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Creamy Lemon Chicken

A comforting dish featuring tender chicken in a rich and creamy lemon sauce, perfect for family gatherings and cozy dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • ¼ cup Parmesan cheese, finely grated
  • 1 teaspoon garlic powder
  • ¼ cup olive oil
  • Lemon pepper seasoning, to taste
  • 4 cloves garlic, minced
  • 1 ½ cups chicken broth (low sodium preferred)
  • ¾ cup heavy cream (at room temperature)
  • 1 chicken bouillon cube (optional)
  • 1 teaspoon mustard powder
  • 3 tablespoons fresh lemon juice
  • 1 cup Parmesan cheese, grated
  • 2 tablespoons cold salted butter (optional)
  • Fresh parsley, chopped
  • Lemon slices, for garnish

Instructions

  1. Prepare the chicken by slicing it horizontally into thinner cutlets, about ½ inch thick. Season with lemon pepper seasoning.
  2. In a shallow dish, combine flour, grated Parmesan cheese, and garlic powder. Dredge the chicken cutlets in the mixture.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes on each side until golden brown.
  4. Transfer the cooked chicken to a plate and cover to keep warm.
  5. In the same skillet, reduce heat to medium and sauté minced garlic until fragrant, about 30 seconds.
  6. Pour in chicken broth and add the optional bouillon cube. Stir in mustard powder and simmer for 4-5 minutes.
  7. Lower the heat and gradually stir in heavy cream, fresh lemon juice, and grated Parmesan cheese until a rich sauce forms.
  8. Add the chicken back into the skillet, spooning the sauce over cutlets for 2-3 minutes to warm through.
  9. If desired, stir in cold salted butter for extra richness and garnish with parsley and lemon slices before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop for optimal texture.

Nutrition

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