Description
This Easy Creamy Lemon Chicken recipe features tender, pan-seared chicken cutlets smothered in a rich and tangy lemon garlic cream sauce. Perfect for a quick 30-minute weeknight dinner, this dish balances bright citrus flavors with savory herbs and a luscious creamy texture. Garnished with fresh parsley and lemon slices, it’s a delicious crowd-pleaser that’s simple to prepare and packs bold flavor.
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 the Chicken: Cut each chicken breast in half lengthwise to create thinner cutlets. Place each cutlet between plastic wrap and gently pound with a meat mallet to even out the thickness, ensuring even cooking and tenderness.
- Season and Dredge: Season both sides of each chicken cutlet with about ¼ teaspoon each of kosher salt, ground black pepper, and Italian herb seasoning. Dredge the cutlets in all-purpose flour, shaking off any excess flour to avoid clumping during cooking.
- Cook the Chicken: Heat olive oil in a large nonstick skillet over medium heat. Cook the flour-coated chicken cutlets for about 4 to 5 minutes per side until they are golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside, keeping the drippings.
- Make the Sauce: Without wiping the pan, melt 2 tablespoons of unsalted butter. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Pour in ½ cup chicken broth and 1 tablespoon fresh lemon juice. Taste the mixture and add the remaining tablespoon of lemon juice if a stronger citrus flavor is desired. Bring the sauce to a gentle simmer.
- Finish the Cream Sauce: Stir in 1 cup of heavy cream along with salt and pepper to taste. Mix until the sauce is smooth and evenly combined. Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Let everything simmer together for another 4 to 5 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Serve: Plate the chicken with the creamy lemon sauce spooned on top. Garnish with fresh chopped parsley and lemon slices for a bright and fresh finish. Serve immediately and enjoy this flavorful, creamy lemon chicken dish!
Notes
- This recipe is a great quick and easy weeknight meal, ready in just 30 minutes.
- Pounding the chicken cutlets ensures even cooking and tender meat.
- Adjust the amount of lemon juice according to your preferred level of tanginess.
- Serve with rice, pasta, or steamed vegetables to complete the meal.
- Use fresh garlic and lemon juice for the best flavor.
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
