Cream and lemon are a luscious combination. Especially when served over crispy pan fried chicken!
I was browsing my Instagram feed the other day, and all I could think was “it’s so yellow and orangey.” I shared this observation with my mother, and her response was “Well, of course. You post so many creamy cheesy bread, potatoes and meat. Everything you like is yellow and brown. Even Dozer is yellow.”
True, that. I had no response to that. (And yes, also true that Dozer, my golden retriever, makes regular appearances on Instagram 😉 ).
So one of my (many) New Years’ resolutions was to post more green foods on RecipeTin Eats.
Hmm. So much for that resolution. Double fail already, 2 posts into 2016 and not a salad in sight!
I promise, promise, promise that I have green food coming. But I just couldn’t WAIT to share this with you. It’s just so good. That sauce! That creamy lemony sauce…..
I think you’ll be surprised when you see how ridiculously short the ingredients list is, and how fast it is to make. It really is very easy – dust chicken with flour, cook until golden, then make the sauce in the same pan using chicken broth, cream and lemon juice.
That’s it. Really, it is that easy.
I like to serve mine with pasta because I make a decent amount of sauce in this recipe so it’s perfect for pouring over the pasta too. But it’s also fantastic with mashed or roast potatoes and veggies!
I always hesitate before posting recipes made with more than a couple of tablespoons of cream. The reason is because I grew up eating Japanese food which simply doesn’t use cream. At least, not for meals, only for sweet treats. I honestly can’t think of a single Japanese savoury dish that uses cream.
So using cream in cooking to me is naughty. 😉 Gee, my mum really did a great job brainwashing me, didn’t she!?
The reason I made this creamy chicken is because I had a couple of tubs of cream leftover from Christmas from a dessert that never happened. Actually, I made this, and a Salmon Alfredo Pasta.
Both were insanely good. Of course they were. Is it possible to go wrong when you cook with cream? – Nagi x
This is like a creamy version of Lemon Chicken Piccata. It's super easy and fast to make, and the sauce is absolutely to die for! Using a touch of mustard is a great way to thicken sauces as well as adding flavour - especially perfect for this creamy lemon sauce!
- 2 chicken breasts , around 10oz/300g each (Note 1)
- Salt and pepper
- 1/4 cup flour
- 1 tbsp olive oil
- 1 1/2 tbsp butter (salted or unsalted)
- 1 - 2 garlic clove, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup heavy / thickened cream
- 3 - 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
- 2 tsp Dijon mustard
- 3/4 cup freshly grated parmesan cheese
- Pasta of choice (I used linguine)
- Finely chopped parsley
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Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
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Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
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Place butter and oil in a large skillet over medium high heat, heat until butter melts. Swirl to mix the two together.
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Add chicken and cook the first side until golden, then turn and cook the other side until golden and just cooked. Remove onto a plate.
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Add a touch of oil if your pan is dry - but you shouldn't need it. Add garlic, stir quickly, 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 smooth sauce.
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Add parmesan then simmer rapidly for 2 - 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
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Optional: Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
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Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Pour lemon cream sauce into a sauce jug and serve on the side.
1. 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. I use both butter and oil because I like the flavour of butter in this but using half oil prevents the butter from burning and splitting which can discolour and separate the creamy sauce.
3. Nutrition per serving for chicken and all the sauce, assuming 4 servings.
PS Want a sneak preview of the Salmon Alfredo that I’m sharing in a few weeks? Here it is….. 😉 After this one, NO MORE recipes with cream for a while!!
PPS Hmmm. I’m wondering….are there any green foods that I that I can hide cheese in?? I think there might be…..
Absolutely loved this sauce and how simple it was to make! I used fresh Meyer lemons from my garden.
I have tried many of your recipes and loved every single one of them. I love how quick and easy (and delicious) your recipes are. Cooking dinner has become more enjoyable and my picky children love everything I cook from your website.
That’s great to hear Ellen!
I made this tonight and of course it was delicious thanks to you Nagi. All the recipes i have tried of yours have been so delicious and easy to make. I have fallen back in love with cooking again and look forward to searching on your site for a new recipe to make for dinner then go and collect all the ingredients.
I really appreciate all the time and effort you put in to your website.
Thank you. 🙂
That’s great to hear Mihi! Thanks for taking the time to leave your feedback! N x ❤️
Made this for the second time with noodles and a side of asparagus … Another HUGE HIT with the entire family … Thank you, NAGI!
I’m so pleased you enjoyed this Brooke! Thanks for letting me know! N x
Hi Nagi
Do you think it will work if I chcange the cream with coconut cream?
Thanks!
Hi 🙂
After making your pumpkin gnocchi… I’m looking forward to try more recipes! Today I’m making your rice and mushroom dish. 🙂
I’m wondering about this dish, do you think it will work if I chcange the cream with coconut cream?
Thanks!
Hi Reut! Hmm, I think the flavours might be a bit odd with coconut cream, sorry! 🙁 N x
OMG you super confused me. I had just made this recipe on Monday and came here again today to remake it and didn’t realize the recipe changed. I was second guessing if I had made it wrong all along lol. Checked an old cached page and found the original though so I’m still good. The original was delicious so now I really want to try this tweak to it!
