Chicken breast recipes can be so dull β time to step it up! Cream and lemon are a luscious combination and is sensationalΒ served over golden crispy chicken. AΒ quick andΒ easyΒ 10 minute recipe with fewΒ ingredients,Β serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb option, creamy cauliflower mash!
Chicken Breast Recipe
I was browsing my InstagramΒ feedΒ the other day, and all I could think was βitβs soΒ yellow and orangey.β I shared this observation with my mother, and her immediate response was βWell, of course. You post so many cheesy bread, potatoes and meat. Everything you like is yellow and brown. EvenΒ DozerΒ is yellow.β (Imagine this with a Japanese accent and finished with a snort of laughter).
I had no smart comeback for that. Because itβs completely true. π
So one of my (many) New Yearsβ resolutions will be (yet again) to post moreΒ green foods on RecipeTin Eats.
But for now β more yellow food.
In fact, a whole pan of yellow food. Golden brown (yellow!) chicken breast with a yellow lemon cream parmesan sauce. Bring on the yellow! ππ»
What you need for creamy lemon chicken breast
Chicken breast β or boneless skinless thigh
Chicken broth/stock β gives the sauce flavour (itβs pretty dull without it)
Cream and lemon β because weβre making aΒ creamy lemon sauce
Parmesan β forΒ umami AND to help thicken the sauce
Mustard β sauce thickening and extra flavour/tang
Flour β to dust chicken (gives it a crust that the sauce wants to cling to, optional)
Garlic β because garlic goes in 99% of my savoury foods
Butter β because butter makes everything better
How to make creamy lemon chicken breast
Youβre 10 minutes away from having this for dinner!
Hereβs how it goes down:
Sprinkle chicken with salt and pepper, dust with flour;
Pan fry until golden then remove
Add everything else in, then simmer for 3 minutes until thickened;
Return chicken into skillet to rewarm; and
Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.
Thereβs plenty of creamy lemon sauce for this chicken breast recipe. Enough to toss through pasta!
What to serve with Creamy Lemon Chicken
Serve this with a crisp garden salad with a tangy French Dressing or Balsamic dressing. Or try one of these:
Side salad suggestions
Also, some warm bread rolls to mop the plate clean wouldnβt go astray! If youβre in the mood for homemade bread, try these easy No Knead Soft Dinner Rolls or this simple Irish Soda Bread (I call it Emergency Bread!).
Β β Nagi x
Watch how to make it
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Creamy Lemon Chicken Breast
Ingredients
Crispy Chicken
- 600g / 1.2lb chicken breasts (2 large) (Note 1)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp Black pepper
- 1/4 cup flour (plain / all-purpose)
- 40g / 3 tbsp butter , unsalted
- 1 β 2 garlic clove, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup cream , heavy/thickened (Note 2)
- 3 β 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese , freshly grated OR store bought finely shredded (Note 3)
To serve
- Pasta of choice (I used linguine)
- Finely chopped parsley
Instructions
Crispy Chicken
- Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
- Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
- Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.
Sauce
- Add a touch of butter if your pan is dry β but you shouldn't need it. Add garlic, stir 10 seconds.
- Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.
- Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
- Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
- Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! (Bread for mopping wouldn't go astray either)
Recipe Notes:
Nutrition Information:
Originally published January 2016, updated with new photos and video in November 2019.
Life of Dozer
In the big fancy house Iβm currently housesitting while Iβm in between houses β when he gets fed up following me up and down the stairs, he parks himself halfway!!
Okay this was yuuuuuummy! I made it as directed but I added in some mushrooms and broccoli for extra veg and I put the pasta into the sauce with a bit of pasta water right at the end. I didnβt measure the lemon juice, just used the juice of a whole lemon, and I didnβt measure the stock either, just used what I had left which I think was more than the recipe asked for but it really didnβt matter because the sauce is so fantastic. Definitely needed the addition of seasoning near the end ie. the seasoning on the meat was not enough for the sauce. Absolutely delicious! My kids and hubby agreed. Linguini is my fave pasta shape and it was absolutely perfect in this. Will def be keeping this one on high rotation!
My husband and I loved this recipe tonite!! I always use extra garlic and when I added it to the pan he came rolling into the kitchen like a cartoon character being pulled along with the scent by his nose! I also liked the work around with the evaporated milk because I didnβt have any cream.
