Easy Creamy Lemon Chicken
So, Why Am I Obsessed With This Chicken?
Picture this: it’s Wednesday, my hunger levels are to the moon, and I want something that tastes like a hug (but doesn’t take 3 hours to cook, because honestly, who has the stamina for that after work?). Easy creamy lemon Chicken is my answer. I made it once ages ago when my sister popped by unannounced with her two starving teenagers—total chaos, sauce splatters. Ever since, it’s the dish my family asks for when we need a speedy pick-me-up, or, you know, when I accidentally defrost Chicken instead of beef (yep, done that more than once!).
Why You’ll Probably Be Making This on Repeat
I make this when every other chicken recipe feels like a chore. My family goes crazy for it because it somehow feels both fancy and like, spectacular comfort food—without the actual effort (or the pile of dishes you get from fancier stuff). Bit of a confession: I used to curse at the lemon zest step, but then figured out you can skip it if you want… You really should try it at least once, though. Oh, and if you’re a sauce lover, this one forms enough to soak right into whatever starchy side you’ve got lying around.
Here’s What You’ll Need (Plus a Few Cheats)
- 4 boneless, skinless chicken breasts (or use thighs—they’re juicier! I sometimes go with whatever is on sale…)
- Salt and pepper, to taste (don’t stress exact amounts here)
- 1/2 cup plain flour (wholemeal works too; even skipped it once—sauce still delicious)
- 2 tablespoons butter (I know folks who swear by olive oil instead, but I’m a butter gal)
- 2 garlic cloves, minced (once used garlic powder—didn’t love it, but it works in a pinch)
- 1 cup chicken broth (my gran always insisted on the fancy kind, but cubes are totally fine)
- 3/4 cup heavy cream (light cream works, though sauce is thinner)
- Zest and juice of 1 large lemon (I’ve even used those bottled lemon juices—don’t tell anyone!)
- Handful of fresh parsley, chopped (optional, but looks cheery)
- Pinch of chili flakes (my secret weapon for those days I want a tiny kick)
Let’s Get into It: The Directions—Real Talk
- First things first: Pat the chicken dry and bang it with a rolling pin (just a smidge, not total demolition) so it cooks evenly. Season both sides. I sometimes forget this part, but it’s worth the extra 30 seconds.
- Toss chicken in flour so it’s lightly coated. Don’t worry about perfection. Leftover flour in the bowl? I chuck it in the bin—maybe there’s a clever use for it but I haven’t found one yet.
- Melt butter in a big skillet over medium-high heat. Once it starts to sizzle (sing a little tune while you wait), throw in chicken. Brown on both sides, about 3–4 mins each. Take it out, set aside, and stand guard so nobody nicks it.
- In the same skillet, add garlic (and inhale, because yum). Stir for ~30 secs. If your pan’s too dry, a splash more butter fixes it.
- Now pour in chicken broth, scraping up those golden bits; that’s where magic hides. Bring to a simmer.
- Lower heat. Splash in cream, lemon zest, and juice. Give it a good stir—if it starts to look curdled, don’t panic. It’s always weird at this stage, for real.
- Chicken goes back in. Simmer for 5–7 mins, or until it’s cooked through and sauce thickens (this is my taste test moment—always!).
- Off the heat, shower with parsley and a pinch of chili flakes if you like life spicy. Sauce will thicken a wee bit more once it sits, so don’t stress if it’s still a bit runny.
Some Notes. Learned (Sometimes the Hard Way)
- If you go with chicken thighs, just expect a little extra oil—the flavor’s worth it.
- I tried doubling the lemon once. Whoa, mouth-puckering city. Turns out, less is more.
- The sauce might split a little if you’re heavy-handed with lemon juice, but honestly still tastes lush.
Variations—My (Sometimes Questionable) Experiments
- Added capers once. Twangy and actually great, if you like salty stuff.
- Swapped parsley for tarragon. Good, but a bit posh for my usual dinner vibe.
- Tried making it dairy-free with coconut cream. Wouldn’t really recommend—tasted like a tropical holiday gone wrong.
Equipment—Maybe You Have It, Maybe Not
Big skillet is ideal, but I’ve done this with an old frying pan and just juggled chicken in batches. No zester? Peeler and a sharp knife’ll do (just don’t get loads of pith, or it’ll taste super bitter).
Storing It (Though Leftovers Rarely Survive at Mine)
I keep leftovers in a sealed container in the fridge for up to two days. It thickens up, and I swear it’s even better. That said, it’s almost always devoured within a day in our house (usually by my teenage nephew who claims he’s ‘just tasting’). Reheat gently, or microwave if you’re feeling lazy—no shame.
How I Like to Serve It—and the Nonnegotiables
Always on fluffy rice if you ask me (white or brown), sometimes mashed potatoes if we’re feeling wild. Garlic bread for mopping up stray sauce—mandatory if my dad’s over for dinner. In summer, a big green salad; in winter, I pile on some roasted veg. This site has a good mashed potato guide if you’re looking for one.
Lessons Learned—Don’t Repeat My Mistakes
- I once tried rushing the browning step—yeah, don’t. It just looked anaemic and not at all like food you wanna eat.
- Let the sauce bubble on low. Went full blast once and wound up with a weird oily mess instead of creamy goodness.
- Cutting into chicken to check? Totally fine. Better than serving it raw. (I’ve been there. Not my finest moment, but survival is key!)
FAQ—Stuff Friends Ask Me All the Time
- Can you use bottled lemon juice?
- Yeah, totally works. Not as zingy, but if it saves a trip to the shop, I say yes.
- What if I don’t have cream?
- You can swap in evaporated milk or even plain yoghurt; sauce won’t be quite as dreamy, but good enough for most days.
- Why does my sauce look weird at first?
- Honestly, mine always looks dodgy till the very end. Keep stirring—it’ll smooth out, promise.
- Can I freeze it?
- Technically, yes, though the sauce might go a bit odd when reheated. Better eaten fresh, if I’m honest.
- What sides are best?
- Rice, potatoes, crusty bread—anything to soak up sauce. Oh, and roasted broccoli is criminally underrated. Check out this broccoli hack I like here.
By the way—if you ever get halfway through this and realise you’re missing lemon or out of cream, don’t stress. Most of my best dinners came form making do with whatever was lurking in the fridge.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Season both sides of the chicken breasts with salt, pepper, and dried thyme.
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2Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden and cooked through. Remove chicken and set aside.
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3In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
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4Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, lemon juice, and lemon zest. Simmer for 2-3 minutes until slightly thickened.
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5Return chicken breasts to the skillet, coat in the sauce, and simmer for another 2-3 minutes. Adjust seasoning if needed.
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6Garnish with fresh parsley and serve hot with your favorite side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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