Creamy lemon chicken dish garnished with herbs and served on a plate

Creamy Lemon Chicken Recipe

ByCasey Monroe

Why Make This Recipe

Creamy Lemon Chicken is a delightful dish that combines the rich flavors of chicken with a zesty lemon sauce. It’s perfect for a weeknight dinner or special occasions. The creamy sauce pairs wonderfully with the chicken, making each bite mouthwatering. Plus, it’s easy to prepare and uses simple ingredients, making it a favorite for both novice and experienced cooks alike.

How to Make Creamy Lemon Chicken

Ingredients

  • 4 boneless, skinless chicken breasts (approximately 907 g)
  • 1/2 tsp kosher salt (additional as required for seasoning)
  • 1/4 tsp freshly ground black pepper (additional as required for seasoning)
  • 3 tbsps unsalted butter
  • 1 small shallot (finely minced)
  • 4 cloves garlic (finely minced)
  • 1 tbsp olive oil
  • 2 tbsps all-purpose flour
  • 1 cup half-and-half or whole milk
  • 1/2 cup low-sodium chicken broth
  • 3 tbsps lemon juice (from 1 medium lemon)
  • 2 tbsps freshly chopped parsley leaves
  • 1 small lemon (thinly sliced for garnish)

Directions

  1. Pat chicken cutlets completely dry using paper towels. Season both sides generously with kosher salt and black pepper.
  2. Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Cook chicken in batches to avoid overcrowding, creating a deep golden-brown crust on each side, about 6-7 minutes per side. Transfer browned cutlets to a separate plate.
  3. Lower the heat to medium and melt butter in the same skillet. Add shallots, garlic, and more seasoning, sauté for about 1 minute until the shallots become translucent.
  4. Dust flour over the shallot mixture, stirring to coat and cooking for another minute to get rid of the raw flour taste.
  5. Gradually pour in the half-and-half and chicken broth, whisking continuously to avoid lumps. Scrape the browned bits from the skillet while mixing. Bring the mixture to a gentle boil, then reduce to a simmer.
  6. Carefully return the chicken to the skillet, allowing it to simmer in the sauce until it thickens and the chicken reaches an internal temperature of 165°F, about 3-4 minutes.
  7. Stir in fresh lemon juice, then garnish with chopped parsley and lemon slices. Serve right away to enjoy the creamy sauce while it’s warm.

How to Serve Creamy Lemon Chicken

Serve Creamy Lemon Chicken over rice, pasta, or alongside a fresh salad. The creamy sauce enhances not only the chicken but also complements any side dishes. Don’t forget to squeeze a little extra lemon juice over the top for an added burst of flavor!

How to Store Creamy Lemon Chicken

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You might need to add a splash of chicken broth or milk to the sauce as it can thicken when stored.

Tips to Make Creamy Lemon Chicken

  • Make sure to pat the chicken dry. This helps it to sear better and develop a lovely crust.
  • Adjust the amount of lemon juice to your taste. If you like it tangy, feel free to add more.
  • Use fresh garlic and shallots for the best flavor.
  • You can also add vegetables like spinach or broccoli for extra nutrition and color.

Variation

For a twist on this classic recipe, you can add capers for a salty, briny flavor. Alternatively, you can substitute the chicken with shrimp or tofu for a different take on the dish!

FAQs

1. Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken, but you’ll need to adjust the cooking times slightly to ensure it cooks through properly.

2. What can I substitute for half-and-half?
If you don’t have half-and-half, you can use equal parts milk and heavy cream, or simply use whole milk for a lighter version.

3. Can this recipe be made ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce in advance and cook the chicken right before serving to ensure it stays juicy and tender.