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Creamy lemon chicken on a plate with a rounded scoop of rice and a lemon round.

Creamy Lemon Chicken

Creamy and tangy with a hint of garlic, makes this chicken dish an amazing and fast option for families. You only need about 30 minutes to complete this meal. Serve over of potatoes, rice, or pasta and add a vegetable and you are in business!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 413 kcal

Equipment

  • 1 skillet/frying pan

Ingredients
  

Chicken breast

  • 2 boneless, skinless chicken breasts
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 tsp Italian seasoning
  • 1 Tbsp olive oil
  • ½ c all-purpose flour
  • 1 Tbsp unsalted butter

Lemon sauce

  • 1 Tbsp unsalted butter
  • 3 cloves garlic minced
  • ½ c chicken broth/stock
  • 4 tsp lemon juice
  • 1 c heavy cream
  • salt & pepper to taste
  • freshly chopped parsley to garnish
  • lemon slices for garnish

Instructions
 

  • Use 4 chicken cutlets or 2 chicken breasts cut lengthwise down the center. If they are not uniform in thickness use a meat mallet or rolling pin. This was they cook evenly and thoroughly without drying out.
  • Season the cutlets with the salt, pepper, and Italian seasoning on both sides.
  • Then dredge in the flour, shaking off any excess. Cover both sides of each piece of chicken.
  • Heat 1 Tbsp of butter and the olive oil over medium heat in your skillet.
  • Add your chicken pieces making sure not to overcrowd them. You can prepare them in batches if necessary. Cook them for approx. 4-5 minutes on each side. They should reach an internal temp of 165°F and be a golden brown color.
  • Remove them from the pan, place on a plate and set aside while preparing the sauce.
  • Now, in the same pan you'll add in the other tablespoon of butter and the garlic. Sautéing until fragrant. Only takes about 30 seconds.
  • Pour the lemon juice and chicken broth in with the garlic. As this is beginning to simmer, deglaze the pan scraping any thing stuck on the bottom.
  • Now that it has started to simmer, stir in the heavy cream and any salt/pepper needed to taste.
  • Allow this to simmer for a couple more minutes as the sauce begins to thicken. Place the chicken back in the skillet for a couple minutes to warm back.
  • The sauce should be thickened after 4 or 5 minutes.
  • Serve this over mashed potatoes, rice, or riced cauliflower, or pasta. Garnish with your freshly chopped parsley and lemon slices.

Notes

I opted for riced cauliflower keeping it low-carb, but you can also enjoy this with some pasta, potatoes, or rice. 
Use either cutlets of slice the chicken breast creating thin cutlets with a consistent thickness. If they are not consistent in thickness use a mallet or rolling pin to adjust them as needed. 
To create a gluten free meal, use a gluten free alternative to the of all-purpose flour and serve over riced cauliflower or zucchini noodles.
It is best to use a large skillet to to avoid overcrowding the meat or make them in small batches.
I hope you will let me know if you make this and share your creations with me on Facebook and Instagram.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 6ozCalories: 413kcalCarbohydrates: 15gProtein: 16gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 119mgSodium: 483mgPotassium: 311mgFiber: 1gSugar: 2gVitamin A: 1077IUVitamin C: 4mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!