Chicken breast recipes can be so dull – time to step it up! Cream and lemon are a luscious combination and is sensational served over golden crispy chicken. A quick and easy 10 minute recipe with few ingredients, serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb option, creamy cauliflower mash!
Chicken Breast Recipe
I was browsing my Instagram feed the other day, and all I could think was “it’s so yellow and orangey.” I shared this observation with my mother, and her immediate response was “Well, of course. You post so many cheesy bread, potatoes and meat. Everything you like is yellow and brown. Even Dozer is yellow.” (Imagine this with a Japanese accent and finished with a snort of laughter).
I had no smart comeback for that. Because it’s completely true. 😂
So one of my (many) New Years’ resolutions will be (yet again) to post more green foods on RecipeTin Eats.
But for now – more yellow food.
In fact, a whole pan of yellow food. Golden brown (yellow!) chicken breast with a yellow lemon cream parmesan sauce. Bring on the yellow! 🙌🏻
What you need for creamy lemon chicken breast
Chicken breast – or boneless skinless thigh
Chicken broth/stock – gives the sauce flavour (it’s pretty dull without it)
Cream and lemon – because we’re making a creamy lemon sauce
Parmesan – for umami AND to help thicken the sauce
Mustard – sauce thickening and extra flavour/tang
Flour – to dust chicken (gives it a crust that the sauce wants to cling to, optional)
Garlic – because garlic goes in 99% of my savoury foods
Butter – because butter makes everything better
How to make creamy lemon chicken breast
You’re 10 minutes away from having this for dinner!
Here’s how it goes down:
Sprinkle chicken with salt and pepper, dust with flour;
Pan fry until golden then remove
Add everything else in, then simmer for 3 minutes until thickened;
Return chicken into skillet to rewarm; and
Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.
There’s plenty of creamy lemon sauce for this chicken breast recipe. Enough to toss through pasta!
What to serve with Creamy Lemon Chicken
Serve this with a crisp garden salad with a tangy French Dressing or Balsamic dressing. Or try one of these:
Side salad suggestions
Also, some warm bread rolls to mop the plate clean wouldn’t go astray! If you’re in the mood for homemade bread, try these easy No Knead Soft Dinner Rolls or this simple Irish Soda Bread (I call it Emergency Bread!).
– Nagi x
Watch how to make it
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Creamy Lemon Chicken Breast
Ingredients
Crispy Chicken
- 600g / 1.2lb chicken breasts (2 large) (Note 1)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp Black pepper
- 1/4 cup flour (plain / all-purpose)
- 40g / 3 tbsp butter , unsalted
- 1 – 2 garlic clove, minced
- 1 1/4 cups chicken broth/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)
To serve
- Pasta of choice (I used linguine)
- Finely chopped parsley
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)
Recipe Notes:
Nutrition Information:
Originally published January 2016, updated with new photos and video in November 2019.
Life of Dozer
In the big fancy house I’m currently housesitting while I’m in between houses – when he gets fed up following me up and down the stairs, he parks himself halfway!!
Chicken breasts and lemon produce a different harmony. Thanks for sharing.
I’m so glad you loved it!
Sooo good! This came together so quick and was so tasty. Next time I would thicken to resemble the consistency of Alfredo sauce just so it would cling to the noodles a little better, but still delicious! I found myself dipping the spoon into the sauce while it was cooking “for quality control”. I could and did drink it with a spoon! Your beef stroganoff is on the menu for tonight, I know it will be fabulous as well!
Hi Nagi,
Is this a dish I can make ahead? Could I make the cutlets and sauce and freeze them separately then thaw and assemble the day of the party? Or could i make it and freeze the whole thing prepared and then thaw and reheat in oven?
Hi Marianne, you’ll run the risk of the sauce splitting if frozen, I would just make fresh on the day – it’s super quick to prepare!
This was delish! I felt it was missing a little something though, so I added a touch of oregano…. perfect!
Oregano would be a great addition!
Another winner Nagi ! Thank you so much for sharing all your delicious recipes xx
Wahoo! That’s great Johanna!
I am not a good cook and sometimes manage to screw up the easiest or recipes. I made this last night, and it was delicious. My sauce didn’t look quite like yours (I think something to do with the cheese) but it was so good and easy. Eating my leftovers now. 🙂
I’m so glad you enjoyed it Delilah!!
I made it with chicken and egg noodles. Licked the plate clean. It was delish!
What a compliment! That’s great Janet!
Anyone try this with boneless pork loin cutlets?
It would be amazing Janet!!
I’ve made this delicious chicken recipe a few times now and it never lets me down. Last night I made it with your sweet potato stacks. I love that you can scale down the ingredients and make just enough. Thanks Nagi 😊
A great combo Jan!
Hi! I made this recipe last week and it was SO good! I thought it had too much dijon mustard… well I just looked at the recipe again and it says 2 tsp. I did 2 Tbsp!?! Either way it was great, and something I will making again and again. I am so happy that I found your site and can’t wait to try more of your recipes!
So did I Ellie!
Oh no!! I’m glad you enjoyed even with the dijon overload!
Enjoyed by both the kids and adults
That’s great to hear Yavische, perfect when the kids enjoy too!
So quick! I made it for fish, not chicken. Very tasty.
Awesome Asia!
One of the best “recipe” sites I’ve ever seen. Clear instructions, great supporting images and excellent suggestions throughout. Excellent work – thank you. Nicholas
Thanks so so so much Nicholas!! – N x
This recipe is so tasty! I could drink the sauce – it’s so delicious! Thanks Nagi for yet another beautiful creation! I will definitely be making this again 🙂
I know why you mean Cheryl!!! I’m so happy you enjoyed it ❤️
LOVED this! The sauce is amazing! My family couldn’t stop raving 🙂 . Thanks, Nagi.
That’s great Jen, thanks so much for letting me know!
DELICIOUS!!
Nagi, I’ve made two of your recipes this week – both had my family raving.. I’m singing your praises!!!
Wahoo! That’s great to hear Loretta!
This is definitely a keeper and so delicious, quick and easy to make.
Yes! Totally a midweek meal – ready in a flash!
Just cooked this tonight and it was a HUGE Hit! I’ll definitely be making it again for my husband. Yummmmm 😋 Thank you
Awesome Hope! So glad it was a hit!
I tried this for Sunday lunch and it was delicious! It was honestly hard to ne eat the chicken just like this, with my fingers, while the sauce was simmering…
I like that you cut the chicken filets in two: cooks fast, healthier smaller portions and it gives me leftovers to freeze!
Next time I do it, I think I’ll add a splash of white wine in the sauce (my French grandmother’s cooking secret), but it was already pretty excellent. Not overly lemony or garlicky, but just fingers-licking yummy!
I’m looking forward to trying your other recipes 🙂
Cooked this tonight. This was fast easy and delicious. I loved the creamy lemony garlick sauce over pasta or the other suggestions Would be good. Great recipe thanks very much. I really enjoy the pics of Dozer he is a beautiful Boy. I love your recipes Nagi they are really good.
I’m so glad you enjoyed it Darlene! To be honest I’d have this same over ANYTHING!