Ah, the thought of a cozy dinner at home. Sometimes, after a day that feels like a whirlwind—much like scrolling through endless TikTok recipes—you just crave something simple yet indulgent. That’s where this Easy Creamy Lemon Chicken Recipe comes in, swooping in like your favorite comfort blanket. Picture this: juicy chicken, lovingly smothered in a creamy, tangy lemon sauce that feels like a warm hug from an old friend.
One evening, as the rain tapped softly against my window, I stumbled upon this gem of a recipe. It was like finding an unexpected treasure in the back of your pantry. The zing of the lemon, mixed with the richness of cream—it’s pure magic. And oh, the aroma! It fills the house with an inviting warmth, like a favorite song that you never tire of hearing.
Funny thing is, I used to think lemon in savory dishes was a bit odd, like wearing mismatched socks. But here, it just works. It’s the kind of dish that makes you want to linger at the table, savoring each bite—and maybe even that second glass of wine. If you’re like me and you love a meal that’s easy and hits all the right notes, this recipe might just become your new favorite weeknight go-to. So, should we get cooking?
Steps
- Slice the chicken breasts in half lengthwise to create thinner pieces. Season each cutlet with salt, pepper, and garlic powder. Coat the cutlets in flour thoroughly.
- Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until they are golden brown. Remove the chicken from the skillet and set it aside.
- Into the same skillet, pour in chicken broth, lemon juice, and zest, along with the remaining butter. Allow the mixture to bubble gently for a couple of minutes.
- Return the chicken to the skillet and let it simmer until fully cooked and the sauce has thickened. Adjust seasoning with additional salt and pepper if needed, and garnish with parsley before serving.
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for coating
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- Zest of 1/2 lemon
- Fresh parsley, chopped (optional)
Nutritional Values
Calories: 752kcal | Carbohydrates: 16g | Protein: 52g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1.6g | Cholesterol: 236mg | Sodium: 968mg | Potassium: 924mg | Fiber: 0.4g | Sugar: 1.2g | Vitamin A: 1120IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1.6mg
FAQ
- Can I use chicken thighs instead of chicken breasts?
- Yes, you can substitute chicken thighs for breasts in this recipe. Keep in mind that cooking times may vary slightly, so ensure the chicken is cooked through before serving.
- What can I use if I don’t have fresh parsley?
- If you don’t have fresh parsley, you can use dried parsley as an alternative. However, use it sparingly as dried herbs are more concentrated in flavor.
- Is it possible to make this dish dairy-free?
- To make this recipe dairy-free, substitute the butter with a plant-based alternative or additional olive oil. This will alter the flavor slightly but will still be delicious.
- How can I prevent the chicken from drying out?
- To keep the chicken juicy, avoid overcooking it. Cooking the chicken until it’s just done and allowing it to simmer briefly in the sauce will help maintain moisture.
- Can this recipe be made ahead of time?
- While best enjoyed fresh, you can prepare this lemon chicken ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently on the stove to preserve its flavor and texture.
Tips
- For even cooking and quicker preparation, slice the chicken breasts in half lengthwise to create smaller, uniform cutlets.
- To achieve a beautifully golden crust on the chicken, ensure it’s evenly coated in flour before pan-frying.
- Enhance the lemony flavor by using both lemon juice and zest, which will add a bright and fresh taste to the dish.
- For best results, reheat leftovers gently in a saucepan over low heat to maintain the chicken’s juiciness and flavor.
Equipment
- Skillet or frying pan – A good quality, non-stick skillet for pan-frying the chicken.
- Lemon zester – To zest the lemon for the sauce.
- Meat thermometer – To ensure the chicken is cooked through properly.
