Creamy Lemon Chicken: Crispy chicken cutlets in a luscious lemon sauce made with butter, garlic, and parsley. Ready in 25 minutes!
Let me take you back to a hectic weeknight a few months ago. I was rushing home after a long day, and I didn’t even know what was for dinner. Sound familiar? I had chicken in the fridge, a lonely lemon on the counter, and not much else. Somehow, this dish came together, and it was like a little miracle. My kids loved it so much they actually ate without complaining (a true parenting win), and my husband gave me that look that says, “You’ve outdone yourself.” Now, this Creamy Lemon Chicken is a regular in our house—comforting, tangy, and ready in no time.
Why You’ll Love This Creamy Lemon Chicken Recipe?
This recipe? Total weeknight hero. It’s a one-pan wonder that’s ready in 25 minutes—perfect when you’re juggling a million things but still want something delicious. The chicken gets crispy on the outside and stays juicy on the inside, while the sauce is creamy, zesty, and packed with flavor. Plus, it feels fancy enough for a dinner party but easy enough for a random Wednesday. And let’s not forget, it’s low-carb for those of you keeping an eye on that. What’s not to love?
Ingredient Notes:
The ingredients in this dish are simple, but they really deliver. Here’s why they matter:
- Chicken Breasts: Thin cutlets cook quickly and evenly. No one likes waiting forever for dinner!
- Kosher Salt and Black Pepper: The basics, but so important for bringing out all the flavors.
- Olive Oil and Butter: Olive oil gives you that golden sear, and butter? Well, butter makes everything better.
- Shallot and Garlic: These two are the secret to that mouthwatering aroma. Fresh is always best.
- All-Purpose Flour: Just a sprinkle thickens the sauce perfectly.
- Half-and-Half or Whole Milk: Makes the sauce creamy without being too heavy. Feel free to splurge on cream if you’re feeling fancy.
- Lemon Juice and Slices: Fresh lemon juice is non-negotiable. It’s the star of the show, after all.
- Chicken Broth: Adds depth and keeps the sauce from being too rich.
- Fresh Parsley: A pop of green for flavor and presentation. You’ll feel like a pro.
Pro Tip: Zest your lemon before juicing it! A pinch of zest takes the flavor up a notch.
How To Make Creamy Lemon Chicken?
Ready to wow your taste buds? Here’s how:
- Prep the Chicken: First things first: pat the chicken dry. This step is key for getting that golden sear. Season generously with salt and pepper. Don’t hold back—this is where the magic starts.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (you might need to do this in batches). Let it cook undisturbed for about 6-7 minutes on one side, then flip and cook for another 6-7 minutes. The goal? Golden, crispy perfection. Remove and set aside.
- Start the Sauce: Turn the heat down to medium and melt the butter in the same skillet. Toss in the shallot and garlic, and cook until fragrant. This is where your kitchen starts to smell amazing. Sprinkle in the flour and stir—you want everything coated and smooth.
- Build the Creamy Lemon Sauce: Slowly whisk in the half-and-half and chicken broth, making sure to scrape up those browned bits at the bottom of the pan. Bring it to a gentle simmer and let it thicken slightly. This sauce? Absolute magic.
- Add the Lemon: Stir in the fresh lemon juice and season with a little more salt and pepper if needed. Nestle the chicken back into the skillet, making sure it’s covered in sauce. Let it simmer for 3-4 minutes until the chicken is cooked through and everything is gloriously creamy.
- Finish and Serve: Garnish with parsley and lemon slices, then serve immediately. Trust me, people will be fighting over the sauce, so have some extra bread or rice on hand to soak it up.
Storage Options:
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or milk to keep the sauce silky. Freezing isn’t the best idea for this one—the creamy sauce can separate—but honestly, I doubt there will be any left to freeze.
Variations and Substitutions:
Want to mix it up? Here’s how:
Want To Save This Recipe?
- Switch the Protein: Boneless thighs, pork chops, or salmon fillets would be amazing.
- Make It Dairy-Free: Use olive oil instead of butter and coconut milk in place of half-and-half. It’ll still be creamy and delicious.
- Add Veggies: Toss in some spinach, asparagus, or mushrooms for a one-pan meal.
- Extra Lemony: Stir in some lemon zest for an extra burst of citrusy goodness.
What to Serve with Creamy Lemon Chicken?
This dish goes with pretty much everything. Here are some ideas:
- Mashed Potatoes: Perfect for soaking up all that sauce.
- Steamed Rice: Simple and classic.
- Pasta: Fettuccine or angel hair would be divine.
- Roasted Veggies: Broccoli, carrots, or green beans add a nice crunch.
- Crusty Bread: Because you’re going to want to mop up every last drop of sauce.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. You can sear the chicken and make the sauce ahead, then combine them when you’re ready to eat. Just reheat gently to avoid overcooking.
Can I use bottled lemon juice?
Fresh is always best, but bottled works in a pinch. Just make sure it’s 100% lemon juice.
How do I keep the sauce from curdling?
Use room-temperature half-and-half and don’t let the sauce boil. A gentle simmer is all you need.
So, there you have it—Creamy Lemon Chicken that’s easy, satisfying, and sure to impress. Give it a try and let me know how it turns out. I’d love to hear your story or see your photos!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Lemon Chicken
Ingredients
- 4 boneless skinless chicken breasts (approximately 2 pounds), sliced into thin cutlets
- 1/2 teaspoon kosher salt with additional for seasoning as needed
- 1/4 teaspoon freshly ground black pepper with additional for seasoning as needed
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot finely minced
- 4 cloves garlic finely minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- Juice of 1 medium lemon approximately 3 tablespoons
- 2 tablespoons fresh parsley chopped
- 1 small lemon thinly sliced for garnish
Instructions
Prepare the Chicken:
- Pat the chicken cutlets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Properly seasoned chicken ensures a flavorful base for the dish.
Sear the Chicken:
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken cutlets in the skillet in a single layer, cooking in batches if necessary. Sear the chicken for 6-7 minutes on one side until golden brown. Flip the cutlets and cook for an additional 6-7 minutes. Transfer the cooked chicken to a plate and set aside.
Start the Sauce:
- Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallot and garlic. Sauté for approximately 1 minute until fragrant and the shallots begin to soften. Sprinkle the flour evenly over the mixture, stirring to combine, and cook for an additional minute to remove the raw flour taste.
Build the Sauce:
- Gradually whisk in the half-and-half and chicken broth, ensuring the flour dissolves completely and scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the sauce to thicken slightly, approximately 3-4 minutes.
Incorporate the Chicken:
- Return the seared chicken cutlets to the skillet, nestling them into the sauce. Simmer for an additional 3-4 minutes to ensure the chicken is heated through and the sauce clings to the cutlets.
Add Lemon and Garnish:
- Stir in the fresh lemon juice, adjusting the seasoning with additional salt and pepper as needed. Garnish with chopped parsley and thin slices of lemon for a vibrant and elegant presentation.
Serve:
- Serve immediately alongside your choice of sides, ensuring each portion is generously coated with the creamy lemon sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
