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Creamy Lemon Chicken

A delightful dish that combines the zestiness of lemons with the comforting richness of cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts Fresh chicken will yield the best flavor and tenderness.
  • ½ cup all-purpose flour This will coat your chicken, helping to create that golden brown crust.
  • ¼ cup Parmesan cheese, finely grated Use fresh-grated for the most flavor and best texture.
  • 1 teaspoon garlic powder Adds a subtle background flavor.
  • ¼ cup olive oil A good quality extra virgin olive oil will enhance the flavor of the chicken.
  • 1 teaspoon lemon pepper seasoning A great blend that complements the lemony flavor.
  • 4 cloves garlic, minced Fresh garlic brings a wonderful aroma and flavor.
  • 1 ½ cups chicken broth Low sodium if preferred.
  • ¾ cup heavy cream At room temperature for smooth blending.
  • 1 cube chicken bouillon (optional) Enhances the umami flavor.
  • 1 teaspoon mustard powder Adds depth to the sauce.
  • 3 tablespoons fresh lemon juice About 1 large lemon.
  • 1 cup Parmesan cheese, grated For that creamy, cheesy goodness.
  • 2 tablespoons cold salted butter (optional) Adds richness to the sauce.
  • 1 fresh parsley, chopped For garnish and color.
  • 1 lemon slices For garnish.

Method
 

Preparation
  1. Slice the chicken breasts horizontally into thinner cutlets, about ½ inch thick.
  2. Season both sides generously with lemon pepper seasoning.
  3. In a shallow dish, combine the flour, finely grated Parmesan cheese, and garlic powder.
  4. Dredge each chicken cutlet in the mixture, coating them well. Shake off any excess flour.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
  3. Set aside the cooked chicken on a plate and cover them to keep warm.
  4. In the same skillet, reduce heat to medium, and sauté the minced garlic for about 30 seconds until fragrant.
  5. Pour in the chicken broth and crumble in the bouillon cube, if using. Stir in the mustard powder and bring to a simmer for 4-5 minutes.
  6. Lower the heat to medium-low. Gradually add in the heavy cream, lemon juice, and grated Parmesan cheese, stirring until smooth.
  7. For extra richness, stir in the cold butter until melted.
  8. Return the chicken cutlets to the skillet, spooning the sauce over them. Warm together for about 2-3 minutes.
  9. Plate the chicken over pasta, rice, or roasted vegetables. Garnish with fresh parsley and lemon slices.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.