Creamy Lemon Chicken Breast
User Reviews
5
Creamy Lemon Chicken Breast
Description
Creamy Lemon Chicken Breast showcases chicken breasts sliced horizontally into thin steaks, dusted with seasoned flour, and quickly pan-fried in butter to achieve a lightly crisp exterior while keeping the interior tender. The sauce combines garlic, chicken broth, cream, lemon juice, Dijon mustard, and freshly grated Parmesan, simmered to reduce slightly and thicken. This sauce imparts a creamy texture with a vibrant lemon tang, balanced by the umami-rich Parmesan and gentle heat from garlic and mustard.
After cooking the sauce, the chicken is returned to the pan to reheat and absorb the sauce flavors fully. The suggested serving includes pasta or mashed potatoes to complement and absorb the luscious sauce, sprinkled with chopped parsley for a fresh finish. Using good-quality Parmesan and freshly extracted lemon juice helps to maintain the sauce's flavor integrity.
For best texture, use thin, evenly sliced chicken breasts, and ensure the cream is sufficiently thick to help sauce consistency. Light cream is less recommended as it won't thicken well. Finely grated Parmesan dissolves better than coarser store-bought types. Adjust lemon juice to personal taste for the right balance of acidity and creaminess.
Ingredients
- 1 - 2 garlic clove, minced
- 1 1/4 cups chicken broth or chicken stock
- 3/4 cup cream , heavy/thickened (Note 2)
- 3 - 4 tbsp lemon juice adjust to taste, start with 3 tbsp
- 2 tsp Dijon mustard
- 3/4 cup Parmesan Cheese , freshly grated OR store bought finely shredded (Note 3)
Crispy Chicken
- 600g / 1.2lb chicken breast Note 1, 2 large
- 1/2 tsp salt kosher salt, cooking
- 1/4 tsp black pepper
- 1/4 cup flour (plain / all-purpose)
- 40g / 3 tbsp butter , unsalted
To serve
- pasta I used linguine, of choice
- parsley finely chopped
Instructions
Crispy Chicken
- Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
- Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
- Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.
Sauce
- Add a touch of butter if your pan is dry - but you shouldn't need it. Add garlic, stir 10 seconds.
- Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.
- Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
- Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
- Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! (Bread for mopping wouldn't go astray either)
Notes
- Use two large chicken breasts sliced into thin steaks (about 1.5 cm thick) for even cooking.
- Choose heavy cream for the sauce; lighter creams may not thicken properly.
- Use finely grated or finely shredded Parmesan to ensure smooth melting in the sauce.
- Adjust lemon juice amount to taste, starting with 3 tablespoons and increasing if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 276g | |
| Calories | 497cal | 25% |
| Carbohydrates | 4g | 1% |
| Protein | 41g | 82% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 193mg | 64% |
| Sodium | 913mg | 38% |
| Potassium | 670mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1118IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 266mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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