Creamy Lemon Chicken
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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 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
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.
Place butter and oil in a large skillet over medium high heat, heat until butter melts. Swirl to mix the two together.
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.
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.
Add parmesan then simmer rapidly for 2 - 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
Optional: 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. 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.
Serving: 276g | Calories: 424kcal