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!

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

chicken breasts

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

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

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!

Easy and delicious! This chicken can make for a relatively easy week night meal, but looks and tastes so good it will impress guests as well. I love it with orzo, pearled couscous or bread! On it&#x27;s own, great for the keto crowd!

chicken thighs

Salt

Pepper

Tbsp chopped garlic

parmesan cheese

lemon, juiced

baby spinach

thyme

Season chicken thighs with salt, pepper and paprika.

Melt 2 tbsp butter in oven-proof skillet over...

Melt 2 tbsp butter in oven-proof skillet over medium high heat. Add chicken and brown, about 5-8 minutes per side, until golden brown. Set chicken aside, remove excess fat.

Melt 2 tbsp butter in skillet. Add garlic,...

Melt 2 tbsp butter in skillet. Add garlic, cook until soft. Add broth, cream, lemon juice, parmesan and thyme. Stir, bring to boil, then reduce heat to low.

Add spinach, simmer until spinach has wilted.

Return chicken to skillet, bake at 400°F for...

Return chicken to skillet, bake at 400°F for 30 minutes.

Season with fresh thyme springs, if available. Enjoy!

This Lemon Parmesan Chicken is an easy and flavorful dinner for any night of the week. Tender parmesan crusted chicken breasts are pan fried and cooked in a creamy garlic lemon sauce. We love it served over mashed potatoes, rice, or pasta, but it&#39;s also amazing all on its own!

Lemon Parmesan Chicken

parmesan cheese (divided)

all purpose flour

pepper

garlic

In a shallow dish, combine ¼ cup of the grated Parmesan cheese, the flour, lemon zest, salt, and pepper.

Dip the chicken breasts into the parmesan mixture, covering both sides.

Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until an internal temperature of 165°F has been reached, about 3 to 5 minutes per side. Transfer the chicken to a plate and set aside.

Gradually add the butter, 1 tablespoon at a time, to the same skillet. Whisk constantly until it melts completely and any bits on the bottom of the pan are loosened. Add the garlic and cook for one minute.

Stir in the heavy cream, chicken broth, spinach, remaining Parmesan cheese, and lemon juice, and cook until the spinach is wilted.

Return the chicken to the pan and cook for 2 to 3 minutes, until it is warmed through.

If you’re craving something cozy but fresh, this Creamy Lemon Chicken with Asparagus delivers. It’s an easy one-skillet dinner perfect for spring.

Creamy Lemon Chicken with Asparagus

asparagus (tough ends trimmed (1 bunch))

2 8-ounce boneless skinless chicken breasts (halved lengthwise)

Italian seasoning (divided)

garlic powder (divided)

onion powder (divided)

black pepper (to taste)

all-purpose flour flour

chicken bone broth

half-and-half

Between two pieces of plastic wrap, pound the halved chicken breasts to an even thickness (about ¼ inch). Season all over with Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and black pepper, to taste. Make sure the chicken is fully coated on both sides.

Dredge each piece of chicken in flour and shake off any excess.

In a large skillet, add the asparagus with ¼ water, cover and cook over medium heat to steam 2 to 3 minutes, until crisp tender. Remove and set aside.

In the same skillet, heat the  butter over medium-high heat. Add the chicken and cook for about 4 to 5 minutes per side, or until each piece is cooked through and has a golden-brown crust. Remove and set aside.

Add chicken bone broth, half-and-half, remaining Italian seasoning, ¼ teaspoon salt, garlic powder and onion powder to the pan. Reduce by half over medium-low heat, until it thickens, thick enough that it coats the back of a spoon.

Add the lemon juice and nestle the cooked chicken into the sauce and simmer for a few minutes, until heated through. Finish with lemon zest.

Serve with asparagus, drizzling the sauce over the chicken.

This was the most delicious chicken dish I've ever prepared. My family loved it. I will be making this again and again!

I have made this several times now, it is so easy and delicious! I usually have all the ingredients on hand. The grand kids even like it.

This is so good! We all rated it 10/10! I’m definitely planning to make this one again very soon! Reminds me of a dish I enjoy at one of my favorite restaurants.

Great taste, easy, a big hit. Will be on repeat. I used thighs because it's what I had. I had not used bone broth much in the past and it was a great addition. Thank you for all you ideas and incentive!

Taste great and fairly easy to make. Love the mustard/lemon combination. My sauce didn’t thicken like it should have but it didn’t impact the flavor. Served with green beans.

I used heavy cream instead of half and half...this was amazing! Only thing is I had to use way more butter than one tablespoon. I added two more tablespoons and a dab of olive oil. One tablespoon was definitely not enough as the chicken just popped it up real fast

This recipe was easy to follow and  it was so worth it. I love the lemon sauce. The chicken was delicious by itself and the sauce took it over the top.  The entire dish felt like I ordered from a fine restaurant. I was thinking I would like some Hollandaise sauce on the asparagus but it wasn't needed because of the lemon sauce. Truly a keeper.

This is easy, light, and delicious! Thank you, Gina for another great meal!

I used chicken thighs no other changes to the recipe; my family loved it. This is a keeper which I will make again. I would certainly recommend using bone broth its worth the couple extra dollars.

I made this last night. It was delicious! I added capers on top after plating.

We made this last night and LOVED IT!!! I did add a little bit of wondra flour to thicken it. We were camping and didn't have a way to pound the chicken but it was fine just cut lengthwise. I didn't change cooking time - 4 minutes each side. . I loved the sauce so much, I will make it as a stand alone moving forward.

We just made this last night and it was amazing!  I had a small piece today for lunch and it tasted just as good as last night.  Another winner Gina!

Tender chicken cooked in a rich, creamy lemon butter sauce that feels comforting yet bright, perfect for an easy dinner that still feels special.

Creamy Lemon Butter Chicken

garlic cloves,

fresh lemons, zest and juice

fresh parsley, chopped

Season the chicken thighs on both sides with salt and black pepper.

Heat olive oil and 2 tablespoons of butter in an oven-safe skillet over medium heat.

Sear the chicken until golden on both sides, then remove and set aside.

Add garlic to the same skillet and cook briefly until fragrant.

Pour in chicken broth, lemon juice, and lemon zest, stirring to combine.

Stir in heavy cream and remaining butter until the sauce is smooth.

Return the chicken to the skillet, spooning sauce over the top.

Transfer to the oven and bake for 25 minutes, until the chicken is cooked through.

Finish with fresh parsley and serve warm.

Top 9 creamy lemon chicken recipes from across the web

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Chicken Piccata (Lemon Chicken with...

Creamy Lemon Chicken Breast

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Creamy Lemon Chicken

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Creamy Lemon Chicken

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Creamy Lemon Butter Chicken

Top 9 creamy lemon chicken recipes from across the web

The most viewed creamy lemon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Piccata (Lemon Chicken with...

Creamy Lemon Chicken Breast

Creamy Lemon Garlic Chicken

Creamy Lemon Chicken

Easy Creamy Lemon Chicken

Creamy Lemon Chicken

Lemon Parmesan Chicken

Creamy Lemon Chicken with Asparagus

Creamy Lemon Butter Chicken

The most viewed creamy lemon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine