredge the seasoned chicken in all-purpose flour, shaking off any excess to avoid clumping.
- Cook the chicken: Heat olive oil in a large nonstick skillet over medium heat. Add the chicken cutlets and cook for 4-5 minutes on each side until they are golden brown and reach an internal temperature of 165°F. Remove the cooked chicken from the pan and set aside, leaving any browned bits in the skillet.
- Make the sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in ½ cup chicken broth and 1 tablespoon lemon juice. Taste the sauce and add the second tablespoon of lemon juice if desired. Bring the mixture to a gentle simmer.
- Add cream and season: Stir in 1 cup heavy cream, and season the sauce with salt and pepper to your taste. Stir well until the sauce is fully combined.
- Simmer with chicken: Return the chicken cutlets to the pan with the sauce. Allow it to simmer for another 4-5 minutes, letting the sauce thicken and the chicken absorb the flavors.
- Serve: Garnish the creamy lemon chicken with fresh chopped parsley and lemon slices. Serve immediately and enjoy your delicious, creamy lemon chicken.
Notes
- This easy skillet creamy lemon chicken is a winner for busy weeknights, ready in just 30 minutes.
- The chicken cutlets are pounded thin for even cooking and tenderness.
- Adjust lemon juice in the sauce according to your preferred level of tanginess.
- Serve with your choice of sides like rice, mashed potatoes, or vegetables for a complete meal.
- Do not wipe the pan after cooking the chicken to retain the flavorful browned bits for the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 449 kcal
- Sugar: 1 g
- Sodium: 263 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 169 mg
