Easy Creamy Lemon Chicken
This creamy lemon chicken recipe is fast, simple, and uses everyday pantry ingredients. You will love the tangy lemon sauce, and the chicken melts in your mouth!
Servings: 4
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper
- 1/4 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 cup heavy/whipping cream
- Fresh parsley chopped (optional)
Instructions
- Slice your chicken breasts in half lengthwise to make 4 thinner cutlets. Generously season them with salt & pepper on both sides, and sprinkle the garlic powder on both sides evenly. Dredge them in flour.
- In a large skillet over medium-high heat, melt the butter and olive oil. When the pan's hot, add the chicken and cook it for 4-5 minutes per side, until golden. Take the chicken out of the pan and transfer to a plate.
- Add the chicken broth and lemon juice to the pan, and let it cook for about a minute (make sure to scrape up the browned bits at the bottom of the pan).
- Add the cream to the skillet, then add the chicken back in. Let the sauce simmer for 5 minutes or so, until the cream thickens up a bit and the chicken is cooked through completely.
- Add more salt & pepper if needed and sprinkle parsley over top if using. Serve immediately.
Notes
- You could swap the chicken broth with dry white wine if desired.
- I don't recommending swapping the cream for half-and-half or milk because the lemon juice may cause the sauce to separate/curdle.
- Before serving, I sometimes will grate some lemon zest and stir it into the sauce, but this is totally optional.
Nutrition
Calories: 426kcal | Carbohydrates: 4g | Protein: 26g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 169mg | Sodium: 311mg | Potassium: 486mg | Sugar: 1g | Vitamin A: 1083IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
