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
A light and fresh creamy lemon chicken that is quick and easy to make!
ingredients
- 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)
directions
- 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.
- Add the shallots and garlic and cook for a minute.
- 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.
- Mix in the parmesan, let it melt, season with salt and pepper to taste and mix in the dill before removing from heat.
Option: Serve sliced and tossed in pasta along with vegetables like asparagus and peas.
Chicken in a Creamy Parmesan and Sundried Tomato Sauce
Chicken Piccata
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Honey Lemon Chicken and Asparagus Stir Fry
Honey Lemon Chicken
20 Minute Light Orange Chicken
Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Thai Peanut Chicken Saute
Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta
Balsamic Maple Dijon Chicken with Bacon Sauce
Creamy Bacon Honey Dijon Skillet Chicken
Spinach and Artichoke Stuffed Chicken
Slow Cooker Honey Garlic Sesame Chicken
Cilantro Lime Skillet Chicken
Honey and Lime Jalapeno Chicken
Pan Seared Balsamic Strawberry Chicken and Brie
Chicken Francaise
20 Minute Skinny Sesame Chicken
Sesame Chicken
Skillet Chicken in Roasted Red Pepper Sauce
Creamy Skillet Garlic Chicken
Lemon Chicken Romano
General Tso’s Chicken
I am loving lemon right now! Great dinner idea!
This looks so creamy and full of deliciousness!
I'm so hungry right now & this chicken is making my belly grumble!! Want!
What a beautiful dinner Kevin!! Love these flavors!!
This looks so bright and fresh! I want this for dinner tonight!
Yum! Do you think this would work with Asiago cheese. I have some I need to use up. Thanks!
Anonymous: Asiago would work.
My favourite Kevin, not only the lemon flavours but quick too 🙂
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…
budgetfamilymeals.blogspot.com
I have been loving lemon + chicken lately. This looks fantastic!
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.
Nick Ransom: I'm glad you enjoyed it! I love how easy and vibrant this dish is!
Pinned this ages ago and finally made it. Turned out great. Only thing I tweaked was adding an additional T of butter when sauteing the shallots and garlic, pan was a little dry and I didn't want to burn the garlic. I boiled fettuccine in a separate pot and added asparagus to the boiling pot for the last 6 min. My family loved it! I will be making again!
Quick, easy and delicious. I don’t care for breast, so used ings and therefore accomodated the method.
Quick, easy and delicious. I don’t care for breast, so used wings and therefore accommodated the method.
This was tasty and easy to make. Served over pasta with Caesar salad and garlic bread. Yummy!
My cream curdled, tips to prevent this?
You can lower the temperature to prevent curdling. In general, heavy/whipping cream should not curdle, but if you use lower fat content milks, half and half, or table cream, you should lower the temperature to prevent curdling.
I’m quite verbal this evening, 0.13am.
My question is can I use arugula instead of dill?
Yes you can!
I am having some difficulty finding a dry white wine here in Peru at this time. All their whites are sweet or semi-sweet. Can I use gin? Also, there is no heavy whipping cream. Can I use yogurt? Any suggestions?
I normally replace the wine with more broth but you could try gin. You can replace the cream with yogurt or milk, etc., but reduce the temperature that you cook it at. (The high fat content of cream helps it cook at higher heat without curdling and yogurt or milk can curdle.) Enjoy!