No matter weather its freezing outside or a hot summer day, Creamy Lemon Chicken is sure to hit the spot when it comes to pleasing your entire family. Easily made, this sauce of two ways can be customized with Parmesan or left alone with just a lemon and cream base. Now, I am not one to sit here and make up some adorable little family story to go with this recipe, let’s just get to the FOOD. If you are looking for a printable version of this creamy lemon chicken recipe, scroll to bottom.
Creamy Lemon Chicken
Get the printable recipe for this lemon chicken at bottom of article!
Ingredients:
Top Chicken Crock Pots
- 4 boneless skinless chicken breasts
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 tablespoons butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
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Creamy Lemon Chicken Recipe
Preheat oven to 375F
Using a mallet
Combine the chicken broth
Heat up your oil and add the chicken. Brown on both sides for approximately 2-3 minutes per side. Remove chicken to a plate.
Let sauce simmer for about 8 minutes, making sure to stir often to avoid burning.
Once sauce has thickened up, add the butter and whisk until melted. Add heavy cream.
Put chicken back in skillet
Put pan in oven for about 7 minutes, or until chickens internal temp is 165F – careful not to overcook
Add parsley, herbs, or extra lemon slices
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- 4 boneless skinless chicken breasts
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 5 cloves garlic minced
- 1 tablespoon olive oil
- 1/2 onion finely diced
- 2 tablespoons butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley
- Salt and pepper to taste
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Preheat oven to 375F
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Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness so they are easier to cook.
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Combine the chicken broth, lemon juice, and garlic. If you are using the other sauce, add 1/2 cup Parmesan plus 1 tablespoon of cornstarch.
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Heat up your oil and add the chicken. Brown on both sides for approximately 2-3 minutes per side. Remove chicken to a plate.
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Let sauce simmer for about 8 minutes, making sure to stir often to avoid burning.
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Once sauce has thickened up, add the butter and whisk until melted. Add heavy cream.
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Put chicken back in skillet.
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Put pan in oven for about 7 minutes, or until chickens internal temp is 165F - careful not to overcook
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Add parsley, herbs, or extra lemon slices