Hope you do Rebecca! That mustard makes a difference to thickness and adds a touch of flavour too! 🙂 N xx
Yes!
I was so confused too I’m sure parmesan wasn’t there before either.. or am I going mad?
:/
Nagi, I am SO EXCITED I’ve found your recipe site!! So far I’ve made two dishes (Spaghetti Bolognese & Creamy Lemon Chicken) that did NOT disappoint!! I made the creamy lemon chicken dish last night and it was an absolute hit!! I wanted to lick my plate when I was done! The sauce was so simple yet so full of flavor! I’d also like to say how wonderful it is that you take the time to respond to those who write comments on your page; what a very special touch. I’m excited to continue to tryout all your other recipes. You’re the best! – Cheers! Jennifer
Thanks so much for the lovely message Jennifer! So pleased you enjoyed this – hope you keep trying my recipes! N xx
Nagi, I made this recipe a week ago and forgot to make a comment. I made it exactly the way you said. My husband and I loved it. Where the heck are you from? You have given me and many other people wonderful recipes! How you get them? Lol. Good, good job Nagi! Jokingly i really don’t need to know where your from. I was just making statement that the recipes you put our are wonderful. I made quite a bit of your recipes, every one of them turned out great! I loved the taste of this sauce, the lemony taste, along with the cream great taste
Again tonight, I making Asian Salmon
YOU MADE MY DAY!!!!! It’s been a crappy one, and you just turned it around for me! N xx ❤️
Just made this for my tea and it was fantastic! Had it with spaghetti and some potato salad (the last bit hadn’t been planned).
Made enough to have some for dinner tomorrow too 🙂
I’m so glad you enjoyed it Stu! Thank you for letting me know – N xx
Well Nagi I made this and it was amazing!!! Served with creamy mashed potatoes and asparagus- yum!! The sauce was very, very thin though, so next time (and there WILL be a next time) I’ll thicken it up a bit with a buerre manie – a great hack to thicken sauces!
So this was the first of your recipes I have true(found on pinterest)
Holy moly, was so good. My husband says it is his favorite thing I have ever cooked, even over my spaghetti and meatballs( which are pretty dang tasty). But seriously the man was so in love he took all the leftover shell pasta I used and all the sauce put them in the bowl and ate it. So in love!
For next month’s menu definitely going to be trying more of your recipes, especially chicken and lemon combos. But this will definitely be on the menu again!
He’s being so disloyal choosing this over your meatballs!!! 🙂 Glad you both enjoyed it, thanks so much for letting me know Stephanie! Nx
Recently tried your creamy lemon chicken and it was over the top good! My wife, who usually doesn’t get too excited about new recipes I try, couldn’t stop raving about how good this was. Thank you for yet another Nagi “keeper” recipe … it’s now in my ‘favorite recipe’ 3-ring binder!
Thank you Mike I’m so glad you and your wife enjoyed it, and thank you for letting me know! N x PS Love that you label my recipes you enjoy!!! Te he he!
One of my favorite chicken recipes from you (and so simple too!). I’ve made it so many times and each time it’s great.
So glad Lydia! Thank you for trying my recipe and for coming back to let me know you enjoyed it! N x
I’m thinking of adding mushrooms
Do you think that will work??
It will be smashing Natalie! PS Is it freezing today where you are? I’m in Sydney, it is FREEZING today!
im in sydney too 🙂
im having leftovers from last night but im making more sauce and adding mushrooms 🙂
I’m not sure when you started this blog but I’m sure glad I found ya ?. I’ve been cursed with the inability to cook chicken to save my life! And now, for 2 nights in a row (last night was One Pot Chicken Shawarma DELICIOUSNESS), I have been the bomb.com at cooking chicken! My 2 year old son and husband have been gobbling up dinner.
The cook time for these meals is super reasonable for a weeknight dinner. I can’t thank you enough. I’ll pass on the word of your website to everyone I know. You’re a gem to every household kitchen ?
Thanks so much for your gorgeous message Mimi! Or should I say – Chicken Queen?? 😉
I’m about to make this recipe (the chicken is ‘horizontally’ cut into scallops and my hands are still uncut!), but I’m surprised your recipe doesn’t call for adding lemon zest to brighten the chicken, or capers to the sauce, as in chicken picante. Would one or both enhance the dish in your opinion?
Hi Mike! You certainly can add them, it adds a more fresh element to the sauce 🙂 I opted to leave it out because this leans a little more towards creamy flavour. Comes down to personal taste! N x
Thanks. I see your point regarding creaminess. I just thought that after squeezing 4 TBS fresh lemon juice for the recipe that I really ought to make use of the zest. I also freeze any excess zest for other recipes and it works just fine for added brightness to future dishes. I just mentioned capers because my wife absolutely loves the brininess they add to regular chicken picata.
This is one of the best dishes I have ever made! And only using 8 ingredients is amazing!! Thanks!!
Fantastic! I’m so glad to hear that Nonno, thank you so much for coming back to let me know! N x