Tangy Creamy Lemon Chicken Recipe: Zesty Dinner Joy

Whipping up a delightful lemon chicken promises pure culinary magic that’ll spark joy in your kitchen.

Zesty citrus notes dance alongside tender protein, creating a harmonious blend of flavors.

Succulent chicken breasts absorb bright, tangy marinade effortlessly.

Mediterranean influences shine through each carefully crafted bite.

Weeknight dinners just got an incredible upgrade with minimal effort and maximum satisfaction.

Subtle herbs and silky sauce complement the star ingredients perfectly.

Creamy Lemon Chicken That Brightens Up Dinner

• Conquer Quick Weeknight Dinners: This recipe transforms ordinary chicken into a restaurant-worthy meal with minimal kitchen stress, perfect for busy home cooks seeking delicious solutions.
• Master Simple Gourmet Techniques: By using basic cooking methods like searing and creating a creamy sauce, you'll develop professional-level culinary skills without complex preparations.
• Adaptable Family Pleaser: The tangy lemon and creamy sauce appeal to both kids and adults, making it an ideal dish that satisfies diverse taste preferences while remaining sophisticated.
• Minimal Ingredient Magic: With just a few pantry staples and fresh ingredients, you can create a luxurious meal that looks and tastes like it came from a high-end restaurant kitchen.

Ingredients for Creamy Lemon Chicken

• Chicken Cutlets: Tender and thin cuts of chicken that serve as the primary protein in this creamy lemon dish.

• Olive Oil, Butter: Essential for searing the chicken and creating a rich, flavorful base for the sauce.
• Half-and-Half, Whole Milk: Provides creamy texture and richness to the sauce.
• Chicken Broth: Adds depth of flavor and helps create a smooth, silky sauce.

• Kosher Salt, Black Pepper: Basic seasonings that enhance the natural flavors of the chicken and sauce.
• Shallot, Garlic: Provide a subtle, sweet, and aromatic foundation for the sauce.
• Flour: Helps thicken the sauce and create a smooth consistency.
• Fresh Lemon Juice: Adds bright, tangy acidity to balance the creamy sauce.
• Fresh Parsley: Offers a fresh, herbal garnish that adds color and a light flavor.
• Lemon Slices: Provides a decorative and flavorful garnish that complements the dish.

How to Make Creamy Lemon Chicken

Step 1: Pat and Season Chicken

Grab your chicken cutlets and thoroughly dry them with paper towels. Sprinkle kosher salt and black pepper generously over every surface of the meat, ensuring complete coverage.

Step 2: Sear to Golden Perfection

Heat olive oil in a large skillet over medium-high heat until it’s shimmering hot. Cook chicken cutlets in batches to prevent overcrowding.

Sear each side until a beautiful golden-brown color develops, approximately 6-7 minutes per side. Transfer browned cutlets to a clean plate.

Step 3: Create Aromatic Base

• Minced shallots
• Crushed garlic
• Pinch of salt
• Dash of pepper

Stir and cook until shallots become soft and fragrant, about 1 minute.

Sprinkle flour over the mixture, stirring to coat evenly and cook for another minute.

Step 4: Build Creamy Sauce

• Half-and-half
• Chicken broth

Stir continuously to dissolve flour and scrape up delicious browned bits from skillet bottom.

Bring mixture to a gentle boil, then reduce to a simmer.

Step 5: Finish Cooking Chicken

Return chicken cutlets to the skillet.

Let them simmer in the sauce until it thickens and coats the back of a spoon, about 3-4 minutes.

Step 6: Add Bright Finishing Touches

Squeeze fresh lemon juice into the sauce.

Garnish with chopped parsley and delicate lemon slices. Serve immediately while hot and bubbling.

Pro Tips to Perfect Creamy Lemon Chicken

• Pat chicken completely dry to ensure perfect searing and avoid steaming instead of browning.
• Use high-quality olive oil and fresh chicken cutlets for maximum flavor development.
• Add flour slowly to prevent lumps and create a smooth, silky sauce consistency.
• Adjust heat carefully when cooking shallots and garlic to prevent burning and maintain delicate flavors.
• Let chicken rest briefly after cooking to help retain moisture and distribute juices evenly throughout the meat.

Variations on Creamy Lemon Chicken

• Mediterranean Herb Chicken: Replace half-and-half with Greek yogurt for a tangy twist. Add oregano, thyme, and rosemary to the seasoning for an authentic Mediterranean flavor profile.
• Dairy-Free Lemon Chicken: Substitute half-and-half with coconut milk and use olive oil instead of butter. Add nutritional yeast for a creamy, dairy-free alternative that maintains rich flavor.
• Spicy Cajun Chicken Version: Incorporate Cajun seasoning instead of salt and pepper. Add cayenne pepper and paprika to create a bold, spicy kick that transforms the original recipe's mild taste.

