Dinner · Lunch · Poultry
Creamy Lemon Chicken
Creamy Lemon Chicken. Made with chicken breast, chicken stock and heavy cream. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 cup flour
- 1 ½ tablespoons butter
- 1 tablespoon olive oil
- 1 ¼ cups chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lemon, juiced
- 1 lemon, sliced
- Parsley
- Salt
- Pepper
How to make Creamy Lemon Chicken
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
On a cutting board, cut the chicken breasts in half, widthwise.
- 02
Lay chicken flat and season both sides with salt and pepper.
- 03
Gently coat the chicken pieces in the flour, shaking off any excess.
- 04
Heat a skillet on medium heat and add the butter and oil, swirling together to coat the pan.
- 05
Place the chicken breasts into the pan and cook for 4 Minutes or until golden brown.
- 06
Flip the chicken and cook the other side, another 4 Minutes , or until chicken is cooked through.
- 07
Remove the chicken from the skillet and set aside.
- 08
Pour ¼ cup of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- 09
Add the rest of the stock and the cream and stir.
- 10
Season with salt and pepper, and add the lemon juice.
- 11
Simmer for 5 Minutes . Add the chicken back to the pan and top with sliced lemons.
- 12
Spoon the sauce over the chicken.
- 13
Remove from heat. Sauce will thicken as it cools.
- 14
Serve with parsley and extra sauce.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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