Creamy Lemon Chicken Recipes

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CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

This creamy lemon chicken is everything.

Categories     lemon     chicken     cream sauce     chicken dinners     chicken breast

Time 25m

Yield 4

Number Of Ingredients 13

1 tbsp. olive oil
1 tbsp. butter
4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
2 tbsp. low-sodium chicken broth
1 small shallot, chopped
3 cloves garlic, minced
1 tbsp. fresh thyme leaves, plus more for garnish
4 red potatoes, thinly sliced into rounds
1/4 c. lemon juice
1/4 c. heavy cream
1 large lemon, halved and thinly sliced

Steps:

  • In a large skillet over medium heat, heat pan. Add oil and butter. Add chicken and season with salt and pepper. Cook until deeply golden, 7 to 8 minutes per side. Transfer to a plate.
  • Add chicken broth to skillet and deglaze pan, scraping up any brown bits with the bottom of a wooden spoon. Add shallot, garlic, and thyme to skillet and cook until fragrant, 2 minutes. Add potatoes and season with salt and pepper. Cover and cook 8 minutes.
  • Add lemon juice, heavy cream, and lemon slices and stir to completely combine. Simmer 2 minutes.
  • Return chicken (and any accumulated juices) to pan and coat in sauce. Simmer 3 to 5 minutes more.
  • Garnish with thyme and serve with pan sauce.

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

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.

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

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/4 cup Gold Medal® all-purpose flour
4 boneless skinless chicken breasts
1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
3 tablespoons lemon juice
Chopped fresh parsley, if desired
Grated lemon peel, if desired
Hot cooked rice, if desired

Steps:

  • 1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
  • 2. In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
  • 3. Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Sprinkle with parsley and lemon peel. Serve with rice.

CREAMY LEMON CHICKEN THIGHS



Creamy Lemon Chicken Thighs image

Tender dark-meat chicken thighs and drumsticks baked in a rich, creamy white sauce.

Provided by Destiny Elizabeth Glynn

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 12

Number Of Ingredients 14

6 chicken thighs
6 chicken drumsticks
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons ground paprika
2 tablespoons salted butter
4 sprigs fresh thyme leaves
2 cloves minced garlic
2 tablespoons all-purpose flour
½ cup white wine
½ cup chicken stock
lemon, juiced
½ cup heavy whipping cream
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
  • Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
  • Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
  • Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.2 g, Cholesterol 79.8 mg, Fat 16.6 g, Fiber 0.4 g, Protein 16.9 g, SaturatedFat 6.6 g, Sodium 557.1 mg, Sugar 0.2 g

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.

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 BUTTER CHICKEN RECIPE BY TASTY



Creamy Lemon Butter Chicken Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, paprika, salt, pepper, unsalted butter, garlic, heavy cream, parmesan cheese, lemon, fresh baby spinach, dried thyme, chicken broth

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

6 bone-in, skin-on chicken thighs
1 tablespoon paprika
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic
½ cup heavy cream
¼ cup parmesan cheese
1 lemon, juiced
2 cups fresh baby spinach
1 teaspoon dried thyme
1 cup chicken broth

Steps:

  • Season chicken thighs with salt, pepper, and paprika.
  • Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
  • Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
  • Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 713 calories, Carbohydrate 22 grams, Fat 47 grams, Fiber 2 grams, Protein 52 grams, Sugar 4 grams

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