Creamy Lemon Chicken Recipe
Mastering the art of tender, juicy chicken breasts cooked quickly in a skillet and finished with and incredible pan sauce is our kind of thing. This Creamy Lemon Chicken is the latest addition to the lineup: golden chicken breasts bathed in a bright lemon sauce that's creamy, herby, and lightly garlicky. It's ready in about 25 minutes and pairs perfectly with pasta or mashed potatoes for an easy dinner.
Servings: 6 people
Calories: 257kcal
Equipment
Ingredients
Chicken Breasts
- 3 chicken breasts trimmed and cut in half horizontally
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup flour
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 4 tablespoon butter cut into small cubes and divided
- 1 tablespoon garlic minced
Lemon Sauce
- ½ cup chicken broth
- 4 tablespoon lemon juice
- 2 teaspoon dijon mustard
- ¼ cup heavy cream
Instructions
- Salt and pepper each side of the thin chicken breasts. Allow to sit for 5 minutes.3 chicken breasts, 1 teaspoon kosher salt, ½ teaspoon pepper
- While those are sitting, mix together the flour and herbs on a shallow plate.¼ cup flour, ½ teaspoon thyme, ½ teaspoon garlic powder, ½ teaspoon oregano
- Then mix together the chicken broth, lemon juice, dijon and heavy cream in a glass measuring cup or small bowl. Set aside.½ cup chicken broth, 4 tablespoon lemon juice, 2 teaspoon dijon mustard, ¼ cup heavy cream
- After 5 minutes, dip each side in the flour mixture and shake off the excess. You want a really light coating here.
- Melt 2 tablespoon butter. Once the butter is melted, add in the chicken and cook until golden brown for about 4 minutes.4 tablespoon butter
- Add in the extra 2 tablespoon butter and minced garlic. Flip the chicken over and cook for 3 more minutes.1 tablespoon garlic
- Pour in the liquid mixture and simmer for 2 minutes, flipping the chicken over halfway through.
Notes
Tips & Tricks
- Use fresh lemon if at all possible! Seriously, it makes a huge difference in the final flavor.
- Add the minced garlic after the first side of the chicken is golden so it doesn't burn and turn bitter.
- Be sure to shake off the excess flour. You're going for a very thin layer that helps keep the breasts juicy and tender, not a heavy, breaded coating.
Nutrition
Serving: 1chicken breast | Calories: 257kcal | Carbohydrates: 6g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 673mg | Potassium: 465mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
