Creamy Lemon Chicken Breast Recipe

Chicken breast recipes might be so boring – time to step it up! Cream and lemon are a luscious mixture and is sensational served over golden crispy chicken. A fast and simple 10 minute recipe with few components, serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb possibility, creamy cauliflower mash!

I had no good comeback for that. As a result of it’s fully true. 😂

So considered one of my (many) New Years’ resolutions can be (but once more) to put up extra inexperienced meals on RecipeTin Eats.

However for now – extra yellow meals.

In reality, a complete pan of yellow meals. Golden brown (yellow!) chicken breast with a yellow lemon cream parmesan sauce. Carry on the yellow! 🙌🏻

• Chicken breast – or boneless skinless thigh

• Chicken broth/inventory – provides the sauce flavour (it’s fairly boring with out it)

• Cream and lemon – as a result of we’re making a creamy lemon sauce

• Parmesan – for umami AND to assist thicken the sauce

• Mustard – sauce thickening and additional flavour/tang

• Flour – to mud chicken (provides it a crust that the sauce needs to cling to, non-obligatory)

• Garlic – as a result of garlic goes in 99% of my savoury meals

• Butter – as a result of butter makes the whole lot higher

You’re 10 minutes away from having this for dinner!

Right here’s the way it goes down:

• Sprinkle chicken with salt and pepper, mud with flour;

• Pan fry till golden then take away

• Add the whole lot else in, then simmer for 3 minutes till thickened;

• Return chicken into skillet to rewarm; and

• Serve over pasta, mashed potato or for a low carb possibility, Creamy Mashed Cauliflower.

There’s loads of creamy lemon sauce for this chicken breast recipe. Sufficient to toss by way of pasta!

Serve this with a crisp backyard salad with a tangy French Dressing or Balsamic dressing. Or attempt considered one of these:

Aspect salad options

Inexperienced Bean Salad with Cherry Tomato Feta

French Carrot Salad with Honey Dijon Dressing

Cucumber Salad with Herb Garlic French dressing

Rocket Salad with Balsamic Dressing and Shaved Parmesan

JP’s Iceberg Lettuce Dill Salad

Roast Pumpkin, Spinach and Feta Salad

Additionally, some heat bread rolls to mop the plate clear wouldn’t go astray! For those who’re within the temper for home made bread, attempt these simple No Knead Mushy Dinner Rolls or this straightforward Irish Soda Bread (I name it Emergency Bread!).

 – Johnsat x

Creamy Lemon Chicken Breast Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 497 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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 – 2 garlic clove, minced
• 1 1/4 cups chicken broth/stock
• 3/4 cup cream , heavy/thickened (Note 2)
• 3 – 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)
• Pasta of choice (I used linguine)
• Finely chopped parsley

Instructions

1. Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
2. Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
3. 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.
4. Add a touch of butter if your pan is dry – but you shouldn't need it. Add garlic, stir 10 seconds.
5. 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.
6. Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
7. Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
8. 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)

Notes

1. Chicken – use 2 large breasts split in half, or 4 small ones around 150g/5oz each and pound with fist to about 1.5cm / 1/2″ even thickness.
You can purchase chicken breast steaks here in Australia at supermarkets and butchers. Sometimes they are labelled “chicken schnitzel” (but no crumbs, just thin slices of chicken).
2. Cream – light cream won’t thicken as much. To decrease fat, better to use evaporated milk!
3. Parmesan – must use either finely grated yourself OR the store bought finely shredded ie very fine thin strands. Do not use store bought “sandy-like” parmesan, it just doesn’t dissolve as well.
4. Nutrition per serving for chicken and all the sauce, assuming 4 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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