By:Nagi
458 Comments
Chicken breast recipes can be so dull – time to step it up! Cream and lemon are a luscious combination and is sensationalserved over golden crispy chicken. Aquick andeasy10 minute recipe with fewingredients,serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb option, creamy cauliflower mash!
Chicken Breast Recipe
I was browsing my Instagramfeedthe other day, and all I could think was “it’s soyellow and orangey.” I shared this observation with my mother, and her immediate response was “Well, of course. You post so many cheesy bread, potatoes and meat. Everything you like is yellow and brown. EvenDozeris yellow.” (Imagine this with a Japanese accent and finished with a snort of laughter).
I had no smart comeback for that. Because it’s completely true. 😂
So one of my (many) New Years’ resolutions will be (yet again) to post moregreen foods on RecipeTin Eats.
But for now – more yellow food.
In fact, a whole pan of yellow food. Golden brown (yellow!) chicken breast with a yellow lemon cream parmesan sauce. Bring on the yellow! 🙌🏻
What you need for creamy lemon chicken breast
Chicken breast – or boneless skinless thigh
Chicken broth/stock – gives the sauce flavour (it’s pretty dull without it)
Cream and lemon – because we’re making acreamy lemon sauce
Parmesan – forumami AND to help thicken the sauce
Mustard – sauce thickening and extra flavour/tang
Flour – to dust chicken (gives it a crust that the sauce wants to cling to, optional)
Garlic – because garlic goes in 99% of my savoury foods
Butter – because butter makes everything better
How to make creamy lemon chicken breast
You’re 10 minutes away from having this for dinner!
Here’s how it goes down:
Sprinkle chicken with salt and pepper, dust with flour;
Pan fry until golden then remove
Add everything else in, then simmer for 3 minutes until thickened;
Return chicken into skillet to rewarm; and
Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.
There’s plenty of creamy lemon sauce for this chicken breast recipe. Enough to toss through pasta!
What to serve with Creamy Lemon Chicken
Serve this with a crisp garden salad with a tangy French Dressing or Balsamic dressing. Or try one of these:
Side salad suggestions
Also, some warm bread rolls to mop the plate clean wouldn’t go astray! If you’re in the mood for homemade bread, try these easy No Knead Soft Dinner Rolls or this simple Irish Soda Bread (I call it Emergency Bread!).
– Nagi x
Watch how to make it
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Creamy Lemon Chicken Breast
Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Dinner
Western
Servings4
Tap or hover to scale
Recipe video above. Cream and lemon is a luscious combination and is stellar served over crispy chicken! It's super easy and fast to make, and the sauce is absolutely to die for. A little dusting of flour creates a terrific crispy coating on the chicken and gives the sauce something to cling to.
Ingredients
Crispy Chicken
- 600g / 1.2lb chicken breasts (2 large) (Note 1)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp Black pepper
- 1/4 cup flour (plain / all-purpose)
- 40g / 3 tbsp butter , unsalted
- 1 – 2 garlic clove, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup cream , heavy/thickened (Note 2)
- 3 – 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese , freshly grated OR store bought finely shredded (Note 3)
To serve
- Pasta of choice (I used linguine)
- Finely chopped parsley
Instructions
Crispy Chicken
Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.
Sauce
Add a touch of butter if your pan is dry – but you shouldn't need it. Add garlic, stir 10 seconds.
Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.
Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! (Bread for mopping wouldn't go astray either)
Recipe Notes:
1. Chicken – use 2 large breasts split in half, or 4 small ones around 150g/5oz each and pound with fist to about 1.5cm / 1/2″ even thickness.
You can purchase chicken breast steaks here in Australia at supermarkets and butchers. Sometimes they are labelled “chicken schnitzel” (but no crumbs, just thin slices of chicken).
2. Cream – light cream won’t thicken as much. To decrease fat, better to use evaporated milk!
3. Parmesan – must use either finely grated yourself OR the store bought finely shredded ie very fine thin strands. Do not use store bought “sandy-like” parmesan, it just doesn’t dissolve as well.
