Description
This Easy Creamy Lemon Chicken recipe features tender, pan-seared chicken breasts cooked to golden perfection and served with a luscious, tangy lemon garlic cream sauce. It’s a quick and flavorful 30-minute weeknight meal that’s both comforting and elegant, garnished with fresh parsley and lemon slices for a bright 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 Chicken: Cut each chicken breast in half lengthwise to create thinner cutlets. Place them between sheets of plastic wrap and gently pound with a meat mallet to an even thickness. This ensures even cooking and tenderness.
- Season and Dredge: Season both sides of the chicken cutlets using approximately ¼ teaspoon each of kosher salt, ground black pepper, and Italian herb seasoning per cutlet. Dredge the seasoned chicken in all-purpose flour, shaking off any excess flour to prevent clumping.
- Cook 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 turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the pan and set aside.
- Make Sauce: Without wiping the pan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in ½ cup chicken broth and 1 tablespoon fresh lemon juice, stirring and tasting. Add the second tablespoon of lemon juice if a tangier flavor is desired. Bring the mixture to a light simmer.
- Finish Sauce: Stir in 1 cup heavy cream along with salt and pepper to taste, mixing until fully combined and the sauce begins to thicken.
- Combine and Simmer: Return the cooked chicken cutlets to the skillet. Bring everything to a gentle simmer and cook for an additional 4-5 minutes, allowing the sauce to thicken further and flavors to meld.
- Serve: Plate the chicken with the creamy lemon sauce spooned over the top. Garnish with fresh chopped parsley and lemon slices for a beautiful presentation. Serve immediately and enjoy!
Notes
- This easy skillet creamy lemon chicken is a quick and delicious 30-minute meal, perfect for busy weeknights.
- For best results, pound the chicken cutlets evenly to ensure uniform cooking and juiciness.
- Adjust the lemon juice amount according to your preference for tanginess in the sauce.
- Serve with steamed vegetables, mashed potatoes, or a side salad to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
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
