Creamy Lemon Chicken Breast Skillet Recipe
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Creamy lemon chicken will be a hit with the pickiest of eaters, this moist, tender chicken full of savory notes like garlic, lemon, and thyme.
With much gratitude and appreciation, this recipe courtesy of our friends at Eating Well Magazine!
If you are looking for an impressive dish without the complicated steps and taxing time commitment, then this easy creamy lemon chicken recipe is perfect! The simple pantry staples in this dish come together quick to make it a wonderful year-round dish.
New cooks and experienced chefs will love putting this dish together on a busy weeknight, as it only takes twenty minutes to prepare and only one pan to cook it in!
With a creamy sauce that perfectly marries lemon, garlic, and crème fraiche, you are sure to dazzle the taste buds of anyone who tries this dish. So whether you have picky kids, or a special anniversary, I highly recommend this delicious chicken with lemon sauce!
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Ingredients for Creamy Chicken with Lemon
- Spice Blend—A delicious mix of paprika, thyme, salt, and pepper
- Chicken Cutlets—Or sliced chicken breasts
- Cornstarch—To give the chicken its golden-brown color
- Canola Oil—To cook the chicken
- Chicken Broth—Or chicken bouillon cubes
- White Wine—To keep the chicken moist and tender
- Lemon Juice—To provide some tang to the dish
- Honey—To add a little bit of sweetness
- Garlic—Refrigerated or freshly minced
- Crème Fraiche—Can be substituted with mascarpone or sour cream
- Parsley—Freshly chopped
How to Make This Lemony Chicken
Season the Chicken
Sprinkle the chicken with the spice mix. Dredge each piece of chicken in the cornstarch.
Cook the chicken in a large pan with the oil until cooked all the way through. Transfer to a cooling rack or paper towel lined plate.
Make the Sauce
Whisk the broth, wine, lemon juice, honey, and garlic together in the pan until reduced. Whisk in the crème fraiche.
Place the cooked chicken in the pan and cover with the sauce. Top with parsley, serve, and enjoy!
How to Store Lemon Chicken Breast
Store your leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
If you find that your lemon sauce has thickened, try adding a splash of water or milk if you want to thin it out a little bit.
How to Serve Chicken in Lemon Sauce
There are so many delicious ways to serve this dish! One of my favorites is doubling the sauce and stirring in penne or rotini for a lemon chicken pasta. It’s so easy!
The lemon chicken breast atop hot pasta blanketed in this lovely lemony sauce makes for a heavenly meal! Try topping it with parmesan cheese and some fresh lemon slices as a garnish for an extra zing!
If you’re not feeling a pasta dish, you can always serve this delicious chicken as the main dish with pretty much any side. I recommend lightly sauteed vegetables and greens. Creamy lemon chicken with spinach that has been sauteed with garlic and just a dash of salt is astounding, and the two pair startlingly well.
Modifying The Norm To Make It Not Entirely Average…
- A drizzle of hot honey immediately offers this dish not only a lemon essence, but also a good bit of subtle heat.
- Mascarpone cheese or sour cream may be used alternatively to crème fraiche.
- Submerge short branches of fresh rosemary beneath the lemon sauce in the final 10 minutes of the recipe to allow it time to impart its flavor.
Creamy Lemon Chicken Breast
- large sauté pan
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 4 chicken cutlets about 1-pound total weight; I halve lengthwise 2 large chicken breasts and lightly pound to 1/4-inch thickness between 2 sheets of plastic film
- ¼ cup cornstarch sifted
- ¼ cup canola oil
- ½ cup low sodium chicken broth
- ⅓ cup dry white wine
- 3 tablespoons lemon juice freshly squeezed
- 2 – 3 tablespoons honey
- 1 large clove garlic grated
- ½ cup crème fraîche see note in recipe card for homemade crème fraîche; make and refrigerate ahead of recipe; may substitute mascarpone or sour cream
- ¼ cup parsley fresh, chopped
- Combine paprika, thyme, salt and ground black pepper in a small bowl. Sprinkle over chicken. Place cornstarch in a shallow bowl. Dredge the chicken in the cornstarch, shaking off excess.
- Heat oil in a large nonstick skillet over medium heat until shimmering. Working in batches if necessary, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate.
- Add broth, wine, lemon juice, honey, and garlic to the pan and cook until reduced by half, about 5 minutes. Reduce heat to low and whisk in crème fraîche. Return the chicken to the pan and turn to coat with the sauce. Simmer an additional 5 to 8 minutes over low heat until the chicken is warmed through. Sprinkle with parsley before serving.
In addition to adding incredible citrus flavor to the dish, lemon juice also helps to tenderize the chicken. Lemon breaks down some of the protein in the chicken, making it soft and tender when you cut into it. However, be careful not to let it sit too long or you will risk the chicken becoming tough and leathery.
Crème fraiche is essentially a fattier version of sour cream. The increased fat content found in crème fraiche makes it an excellent thickener in sauces and soups. Unlike sour cream, it will not curdle when exposed to high temperatures. If you cannot find crème fraiche at your local grocery store, you can use sour cream, mascarpone, or make your own crème fraiche. Simply whisk together 2 cups of heavy cream with 3 tablespoons of buttermilk in a mason jar and let the mixture sit in the fridge for 2 days. You can use your new mixture as crème fraiche or sour cream!
Chicken cutlets are much thinner than traditional chicken breasts. As a result, they cook much faster. This allows you to get a nice, golden brown sear on the chicken without worrying about the inside of your chicken being underdone.
Beautiful chicken!! I love where you talked about how the recipe came about. Great info! Thanks for sharing at the Lazy Gastronome’s What’s for Dinner party. Have a fabulous rest of the week!
Helen, thank you! If I don’t chat with you sooner, have a very Blessed Christmas with your family! x – Jenny
What a delicious take on lemon chicken! Thanks for sharing at the What’s for Dinner party. Have a fabulous week!
Thank you, Helen!!