If you are looking for a dish that is both comforting and bursting with fresh, tangy flavor, this Creamy Lemon Chicken Recipe will quickly become one of your absolute favorites. Imagine tender, golden-seared chicken breasts nestled in a luscious, velvety sauce that combines the brightness of lemon, the richness of cream, and the savory depth of Parmesan cheese and garlic. It’s a meal that feels fancy enough for guests but comes together with surprisingly simple ingredients and steps. Whether served over pasta or buttered noodles, this recipe delivers a perfectly balanced harmony of flavors that will tantalize your taste buds and warm your heart.
Ingredients You’ll Need
Gathering the right ingredients for this Creamy Lemon Chicken Recipe is a breeze, and each one plays a vital role in creating the rich and flavorful profile of the dish. From the essential lemon pepper seasoning that brings brightness to the chicken to the creamy dairy elements that create a silky sauce, these ingredients combine to make magic happen in your skillet.
- Chicken breasts: Boneless and skinless, perfect for pounding thin to cook quickly and evenly.
- Lemon pepper seasoning: This adds a zesty kick with subtle saltiness; choose one with sea salt included for convenience.
- All-purpose flour: Used to coat the chicken, helping it form a golden crust and thicken the sauce later.
- Parmesan cheese: Both in the coating and sauce, it adds a nutty, savory punch that elevates the dish.
- Garlic powder and fresh garlic: Garlic adds a warm, aromatic base flavor that complements lemon beautifully.
- Olive oil: For searing the chicken to golden perfection.
- Dry white wine: Reduces to impart a fruity acidity, enhancing the sauce’s complexity.
- Chicken broth and bouillon cube: Combine for depth and savory richness in the sauce.
- Heavy cream: At room temperature, it ensures a smooth, velvety sauce.
- Mustard powder: Adds subtle tang and warmth, balancing the cream and lemon.
- Fresh lemon juice: Brings bright citrus notes that brighten and balance the richness.
- Cold salted butter (optional): Swirled in at the end for extra silkiness and richness.
- Spaghetti: Optional but perfect for soaking up the luscious sauce.
- Fresh parsley: Adds a pop of color and fresh herbaceous flavor.
- Fresh lemon slices: Beautiful garnish that hints at the flavors inside.
How to Make Creamy Lemon Chicken Recipe
Step 1: Prepare and Pound the Chicken
Start by slicing the chicken breasts in half horizontally to create thinner pieces that cook quickly and evenly. Place them inside a gallon freezer bag or between sheets of plastic wrap, then gently pound with the textured side of a meat mallet until they’re about half an inch thick. This helps create a tender, consistent texture and ensures they soak up all the wonderful flavors in the sauce.
Step 2: Season and Dredge the Chicken
Generously season your pounded chicken breasts with lemon pepper seasoning for that signature citrus-spiced flavor punch. If your seasoning doesn’t contain salt, feel free to add a pinch. On a large plate, combine the all-purpose flour, finely grated Parmesan, and garlic powder. Pat each chicken piece dry, then dredge both sides thoroughly in this flavorful mixture—this coating will give your chicken a gorgeous golden crust and add extra depth to the sauce when browned bits deglaze.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the coated chicken into the pan, working in batches if needed to avoid overcrowding. Cook each breast for about 4 to 5 minutes per side until a golden, crispy crust forms. Don’t rush this step—it creates those coveted browned bits that will boost your sauce’s flavor exponentially. Once seared, set the chicken aside and keep those brown remnants in the pan—they’re pure gold.
Step 4: Craft the Sauce
Add minced garlic and the dry white wine to the skillet, adjusting heat to medium. Let the wine bubble gently for about 4 minutes, allowing it to reduce by half—this intensifies the flavor while softening the wine’s raw edge. Use a silicone spatula to scrape up any tasty browned bits clinging to the pan and swirl them into the liquid. Then, pour in the chicken broth, crumble in the bouillon cube, add mustard powder, and bring to a gentle boil. Let the mixture simmer for around 5 minutes so it thickens and the flavors concentrate beautifully.
