Creamy Lemon Chicken

There’s something about the Creamy Lemon Chicken that always brings me back to my cozy kitchen on a dreary day. I remember the first time I made it: the sun was setting, casting a warm glow through the window, and I was craving something rich yet refreshing. As soon as I combined the tangy lemon juice with the luscious cream, I knew I was onto something special. The aroma filled the air and had my family gathering around the table, eagerly waiting to dig in. That delightful moment when I plated the golden chicken and poured that zesty sauce over it still brings a smile to my face. It’s a dish that feels like a warm hug, perfect for any occasion.

What’s In This Creamy Lemon Chicken

The ingredients for Creamy Lemon Chicken are not just basic staples; they work together beautifully to create a dish bursting with flavor. Each component plays a crucial role, with the standout being the combination of fresh lemon juice and velvety cream, which brings a unique brightness to the chicken. Let’s explore what you’ll need to make this culinary masterpiece.

• 2 boneless, skinless chicken breasts: The main star of the dish, they are tender and juicy, perfect for absorbing the creamy sauce.
• ½ teaspoon kosher salt: A vital seasoning that enhances the natural flavors of the chicken.
• ¼ teaspoon freshly ground black pepper: Adds a subtle warmth and depth to the dish.
• 3 tablespoons all-purpose flour: Helps to create a beautiful crust on the chicken and thicken the sauce.
• 1 tablespoon extra virgin olive oil: Used for cooking the chicken, adding richness and flavor.
• 2 tablespoons butter: Provides a rich, buttery flavor that pairs perfectly with the lemon.
• 2 cloves garlic, pressed or minced: Infuses the dish with a fragrant aroma and enhances the overall flavor.
• 1 cup chicken stock: Forms the base of the sauce, adding depth and moisture.
• Juice of 1 lemon: The star ingredient that brightens the sauce and balances the richness.
• 4 tablespoons heavy cream or half-and-half: Adds a luxurious creaminess that makes the sauce irresistible.
• 1 tablespoon chopped fresh thyme leaves: Provides a fresh herbal note that complements the lemon.
• ½ lemon thinly sliced: For garnish, adding a pop of color and an extra hint of lemon flavor.

Making This Creamy Lemon Chicken

Creating the perfect Creamy Lemon Chicken is a delightful experience. The steps are straightforward, and the end result is a dish that feels special. Let’s dive into how to bring this recipe to life.

1. Start by preparing the chicken. Trim any excess fat from the chicken breasts and cut them in half lengthwise to create thin cutlets. This ensures even cooking and allows for maximum flavor absorption.
2. Season both sides of the chicken generously with kosher salt and black pepper. This basic seasoning enhances the chicken’s flavor and prepares it for the next steps.
3. Next, dredge each piece of seasoned chicken in all-purpose flour, making sure to shake off any excess. This step will create a nice crust when cooked.
4. In a large skillet, heat butter and extra virgin olive oil over medium-high heat. The combination of these fats not only prevents sticking but also adds flavor. You’ll know it’s ready when the butter starts to foam.
5. Carefully add the floured chicken to the hot skillet. Cook each cutlet for 3 to 4 minutes on each side until golden brown. The goal here is a crispy exterior, so keep an eye on it to avoid burning.
6. Once browned, transfer the chicken to a platter or sheet pan and cover it with foil to keep it warm while you prepare the sauce.
7. Reduce the skillet heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, but be careful not to let it burn, as burned garlic can turn bitter.
8. Sprinkle the sautéed garlic with the remaining tablespoon of flour and stir for about a minute. This step will help thicken the sauce as it cooks.
9. Slowly whisk in the chicken stock, lemon juice, and heavy cream. As you add these, scrape up any browned bits from the skillet. They add incredible flavor to your sauce.
10. Cook the sauce for about 4 to 5 minutes until it thickens slightly. You’ll want it to coat the back of a spoon. This is where the magic happens!
11. Stir in the sliced lemon and the remaining tablespoon of butter. This will enhance the creaminess and add a lovely shine to your sauce.
12. Add the cooked chicken back into the skillet and allow it to soak up the sauce, letting it simmer for a minute to blend the flavors. Taste for seasoning, and if desired, top with fresh herbs like thyme.

