Description
This creamy lemon chicken recipe is fast, simple, and uses everyday pantry ingredients. You will love the tangy lemon sauce, and the chicken melts in your mouth!
Ingredients
Scale
- 2 large chicken breasts (cut in half lengthwise)
- Salt & pepper
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 cup heavy/whipping cream
- Fresh parsley (chopped (optional))
Instructions
- Step 1: Slice your chicken breasts in half lengthwise to make 4 thinner cutlets. Generously season them with salt & pepper on both sides, and sprinkle the garlic powder on both sides evenly. Dredge them in flour.
- Step 2: In a large skillet over medium-high heat, melt the butter and olive oil. When the pan’s hot, add the chicken and cook it for 4-5 minutes per side, until golden. Take the chicken out of the pan and transfer to a plate.
- Step 3: Add the chicken broth and lemon juice to the pan, and let it cook for about a minute (make sure to scrape up the browned bits at the bottom of the pan).
- Step 4: Add the cream to the skillet, then add the chicken back in. Let the sauce simmer for 5 minutes or so, until the cream thickens up a bit and the chicken is cooked through completely.
- Step 5: Add more salt & pepper if needed and sprinkle parsley over top if using. Serve immediately.
Notes
I don’t recommend swapping the cream for half-and-half or milk because the lemon juice may cause the sauce to separate/curdle. Before serving, I sometimes will grate some lemon zest and stir it into the sauce, but this is totally optional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 1 g
- Sodium: 311 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 169 mg