Creamy Lemon Chicken
Creamy Lemon Chicken
Whip up this zesty Creamy Lemon Chicken for a dinner that’s bursting with flavor! With tender chicken, a velvety sauce, and a hint of citrus, this dish is sure to become a weeknight favorite.
Ingredients (4 servings)
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 | Halved widthwise |
| Salt | To taste | For seasoning |
| Pepper | To taste | For seasoning |
| Flour | 1 cup (125g) | For coating |
| Butter | 1 ½ tbsp | For cooking |
| Olive oil | 1 tbsp | For cooking |
| Chicken stock | 1 ¼ cups (295 mL) | Divided |
| Heavy cream | 1 cup (235 mL) | For sauce |
| Salt | 1 tsp | For sauce |
| Pepper | 1 tsp | For sauce |
| Lemon (juiced) | 1 | Fresh |
| Lemon (sliced) | 1 | For garnish |
| Fresh parsley | To taste | Chopped, for garnish |
Instructions
- Cut the chicken breasts in half widthwise. Season both sides with salt and pepper.
- Coat each chicken piece in flour, shaking off excess.
- In a skillet over medium-high heat, add butter and olive oil.
- Cook chicken for 3-5 minutes on each side until golden and fully cooked. Set aside.
- Pour ¼ cup chicken stock into the skillet and scrape up browned bits.
- Add remaining stock, heavy cream, salt, pepper, and lemon juice. Stir well.
- Simmer sauce for 5 minutes, then return chicken to the pan. Top with lemon slices.
- Spoon sauce over chicken. Remove from heat. The sauce will thicken as it cools.
- Garnish with parsley and serve warm.
Nutrition (Per Serving)
- Calories: 420
- Protein: 28g
- Fat: 28g
- Carbohydrates: 14g
- Sugar: 2g
- Sodium: 780mg
Cooking Tips
- Use freshly squeezed lemon juice for a brighter flavor.
- Let the chicken rest before slicing to keep it juicy.
- Add a pinch of red pepper flakes for a spicy twist.
- Pair with mashed potatoes or buttered noodles for a complete meal.
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