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Creamy Lemon Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 47 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Optional Butter Finish: For an extra luxurious and velvety sauce, swirl in the cold salted butter and stir until melted and incorporated.
  12. 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.
  13. 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.
  14. 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.

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Find it online: https://foodtokinspired.com/creamy-lemon-chicken-recipe/