creamy lemon chicken

Recipe video above. If, like me, you find the sauce of other Chicken Piccata recipes too sour, and the chicken kind of bland, I think you&#039;ll love this version! The lemon tang in the sauce is pleasant rather than lip-puckering, and the flavour of the chicken is boosted with a little parmesan in the flour coating.

Chicken Piccata (Lemon Chicken with Capers)

chicken breast ((2 large pieces), skinless boneless (Note 1))

tbsp flour ((sub cornflour/cornstarch for GF))

tbsp parmesan (, finely grated (Note 2))

tsp salt

tsp pepper

olive oil

unsalted butter

dry white wine ((Note 3))

lemon juice (, fresh)

tbsp capers in brine (, drained (Note 4))

tsp parsley (, finely chopped, plus more for garnish)

Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.

Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.

Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.

Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.

Place 3 pieces of chicken in the skillet. Cook 3 - 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.

Crispy Parmesan Chicken:

Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).

Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half - around 3 minutes.

Add lemon and simmer 1 minute.

Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.

Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!

Chicken Piccata Sauce:

Recipe video above. Cream and lemon is a luscious combination and is stellar served over crispy chicken! It&#x27;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.

Creamy Lemon Chicken Breast

/ 1.2lb chicken breasts (2 large) ((Note 1))

Black pepper

(35 grams) flour

tbsp (40 grams) butter (, unsalted)

garlic clove, minced

(325 milliliters) chicken broth/stock

(185 milliliters) cream (, heavy/thickened (Note 2))

Dijon mustard

cheese

Pasta of choice ((I used linguine))

parsley

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.

Crispy Chicken

Add a touch of butter if your pan is dry - but you shouldn&#x27;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&#x27;t go astray either)

Sauce

Creamy lemon garlic chicken is a quick and easy dinner idea that brings a restaurant-quality meal home. It's a flavorful and delicious 30-minute recipe.

Creamy Lemon Garlic Chicken

chicken

salt

black pepper

butter

onion,

garlic,

all-purpose flour

chicken broth

heavy cream

paprika

lemon juice

parsley,

salt and pepper (to taste)

Use a paper towel to pat the chicken breasts completely dry. Season both sides with salt and pepper. Set aside for 5 minutes.

Heat oil in a large cast-iron skillet over medium-high heat. Add chicken and cook for 5-6 minutes on each side until cooked through. Remove chicken and set aside on a plate.

In the same pan, melt butter and sauté onion and garlic until tender, about 2 minutes.

Stir in flour and cook until smooth, about 1 minute.

Add broth and heavy cream. Mix well and bring the sauce to a simmer. Simmer until thickened to a desired consistency, about 4-5 minutes.

Add paprika, lemon juice, parsley, salt, and pepper. Stir until evenly combined.

Return the chicken to the skillet. Toss well to coat and cook until warmed through, about 2-3 minutes. Serve immediately.

Wow this was super delicious with minimum effort. I used evaporated milk instead of cream, but full flavour delivery was there. WIll definitely make this again!

This easy skillet creamy lemon chicken is a winner! Tender pan-seared chicken served with a creamy and tangy lemon garlic sauce. It&#x27;s a quick 30 minute weeknight option!

Easy Creamy Lemon Chicken

chicken breasts

Salt and pepper

Italian herb seasoning

Olive oil

lemon juice,

Lemon

Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken a bit.

Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.

Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.

Don’t wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.

Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.

Serve with lemon slices and freshly chopped parsley. Enjoy!

One-pan creamy lemon chicken dinner ready in just 25 minutes from start to finish! Perfect for busy week-nights, this dinner is family-friendly and low-carb. Golden crispy chicken smothered in an incredible creamy lemon sauce, serve over mashed potatoes, pasta, or rice.

Creamy Lemon Chicken

unsalted butter (divided)

garlic (minced)

chicken stock (or chicken broth)

parmesan cheese (grated)

pasta

parsley (chopped)

lemon

Season chicken with salt and pepper, then dredge in flour and shake off any excess.

In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly. Add the chicken cutlets to the pan.

Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

Melt 1 tablespoon of butter, and saute the garlic for a minute or until it&#039;s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

Adjust the heat to medium-low, and add the heavy cream, lemon juice, and the parmesan cheese to the skillet. Allow the sauce to gently simmer for a couple of minutes.

Season with salt and pepper to your taste, then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh parsley leaves and serve warm over pasta, mashed potatoes, or rice.

https://embed.mediavine.com/videos/ezc9gm77f6nhf6puhwm6

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Easy Creamy Lemon Chicken

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