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Home Chicken Breast

Creamy Lemon Chicken Breast

By:Nagi
Published:20 Nov '19Updated:3 Mar '20
438 Comments
Recipe v Video v Dozer v

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!

Close up of easy chicken breast recipe - Creamy Lemon Chicken

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. 🙌🏻

Creamy Lemon Chicken - All made in one skillet, and on the table in about 15 minutes!

Creamy Lemon Chicken Breast in a skillet, fresh off the stove, ready to be served

What you need for creamy lemon chicken breast

Creamy Lemon Chicken ingredients

  • Chicken breast – or boneless skinless thigh

  • Chicken broth/stock – gives the sauce flavour (it’s pretty dull without it)

  • Cream and lemon – because we’re making a creamy lemon sauce

  • Parmesan – for umami AND to help thicken the sauce

  • Mustard – sauce thickening and extra flavour/tang

  • Flour – to dust chicken (gives it a crust that the sauce wants to cling to, optional)

  • Garlic – because garlic goes in 99% of my savoury foods

  • Butter – because butter makes everything better


How to make creamy lemon chicken breast

You’re 10 minutes away from having this for dinner!

How to make Creamy Lemon Chicken

Here’s how it goes down:

  • Sprinkle chicken with salt and pepper, dust with flour;

  • Pan fry until golden then remove

  • Add everything else in, then simmer for 3 minutes until thickened;

  • Return chicken into skillet to rewarm; and

  • Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.

Close up of fork stabbing piece of Creamy Lemon Chicken Breast

There’s plenty of creamy lemon sauce for this chicken breast recipe. Enough to toss through pasta!

Fork twirling pasta coated with creamy lemon sauce from Creamy Lemon Chicken Breast

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

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Iceberg Lettuce Salad with Dill www.recipetineats.com
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This Roast Pumpkin, Spinach and Feta Salad with a Honey Balsamic Dressing is a magical combination. Terrific side or as a meal. recipetineats.com
Roast Pumpkin, Spinach and Feta Salad

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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Close up of easy chicken breast recipe - Creamy Lemon Chicken

Creamy Lemon Chicken Breast

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Dinner
Western
4.98 from 136 votes
Servings4
Tap or hover to scale
Print
  • 440
Recipe video above. Cream and lemon is a luscious combination and is stellar served over crispy chicken! It'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.

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:

1. Chicken - use 2 large breasts split in half, or 4 small ones around 150g/5oz each and pound with fist to about 1.5cm / 1/2" even thickness.
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. Cream - light cream won't thicken as much. To decrease fat, better to use evaporated milk!
3. Parmesan - must use either finely grated yourself OR the store bought finely shredded ie very fine thin strands. Do not use store bought "sandy-like" parmesan, it just doesn't dissolve as well.
4. Nutrition per serving for chicken and all the sauce, assuming 4 servings.

Nutrition Information:

Serving: 276gCalories: 497cal (25%)Carbohydrates: 4g (1%)Protein: 41g (82%)Fat: 35g (54%)Saturated Fat: 20g (125%)Cholesterol: 193mg (64%)Sodium: 913mg (40%)Potassium: 670mg (19%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1118IU (22%)Vitamin C: 2mg (2%)Calcium: 266mg (27%)Iron: 1mg (6%)
Keywords: chicken breast recipe, creamy lemon chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!!

Dozer on stairs landing

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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438 Comments

  1. Jill Turner says

    March 9, 2023 at 9:47 pm

    5 stars
    Beautiful! As I can’t tolerate heavy cream, I used the leftover flour as the first ingredient of the sauce with light cream which was perfect. (Reheats beautifully.)

    Reply
  2. Sue Laue says

    February 3, 2023 at 12:26 pm

    Could this be made ahead and reheated? .
    FYI, I noticed when I changed the number of servings the pounds changed but not quantity of breasts. Stayed at 2 large breasts for all different quantities.

    Reply
  3. Lisa says

    November 28, 2022 at 1:08 pm

    5 stars
    My 13 year old son is so picky and nothing I cook compares to his grandmother’s cooking, until I made this recipe!! He asks me to cook it weekly. This was a home run with my entire family. All of your recipes that I’ve tried so far are delicious! Thank you Nagi!

    Reply
  4. Selma says

    October 10, 2022 at 6:17 am

    5 stars
    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!!

    Reply
  5. Dana says

    September 25, 2022 at 8:07 pm

    5 stars
    Amazing!! So so good, family loved it, husband said it was restaurant quality.

    Reply
  6. Jeanine says

    September 7, 2022 at 7:25 am

    5 stars
    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.

    Reply
  7. Milko says

    July 25, 2022 at 5:00 pm

    5 stars
    I have cooked ‘MANY’ of your recipes over the last 4 or 5 years and they all rate 5 stars!!

    Reply
  8. Holly says

    June 7, 2022 at 10:03 pm

    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.

    Reply
    • Marbleless says

      November 22, 2022 at 11:11 am

      5 stars
      {no words}

      Reply
  9. Carrie Santiago says

    June 7, 2022 at 10:30 am

    5 stars
    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!!!!

    Reply
  10. Rebecca says

    May 9, 2022 at 1:54 pm

    5 stars
    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

    Reply
    • Nagi says

      May 9, 2022 at 4:15 pm

      I’m happy you both liked it Rebecca – and the good parmesan ALWAYS makes a difference! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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