Easy Creamy Lemon Chicken

5 from 23 votes

This Creamy Lemon Chicken is a deliciously comforting meal. With its decadent citrus sauce, it's perfect for the summertime. It's rich, flavorful, and has just a hint of heat to pep up the dish. Since it's packed with protein and veggies, it's perfect for meal prep during the week.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: American

Servings: people

Author: Brianna May

Equipment

Ingredients

2 1/2 teaspoons Morton kosher salt*
1 teaspoon EACH granulated garlic & smoked paprika
fresh ground black pepper
2 Tablespoons unsalted butter
4 medium boneless skinless chicken breasts, 2 pounds
1/2 yellow onion, diced finely
7-8 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1 Tablespoon all purpose flour
1/2 cup dry white wine*
1 cup heavy cream
1/2 cup parmigiano reggiano
1 small lemon, zested & juiced

Instructions

In a small bowl, combine the salt, garlic, paprika, and black pepper. Season both sides of each chicken breast with the spice mixture. Press the rub into the chicken breasts firmly.
2 1/2 teaspoons Morton kosher salt*, 1 teaspoon EACH granulated garlic & smoked paprika, fresh ground black pepper
Heat the butter over medium heat. Fry each side for 6-8 minutes, depending on the thickness of your chicken breasts). The internal temperature should be almost 165 degrees.
2 Tablespoons unsalted butter, 4 medium boneless skinless chicken breasts, 2 pounds
Remove the chicken from the pan and set aside. Reduce the heat to medium-low. Add the onion. Sauté for 3-4 minutes or until softened.
1/2 yellow onion, diced finely
Add the garlic, Italian seasoning, and red pepper. Sauté for about 1 minute or until fragrant.
7-8 cloves garlic, minced, 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes
Add the flour and cook for 1-2 minutes. The mixture will be dry.
1 Tablespoon all purpose flour
Deglaze the skillet with the white wine, scraping any brown bits off the bottom of the pan. Reduce until most of the wine has evaporated.
1/2 cup dry white wine*
Slowly stir in the heavy cream.
1 cup heavy cream
Add the parmesan and stir until melted.
1/2 cup parmigiano reggiano
Finish the sauce by stirring in the lemon juice and zest.
1 small lemon, zested & juiced
Add the chicken back into the sauce (along with any juices from the plate). Bring to a light boil and coat the chicken in the sauce. Remove from the heat once the chicken is warmed back up. Serve with lots of sauce on top.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
White Wine: Generally, chicken breast pairs well with dry white wines like chardonnay and sauvignon blanc. Or, you can add chicken broth instead of white wine if you prefer a non-alcoholic alternative. For this swap. use a 1:1 ratio.
Greek yogurt: If you want a slightly less decadent dish (or forgot to grab heavy cream from the store), use Greek yogurt and milk in a 1:1 ratio to replace the cream. It will add a creamy consistency to the sauce.
Use a meat thermometer. It can be challenging to figure out when chicken is fully cooked. Don't guess; use a meat thermometer to check the internal temperature. Cooked chicken should read between 165°F and 175°F on the thermometer.
Pound the chicken to flatten if needed. If you're short on time, you can flatten the chicken so it cooks more quickly. You'll need to adjust the cooking time to account for thinner pieces of protein.
Serve over mashed potatoes or pasta. This creamy lemon chicken pairs well with mashed potatoes or pasta. Adding the chicken and sauce over potatoes or pasta gives you a more filling meal.

Nutrition