Step 5: Finish the Sauce and Reheat Chicken
Reduce the heat to low and slowly stir in the heavy cream, mixing continuously until smooth. Next, fold in freshly squeezed lemon juice and gradually sprinkle the grated Parmesan, stirring continuously to create a thick, creamy sauce bursting with citrus and savory notes. Nestle the seared chicken breasts back into this luscious sauce, warming them through to meld all those lovely flavors.
Step 6: Optional Butter Finish
For an ultra-silky and luxurious finish, swirl in cold salted butter a tablespoon at a time. This step is optional, but it adds an irresistible velvety texture that takes the sauce over the top. Stir gently until everything is beautifully combined.
Step 7: Serving with Pasta (Optional)
If you’re aiming for a complete meal in one pan, boil spaghetti or your favorite pasta during the last few minutes of warming the chicken in the sauce. Drain the pasta and return it to the skillet, tossing gently to coat every strand with that irresistible creamy lemon goodness. Alternatively, you can serve the chicken and sauce over simple buttered noodles or your preferred side.
How to Serve Creamy Lemon Chicken Recipe
Garnishes
Garnishing your creamy lemon chicken with freshly chopped parsley adds a vibrant pop of green that brightens the plate visually and adds a fresh, herbaceous contrast to the rich sauce. A few thin slices of fresh lemon on the side not only look inviting but also offer the option to squeeze a little extra citrus zing if desired. These small touches make your dish feel special and restaurant-worthy.
Side Dishes
This Creamy Lemon Chicken Recipe pairs wonderfully with light, simple sides that soak up its delicious sauce. Steamed or sautéed green vegetables like asparagus, green beans, or broccoli provide a fresh crunch. A crisp garden salad offers refreshing acidity, balancing the richness. If you want to keep things comfort-focused, creamy mashed potatoes or buttery noodles make perfect companions.
Creative Ways to Present
For a dinner party or family gathering, consider plating the chicken atop a nest of linguine or spaghetti tossed in the sauce, then finishing with a sprinkle of Parmesan and parsley. Alternatively, serve the chicken on a bed of roasted cauliflower rice or creamy polenta for a twist on traditional pasta. Using vibrant fresh herbs and lemon zest as final accents adds a professional and inviting look that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Leftover creamy lemon chicken keeps beautifully in an airtight container in the refrigerator for up to three days. The sauce may thicken upon chilling, but this just means it has developed even more flavor. Simply reheat gently to preserve the texture and taste.
Freezing
If you want to save this dish for later, you can freeze the chicken and sauce together in a freezer-safe container or heavy-duty zip-top bag for up to three months. Make sure to leave some space for expansion and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken and sauce slowly over low heat on the stovetop, stirring gently to re-emulsify the sauce. Add a splash of chicken broth or cream if the sauce has thickened too much. Avoid high heat to keep the chicken tender and the sauce smooth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs will work well and add a bit more juiciness and flavor. Just make sure to adjust cooking time so they’re cooked through but still tender.
What is the best wine to use for the sauce?
A dry white wine such as Chardonnay or Pinot Grigio works perfectly here. These wines add a subtle fruity acidity that brightens up the sauce without overpowering it.
Is there a dairy-free alternative to the heavy cream?
You can substitute coconut cream or a cashew cream for a dairy-free option, but keep in mind it will alter the flavor profile slightly, adding a hint of sweetness instead of the traditional creaminess.
Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend instead of all-purpose flour and ensure your chicken broth and bouillon are certified gluten-free. The rest of the ingredients are naturally gluten-free.
What can I serve this Creamy Lemon Chicken Recipe with if I don’t want pasta?
Great alternatives include roasted vegetables, mashed potatoes, cauliflower rice, or even a fresh garden salad. The sauce is rich and flavorful enough to enhance just about any side you choose.
Final Thoughts
This Creamy Lemon Chicken Recipe is truly one of those dishes you’ll find yourself coming back to again and again. It’s comforting yet bright, creamy yet fresh, and surprisingly easy to prepare with ingredients you likely already have on hand. Whether you’re cooking for a busy weeknight or a special occasion, this recipe promises to deliver joy and deliciousness to your dinner table. Go ahead, give it a try—you might just discover your new favorite chicken dish.
