Description
Easy Creamy Lemon Chicken features tender, pan-seared chicken cutlets drenched in a luscious, tangy lemon garlic cream sauce. This quick and flavorful dish comes together in just 30 minutes, making it perfect for a satisfying weeknight dinner. The combination of garlic, lemon, and creamy sauce elevates simple chicken breasts into a comforting, elegant meal garnished with fresh parsley and lemon slices.
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 the cutlets over plastic wrap and gently pound them to an even thickness using a meat mallet. This ensures even cooking and tenderizes the chicken.
- Season and coat chicken: Season both sides of each chicken cutlet with salt, pepper, and Italian herb seasoning (approximately ¼ teaspoon each per cutlet). Dredge the chicken in all-purpose flour, shaking off any excess flour.
- Cook the chicken: Heat olive oil in a large nonstick skillet over medium heat. Add the coated chicken cutlets and cook for 4–5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside.
- Make the lemon garlic sauce: Without wiping the pan, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and cook until fragrant about 1 minute. Pour in the chicken broth and 1 tablespoon of lemon juice, bringing the mixture to a light simmer. Taste and add the second tablespoon of lemon juice if desired.
- Add cream and season: Stir in the heavy cream and season the sauce with salt and pepper to taste. Mix until the sauce is evenly combined and smooth.
- Simmer chicken in sauce: Return the cooked chicken cutlets to the skillet with the sauce. Bring to a simmer and cook for an additional 4–5 minutes until the sauce thickens slightly and the chicken is heated through.
- Serve: Plate the creamy lemon chicken, garnishing with fresh chopped parsley and lemon slices. Enjoy immediately.
Notes
- This skillet creamy lemon chicken is quick and easy, perfect for busy weeknights.
- The chicken is tender and juicy thanks to pounding and dredging before cooking.
- You can adjust lemon juice quantity to balance the tanginess to your preference.
- Serve alongside steamed vegetables, rice, or pasta to complete the meal.
- Leftovers can be stored in the refrigerator for up to 3 days and gently reheated.
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
