Creamy Lemon Chicken

creamy lemon over a bed of steamed white rice on a white platter with lemon slices on the side

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Creamy lemon chicken is an indulgent restaurant quality meal that's easy enough to serve any time but special enough to serve to company or for a special occasion! Tender chicken gets lightly dredged in flour and pan fried before being smothered with velvety but bright lemon cream sauce.

Prep Time15

Cook Time15

Total Time30

Course: Chicken, Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 521kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

For The Chicken

4 boneless skinless chicken breasts roughly 1 1/2- 2 lbs in total
salt & pepper
1/2 cup flour
2 tsp dried oregano
1 1/2 tbsp butter
2 tbsp olive oil

For The Creamy Lemon Sauce

1 tbsp butter
3 garlic cloves minced
1 cup heavy whipping cream
2-3 tsp lemon zest
2-4 tbsp lemon juice
salt & pepper to taste (optional)

US Customary - Metric

Instructions

To Make The Chicken

Pat the chicken breasts dry using paper towels, then season liberally with salt & freshly ground black pepper.
4 boneless skinless chicken breasts, salt & pepper
Add the flour and oregano to a large shallow plate, then use a fork to mix them together until evenly combined. Working with one chicken breast at a time, place chicken in the flour mixture turning to evenly coat. Transfer to a waiting plate and repeat until all the chicken's coated in flour.
1/2 cup flour, 2 tsp dried oregano
Add the butter and oil to a large skillet set over medium high heat. When melted and hot, add the chicken to the skillet and cook for 4-5 minutes per side- just until cooked through. Transfer the cooked chicken to a waiting plate.
1 1/2 tbsp butter, 2 tbsp olive oil

To Make The Creamy Lemon Sauce

Add the remaining butter and garlic to the skillet, and cook for 60 seconds.
1 tbsp butter, 3 garlic cloves
Pour the lemon juice into the skillet to deglaze, using a sturdy wooden spoon to scrape up any stuck on browned bits.
2-4 tbsp lemon juice
Add both the zest and cream to the skillet and whisk together to evenly combine, then let the sauce simmer for 3-4 minutes.
1 cup heavy whipping cream, 2-3 tsp lemon zest
Return the chicken to the skillet, nestling it into the sauce, and continue cooking for another 2-3 minutes- just until the sauce has thickened. It will continue to thicken as it rests.
salt & pepper
Serve the chicken warm with extra sauce spooned out overtop, and enjoy!

Notes

This recipe moves quickly. For best results, have your ingredients prepped before beginning.
I love extra lemon flavor, so I always go to the higher end of things. If you're unsure how lemony you want your sauce to be start out with less zest and taste. You can always add more, but you can't take it out once it's in.
Serve with extra lemon on the side for a fresh squeeze before digging in.
For a little extra Italian flair, sprinkle on some fresh Parmesan cheese.

Nutrition