Description
This Creamy Lemon Chicken Breast recipe features tender, crispy chicken steaks served with a rich, tangy lemon parmesan sauce. Perfect over pasta or mashed potatoes, it’s a quick and elegant dinner option that balances savory and citrus flavors beautifully.
Ingredients
Scale
Crispy Chicken
- 600g chicken breasts (2 large)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 40g unsalted butter (3 tbsp)
- 1-2 garlic cloves, minced
Sauce
- 1 1/4 cups chicken broth/stock
- 3/4 cup heavy cream (thickened cream)
- 3-4 tbsp lemon juice (start with 3 tbsp, adjust to taste)
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese, freshly grated or finely shredded
To Serve
- Pasta of choice (e.g., linguine)
- Finely chopped parsley
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally to create two thin steaks, ending up with 4 thin steaks in total.
- Season and Coat: Sprinkle both sides of the chicken steaks with kosher salt and black pepper, then coat evenly with all-purpose flour, shaking off any excess.
- Cook the Chicken: Melt unsalted butter in a large skillet over medium-high heat. Cook the chicken steaks for 2 minutes on each side until golden and crispy. Remove the chicken onto a plate.
- Make the Sauce: If the pan is dry, add a touch more butter. Add minced garlic and stir for 10 seconds until fragrant.
- Add Liquids and Flavors: Pour in chicken broth, heavy cream, lemon juice, and Dijon mustard. Bring the mixture to a simmer while scraping the bottom of the pan to dissolve any browned bits. Use a whisk as needed to incorporate the mustard smoothly.
- Add Parmesan and Thicken: Stir in freshly grated or finely shredded parmesan cheese and simmer rapidly for 3 minutes until the sauce thickens slightly. Season with salt, pepper, and adjust lemon juice to taste.
- Combine Chicken and Sauce: Return the chicken steaks along with any juices from the plate to the pan. Turn the chicken in the sauce to coat thoroughly.
- Serve: Place the coated chicken on serving plates alongside pasta or mashed potatoes. Sprinkle with finely chopped parsley. Spoon over extra lemon sauce and serve immediately. Bread for mopping up the sauce is recommended.
Notes
- Chicken – Use 2 large breasts halved or 4 small breasts about 150g each, pounded to an even thickness of about 1.5cm for quick, even cooking.
- Cream – Heavy cream thickens the sauce best; light cream can be used but results in a thinner sauce. Evaporated milk is a lower fat alternative.
- Parmesan – Use freshly grated or finely shredded parmesan for best melting and sauce texture. Avoid coarse, sandy store-bought parmesan that does not dissolve well.
- Nutrition values are based on 4 servings comprising chicken with sauce.
- Adjust lemon juice to your taste preference, starting with 3 tablespoons for balanced tanginess.
- Serve with pasta (such as linguine) or mashed potatoes to soak up the creamy lemon sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 115 mg
