Creamy Lemon Chicken Recipe

If you’re in the mood for a savory, tangy, and ultra-creamy dinner dish that comes together in no time, look no further than this Creamy Lemon Chicken recipe. This dish is a perfect blend of zesty lemon and rich, velvety cream, making it an ideal option for a weeknight dinner or even a fancy weekend meal. The best part? It’s easy to prepare and pairs beautifully with sides like pasta, rice, or steamed vegetables. Let’s walk you through how to make this flavorful and comforting dish.

Step-by-Step Instructions

Step 1: Season and Prepare the Chicken

Start by seasoning the chicken breasts with salt, pepper, garlic powder, and paprika on both sides. Make sure the chicken is evenly coated with the seasonings for maximum flavor.

Step 2: Sear the Chicken

In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and bubbly, add the chicken breasts. Sear the chicken for about 4-5 minutes per side, or until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the Garlic

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 4: Make the Creamy Lemon Sauce

To the garlic, add the chicken broth, heavy cream, lemon juice, lemon zest, Dijon mustard, and thyme. Stir everything together and bring the sauce to a gentle simmer.

Step 5: Thicken the Sauce

Let the sauce simmer for about 5-7 minutes until it slightly thickens. Stir in the Parmesan cheese, which will give the sauce a rich, creamy texture. Taste the sauce and adjust the seasoning with more salt, pepper, or lemon juice if needed.

Step 6: Add the Chicken Back to the Pan

Once the sauce is thickened and flavorful, return the seared chicken breasts to the skillet. Spoon the sauce over the chicken, ensuring it’s fully coated. Let the chicken simmer in the sauce for an additional 5 minutes so the flavors can meld together.

Step 7: Garnish and Serve

Garnish your Creamy Lemon Chicken with freshly chopped parsley and a sprinkle of lemon zest for a bright, fresh touch. Serve immediately with your favorite sides like rice, pasta, or roasted vegetables.

Serving Suggestions

With Pasta

Creamy Lemon Chicken pairs wonderfully with angel hair pasta or fettuccine. Toss the pasta in the extra sauce for a rich, lemony experience in every bite.

With Mashed Potatoes

Serve this chicken over buttery mashed potatoes, allowing the creamy sauce to soak into the potatoes for a comforting and hearty meal.

With Steamed Veggies

For a lighter option, pair this dish with steamed asparagus, broccoli, or green beans. The freshness of the vegetables complements the richness of the sauce.

Tips for Success

Don’t Overcook the Chicken

To ensure your chicken stays juicy and tender, avoid overcooking it. You can use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

Balance the Lemon Flavor

If you prefer a stronger lemon flavor, you can add more lemon juice or zest. On the other hand, if you find it too tangy, balance it out with a bit more cream or Parmesan.

Make it Lighter

For a lighter version, you can substitute the heavy cream with half-and-half or even coconut milk for a dairy-free option. However, the sauce will be less rich and creamy.

Storing and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth or cream to bring the sauce back to life.

Conclusion

This Creamy Lemon Chicken recipe is the ultimate comfort food with a burst of freshness from the lemons. It’s rich, tangy, and indulgent without being overly complicated, making it a fantastic option for any dinner. Whether you serve it over pasta, rice, or veggies, this dish is sure to impress your family or guests with its balance of flavors and creamy texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well in this recipe. Just be sure to adjust the cooking time as thighs may take a bit longer to cook through.

Can I make this dish ahead of time?

Yes, you can make the sauce and sear the chicken ahead of time. When you’re ready to serve, simply reheat them together in the skillet and finish cooking the chicken in the sauce.

Can I use milk instead of heavy cream?

While you can use milk, the sauce will not be as creamy or rich. If you’re looking for a lighter alternative, try using half-and-half.

What sides go well with Creamy Lemon Chicken?

This dish pairs well with pasta, mashed potatoes, or steamed vegetables like broccoli or green beans.

How do I prevent the sauce from curdling?

To prevent curdling, make sure you simmer the sauce gently and avoid high heat. Adding the lemon juice gradually and stirring consistently will also help.

Yield: 4

Creamy Lemon Chicken Recipe

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If you're in the mood for a savory, tangy, and ultra-creamy dinner dish that comes together in no time, look no further than this Creamy Lemon Chicken recipe. This dish is a perfect blend of zesty lemon and rich, velvety cream, making it an ideal option for a weeknight dinner or even a fancy weekend meal. The best part? It’s easy to prepare and pairs beautifully with sides like pasta, rice, or steamed vegetables. Let’s walk you through how to make this flavorful and comforting dish.

Prep Time 10 minutes

Cook Time 25 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/3 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (for garnish)

Instructions

1. Prepare the Chicken:
   Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
   Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
   
2. Make the Creamy Lemon Sauce:
   In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute, until fragrant.
   Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
   Stir in the heavy cream, lemon juice, lemon zest, and Dijon mustard. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
   
3. Add Parmesan and Season:
   Stir in the grated Parmesan cheese and allow it to melt into the sauce. Taste and adjust seasoning with salt and pepper if needed.
   
4. Return Chicken to the Skillet:
   Add the cooked chicken breasts back into the skillet, coating them in the creamy lemon sauce. Let them simmer in the sauce for an additional 5 minutes to soak up the flavors.
   
5. Garnish and Serve:
   Remove the skillet from the heat. Garnish the creamy lemon chicken with fresh parsley and lemon slices.
   Serve the chicken with your favorite side dishes like mashed potatoes, rice, or steamed vegetables, spooning extra sauce over the top.

Notes

Chicken: You can use boneless, skinless chicken thighs if you prefer, but cooking time may vary slightly.

Lemon: Adjust the amount of lemon juice to your taste. For a more intense lemon flavor, add more lemon zest or juice.

Heavy Cream Substitution: For a lighter version, you can substitute the heavy cream with half-and-half or evaporated milk, but the sauce may be slightly less rich.

Serving Suggestions: This dish pairs well with pasta, rice, or roasted vegetables for a complete meal. A fresh green salad on the side adds a nice balance.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy texture.