Creamy Chicken Lemon Sauce Recipes

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CHICKEN BREASTS IN LEMON CREAM SAUCE



Chicken Breasts in Lemon Cream Sauce image

My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.

Provided by Just Cher

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper

Steps:

  • Melt 3 tbs butter in a large skillet over medium heat.
  • Add mushrooms and saute until tender.
  • Remove with a slotted spoon and set aside.
  • Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
  • Melt remaining 3 tbs butter in skillet.
  • Add chicken and saute 5 to 6 minutes on each side or until golden brown.
  • Transfer chicken to a serving platter (keep warm).
  • Add broth to skillet, scraping up browned bits.
  • Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
  • Stir in cream and lemon juice.
  • Cook over medium heat until slightly thickened.
  • Stir in mushrooms, white pepper& salt to taste.
  • Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
  • Serve over rice or noodles.

LEMON CREAM CHICKEN



Lemon Cream Chicken image

If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound sliced fresh mushrooms

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

Nutrition Facts : Calories 381 calories, Fat 25g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 488mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  • Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

SIMPLE CREAMY LEMON CHICKEN SAUCE



Simple Creamy Lemon Chicken Sauce image

This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.

Provided by Jessica Weber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (10.75 ounce) can cream of chicken soup
½ cup water
2 tablespoons lemon juice
2 tablespoons butter
½ teaspoon garlic powder

Steps:

  • Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

SAUTEED CHICKEN IN LEMON CREAM SAUCE



Sauteed Chicken in Lemon Cream Sauce image

My sister made this for us when she visited... and YUM! "Rich and easy to make, this dish is elegant enough for company."

Provided by SolightlyUK

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts
1/4 cup butter
2 tablespoons dry vermouth
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
3/4 cup whipping cream
1/2 cup chicken broth, low-salt
1/2 cup parmesan cheese, freshly grated
chopped fresh parsley
lemon wedge (optional)

Steps:

  • Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter; cover with foil and keep warm.
  • Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
  • Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
  • Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
  • Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.

Nutrition Facts : Calories 349.6, Fat 24.2, SaturatedFat 13.9, Cholesterol 143.9, Sodium 405.7, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 29.4

CREAMY GARLIC-LEMON CHICKEN



Creamy Garlic-Lemon Chicken image

I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe-it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.-Nan Slaughter, Sammamish, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

1 cup vegetable broth
1-1/2 teaspoons grated lemon zest
3 tablespoons lemon juice
2 tablespoons capers, drained
3 garlic cloves, minced
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
Hot cooked rice

Steps:

  • In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.

Nutrition Facts : Calories 301 calories, Fat 15g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 35g protein.

CREAMY LEMON CHICKEN RECIPE BY TASTY



Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

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
fresh parsley, for garnish

Steps:

  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

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