Creamy Lemon Chicken

Creamy Lemon Chicken
It's time for another quick and easy chicken dish and this time it's a spring themed creamy lemon chicken! This chicken is just as easy as it sounds where the boneless and skinless chicken breasts are cooked until golden brown and then a quick pan sauce is made with white wine, chicken broth, cream, lemon and parmesan along with a touch of dijon mustard for some tang and plenty of fresh cracked black pepper. In addition to being simple to make this dish takes less that 30 minutes giving you plenty of time to cook some pasta, rice, quinoa, etc. and some vegetables to serve it with! Instead of just serving this creamy lemon chicken on pasta with a side of veggies you could also slice up the chicken and toss it with the sauce and pasta along with the veggies like I did this time with fettuccine, asparagus and peas. I like to add fresh chopped dill to the creamy lemon sauce but other fresh herbs like parsley or tarragon are also nice and they make the sauce just a little bit fresher and brighter!

Creamy Lemon Chicken

Creamy Lemon Chicken

Creamy Lemon Chicken

Creamy Lemon Chicken

Creamy Lemon Chicken
Creamy Lemon Chicken

Creamy Lemon Chicken

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

A light and fresh creamy lemon chicken that is quick and easy to make!

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 4 (6 ounce) boneless and skinless chicken breasts, pounded thin
  • salt and pepper to taste
  • 2 shallots, finely diced
  • 2 cloves garlic, chopped
  • 1/4 cup dry white wine (or broth)
  • 3/4 cup chicken broth
  • 1/2 cup heavy/whipping cream
  • 1 lemon, zest and juice (or 1/4 cup lemon juice)
  • 1 teaspoon dijon mustard
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 2 tablespoons dill, chopped (optional)
  1. Heat the oil and melt the butter in a pan over medium-high heat, season the chicken with salt and pepper, place in the pan and cook until lightly golden brown and cooked through, about 3-5 minutes per side, before setting aside.
  2. Add the shallots and garlic and cook for a minute.
  3. Add the wine and deglaze the pan before adding the broth, cream, lemon zest and juice mustard and chicken and simmering to reduce until the sauce has thickened a bit, about 3-5 minutes.
  4. Mix in the parmesan, let it melt, season with salt and pepper to taste and mix in the dill before removing from heat.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 3 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Serve sliced and tossed in pasta along with vegetables like asparagus and peas.
Nutrition Facts: Calories 350, Fat 16.1g (Saturated 6.8g, Trans 0), Cholesterol 132mg, Sodium 369mg, Carbs 5.8g (Fiber 0.7g, Sugars 0.7g), Protein 43.9g
Nutrition by: Nutritional facts powered by Edamam


Maria said...

I am loving lemon right now! Great dinner idea!

Julie @ Table for Two said...

This looks so creamy and full of deliciousness!

marla {Family Fresh Cooking} said...

I'm so hungry right now & this chicken is making my belly grumble!! Want!

Jenny said...

What a beautiful dinner Kevin!! Love these flavors!!

Gaby @ What's Gaby Cooking said...

This looks so bright and fresh! I want this for dinner tonight!

Anonymous said...

Yum! Do you think this would work with Asiago cheese. I have some I need to use up. Thanks!

Kevin Lynch said...

Anonymous: Asiago would work.

bellini said...

My favourite Kevin, not only the lemon flavours but quick too :-)

Roslan Majid said...

Contrary to what you've thought, I find that your recipes are not boring...
Anyway, pls try these if you are looking for other interesting recipes...

Jamie | Jamie's Recipe said...

I have been loving lemon + chicken lately. This looks fantastic!

Nick Ransom said...

Just made this earlier, or at least a variant on it (only had beef broth, no parm and messed up the deglazing bit a little) and it came out absolutely lovely. I was a little apprehensive with the combination of straight lemon juice and heavy cream (I don't cook with dairy often and having had something curdle on me before I was nervous) but it was so good and surprisingly easy.

Kevin Lynch said...

Nick Ransom: I'm glad you enjoyed it! I love how easy and vibrant this dish is!

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