Description
This Creamy Lemon Chicken Breast recipe offers a luscious and tangy twist on classic chicken breasts, cooked to tender perfection and smothered in a rich lemon-parmesan cream sauce. Ready in just 15 minutes, this dish pairs beautifully with pasta and is perfect for a quick yet elegant weeknight dinner.
Ingredients
Scale
Chicken
- 600g / 1.2lb chicken breasts (2 large)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup plain/all-purpose flour
Sauce
- 40g / 3 tbsp unsalted butter
- 1 – 2 garlic cloves, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup heavy/thickened cream
- 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
Serving
- Pasta of choice (linguine recommended)
- Finely chopped parsley for garnish
Instructions
- Prepare the chicken: Season the chicken breasts with kosher salt and black pepper. Lightly dredge each breast in plain flour, shaking off any excess to ensure a thin coating.
- Sear the chicken: Melt butter in a large skillet over medium heat. Add the floured chicken breasts and cook for 4-5 minutes per side or until golden brown and cooked through. Remove the chicken and set aside.
- Make the sauce base: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add liquids and seasonings: Pour in the chicken broth, stirring to scrape up any browned bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Incorporate cream and flavorings: Stir in the heavy cream, lemon juice, and Dijon mustard. Simmer gently, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.
- Add parmesan cheese: Gradually sprinkle in the grated parmesan while stirring to melt it smoothly into the sauce.
- Return chicken to the skillet: Nestle the cooked chicken breasts back into the sauce, allowing them to warm through for another 2 minutes so they soak up the flavors.
- Prepare pasta: While finishing the sauce, cook your pasta of choice according to package instructions, then drain and set aside.
- Serve: Plate the pasta and top with the creamy lemon chicken breasts. Garnish generously with finely chopped parsley for freshness and color.
Notes
- Note 1: Use boneless, skinless chicken breasts for best results and ease of cooking.
- Note 2: Heavy cream creates a rich sauce; for a lighter option, substitute with half-and-half but expect a thinner consistency.
- Note 3: Freshly grated parmesan melts better and offers superior flavor compared to pre-shredded store-bought versions.
- Adjust lemon juice amount according to your preferred level of tartness.
- Serve immediately to enjoy the sauce at its creamiest texture.
