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Creamy Lemon Chicken

Creamy Lemon Chicken begins as cutlets sauteed until golden, then blanketed in a creamy luxe sauce of lemon, honey, garlic and Crème fraîche.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken breasts, chicken cutlets, chicken lemon cream sauce, cream sauce recipe, creamy lemon chicken, creamy lemon chicken recipe, honey garlic chicken, how to make creamy lemon chicken, how to make lemon chicken, lemon chicken sauce, make lemon chicken, weeknight
Servings: 4 servings
Calories: 511kcal
Cost: $2.32 per serving

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Ingredients for Creamy Lemon Chicken

  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 chicken cutlets about 1-pound total weight
  • 1/4 cup cornstarch
  • 1/4 cup canola oil
  • 1/2 cup low sodium chicken broth
  • 1/3 cup dry white wine
  • 3 tablespoons lemon juice freshly squeezed
  • 2 - 3 tablespoons honey
  • 1 large clove garlic grated
  • 1/2 cup crème fraîche see note in recipe card for making crème fraîche ahead if you are unable to find it in your local grocery; in a pinch, substitute mascarpone or sour cream
  • 1/4 cup parsley fresh, chopped


The Method

  • 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, 3 to 4 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. Sprinkle with parsley before serving.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Substitutions: mascarpone cheese or sour cream may be used in lieu of crème fraiche.
To Make Homemade Crème Fraiche combine two cups of heavy cream with three tablespoons of buttermilk in a jar. Place in refrigerator. Mixture will thicken within two days. Use crème fraiche anywhere you’d normally use store-bought sour cream so nothing ends up going to waste.


Serving: 1serving | Calories: 511kcal | Carbohydrates: 32g | Protein: 38g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 380mg | Potassium: 767mg | Fiber: 1g | Sugar: 23g | Vitamin A: 675IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.