When you need a dish that feels fancy but is effortlessly simple, look no further than Lemon Cream Chicken. Imagine juicy, golden chicken breasts bathed in a luscious lemon-infused cream sauce—this dish is all about bringing bright, bold flavor to your dinner table with minimal fuss. Each bite balances tangy citrus and rich cream, making it genuinely crave-worthy. Whether you’re serving it for a weeknight meal or entertaining guests, Lemon Cream Chicken is one of those reliable recipes that earns rave reviews every single time.
Ingredients You’ll Need
With just a handful of kitchen staples and a few fresh touches, you’ll have everything you need to build layers of flavor. These ingredients may seem humble on their own, but together they create a vibrant, creamy sauce and tender chicken that forms the heart of Lemon Cream Chicken.
- 4 boneless, skinless chicken breasts: The star of the show, providing tender meat that soaks up all the luscious sauce.
- 1 teaspoon salt: Essential for seasoning and bringing out the natural flavors in the chicken.
- ½ teaspoon black pepper: Adds just the right amount of warmth and kick.
- 2 tablespoons olive oil: Helps achieve that golden, crisp exterior on your chicken.
- 3 cloves garlic (minced): Gives aromatic depth to the sauce—don’t be shy with the garlic!
- 1 cup chicken broth: Builds a flavorful base for the creamy sauce, adding richness and body.
- 1 tablespoon all-purpose flour: Thickens the sauce, giving it just the right consistency to cling to the chicken.
- ½ cup heavy cream: Creates the luxurious, velvety texture that makes the Lemon Cream Chicken irresistible.
- 2 tablespoons fresh lemon juice: Delivers that bright, zesty flavor which defines the dish.
- 1 teaspoon lemon zest: Adds extra citrus aroma and fresh, lively notes to the sauce.
- 1 tablespoon butter: Rounds out the sauce with a smooth, glossy finish.
- 1 tablespoon chopped fresh parsley (optional, for garnish): A fresh pop of color and herbal lift to balance the richness.
How to Make Lemon Cream Chicken
Step 1: Season and Sear the Chicken
Begin by patting the chicken breasts dry, then sprinkle them with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium heat. When the pan is hot but not smoking, add the chicken breasts. Let them cook undisturbed for 5 to 7 minutes per side, allowing a beautiful golden crust to form. Once they’re cooked through and beautifully caramelized, set them on a plate and keep them warm.
Step 2: Sauté Garlic
In the same skillet, toss in the minced garlic. Sauté for about 30 seconds, just until fragrant—garlic can burn quickly, so keep a close eye. This quick step infuses the oil and leftover fond with garlicky goodness that will carry through the whole sauce.
Step 3: Build the Base of the Sauce
Sprinkle the flour into the pan, then slowly whisk in the chicken broth, making sure to scrape up any browned bits left from the chicken. These little bits are golden nuggets of flavor! Simmer this mixture for 2 to 3 minutes until it thickens slightly, giving the sauce a lovely silky texture.
Step 4: Create the Creamy Lemon Sauce
Turn the heat down to low and pour in the heavy cream, fresh lemon juice, and lemon zest. Add the butter and let it melt into the sauce. Allow everything to gently simmer for another 2 to 3 minutes, stirring occasionally, until the sauce becomes rich, creamy, and shimmering with citrus aroma.
Step 5: Finish and Serve
Return the chicken breasts to the skillet, nestling them into the sauce and spooning that dreamy lemon cream over each piece. Let everything simmer together for 2 more minutes so the chicken warms through and soaks up the sauce. Just before serving, scatter chopped fresh parsley on top for a burst of color and freshness. Your Lemon Cream Chicken is ready to steal the spotlight!
How to Serve Lemon Cream Chicken
Garnishes
A sprinkle of fresh parsley is classic, but don’t hesitate to add a little extra lemon zest right before serving for an extra hit of citrus. You can even shave thin slices of lemon and add them along the platter – it looks stunning and amps up the fragrance of your Lemon Cream Chicken.
Side Dishes
This velvety sauce begs to be sopped up, so serve your Lemon Cream Chicken with sides that’ll do it justice. Fluffy rice, pillowy mashed potatoes, or even warm crusty bread make perfect partners. For a lighter meal, steamed asparagus or garlicky green beans are wonderful alongside.
Creative Ways to Present
Serving the chicken sliced over a plate of pasta creates a restaurant-worthy Lemon Cream Chicken entrée. Or, spoon the chicken and sauce into toasted sandwich rolls for the ultimate gourmet chicken sandwich. For date night, nestle the chicken over a bed of wilted spinach for eye-catching color contrast.
Make Ahead and Storage
Storing Leftovers
Gently cool any leftovers to room temperature before transferring to an airtight container. The Lemon Cream Chicken will keep nicely in the fridge for up to 3 days. The sauce may thicken slightly as it chills but will remain delicious.
Freezing
While dairy-based sauces can sometimes separate after freezing, you can still freeze Lemon Cream Chicken if needed. Place portions in freezer-safe containers and keep frozen for up to 2 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
To reheat, gently warm the chicken and sauce together over low heat on the stovetop, stirring often to restore the creamy texture. If the sauce has thickened too much, add a splash of chicken broth or cream to loosen it back up. Avoid the microwave if possible, as it can cause the sauce to separate.
FAQs
Is Lemon Cream Chicken gluten-free?
It can be! Just swap the all-purpose flour for your favorite gluten-free flour blend and double-check your chicken broth is gluten-free. The rest of the ingredients fit beautifully into a gluten-free diet.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are deliciously juicy and flavorful. Follow the recipe as written, adjusting the cooking time as needed to cook the thighs through. Bone-in thighs will take a bit longer, but the sauce pairs perfectly with both cuts.
How do I keep the chicken juicy?
The key is not to overcook your chicken and to let it finish in the sauce. Searing to a golden color and then simmering gently in the lemon cream will keep the chicken moist and loaded with flavor.
What can I use instead of heavy cream?
You can substitute half-and-half for a lighter sauce or even try full-fat coconut milk for a dairy-free twist, though this will alter the flavor slightly. Greek yogurt works too; just whisk it in off the heat to avoid curdling.
Can I prepare Lemon Cream Chicken ahead of time?
Yes, you can make the sauce and chicken up to a day in advance. Store them separately, then gently reheat and combine just before serving for the freshest flavor and texture.
Final Thoughts
If you’re looking for a dish that’s easy, impressive, and practically guaranteed to win smiles, give this Lemon Cream Chicken a try. It’s one of those rare recipes that turns a small list of ingredients into something truly memorable. I hope it becomes a new favorite in your kitchen too—don’t be surprised when everyone asks for seconds!
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Lemon Cream Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy and tangy flavors of this Lemon Cream Chicken, a delightful stovetop main course that’s both easy to make and incredibly satisfying.
Ingredients
Chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
Lemon Cream Sauce:
3 cloves garlic (minced)
1 cup chicken broth
1 tablespoon all-purpose flour
½ cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken: Season the chicken breasts with salt and pepper on both sides.
- Cook the chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- Prepare the sauce: In the same skillet, sauté minced garlic. Whisk in chicken broth and flour, simmer until thickened. Stir in cream, lemon juice, zest, and butter. Simmer until creamy.
- Combine and simmer: Return the chicken to the skillet, spoon sauce over the top. Simmer for 2 minutes. Garnish with parsley if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg
