French Lemon Chicken
Transport your taste buds to the bistros of France with this elegant French Lemon Chicken recipe. Juicy, golden chicken breasts are seared to perfection, then simmered in a luscious, velvety sauce made with fragrant garlic, rich chicken stock, heavy cream, and bright, zesty lemon. Finished with a touch of butter for a glossy finish and a sprinkling of fresh parsley for a burst of color and freshness, this dish balances creamy indulgence with citrusy vibrance. Ready in just 45 minutes, it’s the perfect choice for a quick weeknight dinner or an impressive meal for entertaining. Pair it with steamed vegetables, fluffy rice, or crusty bread to soak up the delectable sauce. French Lemon Chicken is your new go-to recipe for a sophisticated yet simple culinary experience!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves (minced)
- 1.25 cups Chicken stock
- 0.25 cup Heavy cream
- 0.25 cup Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in the all-purpose flour, coating evenly. Shake off any excess flour.
Heat olive oil in a large skillet over medium heat. Add 2 tablespoons of butter.
Once the butter is melted and foamy, add the chicken breasts to the skillet. Cook for 4-5 minutes per side, or until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add the minced garlic to the skillet. Sauté for 30 seconds, stirring constantly, until fragrant.
Pour in the chicken stock and stir to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add the heavy cream, lemon juice, and lemon zest. Whisk to combine and let the sauce simmer for 2-3 minutes.
Return the chicken breasts to the skillet and spoon some sauce over them. Cook for an additional 5-7 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
Stir in the remaining tablespoon of butter to finish the sauce and add a glossy texture.
Garnish with freshly chopped parsley and serve hot. Pair with steamed vegetables, rice, or crusty bread to complete the meal.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.0 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 153 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2023 mg | 43% | |
*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.
