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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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