This creamy lemon chicken is beyond delicious and easy for a quick weeknight dinner!
This is one of those dinners that’s perfect any day of the week. It’s quick and simple enough for a weeknight dinner, but it also works perfectly for a ‘special’ occasion. I’m confident you’re going to love it! Follow me…
Preparing Creamy Lemon Chicken
We’ll be using a couple of chicken breasts and horizontally slicing them through the centre to create 4 even-sized breasts. This way you not only double the portions, but the chicken will also cook through quicker and more evenly.
Dredging through flour
Dredging the meat through flour will ensure the chicken builds up a nice crust in the pan. In turn, that crust will help absorb the sauce and help it cling to the chicken. To season the flour I just go with a simple mix of salt, black pepper and garlic powder.
Pan-frying the chicken
I like frying the chicken in butter (for a rich flavour) and some oil (to help prevent the butter from burning). The chicken won’t take long to cook and keep in mind it’ll carry on cooking slightly as it rests and when it is basted in the sauce.
Process shots: slice chicken (photo 1), dredge through flour (photo 2), fry in butter and oil (photos 3&4).
Creamy Lemon Sauce for Chicken
The sauce is actually really simple and only requires a handful of ingredients. Here’s what you’ll need:
- Butter – Adds richness to the sauce and balances out the sharp lemon flavour.
- Stock & Cream– Creates the base of the sauce.
- Shallots & Garlic – For a savoury flavour base.
- Mustard – Adds some depth of flavour and helps balance everything.
- Lemon – I use the zest and juice.
You can work to preference with how lemony you want the sauce. If you’re at all wary just start off with a small amount and then work your way up. In all cases, just remember it’s much easier to add more than take it out!
Process shots: melt butter (photo 1), fry shallots (photo 2), fry garlic and lemon zest (photo 3), stir in stock, cream, mustard, lemon juice and seasoning (photo 4), simmer (photo 5), add chicken back in (photo 6).
Creamy Lemon Chicken FAQ
Won’t the lemon juice curdle the sauce?
So long as you’re using double (UK) or heavy (US) cream, the sauce won’t curdle. I don’t recommend using anything lighter because the lemon juice can sometimes split the sauce (i.e. milk/half & half/single cream).
How do I thicken the sauce?
Just gently simmer away and it’ll naturally thicken. The lemon juice and Dijon will both also help thicken the sauce.
Can I use chicken thighs?
I haven’t used thighs before, but it’d be a similar process. Just make sure they’re boneless and skinless. I also recommend pounding them to even-thickness before dredging as you won’t be able to slice them in half. Keep in mind they’ll take slightly longer to cook through than breast.
Serving Creamy Lemon Chicken
I love finishing with some thinly sliced lemon alongside some fresh parsley, although both of these are optional.
Here I’ve served with Roast Potatoes and Asparagus. I used my Roasted Baby Potatoes Recipe and chucked in some asparagus for the last 10 mins or so of cooking. Check out my Side Dishes for more inspo!
For the pork version of this recipe check out my Creamy Lemon Thyme Pork Chops and for the salmon version check out my Creamy Lemon Salmon!
Alrighty, let’s tuck into the full recipe for this creamy lemon chicken shall we?!
How to make Creamy Lemon Chicken (Full Recipe & Video)
Creamy Lemon Chicken
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Equipment
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chicken)
- Large Pan & Tongs
- Wooden Spoon
- Jug (for stock)
Ingredients
Chicken
- 2x 250g/9oz Chicken Breasts, brought close to room temp
- 35g / 1/4 cup Plain Flour
- 1 tsp Salt
- 1/2 tsp EACH: Garlic Powder, Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp / 15g Unsalted Butter
Sauce
- 3 tbsp / 45g Unsalted Butter
- 2 small Shallots, very finely diced
- 2 cloves of Garlic, very finely diced
- zest of a Lemon
- 180ml / 3/4 cup Chicken Stock
- 120ml / 1/2 cup Double/Heavy Cream, at room temp
- 1 – 1 1/2 tbsp Lemon Juice, or to taste
- 1 tsp Dijon Mustard
- 1/4 – 1/2 tsp EACH: Salt, Black Pepper, or to taste
To Serve
- finely diced Fresh Parsley
- 4x thin Lemon Slices (semi-circles)
Instructions
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.
- In a large shallow dish, combine the flour with 1 tsp salt and 1/2 tsp garlic powder & black pepper. Individually dredge each breast through the flour then place to one side.
- Heat 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides until golden on the outside and just about cooked through the centre (~3 mins each side). Remove from the pan and place on a plate to one side, then lower the heat to medium.
- Melt in the remaining butter then add the shallots. Fry until soft and golden then add the garlic and lemon zest and fry for 30 seconds or so. Stir in the stock and cream then add the mustard, lemon juice and seasoning. I typically go for around 1 1/2 tbsp lemon juice, but you can start with less and work up if you'd prefer.
- Give it a good stir then gently simmer until the sauce begins thickening. Stir in the resting juices from the chicken, then add the chicken back to the pan. Baste in the sauce to coat and warm it back through, then serve with lemon slices and fresh parsley.
Video
Notes
b) Lemon – You should only need 1 large lemon, which will offer the zest, 4 thin slices and at least 1 1/2 tbsp juice. If you’re at all wary with the lemon juice you can start with less and work up. You can of course use more – just adjust this at the end.
c) Cream – Make sure you’re using double (UK) or heavy (US) cream. If you use anything lighter you risk it curdling when you add the lemon juice.
d) Seasoning – I typically end up with around 1/4 tsp salt and close to 1/2 tsp pepper. Lemon and pepper are a match made in heaven, so I like slightly more of this. But you can easily work to taste (just make sure the sauce is properly seasoned!)
e) Serving – Here I’ve served with Roast Potatoes and Asparagus. I used my Roasted Baby Potatoes Recipe and chucked in some asparagus for the last 10 mins or so of cooking. Check out my Side Dishes for more inspo!
f) Calories – Whole recipe divided by 4 with no sides.
Nutrition
For more similar recipes check out these beauties:
Lemon Chicken Recipes
The post Creamy Lemon Chicken appeared first on Don't Go Bacon My Heart.