Easy Creamy Lemon Chicken
Transform your weeknight dinner routine with this irresistible Easy Creamy Lemon Chicken, a quick and flavorful recipe that's sure to impress. Perfectly pan-seared chicken breasts are smothered in a rich, velvety sauce made with tangy lemon juice, aromatic garlic, and a touch of heavy cream, creating the ultimate balance of zesty and comforting flavors. Ready in just 30 minutes, this hassle-free dish is perfect for busy families or elegant entertaining. Serve it over fluffy rice, creamy mashed potatoes, or alongside crisp steamed veggies to soak up every drop of the luscious sauce. With its vibrant citrus kick and creamy goodness, this easy lemon chicken is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves minced garlic
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.25 cup lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
Place the chicken breasts on a cutting board. Pound each breast to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess. Set aside.
In a large skillet or frying pan, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Pour the chicken broth into the pan and scrape up any browned bits with a wooden spoon. Allow the broth to simmer for 1-2 minutes.
Stir in the heavy cream, lemon juice, and lemon zest. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until slightly thickened.
Return the cooked chicken breasts to the pan, spooning the sauce over them to coat. Let them warm through in the sauce for 2-3 minutes.
Garnish the dish with freshly chopped parsley and serve warm. Pair with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2338 mg | 50% | |
*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.