This is very similar to a recipe my kids has loved you years called Lemon Tree Chicken.
Lemon-Tree Chicken
For convenience, make ahead; broil immediately before serving.
8 chicken -breast halves, skinned, boned 1 tsp grated lemon peel
ΒΌ Cup flour 2 Tbsp. Lemon juice
ΒΌ Cup butter or margarine 2 Tbsp dry white wine
1 tsp salt Β½ cup whipping cream
1/8 tsp pepper 1 Cup shredded Swiss cheese (4 oz)
1 Jar Armour beef rounds (G-momβs addition)
Coat chicken breast with flour. Melt butter or margarine in a large skillet over medium heat. Add chicken breast; brown in hot butter or margarine. Add salt, pepper, lemon peel, lemon juice, wine; simmer 5 minutes. Preheat broiler. Remove cooked chicken breast from skillet; place in greased, (beef rounds on bottom) 9 x 13 baking pan. Gradually stir whipping cream into sauce in skillet. Pour cream mixture over breast. Sprinkle with cheese. Broil, about 4 inches from heat, until bubbly. Serve hot with sauce. Makes 4 to 8 servings.
Another superb summer recipe. Thanks Nagi.
Very good recipe. Easy to follow because Nagi always provides lots of info in the Notes β I really appreciate that! I added some lemon zest because I love the lemon flavor and I used half and half instead of heavy cream (what I had on hand). I added about 1/2 of the parmesan cheese, but I donβt think it was needed. I made extra sauce because I served it over a bed of fettuccini. It was excellent! Thanks!
Delicious and so easy
Delicious
I made this tonight and used coconut cream instead of the normal cream. I also subbed out the parmesan for a dairy free one. Surprisingly with the substitutes, it was still delicious and easy to make. Will definitely make this again.
Can you successfully reheat this dish?
Great recipe. I did add capers! Left of the salt in the sauce since the capers are salty.
Very easy to make and delicious!!
BEST RECIPE! NUTRICOUS & DELICIOUS! I marinated my chicken breasts in sum lemon juice, olive oil, & fresh herbs for about an hour b4, so..I didnβt really need a lot of seasoning with flour. I DID saute my chicken a Lil longer than the recommended time, β¦.didnβt take long tho..until juices ran clear when pierced. Because I marinated chicken in lemon juiceβ¦I added less lemon with the cream & chicken broth in the sauce. I served with Italian flavored angel hair pasta. Parmesan crusted potatoes, & a nice ceaser saladβ PERFECT MEAL! #MyNewFavoriteRecipe
BEST RECIPE! NUTRICOUS & DELICIOUS! I marinated my chicken breasts in sum lemon juice, olive oil, & fresh herbs for about an hour b4, so..I didnβt really need a lot of seasoning with flour. I DID saute my chicken a Lil longer than the recommended time, β¦.didnβt take long tho..until juices ran clear when pierced. Because I marinated chicken in lemon juiceβ¦I added less lemon with the cream & chicken broth in the sauce. I served with Italian flavored angel hair pasta. Parmesan crusted potted, & a nice ceaser saladβ PERFECT MEAL! #MyNewFavoriteRecipe
Really yummy! I LOVE that you tell us how much salt and pepper to use because many websites donβt bother.
However on this particular recipe I was a bit confused, does the chicken get lightly salted and then 1/2 tsp salt added in the sauce? Thatβs what I did but it was a tad salty.
Or is it the opposite: 1/2 tsp salt on the chicken and then lightly salt the sauce?
Still giving 5 stars since good flavor, it may have been user error causing the saltiness
This was absolutely delicious!
I cooked it for a company workshop lunch (29 people), and served it with the ββdump n bakeβ fried rice, and some frozen winter veggies. Everyone loved it, , and it was So simple to make! Outstanding!
The flavour in this dish is absolutely amazing!
I will definitely be cooking this again.
For a few years now we have been looking for a recipe to replicate something we had a restaurant. Well this is it. The flavours are fantastic. We add some freshly cut avocado and asparagus to it and it is perfect. This is now on our rotation.
So quick and so tasty.
Will definitely be making this regularly.
Hubby was drinking the sauce from the pan. Enough said!
Family RAVED over this and it was so quick and easy!
Thank you Nagi!
Could I add mushrooms to this dish?
Super late reply, but I added mushrooms in mine and it was great. I cooked it in a separate pan though and just added it π