This Creamy Lemon Chicken recipe is all about balance—rich, creamy textures meet the bright, tangy taste of lemon, creating a comforting yet refreshing dish. Each bite of tender, pan-seared chicken breast is wrapped in a luxurious Parmesan sauce with just enough lemon to cut through the richness, making it a truly unforgettable meal.

Perfect for cozy dinners or special occasions, this dish shines alongside a portion of pasta or buttered noodles to catch every last drop of the creamy sauce. The added touch of fresh parsley and lemon slices brings a colorful garnish that enhances both the look and flavor of the meal.

In under an hour, you’ll have a restaurant-quality dish ready to serve. And, whether you’re cooking for family or impressing guests, this Creamy Lemon Chicken is sure to be a hit.

Key Ingredients for Creamy Lemon Chicken

Boneless, Skinless Chicken Breasts – Sliced and pounded to a uniform thickness for even cooking and tenderness.
All-Purpose Flour – Provides a light coating on the chicken, helping to create a golden crust that adds texture.
Garlic Powder – Infuses a savory depth to the chicken’s coating, enhancing the overall flavor.
Parmesan Cheese – Adds a nutty, salty flavor in both the dredging mixture and the creamy sauce, bringing richness to every bite.
Lemon Pepper Seasoning – Delivers subtle hints of lemon and pepper that perfectly complement the sauce.
Dry White Wine – Adds acidity and depth to the sauce, helping to balance the creaminess.
Chicken Broth – Forms the base of the sauce, contributing a savory undertone.
Heavy Cream – Provides the sauce’s creamy, velvety texture.
Freshly Squeezed Lemon Juice – Brightens the sauce, balancing the richness with a zesty touch.
Mustard Powder – Adds a slight tang and complexity to the sauce.
Cold Salted Butter – Optional, but gives a silky, glossy finish to the sauce.
Fresh Parsley and Lemon Slices – For garnish, adding color and a fresh burst of flavor to the dish.

Cooking Method: How to Make Creamy Lemon Chicken

Prepare the Chicken – Slice each chicken breast in half horizontally to create thin pieces, then pound them to about 1/2 inch thickness. Season with lemon pepper and a touch of salt as needed.
Dredge and Sear – Mix flour, finely grated Parmesan, and garlic powder in a shallow dish. Coat each chicken piece in this mixture, then sear in olive oil over medium-high heat until golden on both sides. Set the chicken aside, leaving the browned bits in the pan.
Start the Sauce – Lower the heat and add white wine and minced garlic to the skillet, scraping up the browned bits. Let it reduce by half.
Build Flavor – Add chicken broth, a bouillon cube, and mustard powder. Bring the mixture to a simmer and cook for a few minutes to concentrate the flavors.
Finish the Sauce – Reduce heat and slowly stir in heavy cream, followed by lemon juice and Parmesan cheese. Stir constantly for a smooth sauce.
Return Chicken to the Pan – Add the chicken back to the skillet, letting it warm through in the sauce. For extra richness, stir in a little cold butter just before serving.
Serve with Pasta (Optional) – If desired, toss cooked pasta in the sauce, or serve with buttered noodles on the side.
Garnish and Enjoy – Transfer to plates, garnish with fresh parsley and lemon slices, and serve immediately.

Recipe Tips for the Best Creamy Lemon Chicken

Pound the Chicken Evenly – This helps the chicken cook uniformly and become tender, preventing unevenly cooked portions.
Reduce the Wine Well – Allowing the wine to reduce by half before adding other ingredients intensifies the flavor without overpowering the sauce.
Slowly Incorporate the Parmesan – Adding Parmesan gradually prevents clumping, ensuring a smooth, creamy sauce.
Optional Butter Finish – For a silkier texture, add a little cold butter at the end of cooking, but only if desired for a richer finish.
Taste Before Adding Salt – Parmesan and lemon pepper seasoning can be salty; adjust accordingly at the end.

Recipe Variations

For a lighter version, you can substitute the heavy cream with half-and-half, though the sauce may be slightly less thick. You can also skip the white wine and use additional chicken broth if you prefer to keep the recipe alcohol-free. For a heartier dish, consider adding sautéed mushrooms or baby spinach to the sauce, letting them simmer for a few minutes before adding the chicken back.

Storing and Reheating Leftovers

To store, transfer leftovers to an airtight container and refrigerate for up to three days. When reheating, warm over low heat on the stovetop, adding a splash of chicken broth or cream if the sauce has thickened too much in the fridge. Avoid microwaving on high to keep the sauce creamy and smooth. The flavors meld even more as it sits, making leftovers just as delicious as the first serving!

Lemon Chicken Recipe

This delicious Lemon Chicken features a rich, creamy sauce with a subtle tangy twist, making it perfect for pairing with pasta. Enjoy an extra portion of sauce for full, flavorful coverage.

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Gericht: Main Course

Land: American

Keyword: Lemon Chicken Recipe

Vorbereitung: 25

Zubereitung: 35

Gesamtzeit: 1

Portionen:

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Ingredients

Chicken

2 large boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/4 cup olive oil
1/4 cup Parmesan cheese finely grated
Lemon pepper seasoning see notes for details

Sauce

1 cup Parmesan cheese grated (see notes)
1/2 cup dry white wine e.g., Chardonnay or Pinot Grigio
4 cloves garlic minced
3 tablespoons freshly squeezed lemon juice
1 1/2 cups chicken broth
3/4 cup heavy cream at room temperature
1 teaspoon mustard powder
1 chicken bouillon cube
2 tablespoons cold salted butter optional

For Serving

3/4 lb. spaghetti optional

To Garnish

1/4 cup fresh parsley roughly chopped
Freshly sliced lemon

Anleitungen

Prepare the Chicken

Slice each chicken breast in half horizontally to create thinner pieces. Place each piece in a freezer bag or between sheets of plastic wrap, then pound to a uniform thickness of about 1/2 inch using the textured side of a meat mallet.
Season the chicken with lemon pepper seasoning. Add salt if needed, depending on the saltiness of your lemon pepper seasoning.
In a shallow dish, combine the flour, finely grated Parmesan cheese, and garlic powder.
Pat the chicken dry and dredge each piece in the flour mixture, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side until a golden crust forms. Remove the chicken and keep the brown bits in the pan.

Make the Sauce

Lower the heat to medium and add the white wine and minced garlic to the skillet. Allow the wine to simmer and reduce by half, about 4 minutes, while using a spatula to incorporate any browned bits from the pan for added flavor.
Add the chicken broth, bouillon cube, and mustard powder. Let the mixture reach a gentle boil, then simmer for 5 minutes to allow flavors to concentrate and thicken slightly.
Reduce the heat to low. Gradually stir in the heavy cream until fully incorporated.
Stir in the lemon juice, then sprinkle in the grated Parmesan slowly, stirring constantly until the sauce is smooth. Return the chicken to the pan and allow it to warm through in the sauce.
(Optional) Stir in 2 tablespoons of cold butter for a richer, silkier finish.

Serve with Pasta (Optional)

While the chicken is reheating in the sauce, cook up to 3/4 lb. of spaghetti according to package instructions. Drain.
Remove the chicken from the skillet and transfer to serving plates. Using tongs, add the spaghetti directly into the skillet with the sauce, adjusting the amount to your preference. Toss to coat the pasta thoroughly with the sauce. Alternatively, serve with buttered noodles.

Garnish and Serve

Garnish with freshly chopped parsley and lemon slices. Serve immediately and enjoy!

Notes

For smaller chicken breasts, you may use four instead of two.
Adjust the amount of salt according to the salt content of your lemon pepper seasoning.