Tips and Variations

When it comes to making Creamy Lemon Chicken, there are always ways to enhance or adjust the recipe to fit your tastes. Here are some helpful tips and variations:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze the chicken and sauce together. Just be sure to cool them completely before transferring them to freezer-safe bags.
• Pairing: This dish pairs beautifully with steamed broccoli, garlic bread, or a simple green salad for a complete meal.
• Spice it up: If you like a little heat, consider adding a pinch of red pepper flakes to the sauce for an extra kick.
• Vegetarian option: Substitute the chicken with thin slices of zucchini for a vegetarian version that’s just as delicious.

Serve This Creamy Lemon Chicken With

Pairing Creamy Lemon Chicken with the right sides can elevate your meal. Here are some ideas:

• Steamed vegetables: Broccoli, asparagus, or green beans complement the creamy sauce and add a pop of color to your plate.
• Rice or quinoa: Serving the chicken over a bed of rice or quinoa allows you to enjoy all that delicious sauce.
• Garlic bread: A side of garlic bread is perfect for soaking up every last drop of the creamy sauce.
• Salads: A light salad with a citrus vinaigrette can balance the richness of the dish, offering a refreshing contrast.
• Occasions: This dish is ideal for dinner parties, family gatherings, or even a cozy weeknight meal.
• Seasonal pairings: During the summer, serve with fresh tomatoes and basil for a garden-inspired plate.

FAQ

Conclusion

Creamy Lemon Chicken is truly a standout dish that brings comfort and flavor to your table. It’s quick to make, bursting with flavor, and perfect for any occasion. I encourage you to give it a try; you’ll find it quickly becomes a favorite in your household. Enjoy the rich, creamy goodness and the smiles it brings!

Creamy Lemon Chicken

The ultimate comfort food, Creamy Lemon Chicken is a rich and creamy dish that’s perfect for any occasion. The tangy lemon combined with velvety cream creates a flavor profile that tantalizes your taste buds. Make it tonight for an easy weeknight dinner!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless, skinless chicken breasts
• ½ teaspoon kosher salt plus more for seasoning
• ¼ teaspoon freshly ground black pepper plus more for seasoning
• 3 tablespoons all-purpose flour divided
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic pressed or minced
• 1 cup chicken stock
• 1 piece lemon juice of 1
• 4 tablespoons heavy cream or half-and-half
• 1 tablespoon chopped fresh thyme leaves
• ½ piece lemon thinly sliced

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Whisk
• Frying Pan

Method

 

1. Trim any excess fat from the chicken breasts and slice them in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with the kosher salt and freshly ground black pepper then dredge each breast in the all-purpose flour, shaking off any excess.
2. Heat butter with the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side or until golden brown. Transfer to a platter or sheet pan and cover with foil.
3. Reduce the heat to medium, add the garlic, and cook until fragrant, about 1 minute. Sprinkle the garlic with the remaining tablespoon of flour, stirring while you cook for 1 minute.
4. Whisk in the chicken stock, lemon juice, and heavy cream, scraping up the browned bits from the pan.
5. Add the sliced lemon and cook for 4-5 minutes until the cream sauce thickens.
6. Stir in the remaining 1 tablespoon of butter until melted. Add the chicken back to the sauce. Taste for seasoning and top with parsley or fresh thyme if desired.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Tip 2: You can freeze the chicken and sauce together. Just be sure to cool them completely before transferring them to freezer-safe bags.
• Tip 3: This dish pairs beautifully with steamed broccoli, garlic bread, or a simple green salad for a complete meal.
• Tip 4: If you like a little heat, consider adding a pinch of red pepper flakes to the sauce for an extra kick.
• Tip 5: Substitute the chicken with thin slices of zucchini for a vegetarian version that’s just as delicious.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.