Lemon Cream Chicken
Lemon Cream Chicken
Ingredients
For the Chicken
- 6 chicken breasts, patted dry
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For Cooking and Sauce
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to create the dredging mixture.
⏱️ 3 min
- 2
Dredge each patted dry chicken breast thoroughly in the flour mixture, ensuring it is fully coated on all sides. Set aside on a clean plate.
⏱️ 5 min
- 3
In a large skillet or pan, melt the butter and olive oil over medium-high heat until shimmering.
⏱️ 2 min
- 4
Carefully add the seasoned chicken breasts to the hot pan. Cook for 4 to 5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). You may need to cook in batches to avoid overcrowding the pan.
⏱️ 10 min
- 5
Remove the cooked chicken from the pan and set it aside on a plate. Loosely tent with foil to keep warm.
⏱️ 1 min
- 6
To the same pan (do not clean it), add the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. This will add flavor to your sauce.
⏱️ 3 min
- 7
Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for a few minutes until it thickens slightly.
⏱️ 3 min
- 8
Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth.
⏱️ 1 min
- 9
Return the cooked chicken breasts to the pan with the lemon cream sauce. Spoon the sauce generously over the chicken to coat.
⏱️ 1 min
- 10
Serve the Lemon Cream Chicken hot, perhaps with a side of pasta, rice, or steamed vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Cream Chicken
For the Chicken
- 6 chicken breasts, patted dry
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For Cooking and Sauce
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to create the dredging mixture.
⏱️ 3 min - 2
Dredge each patted dry chicken breast thoroughly in the flour mixture, ensuring it is fully coated on all sides. Set aside on a clean plate.
⏱️ 5 min - 3
In a large skillet or pan, melt the butter and olive oil over medium-high heat until shimmering.
⏱️ 2 min - 4
Carefully add the seasoned chicken breasts to the hot pan. Cook for 4 to 5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). You may need to cook in batches to avoid overcrowding the pan.
⏱️ 10 min - 5
Remove the cooked chicken from the pan and set it aside on a plate. Loosely tent with foil to keep warm.
⏱️ 1 min - 6
To the same pan (do not clean it), add the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. This will add flavor to your sauce.
⏱️ 3 min - 7
Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for a few minutes until it thickens slightly.
⏱️ 3 min - 8
Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth.
⏱️ 1 min - 9
Return the cooked chicken breasts to the pan with the lemon cream sauce. Spoon the sauce generously over the chicken to coat.
⏱️ 1 min - 10
Serve the Lemon Cream Chicken hot, perhaps with a side of pasta, rice, or steamed vegetables.
⏱️ 1 min