Creamy Lemon Chicken Breast Recipe

If there’s one dish that can cozy up any weeknight in just 15 minutes, it’s this Creamy Lemon Chicken Breast. Imagine crispy, golden chicken cloaked in a velvety, zesty lemon sauce—equal parts comforting and effortlessly elegant. Whether you’re cooking for family or treating yourself to something special, this recipe is all about flavor-packed simplicity!

Ingredients You’ll Need

This Creamy Lemon Chicken Breast is made with everyday ingredients, but each one is carefully chosen for its ability to elevate the dish. From the juicy chicken, to the bright lemon, to that serious hit of parmesan—every element plays a delicious role in taste, texture, or golden color.

• Chicken breasts: Use two large breasts sliced into thin steaks, or four small ones—thin pieces mean quicker, crispier cooking!
• Kosher salt & black pepper: A simple seasoning base that wakes up all the flavors.
• Flour: Dusting the chicken gives it a gorgeous, light crust and helps the sauce cling.
• Unsalted butter: Butter brings richness and that crave-worthy golden finish.
• Garlic: Just a clove or two infuses the sauce with aromatic depth—don’t skip this!
• Chicken broth: The backbone of the sauce; it deepens the savory flavor while keeping things light.
• Heavy cream: For ultimate creaminess. Swap in evaporated milk if you like things a bit lighter (see notes below).
• Lemon juice: This is where the magic happens—zesty, tangy brightness that cuts through the richness.
• Dijon mustard: Adds a subtle bite and helps emulsify the sauce into a silken wonder.
• Parmesan cheese: Melts right in for nutty, savory, cheesy perfection—finely shredded or fresh grated is best.
• Pasta of choice (to serve): Linguine is classic, but any favorite will do to catch all that lovely sauce.
• Finely chopped parsley: For a fresh, vibrant final touch that makes the plate pop.

Variations

Part of the fun with Creamy Lemon Chicken Breast is how easily you can remix it to suit your mood, pantry, or dietary needs. Don’t be afraid to get creative—this lemony, creamy sauce is a total team player!

• Swap the protein: Try boneless thighs for extra juiciness or thin pork cutlets for a delightful twist.
• Lighter option: Use evaporated milk instead of cream. The sauce won’t be as thick, but it’s still luxuriously creamy and lower in fat.
• Make it gluten free: Substitute with your favorite gluten-free all-purpose flour for breading.
• Add some greens: Toss in baby spinach or steamed asparagus to sneak in a veggie boost.

How to Make Creamy Lemon Chicken Breast

Step 1: Prep and Season the Chicken

Start by slicing each chicken breast horizontally to create two thin and even steaks. This not only ensures quick, even cooking, but also gives you more golden edges for extra flavor! Sprinkle both sides with salt and pepper, then dust them lightly with flour—shake off any excess so the crust stays delicate, not heavy.

Step 2: Pan-Fry Until Golden and Crispy

Melt the butter in a large skillet over medium-high heat. Once it’s foaming, lay in the chicken pieces and let them cook undisturbed for about 2 minutes per side. You’re looking for a deep, golden color and irresistible crispiness. When both sides are perfect, transfer the chicken to a plate and set aside.

Step 3: Build the Lemon Cream Sauce

If your pan looks a bit dry, add a touch more butter—otherwise, straight in with the garlic! Give it a quick 10-second sizzle, just enough to release its aroma, then pour in the chicken broth, cream, lemon juice, and Dijon mustard. Use a wooden spoon or whisk to scrape up all those delicious brown bits from the bottom—they’re packed with flavor and dissolve beautifully into the sauce.

Step 4: Add Parmesan and Simmer

Once the liquid comes to a gentle simmer, add the parmesan cheese. Let the sauce bubble for about 3 minutes, stirring often, until it thickens just enough to coat the back of a spoon. Taste, then add more lemon or salt and pepper if you want that extra zing!

Step 5: Bring It All Together

Slide the chicken (and any juices on the plate) back into the skillet, turning each piece so it’s drenched in sauce. Let them heat through for a minute, then you’re ready to serve your Creamy Lemon Chicken Breast over a bed of pasta or fluffy mashed potatoes—don’t forget to spoon plenty of sauce over the top, and finish with fresh chopped parsley.

How to Serve Creamy Lemon Chicken Breast

Garnishes

A scatter of freshly chopped parsley adds both a pop of color and a fragrant, herbaceous lift. For a touch of indulgence, try extra parmesan shavings or a hint of finely grated lemon zest—a quick way to dial up both brightness and beauty on your Creamy Lemon Chicken Breast.

Side Dishes

This chicken and its luscious sauce are heavenly over a bowl of linguine, spaghetti, or pappardelle, where every strand gets coated. For something cozier, spoon it over a mountain of creamy mashed potatoes. If you prefer a lighter touch, a simple green salad or steamed seasonal veggies soak up the sauce beautifully, too.

Creative Ways to Present

For a dinner party, arrange sliced chicken over a twirl of pasta, drizzle with sauce, and top with lemon curls. For family, try serving buffet-style with a big platter, letting everyone help themselves and mop up with plenty of crusty bread. Or, use ramekins for individual portions topped with extra lemon zest for easy entertaining.

Make Ahead and Storage

Storing Leftovers

Let your Creamy Lemon Chicken Breast cool to room temperature before storing the chicken and sauce together in an airtight container. It’ll keep well in the refrigerator for up to 3 days without losing its summery flavor.

Freezing

This recipe freezes surprisingly well—just let it cool fully, then freeze in individual portions for easy lunches or quick dinners later. Thaw overnight in the fridge for best texture. If you’ve used heavy cream, the sauce stays creamy after reheating; if using lower-fat options, stir well after thawing.

Reheating

To reheat, gently warm on the stovetop over low heat, stirring often until the sauce is smooth and the chicken is piping hot. If the sauce thickens too much, add a splash of chicken broth or cream to bring it back to that velvety texture. The microwave works, too—just cover and heat in short intervals, stirring between bursts.

FAQs

Final Thoughts

I can’t wait for you to experience how just a handful of ingredients and a splash of lemon can transform weeknight chicken into a dish that tastes restaurant-worthy. Creamy Lemon Chicken Breast is always such a crowd-pleaser at my table—give it a try, and I know it’ll become a favorite at yours too!

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