Creamy Lemon Chicken Breast with Parmesan and Pasta Recipe

Introduction

This creamy lemon chicken breast recipe is a delightful blend of tender chicken, tangy lemon, and rich Parmesan cream sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner served over pasta or mashed potatoes.

Ingredients

• 600g / 1.2lb chicken breasts (2 large)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 40g / 3 tbsp unsalted butter
• 1–2 garlic cloves, minced
• 1 1/4 cups chicken broth or stock
• 3/4 cup heavy cream (thickened cream)
• 3–4 tbsp lemon juice (start with 3 tbsp and adjust to taste)
• 2 tsp Dijon mustard
• 3/4 cup freshly grated or finely shredded Parmesan cheese
• Pasta of choice (e.g., linguine)
• Finely chopped parsley, for garnish

Instructions

1. Step 1: Slice each chicken breast horizontally to create two thin steaks, resulting in four thin steaks total. Season both sides with salt and pepper, then coat evenly with flour, shaking off any excess.
2. Step 2: Melt butter in a large skillet over medium-high heat. Cook the chicken steaks for about 2 minutes on each side until golden and crispy. Remove the chicken and set aside on a plate.
3. Step 3: If the pan is dry, add a small amount of butter. Add the minced garlic and stir for 10 seconds until fragrant.
4. Step 4: Pour in the chicken broth, cream, lemon juice, and Dijon mustard. Bring the mixture to a simmer, scraping the bottom of the pan to lift any browned bits. Use a whisk if necessary to fully dissolve the mustard.
5. Step 5: Stir in the Parmesan cheese and continue simmering the sauce rapidly for 3 minutes or until it thickens slightly. Adjust seasoning with salt, pepper, and additional lemon juice if desired.
6. Step 6: Return the cooked chicken to the pan along with any juices from the plate. Turn the chicken to coat it well in the sauce.
7. Step 7: Serve the chicken breasts over your favorite pasta or mashed potatoes. Sprinkle with finely chopped parsley and spoon extra lemon sauce over the top. This dish pairs wonderfully with crusty bread for mopping up the sauce.

Tips & Variations

• For extra flavor, marinate the chicken briefly in lemon juice and garlic before cooking.
• Use freshly grated Parmesan for a richer, more authentic taste.
• Swap the chicken breasts for thighs if you prefer darker meat, adjusting cooking times accordingly.
• Try adding a handful of fresh spinach to the sauce at the end for added color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw and pat the chicken dry before slicing and cooking to ensure even cooking and a crispy exterior.

What can I serve with creamy lemon chicken breast besides pasta?

This dish is excellent served with mashed potatoes, steamed rice, or roasted vegetables. A side of crusty bread is also perfect for soaking up the luscious sauce.

Creamy Lemon Chicken Breast with Parmesan and Pasta Recipe

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★★★★★

4.8 from 135 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Creamy Lemon Chicken Breast recipe features tender, thinly sliced chicken breasts cooked to a golden crisp and smothered in a luscious, tangy lemon-parmesan cream sauce. Perfectly paired with linguine or mashed potatoes, this comforting dish combines bright citrus flavors with rich cream and savory Parmesan for an indulgent yet easy-to-make meal.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 600g / 1.2lb chicken breasts (2 large, sliced to create 4 thin steaks)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1/4 cup plain/all-purpose flour

Sauce

• 40g / 3 tbsp unsalted butter
• 1–2 garlic cloves, minced
• 1 1/4 cups chicken broth/stock
• 3/4 cup heavy/thickened cream
• 3–4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
• 2 tsp Dijon mustard
• 3/4 cup parmesan cheese, freshly grated or finely shredded

To Serve

• Pasta of choice (linguine recommended)
• Finely chopped parsley (for garnish)
• Bread (optional, for mopping up sauce)

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Instructions

1. Prepare Chicken Steaks: Slice each chicken breast horizontally to create two thin steaks, resulting in four thin chicken steaks total. This helps the chicken cook quickly and evenly.
2. Season and Flour: Sprinkle both sides of each chicken steak with salt and pepper, then coat them lightly with flour, shaking off any excess. This coating helps achieve a golden, crispy exterior when cooked.
3. Cook Chicken: Melt butter in a large skillet over medium-high heat. Add the floured chicken steaks and cook for 2 minutes on each side until golden brown and crispy. Once cooked, remove the chicken and place on a plate to rest.
4. Start the Sauce: If the pan looks dry, add a small amount of butter, though it usually isn’t necessary. Add minced garlic to the pan and stir for about 10 seconds until fragrant, being careful not to burn it.
5. Add Liquids and Flavor: Pour in the chicken broth, heavy cream, lemon juice, and Dijon mustard. Bring the mixture to a simmer while scraping up any browned bits from the bottom of the pan with a spatula or whisk. This adds depth of flavor and helps the mustard incorporate smoothly.
6. Thicken the Sauce: Stir in the grated Parmesan cheese and allow the sauce to simmer rapidly for about 3 minutes, or until it thickens slightly. Season with salt, pepper, and additional lemon juice to taste for the perfect balance of creaminess and tang.
7. Combine Chicken and Sauce: Return the cooked chicken steaks and any accumulated juices from the plate back into the pan. Turn the chicken in the sauce to coat well, warming everything through.
8. Serve: Plate the chicken over your choice of cooked pasta or creamy mashed potatoes. Spoon the creamy lemon sauce generously over the top, garnish with finely chopped parsley, and serve immediately. Optionally, serve with bread for mopping up the flavorful sauce.

Notes

• Use fresh lemon juice for the best bright and natural flavor; adjust the amount based on your preferred level of tanginess.
• Using freshly grated Parmesan cheese improves the sauce’s texture and flavor compared to pre-grated cheese.
• Slicing the chicken thinly helps it cook quickly and absorb more sauce.
• This recipe pairs beautifully with linguine but works equally well with mashed potatoes or other pasta shapes.
• For a richer sauce, heavy/thickened cream is recommended; lighter cream versions may alter the texture.
• Butter is used for sautéing and enriching the sauce, but can be substituted with olive oil for a lighter option, though the flavor profile will change slightly.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American/European

Keywords: Creamy lemon chicken, lemon chicken breast recipe, creamy parmesan chicken, easy chicken dinner, chicken pasta sauce