Description
This creamy lemon chicken recipe offers tender, golden-seared chicken breasts smothered in a luscious lemon cream sauce made with garlic, chicken broth, fresh lemon juice, heavy cream, and Parmesan cheese. Finished with fresh herbs, it’s a flavorful and elegant dish perfect for a quick dinner that feels special.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon lemon zest
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley or thyme, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. This helps create a flavorful crust and ensures the chicken cooks evenly.
- Sear the Chicken: Heat the butter and olive oil together in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm and lock in the juices.
- Make the Lemon Cream Sauce: Reduce the heat slightly on the same skillet and add the minced garlic. Sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth, fresh lemon juice, and sprinkle in the lemon zest. Scrape the bottom of the pan to loosen any browned bits. Let the mixture simmer for a couple of minutes until it reduces slightly and concentrates in flavor.
- Add Cream and Cheese: Lower the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Stir continuously until the sauce thickens slightly and becomes silky smooth, balancing the tartness of lemon with creamy richness.
- Combine and Finish: Return the chicken breasts to the skillet, spooning the creamy lemon sauce over each piece. Let them cook together for a few minutes to allow the chicken to absorb the flavors. Garnish with freshly chopped parsley or thyme before serving.
Notes
- For extra tang, add a bit more lemon zest or a small squeeze of fresh lemon juice just before serving.
- You can substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
- This recipe pairs well with steamed vegetables, rice, or buttery mashed potatoes.
- Ensure not to overcook the chicken to keep it juicy—internal temperature should reach 165°F (74°C).
- Fresh herbs like parsley or thyme add a bright finish and can be varied to taste.
