Description
This Creamy Lemon Chicken recipe features tender chicken breasts pan-fried to golden perfection, then simmered in a luscious lemon-infused cream sauce with shallots, garlic, and fresh parsley. Ready in just 20 minutes, it’s a delightful, quick, and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Coating
- 2x 250g/9oz Chicken Breasts (brought close to room temp)
- 35g / 1/4 cup Plain Flour
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
Cooking Fats
- 1 tbsp Olive Oil
- 1 tbsp / 15g Unsalted Butter
- 3 tbsp / 45g Unsalted Butter
Sauce Ingredients
- 2 small Shallots (very finely diced)
- 2 cloves of Garlic (very finely diced)
- Zest of a Lemon
- 180ml / 3/4 cup Chicken Stock
- 120ml / 1/2 cup Double/Heavy Cream (at room temp)
- 1 – 1 1/2 tbsp Lemon Juice (or to taste)
- 1 tsp Dijon Mustard
- 1/4 – 1/2 tsp Salt (or to taste)
- 1/4 – 1/2 tsp Black Pepper (or to taste)
Garnish
- Finely diced Fresh Parsley
- 4x thin Lemon Slices (semi-circles)
Instructions
- Prepare Chicken Breasts: Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts, ensuring uniform cooking.
- Coat Chicken: In a large shallow dish, combine flour with 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Dredge each chicken breast individually through the flour mixture, then set aside.
- Pan-Fry Chicken: Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium-high heat. Add the chicken breasts and fry both sides until golden and just cooked through, about 3 minutes per side. Remove chicken from the pan and place on a plate; reduce heat to medium.
- Cook Shallots and Aromatics: Melt the remaining 3 tbsp butter in the same pan. Add the finely diced shallots and fry until soft and golden. Add the garlic and lemon zest, cooking for about 30 seconds until fragrant.
- Prepare Sauce: Stir in the chicken stock and heavy cream. Add Dijon mustard, lemon juice (starting with 1 tbsp and adjusting to taste), and season with salt and black pepper. Stir well.
- Simmer Sauce and Reheat Chicken: Gently simmer the sauce until it starts to thicken. Stir in any resting juices from the chicken plate for added flavor. Return the chicken to the pan, basting it in the sauce to coat thoroughly and warm through.
- Serve: Plate the chicken breasts, spoon over the creamy lemon sauce, garnish with thin lemon slices and freshly chopped parsley. Serve immediately for best flavor and texture.
Notes
- Allow chicken breasts to come close to room temperature before cooking to ensure even cooking.
- Adjust lemon juice quantity to your preference for tartness.
- Dredging the chicken in seasoned flour helps create a nice crust and thickens the sauce slightly.
- Using room temperature cream helps prevent curdling in the sauce.
- Serve with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
