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Creamy Lemon Chicken Breast

Creamy Lemon Chicken Breast

Creamy Lemon Chicken Breast delivers restaurant-quality flavor in a one-skillet meal that’s ready in just 30 minutes. Golden chicken cutlets coated in a velvety lemon garlic cream sauce make every bite comforting yet refined.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 344
Ingredients Method Notes

Ingredients
  

Chicken Cutlets
  • 4 boneless skinless chicken breasts, sliced into cutlets about 1½ lbs total
  • ¼ cup all‑purpose flour for dredging
  • to taste salt and black pepper
Sear Base
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
Sauce Ingredients
  • 2 cloves garlic, minced
  • 2 tbsp shallot, finely chopped (optional)
  • ½ cup chicken broth (or dry white wine)
  • 1 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ cup freshly grated Parmesan cheese
Finishing
  • 2 tbsp fresh parsley, chopped
  • 2–4 slices lemon slices for garnish

Method
 

  1. Slice each chicken breast into two cutlets and pound to ½" thickness if needed. Season with salt and pepper, dredge in flour, and shake off excess.
  2. Heat olive oil and butter in a large skillet over medium‑high heat. Add chicken cutlets in a single layer and sear 2–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
  3. Reduce heat to medium. Add more butter if pan looks dry. Sauté garlic (and shallots, if using) 30–60 seconds until fragrant.
  4. Pour in chicken broth or wine to deglaze, scraping up browned bits. Simmer briefly to reduce slightly.
  5. Lower heat to low and stir in heavy cream, lemon juice, lemon zest, and Parmesan. Whisk gently until sauce is smooth.
  6. Return chicken and any juices to the pan. Spoon sauce over and simmer a few minutes to let flavors meld and sauce thicken.
  7. Sprinkle with parsley, garnish with lemon slices, and serve hot over pasta, mashed potatoes, or with crusty bread.

Notes

Tip: Use an instant‑read thermometer to ensure chicken reaches 165 °F for juiciness.
Variation: Stir in baby spinach, sun‑dried tomatoes or capers before serving. For gluten‑free, swap flour with GF baking mix; for dairy‑free, use coconut milk + nutritional yeast.