Creamy Lemon Sauce For Chicken Recipes

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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 GARLIC CHICKEN



Creamy Lemon Garlic Chicken image

Chicken cooked in creamy garlic lemon sauce is simple and easy to make in one skillet in under 20 minutes!

Provided by Alyssa Rivers

Number Of Ingredients 9

2-3 medium chicken breasts (sliced horizontally)
Salt and pepper to taste
1/2 cup flour
1 tbsp olive oil
2 tbsp butter
3-4 cloves garlic (minced)
1 cup chicken broth/stock (you can also use water if prefered)
1 cup light cream or half & half
juice of 1 lemon

Steps:

  • Season chicken breasts with salt and pepper, drench in flour until fully coated. [br][br]
  • Heat a large pan to medium/high heat. Place butter and oil. Add chicken breasts and cook 3-5 minutes per side or until golden. Remove from pan and set aside. [br][br]
  • Add minced garlic into the same pan and cook for 30 seconds or until fragrant Add the stock and simmer for 1 minute, scrapping down the sides of the pan. Add the cream and simmer for 2-3 minute or until creamy (the mixture will thicken as it cooks).[br][br]
  • Return chicken to the pan, and sprinkle with lemon. Season with more salt and pepper to taste. Garnish with fresh parsley or parmesan if desired. Serve hot.

Nutrition Facts : Calories 142 kcal, Carbohydrate 13 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 51 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

CHICKEN WITH BUTTERY LEMON CREAM SAUCE



Chicken with Buttery Lemon Cream Sauce image

This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favorite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a big green salad.

Provided by Chelsey Wolnowski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1 lemon, juiced
2 teaspoons lemon pepper
2 teaspoons Italian seasoning
salt and pepper
½ cup butter
½ large yellow onion, minced
¼ cup white wine
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 lemon, juiced

Steps:

  • Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.
  • Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.2 calories, Carbohydrate 12.3 g, Cholesterol 208.2 mg, Fat 48.8 g, Fiber 0.9 g, Protein 27.2 g, SaturatedFat 29.8 g, Sodium 493.7 mg, Sugar 4.6 g

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.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

A classic chicken breast in cream sauce gets a zippy summer makeover with a little help from lemon, white wine, garlic, and shallot. Creamy Lemon Chicken is rich and comforting without being heavy. By taking a wee bit of extra time to pound out the meat and properly deglaze, you'll have spectacularly juicy chicken in an even more spectacular sauce. And I don't want to undersell the chicken itself, but one of the best things about it is that it pairs with almost any side - be it vegetable or starch - you can think of.

Provided by Danielle Esposti

Categories     Main Course

Time 35m

Number Of Ingredients 12

4 boneless skinless chicken breasts (pounded even)
1 tsp kosher salt
1 tsp cracked black pepper
2 tbsp olive oil
4 tbsp butter (divided)
1 medium shallot (minced)
3 cloves garlic (minced)
½ c dry white wine
3 tbsp fresh lemon juice
½ c chicken broth
½ c heavy cream
chopped parsley (to taste)

Steps:

  • Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt and pepper.
  • Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
  • Reduce heat to medium. Add 2 tbsp butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic, stir to toss with shallots, and saute 1 minute more.
  • Add white wine and lemon juice to deglaze; gently scrape any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 5 minutes.
  • Add remaining 2 tablespoons butter and whisk until emulsified into the sauce. Add chicken broth heavy cream and whisk for 30 seconds, until smooth. Bring the liquid to a simmer, then return chicken to the pan. Simmer in the sauce until cooked through and the chicken registers 165°F using an instant read thermometer, 5-7 minutes. Garnish with fresh chopped parsley and serve immediately.

Nutrition Facts : Calories 576 kcal, Carbohydrate 2 g, Protein 54 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 218 mg, Sodium 425 mg, UnsaturatedFat 12 g, ServingSize 1 serving

CREAMY LEMON CHICKEN WITH GARLIC



Creamy Lemon Chicken with Garlic image

This creamy garlic chicken is bursting with citrus flavor! It's ready in about 20 minutes, too!

Provided by Karly Campbell

Categories     Chicken

Time 22m

Number Of Ingredients 10

1 pound thin sliced chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon lemon juice
3 cloves garlic, minced
2 tablespoons butter
¼ cup heavy cream
1 tablespoon dill

Steps:

  • Season the chicken on both sides with salt and pepper.
  • Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
  • Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
  • Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
  • Allow chicken stock to reduce by half, about 10 minutes.
  • Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
  • Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
  • Serve immediately.