4. Nutrition per serving for chicken and all the sauce, assuming 4 servings.
Nutrition Information:
Serving: 276gCalories: 497cal (25%)Carbohydrates: 4g (1%)Protein: 41g (82%)Fat: 35g (54%)Saturated Fat: 20g (125%)Cholesterol: 193mg (64%)Sodium: 913mg (40%)Potassium: 670mg (19%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1118IU (22%)Vitamin C: 2mg (2%)Calcium: 266mg (27%)Iron: 1mg (6%)
Keywords: chicken breast recipe, creamy lemon chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Originally published January 2016, updated with new photos and video in November 2019.
Life of Dozer
In the big fancy house I’m currently housesitting while I’m in between houses – when he gets fed up following me up and down the stairs, he parks himself halfway!!
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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458 Comments
MO says
Really yummy! I LOVE that you tell us how much salt and pepper to use because many websites don’t bother.However on this particular recipe I was a bit confused, does the chicken get lightly salted and then 1/2 tsp salt added in the sauce? That’s what I did but it was a tad salty.
Or is it the opposite: 1/2 tsp salt on the chicken and then lightly salt the sauce?
Still giving 5 stars since good flavor, it may have been user error causing the saltiness
Reply
- Betty says
This was absolutely delicious!
I cooked it for a company workshop lunch (29 people), and served it with the “”dump n bake” fried rice, and some frozen winter veggies. Everyone loved it, , and it was So simple to make! Outstanding!Reply
- Sarah says
The flavour in this dish is absolutely amazing!
I will definitely be cooking this again.Reply
- Kim says
For a few years now we have been looking for a recipe to replicate something we had a restaurant. Well this is it. The flavours are fantastic. We add some freshly cut avocado and asparagus to it and it is perfect. This is now on our rotation.Reply
- Cindy says
So quick and so tasty.
Will definitely be making this regularly.Reply
- Tami S says
Family RAVED over this and it was so quick and easy!
Thank you Nagi!Reply
- Lesley says
Could I add mushrooms to this dish?
Reply
- Patricia says
Delicious! It’s a keeper!Reply
- Sue says
Loved it and easy to makeReply
- Beverly A Carman says
Your recipes are always perfect! Spot on!! I’ve used so many of them and thank you! This recipe, like all the others was fabulous as written.
Reply
- Wendy says
I made this meal tonight, and it was absolutely DELICIOUS! It’s so easy to make and really tasty. Another winner, thank you NagiReply
- Chin says
I did exactly that Nagi said not to – I bot the “sandy-like” parmesan that won’t melt but turned out to be quite nice to have those grainy cheese around the tongue. Very easy weekday dinner will definitely make it again, this time with the correct parmesan cheese! 🙂Reply
- Beverly A Carman says
Always use high quality parmesan when making a good cream sauce. Put it in last and turn off the heat. Let it rest then serve it.
Reply
- Jill Turner says
Beautiful! As I can’t tolerate heavy cream, I used the leftover flour as the first ingredient of the sauce with light cream which was perfect. (Reheats beautifully.)Reply
- Lenora says
Great recipe, fast and delish!Reply
- Julie says
Absolutely fabulous!! So, I kind of did a hybrid of your chicken parm and this recipe. Panko and fried the chicken like the parm then followed the rest of this recipe. When I served the chicken I cut in slices and laid on top of saute spinach. Ladled the sauce over so all the sauce shimmied down the sliced chicken. Family LOVED it. I just discovered your sight and have tried 4 recipes and all have been so fabulous. Thank you and keep up the wonderful recipes!!Reply
- Sue Laue says
Could this be made ahead and reheated? .
FYI, I noticed when I changed the number of servings the pounds changed but not quantity of breasts. Stayed at 2 large breasts for all different quantities.Reply
- Brenda says
My husband is not a fan of boring chicken. Well this recipe has changed his mind! While it was cooking he commented several times how good is smelled. And then after eating just a few bites he declared this recipe is a keeper! And to think I just wanted to order in pizza 😉 Thanks Nagi!Reply
- Jane says
I love this recipe!!😋 I use half of the sauce for 2 people, try to save the rest for another night, but have trouble restraining myself from eating it by the spoonful before it makes it to the fridge! So very yummy!Reply
- Lisa says
My 13 year old son is so picky and nothing I cook compares to his grandmother’s cooking, until I made this recipe!! He asks me to cook it weekly. This was a home run with my entire family. All of your recipes that I’ve tried so far are delicious! Thank you Nagi!Reply
- Diane says
This was really good with pasta. AND easy to make!Reply
