Description
This creamy lemon chicken recipe features tender chicken breasts coated in a flavorful flour seasoning, pan-fried to golden perfection, and then simmered in a rich, velvety sauce made with butter, shallots, garlic, lemon zest, chicken stock, cream, and Dijon mustard. Finished with fresh lemon juice, parsley, and lemon slices, this dish delivers a perfect balance of tangy and creamy flavors in just 20 minutes, making it an ideal quick yet elegant meal for four.
Ingredients
Chicken and Coating
- 2x 250g/9oz Chicken Breasts, brought close to room temperature
- 35g / 1/4 cup Plain Flour
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
Creamy Lemon Sauce
- 1 tbsp Olive Oil
- 1 tbsp / 15g Unsalted Butter
- 3 tbsp / 45g Unsalted Butter
- 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 temperature
- 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
To Serve
- Finely diced Fresh Parsley
- 4x thin Lemon Slices (semi-circles)
Instructions
- Prepare the Chicken: Horizontally slice each chicken breast right through the center to create 4 even-sized pieces, which will ensure even cooking.
- Coat the Chicken: In a large shallow dish, combine the plain flour with 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Dredge each chicken piece individually through the flour mixture, coating evenly, then set aside.
- Pan-Fry the Chicken: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large pan over medium-high heat. Add the coated chicken breasts and fry both sides until golden brown and just about cooked through in the center, approximately 3 minutes per side. Remove the chicken from the pan and place it on a plate to rest. Then reduce the heat to medium.
- Cook the Aromatics: Melt the remaining 3 tbsp unsalted butter in the same pan. Add the finely diced shallots and fry until they become soft and golden. Next, add the diced garlic and lemon zest and fry together for about 30 seconds to release their flavors.
- Make the Sauce: Stir in the chicken stock and double cream. Add the Dijon mustard, lemon juice (starting with 1 tbsp and adjusting to taste up to 1 1/2 tbsp), and season with 1/4 to 1/2 tsp salt and black pepper, according to preference. Stir well to combine.
- Simmer and Finish: Gently simmer the sauce until it begins to thicken, then stir in any resting juices from the chicken. Return the chicken breasts to the pan and baste them in the sauce to coat thoroughly and warm through.
- Serve: Plate the chicken breasts and spoon over the creamy lemon sauce. Garnish with thin lemon slices and a sprinkle of finely diced fresh parsley for a fresh, vibrant finish.
Notes
- Bringing the chicken breasts close to room temperature before cooking helps them cook evenly.
- Adjust the amount of lemon juice in the sauce to your personal taste; start with less and add more if preferred.
- Use double or heavy cream at room temperature to ensure it blends smoothly into the sauce.
- Resting chicken after frying retains its juices and keeps the meat tender.
- This dish pairs well 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: Western