Pairing Ideas for Creamy Lemon Chicken

• Serve alongside lemon-infused quinoa or herbed rice pilaf to echo the dish's bright citrus notes and absorb the luxurious creamy sauce.
• Select a chilled Sauvignon Blanc or Pinot Grigio, whose mineral and acidic undertones beautifully balance the rich, creamy chicken and enhance its lemony flavor profile.
• Prepare roasted asparagus or sautéed green beans with garlic, providing a light, verdant contrast to the creamy chicken and adding nutritional balance to the meal.

Storage Advice for Creamy Lemon Chicken

• Place leftover creamy lemon chicken in an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent flavor absorption from other foods.
• Carefully transfer chicken and sauce to a freezer-safe container, removing as much air as possible. Freeze for up to 2 months. Label the container with the date to track storage time.
• Warm individual portions on medium power for 1-2 minutes, stirring halfway through to distribute heat evenly. Add a splash of chicken broth or milk to restore sauce consistency and prevent drying out.

FAQs

• What makes the sauce creamy?

The sauce gets its creamy texture from half-and-half (or whole milk) and butter, which are cooked with flour to create a smooth, rich base that coats the chicken perfectly.

• Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts, but you’ll need to pound them to an even thickness of about 1/2 inch to ensure even cooking and tender results.

• Is it necessary to use kosher salt?

Kosher salt is recommended because it has larger crystals that provide better seasoning and distribute more evenly across the chicken compared to regular table salt.

• Why do I need to dry the chicken before seasoning?

Drying the chicken with paper towels helps remove excess moisture, which allows for better browning and creates a more flavorful, crispy exterior when searing.

Creamy Lemon Chicken Recipe

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4.9 from 24 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Mediterranean comfort shines through this creamy lemon chicken recipe, bringing classic flavors to your dinner table. Home cooks can easily craft this elegant dish with simple ingredients and minimal preparation steps.

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Ingredients

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• 4 boneless, skinless chicken breasts (approximately 907 g)
• 1/2 tsp kosher salt (additional as required for seasoning)
• 1/4 tsp freshly ground black pepper (additional as required for seasoning)
• 3 tbsps unsalted butter
• 1 small shallot (finely minced)
• 4 cloves garlic (finely minced)
• 1 tbsp olive oil
• 2 tbsps all-purpose flour
• 1 cup half-and-half or whole milk
• 1/2 cup low-sodium chicken broth
• 3 tbsps lemon juice (from 1 medium lemon)
• 2 tbsps freshly chopped parsley leaves
• 1 small lemon (thinly sliced for garnish)

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Instructions

1. Pat chicken cutlets completely dry using paper towels, then liberally season both sides with kosher salt and black pepper.
2. Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Cook chicken in batches to prevent overcrowding, creating a deep golden-brown crust on each side, approximately 6-7 minutes per side. Transfer browned cutlets to a separate plate.
3. Reduce heat to medium and melt butter in the same skillet. Add shallots, garlic, and additional seasoning, sautéing until shallots become translucent, roughly 1 minute.
4. Dust flour over shallot mixture, stirring to coat evenly and cook for an additional minute to eliminate raw flour taste.
5. Slowly incorporate half-and-half and chicken broth, whisking continuously to prevent lumps. Scrape skillet’s browned bits while mixing. Bring liquid to a gentle boil, then reduce to a simmer.
6. Carefully return chicken to the skillet, allowing it to simmer in the sauce until liquid thickens and chicken reaches 165°F internal temperature, about 3-4 minutes.
7. Finish by stirring in fresh lemon juice, then garnish with chopped parsley and lemon slices. Serve immediately while sauce remains creamy and warm.

Notes

• Pat chicken completely dry to ensure a perfect golden-brown sear without steaming the meat.
• Avoid overcrowding the skillet during searing, which prevents proper caramelization and reduces heat contact.
• Use a cast-iron or heavy-bottomed skillet for more even heat distribution and better browning of chicken.
• Add extra tang by zesting the lemon directly into the sauce for more intense citrus flavor without excess liquid.
• For a gluten-free version, substitute all-purpose flour with cornstarch or arrowroot powder as a thickening agent.
• Reduce sodium by using low-sodium chicken broth and controlling salt during seasoning stages.
• Create a lighter version by replacing half-and-half with Greek yogurt or coconut milk for fewer calories.
• Allow sauce to simmer gently to prevent separation and maintain a smooth, creamy consistency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 343 kcal
• Sugar: 2 g
• Sodium: 214 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 110 mg