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97% would make again

Creamy Lemon Chicken

Tasty Team
June 10, 2019

Ingredients

for 4 servings

  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 cup flour (125 g)
  • 1 ½ tablespoons butter
  • 1 tablespoon olive oil
  • 1 ¼ cups chicken stock (295 mL)
  • 1 cup heavy cream (235 mL)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon, juiced
  • 1 lemon, sliced
  • fresh parsley, for garnish

Nutrition Info

  • Calories 531
  • Fat 35g
  • Carbs 31g
  • Fiber 0g
  • Sugar 3g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. On a cutting board, cut the chicken breasts in half, widthwise.
  2. Lay chicken flat and season both sides with salt and pepper.
  3. Gently coat the chicken pieces in the flour, shaking off any excess.
  4. Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  5. Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  6. Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  7. Remove the chicken from the skillet and set aside.
  8. Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  9. Add the rest of the stock and the cream and stir.
  10. Season with salt and pepper, and add the lemon juice.
  11. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  12. Spoon the sauce over the chicken.
  13. Remove from heat. Sauce will thicken as it cools.
  14. Serve with parsley and extra sauce.
  15. Enjoy!

Ingredients

for 4 servings

  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 cup flour (125 g)
  • 1 ½ tablespoons butter
  • 1 tablespoon olive oil
  • 1 ¼ cups chicken stock (295 mL)
  • 1 cup heavy cream (235 mL)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon, juiced
  • 1 lemon, sliced
  • fresh parsley, for garnish

Nutrition Info

  • Calories 531
  • Fat 35g
  • Carbs 31g
  • Fiber 0g
  • Sugar 3g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. On a cutting board, cut the chicken breasts in half, widthwise.
  2. Lay chicken flat and season both sides with salt and pepper.
  3. Gently coat the chicken pieces in the flour, shaking off any excess.
  4. Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  5. Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  6. Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  7. Remove the chicken from the skillet and set aside.
  8. Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  9. Add the rest of the stock and the cream and stir.
  10. Season with salt and pepper, and add the lemon juice.
  11. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  12. Spoon the sauce over the chicken.
  13. Remove from heat. Sauce will thicken as it cools.
  14. Serve with parsley and extra sauce.
  15. Enjoy!

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