Creamy Lemon Chicken

This time of year I find myself wanting more lemon. The brightness that lemons add to dishes seems to bring life and spring into full view. With lots of chicken in my freezer that needed to be used in a new creation, I found myself looking for a new recipe. A similar recipe was found among my cookbooks. Chicken that was breaded, browned with a lemony sauce to create what appeared the most delicious lemon chicken on the planet.

You know how I am…add this, delete that for a new version. Are you that way, too?

Doesn’t chicken with a creamy lemon sauce sound great?

I don’t know about you, but I love to swap out different recipes for chicken so that I can enjoy it more often and not grow tired of it.

This recipe needs 6 boneless chicken breasts or tenders- about 24 oz in all. Just flatten them so that they are all about the same thickness to cook evenly before you begin.

A simple mixture of flour- all purpose (or gluten free, if needed)- with a little salt, pepper, and your favorite seasoning–smoked paprika here– mixed in provides a perfect breading for the chicken.

I love a mixture of butter with olive oil heated in a heavy pan to cook those chicken breasts.

Simply save the drippings to begin that heavenly lemon sauce of flour, diced shallots or onions, minced garlic, chicken broth, heavy whipping cream and lemon juice and zest.

If you love the flavor of mushrooms, feel free to add in fresh mushrooms. I tossed in a small can of mushrooms from my pantry, drained, to add more depth to the dish.

Browning the coated chicken, removing and then making a beautiful lemon sauce to tuck them back in was quick and easy with delicious results.

The beauty of this recipe?

Feel free to dress it up or down! Garnish it with fresh herbs for a high end touch…or with biscuits to make it more of a comfort food version.

Creamy Lemon Chicken

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• 1 heavy baking skillet or dish
• 1 Stove
• 1 set Measuring cups/spoons

Ingredients

  

• 6 4 oz chicken breasts or tenders
• 1/2 C all purpose or gluten free flour
• 1/2 t salt
• 1/2 t pepper
• 1/4 t smoked paprika feel free to add your favorite herbs
• 3 T butter
• 1 T olive oil

Lemon Sauce

• 1 C chicken broth
• 1 C heavy whipping cream
• 1 large lemon juice and zest
• 2 cloves fresh garlic, minced
• 1/2 lb fresh mushrooms OR 1-4oz. can mushrooms, drained Optional
• 2 T finely minced shallots OR chives
• 2 T coating mixture from above
• salt and pepper, to taste

Instructions

 

• Prep all ingredients before beginning.
  
• If chicken breasts are not the same thickness, flatten, so all will cook evenly.
• Mix flour, salt, pepper, smoked paprika and any other seasoning you want for the coating mixture together in a bowl.

  NOTE: Save 2-3 T of mixture out to thicken sauce later in recipe.
  
• Heat butter and olive oil together in a heavy skillet or dish on medium high heat.
  
• Pat chicken dry with a paper towel and dip each into flour mixture, coating each side.
  
• Add the chicken to the heated pan and brown each side on medium heat.

  NOTE: The thickness of your chicken will determine length of time on each side to cook.
• Remove chicken and set aside on a plate.
• Add minced shallots, if using, and garlic to the pan and cook for about a couple of minutes, being careful not to burn.

  NOTE: If using chives, wait to add them with the lemon zest.
• Add lemon juice and chicken broth and scrape the bottom of the pan to loosen browned bits.
• Mix in the mushrooms and begin cooking for a couple of minutes.
• Sprinkle in 2-3 T of the flour mixture used to coat the chicken and stir to cook.
• Add the lemon zest and cream and simmer for 2-3 minutes, until beginning to thicken. If using chives instead of shallots, add them now.
• Return chicken to the pan, until sauce thickens, about 2-3 minutes.

  NOTE: It will thicken more after removing from heat.
• Top with fresh chives, parsley, lemon slices, or fresh herbs for garnish, if desired.
  
• Serve immediately!
• Feel free to serve the chicken and lemon sauce over:

  mashed potatoes, cooked egg noodles, rice or with fresh asparagus or even biscuits or bread sticks. Enjoy!

Notes

A quick, easy and delicious recipe that can be served as a great comfort food over rice, mashed potatoes or with biscuits…OR elevated to be served over egg noodles or with roasted fresh asparagus or a great side salad.

The versatility of this recipe will have you making it and creating new versions. Enjoy!

Keyword creamy lemon chicken, lemon chicken, main course chicken, quick and easy chicken

How would you serve this lemon chicken recipe?

• On cooked noodles?
• Over rice?
• Simple with a salad?
• Topping mashed potatoes?
• With fresh roasted asparagus?

Oh, my goodness! SOOOOO many options that I may have to try them all! I’d love to know how you would serve this recipe.

You know the beauty of so many choices? This lemon chicken will appear to be a new recipe each and every time you serve it.

A velvety cream sauce giving this a wonderful dish in under 45 minutes. I’ll take that!

And here’s my favorite lodge ceramic casserole pan that just is heavenly to use on the stove or in the oven. Every. Time.

Just click on the photo to shop. Love locating my favorite things for you with no extra cost.

Hope you love this one, friends! If you do, won’t you share in the comments?

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