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!!
This was actually amazing… for an allergy, had to substitute cheese and butter for Nuttelex and dairy cream for soy cream (Alpro or Provamel have been great so far for cooking & come in neat little 1 x cup cartons). Was super-tasty and with a couple of substitutes, hit the dairy-free target.
As a single, most recipes I make I ‘somehow’ reduce for one or two. Made this several nights ago for myself and enjoyed it so much made it again last night with a friend. She enjoyed it and took home a copy. I only had some half’n’half so it was a tad on the liquidy side. I didn’t think as I should just have reduced all the liquid a bit but the extra was great on the rice.
My hubby who is the fussiest eater I have ever known absolutely loved this and said it was the best thing I had ever cooked for him. High praise indeed from a man whose favourite meal is steak, eggs and chips and would never usually even try something like this. Thanks for the recipe Nagi x
The chicken breast was so tender and moist. I’ve never liked chicken and pasta as a combo but this worked beautifully with some fresh tagliatelle. Another winner …thanks Nagi!
This was soooo good! My 11yo daughter and I loved it so much, and she loved making it with me too. Served with roasted seasoned potato pieces and a green salad (with your French salad dressing!).
Ok so was a little sceptical, don’t normally do chicken and pasta let alone lemon and chicken and pasta…OMG now totally understand why so many people love this. It was amazing and absolutely loved it. Thank you again for the extra kilo you have handed to my waistline x
This was absolutely delicious. I made it using chicken thighs so cooking duration is a bit longer. Served with mushroom risotto, roasted pumpkin and salad. Heavenly. I’ll be making this again.
Sounds like you nailed it Brooke! N x
This turned out perfect. Thank you for all your great recipes. everything I made has turned out perfect. I look forward to making all your recipes..My household loves them too
I have the world’s most picky (a.k.a. annoying) family that has the most limited, dull palates. I get turned up noses at most recipes that are not hamburgers, pizza, etc and they put ketchup on everything. I served this tonight and heard a collective “Mmmmmm” at the first bite. They cleaned their plates and told me they LOVED this recipe. It has been moved into my “WINNER DINNERS” pinboard on Pinterest. Thank you from the bottom of my heart for this amazing recipe!
Made this tonight, delish. Lemon cream sauce is very tasty. Really like the videos that show steps on how to cook. Thanks Nagi 🙂
Absolutely loved this recipe! Thanks so much.
I forgot to mention I doubled the recipe….
Soooo good! More than enough for a family of 5. There would have been leftovers if my teenage boys hadn’t eaten the rest while they were putting away the dinner mess! Thank you for another keeper 👍
If I don’t have cream can I use evaporated milk? How much?this is for the lemon chicken recipe.
Hi Debbie, yes that will work fine – use the same amount. N x
Cooked the creamy lemon chicken, but added some thinly sliced small mushrooms. Thoroughly enjoyed it.
Perfect Robert – sounds amazing! N x
I made this tonight. I didn’t make any changes, and it turned out great! I’ll definitely cook this again.
Make this creamy lemon chicken with filleted chicken thighs and served with fresh pasta..another winner 👍
I’m so glad you enjoyed it Dawn! N x
The easier the better. He
Excellent! I made this last night for dinner. My husband and I loved it. Next time I may add a little more lemon juice. Another great recipe! Thank you Nagi!
Made this tonight BEAUTIFUL! only issue I had was my sauce turned out grainy… the only thing I can think it could be was the Parmesan cheese? I used store bought finely grated, could this be what caused it?