Introduction

This Easy Creamy Lemon Chicken recipe is a perfect weeknight dinner that combines tender chicken cutlets with a luscious, tangy lemon cream sauce. It’s quick to prepare and full of bright, comforting flavors that everyone will love.

Easy Creamy Lemon Chicken Recipe - Recipe Image

Ingredients

2 large chicken breasts
Salt and pepper
1 teaspoon Italian herb seasoning
½ cup all-purpose flour
Olive oil
3 cloves garlic, minced
2 tablespoons unsalted butter
½ cup chicken broth
2 tablespoons fresh lemon juice, plus more to taste
1 cup heavy cream
Salt and pepper to taste
Fresh chopped parsley for garnish
Lemon slices for garnish

Instructions

Step 1: Cut each chicken breast in half lengthwise to create thinner cutlets. Place between sheets of plastic wrap and gently pound with a meat mallet to even thickness for uniform cooking and tenderness.
Step 2: Season both sides of the chicken cutlets with salt, pepper, and Italian herb seasoning (about ¼ teaspoon each per cutlet). Dredge each cutlet in flour, shaking off the excess.
Step 3: Heat olive oil in a large nonstick skillet over medium heat. Cook the chicken cutlets for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and set aside.
Step 4: Without cleaning the pan, melt the butter and sauté the minced garlic until fragrant. Add chicken broth and 1 tablespoon of lemon juice. Taste the sauce and add the second tablespoon of lemon juice if desired. Bring to a gentle simmer.
Step 5: Stir in the heavy cream along with salt and pepper to taste until fully combined. Return the chicken to the pan and simmer for another 4-5 minutes until the sauce thickens slightly.
Step 6: Serve the chicken topped with lemon slices and freshly chopped parsley. Enjoy your creamy, zesty meal!

Tips & Variations

For extra flavor, marinate the chicken briefly in lemon juice and Italian seasoning before cooking.
Use Greek yogurt instead of heavy cream for a lighter sauce—add it at the end and gently warm without boiling.
Add capers or sautéed mushrooms to the sauce for an interesting twist.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from separating. Avoid microwaving at high heat to maintain sauce texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well for this recipe and remain very juicy. Adjust cooking time slightly to ensure they are cooked through.

What can I serve with this creamy lemon chicken?

This dish pairs wonderfully with rice, pasta, or steamed vegetables. Mashed potatoes or crusty bread are also great options to soak up the delicious sauce.

Easy Creamy Lemon Chicken Recipe

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★★★★★

4.5 from 95 reviews

This Easy Creamy Lemon Chicken recipe features tender chicken cutlets cooked to perfection in a rich, velvety sauce made with garlic, lemon juice, chicken broth, and heavy cream. The dish is seasoned with Italian herbs, offering a perfect balance of bright citrus and savory flavors. It’s a quick and comforting stovetop meal perfect for weeknight dinners and garnished with fresh parsley and lemon slices for added freshness and visual appeal.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken

2 large chicken breasts
Salt and pepper, to taste
1 teaspoon Italian herb seasoning
½ cup all-purpose flour
Olive oil, for cooking

Sauce

3 cloves garlic, minced
2 tablespoons unsalted butter
½ cup chicken broth
2 tablespoons fresh lemon juice, plus more to taste
1 cup heavy cream
Salt and pepper, to taste

Garnish

Fresh chopped parsley
Lemon slices

Instructions

Prepare the Chicken: Cut each chicken breast in half lengthwise to create thinner cutlets. Place the cutlets between plastic wrap and gently pound them using a meat mallet to even out the thickness, ensuring they cook evenly and become tender.
Season and Dredge: Season both sides of the chicken cutlets with salt, pepper, and Italian herb seasoning, roughly ¼ teaspoon of each per cutlet. Dredge the chicken in all-purpose flour, shaking off any excess to prevent clumping.
Cook Chicken: Heat olive oil in a large nonstick skillet over medium heat. Cook the floured chicken cutlets for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
Make the Sauce: In the same skillet, do not clean the pan—melt unsalted butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in chicken broth and 1 tablespoon of fresh lemon juice, stirring to deglaze the pan, then taste and add the remaining tablespoon of lemon juice if desired. Bring the mixture to a gentle simmer.
Add Cream and Season: Stir in heavy cream along with salt and pepper to taste. Mix until the sauce is smooth and well combined. Allow the sauce to simmer gently.
Finish Cooking: Return the cooked chicken cutlets to the skillet, submerging them partially in the creamy lemon sauce. Simmer for 4-5 minutes until the sauce thickens slightly and the chicken is heated through.
Garnish and Serve: Plate the chicken, spoon over additional sauce, and garnish with fresh chopped parsley and lemon slices. Serve immediately and enjoy!

Notes

For extra flavor, you can marinate the chicken briefly in lemon juice and herbs before cooking.
If you prefer a thicker sauce, allow it to reduce slightly longer or add a small amount of cornstarch slurry.
This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.

Keywords: Creamy Lemon Chicken, Easy Chicken Recipes, Lemon Chicken, Chicken Cutlets, Italian Herb Chicken, Weeknight Dinner