Creamy Lemon Chicken

This Creamy Lemon Chicken is a restaurant-style dish you can easily make at home. Tender chicken cutlets are pan-seared until golden, then simmered in a luscious lemon-parmesan cream sauce. Perfect over pasta, rice, or mashed potatoes, it’s a comforting yet refreshing meal that everyone will love.

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Ingredients

For the Chicken:

• 3 large (600 g) boneless, skinless chicken breasts, sliced into thin cutlets
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons (45 g) all-purpose flour
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (28 g) unsalted butter, divided

For the Sauce:

• 3 cloves garlic, minced
• 1 cup (240 ml) chicken stock or broth
• 1 cup (240 ml) heavy cream
• 4 teaspoons (20 ml) fresh lemon juice
• ½ cup (43 g) grated Parmesan cheese

For Serving:

• Cooked pasta, rice, or mashed potatoes
• Fresh parsley, chopped
• Lemon slices

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Instructions

Step 1 – Prepare the Chicken

1. Season chicken cutlets with salt and pepper.
2. Dredge lightly in flour, shaking off any excess.

Step 2 – Cook the Chicken

1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
2. Add the chicken cutlets in a single layer (cook in batches if needed).
3. Brown for 4–5 minutes per side until golden and cooked through.
4. Transfer to a plate, cover, and set aside.

Step 3 – Make the Sauce

1. In the same skillet, melt the remaining tablespoon of butter.
2. Add garlic and sauté for 1 minute until fragrant.
3. Pour in the chicken stock, scraping up any browned bits with a wooden spoon.
4. Lower the heat to medium-low and stir in the heavy cream, lemon juice, and Parmesan cheese.
5. Let simmer for 2–3 minutes until slightly thickened.

Step 4 – Finish the Dish

1. Return the chicken cutlets to the pan.
2. Simmer gently for a few minutes, coating the chicken with the sauce.
3. Taste and adjust seasoning with salt and pepper.
4. Garnish with parsley and lemon slices. Serve hot.

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Why You’ll Love This Recipe

• Juicy chicken paired with a velvety lemon-garlic cream sauce.
• Quick and easy—ready in about 30 minutes.
• Perfect balance of bright citrus and rich, savory flavors.
• Family-friendly and great for both weeknights and special occasions.

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Tips

• Slice chicken breasts into even cutlets for quicker, uniform cooking.
• Don’t overcrowd the skillet—cook in batches for the best sear.
• Add lemon juice gradually, then taste and adjust. Too much lemon can overpower the sauce.
• For a silky sauce, let it simmer gently—avoid boiling once cream is added.

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Variations and Substitutions

• Protein Swap: Try boneless chicken thighs or turkey cutlets.
• Dairy-Free: Use coconut cream instead of heavy cream and skip the Parmesan.
• Herbs: Fresh basil or thyme can be added to the sauce.
• Citrus Twist: Substitute lemon with lime for a fresh variation.
• Extra Veggies: Add spinach, mushrooms, or asparagus to make it a one-pan meal.

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FAQs

Can I use pre-grated Parmesan?
Yes, but freshly grated melts better and gives a creamier texture.

Can I make this ahead of time?
Yes. Cook the chicken and sauce separately, then combine and reheat gently before serving.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove, adding a splash of broth or cream if needed.

Is this recipe freezer-friendly?
The sauce may separate slightly when frozen, so it’s best served fresh. If freezing, add a little extra cream when reheating.

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Serving

• Serve over al dente pasta, creamy mashed potatoes, or fluffy white rice.
• Add a side of roasted vegetables or a crisp green salad.
• Garlic bread makes the perfect accompaniment for soaking up the sauce.

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Suggestions

• Double the sauce if serving with pasta—it makes a fantastic coating.
• For a lighter version, use half-and-half instead of heavy cream.
• Garnish with extra lemon zest for a fresh, aromatic touch.