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Creamy Lemon Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Creamy Lemon Chicken is a rich and flavorful skillet dish featuring tender chicken breasts seared to golden perfection and simmered in a luscious lemon-infused Parmesan cream sauce. Enhanced with dry white wine, garlic, and subtle mustard powder, this dish pairs wonderfully with spaghetti or buttered noodles for a satisfying and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Coating
- 2 large boneless skinless chicken breasts
- Lemon pepper seasoning (store-bought or homemade with sea salt)
- 1/2 cup all-purpose flour
- 1/4 cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1/4 cup olive oil
Sauce
- 1/2 cup dry white wine (such as Chardonnay or Pinot Grigio)
- 4 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 chicken bouillon cube
- 1 teaspoon mustard powder
- 3/4 cup heavy cream, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1 cup Parmesan cheese, grated
- 2 tablespoons cold salted butter (optional for velvety finish)
To Serve
- 3/4 lb. spaghetti (optional)
- 1/4 cup fresh parsley, roughly chopped
- Freshly sliced lemon for garnish
Instructions
- Cut, Pound, and Prepare the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Place the slices inside a gallon freezer bag or between two sheets of plastic wrap. Using the textured side of a meat mallet, gently pound the chicken pieces until they are about 1/2 inch thick. This ensures even cooking and tenderness.
- Season the Chicken: Sprinkle both sides of the pounded chicken breasts with lemon pepper seasoning. If your lemon pepper seasoning lacks salt, add some as desired to enhance flavor.
- Prepare the Flour Mixture: On a large plate, combine the all-purpose flour, finely grated Parmesan cheese, and garlic powder. This mixture will create a delicious crust when dredged on the chicken.
- Dredge the Chicken: Pat the chicken dry with paper towels. Coat each piece thoroughly on both sides with the flour mixture, tapping off any excess to avoid clumps.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken for 4-5 minutes on each side until a golden-brown crust forms. Remove the chicken and set aside, leaving the browned bits in the pan.
- Make the Sauce – Reduce Wine and Garlic: Add the white wine and minced garlic to the hot pan. Reduce the heat to medium and simmer gently for about 4 minutes, allowing the wine to reduce by half. Use a silicone spatula to scrape up any browned bits from the bottom of the pan, incorporating them into the sauce for enhanced flavor.
- Simmer with Broth and Bouillon: Stir in the chicken broth, crumbled chicken bouillon cube, and mustard powder. Bring the mixture to a gentle boil, then reduce heat and simmer for about 5 minutes to thicken and concentrate the flavors.
- Add Cream and Lemon: Slowly pour in the heavy cream while stirring continuously to create a smooth sauce. Then stir in the freshly squeezed lemon juice for a bright, tangy note.
- Incorporate Parmesan Cheese: Gradually sprinkle in the grated Parmesan cheese, stirring continuously until the cheese fully melts and the sauce is creamy and well combined.
- Return Chicken to Sauce: Place the seared chicken back into the skillet with the sauce. Allow the chicken to warm through in the simmering sauce for a few minutes, absorbing the flavors.
- Optional Butter Finish: For an extra luxurious and velvety sauce, swirl in the cold salted butter and stir until melted and incorporated.
- Cook the Pasta (Optional): While the chicken is warming in the sauce, boil spaghetti according to package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Remove the chicken from the skillet and place on serving plates. Add the cooked spaghetti to the sauce in the skillet and toss gently to coat evenly. Serve pasta alongside or beneath the chicken, as preferred.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and garnish with freshly sliced lemon wedges to add a pop of color and extra citrus aroma. Serve immediately while hot.
Notes
- Lemon pepper seasoning can be store-bought or homemade; if it contains salt, adjust additional salt accordingly.
- If you don’t have a meat mallet, use the bottom of a heavy skillet to pound the chicken for even thickness.
- Dry white wines like Chardonnay or Pinot Grigio work well; use a good quality wine you enjoy drinking.
- Adding cold butter at the end enriches the sauce and gives it a silky texture but is optional.
- Serving with spaghetti is optional; this dish is also excellent with buttered noodles or roasted vegetables.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
