Indulge in the bright and zesty flavors of this creamy lemon chicken recipe. Perfect for weeknight dinners or special occasions, this dish features tender chicken breasts smothered in a rich, lemony cream sauce that tantalizes the taste buds. It’s simple yet elegant, making it a favorite among home cooks and food lovers alike. Serve it with your favorite sides for a complete meal that everyone will love.
Ingredients
– 2 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup heavy cream
– Zest and juice of 1 lemon
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1/2 cup chicken broth
– 1 teaspoon Dijon mustard
– Lemon slices for garnish
Servings and Cooking Time
This recipe serves 2. Preparation time is approximately 10 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving (1 chicken breast with sauce) contains approximately 550 calories, 40g fat, 5g carbohydrates, and 40g protein. This nutritional information is for one person.
Step-by-Step Cooking Process
1. Season the chicken breasts with salt and pepper.
2. In a skillet, heat olive oil over medium heat.
3. Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add minced garlic and sauté for 1 minute.
6. Pour in the chicken broth and scrape the skillet to deglaze.
7. Stir in heavy cream, lemon juice, and zest, then bring to a simmer.
8. Add Dijon mustard and mix well.
9. Return the chicken to the skillet, coating it with the sauce.
10. Let it simmer for an additional 5 minutes until the sauce thickens.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter sauce or use coconut cream for a dairy-free version. Chicken thighs can also be used for a richer flavor.
Serving and Pairings
This creamy lemon chicken pairs wonderfully with steamed asparagus, garlic mashed potatoes, or a fresh garden salad. A light white wine, like Sauvignon Blanc, complements the dish perfectly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop over low heat. This dish can be frozen, but the sauce may separate upon thawing.
Cooking Mistakes
– Avoid overcooking the chicken to prevent dryness.
– Use fresh lemon juice for the best flavor.
– Don’t skip deglazing the pan; it adds depth to the sauce.
– Adjust seasoning gradually; taste as you go.
– Ensure the sauce simmers gently to avoid curdling.
Helpful Tips
– Use a meat thermometer to ensure chicken is cooked to 165°F.
– Garnish with additional lemon slices and parsley for presentation.
– Pair with a starch to soak up the sauce.
– Prep ingredients ahead for quicker cooking.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it is fully thawed and cooked thoroughly before following the recipe steps.
What can I serve with creamy lemon chicken?
This dish pairs well with rice, pasta, or vegetables like broccoli or asparagus, which complement the creamy sauce nicely.
How do I thicken the sauce?
To thicken the sauce, let it simmer longer or add a cornstarch slurry (mix cornstarch with a little cold water) and stir it in until it thickens.
Can I make this recipe dairy-free?
Absolutely! Use coconut cream or a dairy-free heavy cream substitute to achieve a similar creamy texture.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts are ideal for this recipe, but you can also use thighs for a richer flavor.
Conclusion
This creamy lemon chicken recipe is a delightful combination of flavors and textures that will impress your family and friends. Quick to prepare and bursting with taste, it’s a must-try for any home cook looking to elevate their dinner game. Enjoy the bright, zesty sauce with your favorite sides for a satisfying meal that’s sure to become a favorite.
Creamy Lemon Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- Lemon slices for garnish
Instructions
- Season the chicken breasts with salt and pepper.
- In a skillet, heat olive oil over medium heat.
- Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in the chicken broth and scrape the skillet to deglaze.
- Stir in heavy cream, lemon juice, and zest, then bring to a simmer.
- Add Dijon mustard and mix well.
- Return the chicken to the skillet, coating it with the sauce.
- Let it simmer for an additional 5 minutes until the sauce thickens.
