Description
Creamy Lemon Chicken is a flavorful and easy-to-make skillet dish featuring tender chicken breasts cooked in a luscious lemon and Parmesan cream sauce. This recipe balances the tartness of fresh lemon juice and zest with the richness of heavy cream and Parmesan cheese for a perfect weeknight dinner that’s both comforting and elegant.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
For Cooking
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Sauce
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon lemon zest
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Garnish
- 2 tablespoons fresh parsley or thyme, chopped
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. This step ensures the meat is flavorful and will develop a beautiful browned crust during cooking.
- Sear the Chicken: In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest, preserving its juiciness and creating a flavorful base.
- Sauté Garlic and Deglaze: Lower the heat to medium and add the minced garlic to the same skillet. Sauté briefly until fragrant, about 30 seconds to 1 minute. Pour in the chicken broth and fresh lemon juice, then add the lemon zest. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Allow the liquid to simmer for a few minutes to reduce slightly and concentrate the flavors.
- Make the Cream Sauce: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue stirring gently until the sauce thickens just enough to coat the back of a spoon and becomes smooth and silky, balancing the tartness of lemon with creamy richness.
- Combine and Warm Through: Return the chicken breasts to the skillet, spooning the creamy lemon sauce over each piece. Let the chicken cook together with the sauce for 2-3 minutes to absorb the flavors and heat through fully.
- Garnish and Serve: Sprinkle the chopped fresh parsley or thyme over the top for a burst of color and herbaceous flavor. Serve immediately, spooning extra sauce over the chicken for a deliciously creamy finish.
Notes
- For best results, use fresh lemon juice and zest to maximize the bright citrus flavor.
- If the sauce is too thick, thin it with a splash of additional chicken broth or water.
- You can substitute half-and-half for heavy cream for a lighter sauce, but it won’t be as rich.
- Serve this dish with steamed vegetables, rice, or crusty bread to soak up the creamy sauce.
- Chicken breasts can be butterflied or pounded to even thickness for more uniform cooking.
