Description
This Creamy Lemon Chicken Breast recipe is a delightful combination of crispy chicken paired with a luscious lemon cream sauce. It’s a perfect balance of flavors that will have your taste buds singing!
Ingredients
Units
Scale
Crispy Chicken
- 600g / 1.2lb chicken breasts (2 large)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp black pepper
- 1/4 cup flour (plain / all-purpose)
- 40g / 3 tbsp butter, unsalted
- 1–2 garlic cloves, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup cream, heavy/thickened
- 3–4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese, freshly grated OR store-bought finely shredded
To serve
- Pasta of choice (such as linguine)
- Finely chopped parsley
Instructions
- Crispy Chicken Slice chicken breast horizontally to create two thin steaks. 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 a plate.
- Sauce Add garlic to the skillet, stir for 10 seconds. Then add chicken broth, cream, lemon juice, and Dijon mustard. Bring to a simmer, scraping the bottom of the pan to dissolve brown bits. Add parmesan and simmer for 3 minutes until slightly thickened. Adjust seasoning to taste.
- Return chicken to the pan, turning to coat. Serve chicken with pasta, garnish with parsley, and spoon over the lemon sauce.
Notes
- Chicken breasts can be halved or use smaller ones and pound them to an even thickness.
- Light cream can be substituted with evaporated milk for a lower-fat option.
- Use finely grated or store-bought finely shredded parmesan for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg
