Creamy Lemon Chicken Breast Recipe

If you’re on the hunt for a dish that’s both simple and absolutely bursting with flavor, you have to try this Creamy Lemon Chicken Breast Recipe. I absolutely love how this recipe balances the tangy brightness of lemon with a rich, velvety sauce that hugs crispy chicken breasts perfectly. When I first tried this, it quickly became a go-to weeknight dinner because it comes together in no time but tastes like you’ve been in the kitchen all afternoon. Trust me, you’ll want to keep this one handy!

this …

Ingredients You’ll Need

This recipe uses simple, everyday ingredients that come together beautifully. I always recommend fresh lemon juice (not bottled) for the brightest zing, and good quality parmesan to get that silky texture in the sauce.

• Chicken breasts: Using large, even-sized breasts ensures you can slice them into evenly thin steaks for quick, perfect cooking.
• Salt and black pepper: Essential for seasoning the chicken just right—kosher salt works best for even coverage.
• Flour: Just a light dusting to give the chicken a crisp, golden crust in the pan.
• Butter: I use unsalted butter to control salt levels and get that rich, nutty flavour while cooking.
• Garlic: Minced garlic adds a warm aromatic kick to the sauce.
• Chicken broth/stock: This forms the flavorful base of the sauce; homemade or store-bought works.
• Heavy cream: Gives the sauce its creamy consistency—light cream can work but won’t thicken as well.
• Lemon juice: Freshly squeezed is key here to brighten and balance the cream.
• Dijon mustard: Adds subtle sharpness and depth to the sauce.
• Parmesan cheese: Use finely grated or finely shredded parmesan for a silky texture that melts beautifully into the sauce.
• Parsley (optional): Freshly chopped parsley brightens the dish at the end and adds a pop of color.
• Pasta or mashed potatoes (for serving): Choose your favorite—this sauce pairs perfectly with both.

Variations

I love to tweak this Creamy Lemon Chicken Breast Recipe depending on the season or what we have on hand, and you’ll find it’s super flexible to your taste and dietary needs.

• Herbed Variation: Adding fresh thyme or rosemary to the sauce adds a lovely herbal note that I adore in autumn.
• Low-Fat Option: Swap heavy cream for evaporated milk to cut fat but still keep the sauce silky.
• Gluten-Free Version: Use gluten-free flour or almond flour to coat the chicken without losing that nice crispy crust.
• Vegetable Boost: Stir in steamed asparagus or peas towards the end for a bright, fresh addition.

How to Make Creamy Lemon Chicken Breast Recipe

Step 1: Prep Your Chicken Steaks

The trick I learned early is slicing your chicken breasts horizontally to create thin steaks—this helps the chicken cook super quickly and evenly. If you can’t find thin steaks, use a meat mallet or the bottom of a heavy pan to pound the chicken gently until it’s about half an inch thick. This little step makes all the difference in texture!

Step 2: Season and Flour the Chicken

Sprinkle the chicken lightly with salt and pepper on both sides. Then, coat each piece in flour and shake off the excess. This flour coating is going to create that gorgeous crispy crust when you cook the chicken in butter—so don’t skip this part!

Step 3: Pan-Fry Until Crispy and Golden

I melt butter in a large skillet over medium-high heat and cook the chicken for just 2 minutes each side. The goal here is a golden, crispy outside but still juicy inside. Once done, I set the chicken aside on a plate—don’t skip this or you’ll overcrowd the pan later, which can steam the chicken instead of crisping it.

Step 4: Make That Lemony Cream Sauce

Here’s where things get really delicious. If your pan is dry, add a touch more butter, then toss in the minced garlic and stir it for about 10 seconds until fragrant. Next, pour in the chicken broth, cream, fresh lemon juice, and Dijon mustard. I whisk everything and scrape the pan’s bottom to get all those tasty brown bits mixed into the sauce. That’s flavor gold.

Step 5: Add Parmesan and Thicken

Sprinkle in the finely grated parmesan and let the sauce simmer rapidly for about 3 minutes. You’ll notice the sauce thickening and getting that silky richness. This is when I taste and adjust the salt, pepper, and lemon juice—sometimes a little more lemon brings the whole dish alive!

Step 6: Return the Chicken and Coat with Sauce

Slide the chicken back into the sauce, pouring over any juices on the plate. Give everything a gentle toss so each chicken steak is well coated in that luscious creamy sauce. This step warms the chicken through again without overcooking.

Step 7: Serve and Enjoy!

I usually pile the chicken over a bed of linguine or creamy mashed potatoes and sprinkle with finely chopped parsley for a fresh finish. And if you’re like me, grab some crusty bread for mopping up every last bit of that sauce!

How to Serve Creamy Lemon Chicken Breast Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh, finely chopped parsley. It adds just the right pop of color and a subtle fresh note that complements the rich lemon sauce perfectly. Sometimes, I also add a few lemon zest curls for an extra fragrant touch.

Side Dishes

This creamy lemon chicken pairs beautifully with al dente linguine or buttery mashed potatoes — both soak up the sauce wonderfully. For something lighter, steamed green beans or a simple arugula salad dressed with olive oil and lemon also work great alongside.

Creative Ways to Present

For special dinners, I like to serve the chicken sliced into medallions over a nest of fresh pasta twirled into elegant bundles. A few microgreens or edible flowers on top feel fancy without extra effort, impressing guests but keeping it easy for me.

Make Ahead and Storage

Storing Leftovers

After cooking, I let everything cool to room temperature before transferring the chicken and sauce into an airtight container. Stored in the fridge, leftovers stay tasty for up to 3 days. The sauce thickens quite a bit when chilled, so stirring gently before reheating helps.

Freezing

I’ve frozen this dish a couple of times with decent results. Pack chicken and sauce together in a freezer-safe container, leaving some headspace because the cream sauce expands a bit. Thaw overnight in the fridge before reheating gently to avoid curdling.

Reheating

To reheat, I prefer warming the creamy lemon chicken gently in a skillet over low heat, stirring often. Adding a splash of chicken broth or cream helps loosen the sauce back to its silky consistency. Microwaving works too but can make the sauce separate if overheated.

FAQs

Final Thoughts

This Creamy Lemon Chicken Breast Recipe holds a special place in my kitchen because it’s fast, flavorful, and reliably comforting. I love how the sauce is rich but brightened by lemon, making every bite feel indulgent yet fresh. If you make this for your family or friends, I promise it’ll become a favorite in your rotation like it is in mine—easy enough for a weeknight but impressive enough to serve company. So, grab your skillet and lemon, and let’s get cooking!

Print