Chicken breast recipes can be so dull – time to step it up! Cream and lemon are a luscious combination and is sensational served over golden crispy chicken. A quick and easy 10 minute recipe with few ingredients, serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb option, creamy cauliflower mash!
Chicken Breast Recipe
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 immediate response was “Well, of course. You post so many cheesy bread, potatoes and meat. Everything you like is yellow and brown. Even Dozer is yellow.” (Imagine this with a Japanese accent and finished with a snort of laughter).
I had no smart comeback for that. Because it’s completely true. 😂
So one of my (many) New Years’ resolutions will be (yet again) to post more green foods on RecipeTin Eats.
But for now – more yellow food.
In fact, a whole skillet of yellow food. 🙌🏻
What you need for creamy lemon chicken breast
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Chicken breast – or boneless skinless thigh
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Chicken broth/stock – gives the sauce flavour (it’s pretty dull without it)
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Cream and lemon – because we’re making a creamy lemon sauce
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Parmesan – for umami AND to help thicken the sauce
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Mustard – sauce thickening and extra flavour/tang
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Flour – to dust chicken (gives it a crust that the sauce wants to cling to, optional)
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Garlic – because garlic goes in 99% of my savoury foods
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Butter – because butter makes everything better
How to make creamy lemon chicken breast
You’re 10 minutes away from having this for dinner!
Here’s how it goes down:
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Sprinkle chicken with salt and pepper, dust with flour;
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Pan fry until golden then remove
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Add everything else in, then simmer for 3 minutes until thickened;
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Return chicken into skillet to rewarm; and
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Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.
There’s plenty of creamy lemon sauce for this chicken breast recipe. Enough to toss through pasta!
What to serve with Creamy Lemon Chicken
Serve this with a crisp garden salad with a tangy French Dressing or Balsamic dressing. Or try one of these:
Side salad suggestions
Also, some warm bread rolls to mop the plate clean wouldn’t go astray! If you’re in the mood for homemade bread, try these easy No Knead Soft Dinner Rolls or this simple Irish Soda Bread (I call it Emergency Bread!).
– Nagi x
Watch how to make it
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Creamy Lemon Chicken Breast
Ingredients
Crispy Chicken
- 600g / 1.2lb chicken breasts (2 large) (Note 1)
- 1/2 tsp salt
- Black pepper
- 1/4 cup (35g) flour
- 3 tbsp (40g) butter , unsalted
- 1 - 2 garlic clove, minced
- 1 1/4 cups (325ml) chicken broth/stock
- 3/4 cup (185ml) cream , heavy/thickened (Note 2)
- 3 - 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
- 2 tsp Dijon mustard
- 3/4 cup (75g) parmesan cheese , freshly grated OR store bought finely shredded (Note 3)
To serve
- Pasta of choice (I used linguine)
- Finely chopped parsley
Instructions
Crispy Chicken
- 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.
Sauce
- Add a touch of butter if your pan is dry - but you shouldn'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't go astray either)
Recipe Notes:
Nutrition Information:
Originally published January 2016, updated with new photos and video in November 2019.
Life of Dozer
In the big fancy house I’m currently housesitting while I’m in between houses – when he gets fed up following me up and down the stairs, he parks himself halfway!!
This recipe was so easy and favorable to make! Your recipe will be become a staple in my cooking. My family also love your Cottage Pie! Thank you for sharing!!
Amazing!! So so good, family loved it, husband said it was restaurant quality.
Your recipe for Chicken Picatta is absolutely wonderful in texture and taste – will make often.
As a side – We are huge Golden fans had 3 so Love DOZER.
I have cooked ‘MANY’ of your recipes over the last 4 or 5 years and they all rate 5 stars!!
I had chicken breast defrosted but no plan for it, so I went looking for a recipe. I am very happy I found this one, it was delicious! I had everything I needed in the cupboard and fridge to make this amazing recipe and it turned out so yummy. The citrus cuts through the richness of the cream sauce and lightens it all up. I served the chicken cut up into bite sized pieces over macaroni and broccoli and it was wonderful. I really recommend this dish, it was quick to make and the flavour was really lovely.
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I love every one of your recipes that I have made so far. I can always count on them! So easy to follow and delicious. I was a little nervous about this one being a little too lemony for my husband – but he LOVED it! He even said this is will be our go-to dinner from now on. I always seem to fail at breading anything but this worked perfectly and so simple!! I was shocked how delicious the chicken was even before putting the sauce on it.. so tender, juicy, crispy and flavorful. Thank you!!!!
Followed this recipe exactly and o m g. Probably the best homemade dish I’ve ever made. I decided not to skimp on the quality cheese like I usually do and bought the expensive Parmesan wedge to grate and My. Golly. It paid off. The lemon, cream and cheese were perfect together and the flour coated chicken breast was so tender yet crispy. Served it with some toasted sourdough and my partner said he’d pay $25 for this meal at a restaurant. Next time I’ll add some asparagus or spinach for veg. Thank you so much Nagi, can’t wait for the cookbook xo
I’m happy you both liked it Rebecca – and the good parmesan ALWAYS makes a difference! N x