Chicken in Lemon Sauce
Transform a simple weeknight dinner into an elegant masterpiece with this zesty and creamy Chicken in Lemon Sauce recipe. Perfectly pan-seared chicken breasts are coated in a velvety sauce made from fresh lemon juice, fragrant garlic, buttery chicken broth, and a touch of rich heavy cream. The bright citrus notes are balanced beautifully by a luscious creaminess, creating a deliciously tangy flavor profile that feels both comforting and refined. With a prep time of just 15 minutes and a cooking time of 25 minutes, this dish is ideal for busy evenings yet impressive enough for dinner guests. Serve it over fluffy rice, creamy mashed potatoes, or alongside steamed vegetables for a complete meal that's sure to please. Garnished with fresh parsley, this restaurant-quality recipe is as visually stunning as it is irresistible. Perfect for fans of quick and flavorful lemon chicken recipes!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 2 pieces Fresh lemons
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness, about 1/2 inch thick.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked through. Remove chicken from the skillet and set aside on a plate.
In the same skillet, reduce heat to medium-low and add the butter. Once melted, sauté the minced garlic for 1 minute, or until fragrant.
Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Zest one lemon and juice both lemons. Add the lemon zest, juice, and heavy cream to the skillet. Stir well and let the sauce simmer for 5 minutes, or until slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over each piece. Let cook for 2-3 minutes to heat the chicken through.
Remove from heat and garnish with chopped parsley.
Serve the chicken in lemon sauce warm, with your choice of side dishes, such as rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
