Creamy Lemon Chicken
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
35 mins
-
Total Time
1 hr
-
Servings
4 people
-
Calories
557 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Lemon Chicken
Description
The preparation begins with slicing and pounding chicken breasts thin for tenderness and coating them with lemon pepper seasoning. They are dredged in a mixture of flour, finely grated Parmesan cheese, and garlic powder, then seared in olive oil to develop a golden crust. The pan fond is deglazed with white wine and garlic, simmered until reduced, then combined with chicken broth, heavy cream, mustard powder, and grated Parmesan to form a creamy lemon sauce with bright acidity from fresh lemon juice.
This sauce complements the seared chicken with creamy richness balanced by lemon's freshness. The dish offers a flavorful, velvety texture that works well served over pasta such as spaghetti, making it a hearty entree. Garnishing with fresh parsley and lemon slices adds a fresh herbal and citrus note.
Tips include using quality Parmesan cheese for balanced flavor, pounding chicken thin for tenderness and even cooking, and substituting chicken broth and butter for white wine if desired. The recipe allows optional additions like capers or spinach in the sauce to vary the flavor.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- lemon pepper seasoning see notes
- 1/2 cup all-purpose flour
- ¼ cup Parmesan Cheese finely grated
- 1 teaspoon garlic powder
- 1/4 cup olive oil
Sauce
- ½ cup white wine like chardonnay or pinot grigio, dry
- 4 cloves garlic minced
- 1 ½ cups chicken broth
- ¾ cup heavy cream at room temperature
- 1 chicken bouillon cube
- 1 teaspoon mustard powder
- 1 cup Parmesan Cheese grated. See notes.
- 3 Tablespoons lemon juice freshly squeezed
- 2 Tablespoons butter Optional, cold, salted
For Serving
- 3/4 lb. spaghetti optional
To Garnish
- 1/4 cup parsley roughly chopped, fresh
- lemon freshly sliced
Instructions
Cut, Pound, Dredge, and Sear the Chicken:
- Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
- Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.
- Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.
- Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
Prepare the Sauce:
- Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.
- Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
- Add the heavy cream slowly, stirring continuously.
- Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.
- Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.
To Serve with Pasta:
- Boil up to 3/4 lb. of spaghetti once the chicken is added back to the sauce. Drain.
- Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat. (OR, serve this with my easy Buttered Noodles.)
- Garnish with parsley and lemon slices and serve!
Notes
- Use 4 small chicken breasts instead of 2 large, if preferred.
- Pound chicken thin to tenderize and help breading adhere, creating a crisp crust.
- Use fresh lemon juice for optimal flavor over bottled lemon juice.
- Choose Parmesan cheese carefully; start with smaller amounts and adjust due to varying strengths.
- Redmond Real Salt lemon pepper seasoning contains salt and complements the chicken well.
- Butter and chicken broth can replace white wine if needed.
- Serve with roasted asparagus for a complete meal.
- Capers or spinach can be added to the sauce for extra flavor variations.
- This recipe is part of The Cozy Cookbook, page 111.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 912mg | 38% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 13mg | 14% |
| Calcium | 425mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