Nutrition Facts : Calories 327 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 36 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 chicken breast, Sodium 630 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This easy skillet creamy lemon chicken is a winner! Tender pan-seared chicken served with a creamy and tangy lemon garlic sauce. It's a quick 30 minute weeknight option!

Provided by Tania

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 large chicken breasts
Salt and pepper
1 teaspoon Italian herb seasoning
½ cup all-purpose flour
Olive oil
3 cloves garlic, minced
2 tablespoons unsalted butter
½ cup chicken broth
2 tablespoons fresh lemon juice, plus more to taste
1 cup heavy cream
Salt and pepper to taste
Fresh chopped parsley for garnish
Lemon slices for garnish

Steps:

  • Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken a bit.
  • Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.
  • Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
  • Don't wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.
  • Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.
  • Serve with lemon slices and freshly chopped parsley. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 449 kcal, Carbohydrate 15 g, Protein 27 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 169 mg, Sodium 263 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 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.

CHICKEN WITH CREAMY REALEMON® SAUCE



Chicken with Creamy ReaLemon® Sauce image

These chicken breasts topped with a creamy lemon sauce and chives add lots of flavor and zest to your family's meal!

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 25m

Yield 6

Number Of Ingredients 10

6 (4 ounce) skinless, boneless chicken breast halves
¼ cup flour
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons margarine or butter
1 cup chicken broth
3 tablespoons flour
¼ cup ReaLemon® lemon juice from concentrate
1 teaspoon sugar
2 tablespoons chopped fresh chives

Steps:

  • Rinse chicken; pat dry. Combine 1/4 cup flour, salt, and pepper in a plastic bag. Add chicken, a few at a time, shaking to coat.
  • Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once. Reduce heat as necessary during cooking to prevent overbrowning. Remove from skillet, reserving any drippings. Keep warm.
  • For sauce, combine broth and 3 tablespoons flour in screw-top jar. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir in ReaLemon® and sugar; heat through. Serve sauce over chicken. Sprinkle with chives.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 7.8 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 1.3 g, Sodium 186.4 mg, Sugar 0.8 g

EASY LEMON CREAM SAUCE (MULTI PURPOSE)



Easy Lemon Cream Sauce (Multi Purpose) image

Heavy cream based lemon sauce perfect for flat strand pastas such as pappardelle and linguine, vegetables, fish, chicken and even simply prepared red meats

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 22m

Number Of Ingredients 5

2 cups chicken stock*
1 garlic clove, minced
1 1/2 lemons, juice of (about 5-6 tbsp, adjust to taste)
1 1/2 cups heavy cream**
1/2 tbsp corn starch (optional)***

Steps:

  • In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.
  • Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***
  • After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.

Nutrition Facts : Calories 262 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 155 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

One-pan creamy lemon chicken dinner ready in just 25 minutes from start to finish! Perfect for busy week-nights, this dinner is family-friendly and low-carb. Golden crispy chicken smothered in an incredible creamy lemon sauce, serve over mashed potatoes, pasta, or rice.

Provided by Diana

Categories     Main Course

Time 25m

Number Of Ingredients 14

3 large boneless and skinless chicken breasts (sliced into thin cutlets)
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter (divided)
3 cloves garlic (minced)
1 cup chicken stock (or chicken broth)
1 cup heavy cream
4 teaspoons fresh lemon juice
½ cup parmesan cheese (grated)
cooked pasta
parsley (chopped)
fresh lemon slices

Steps:

  • Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  • In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly. Add the chicken cutlets to the pan.
  • Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  • Melt 1 tablespoon of butter, and saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat to medium-low, and add the heavy cream, lemon juice, and the parmesan cheese to the skillet. Allow the sauce to gently simmer for a couple of minutes.
  • Season with salt and pepper to your taste, then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh parsley leaves and serve warm over pasta, mashed potatoes, or rice.

Nutrition Facts : Calories 430 kcal, Carbohydrate 10 g, Protein 30 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 147 mg, Sodium 546 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

LEMON BUTTER CHICKEN (CREAMY)



Lemon Butter Chicken (Creamy) image

This creamy lemon butter chicken is an easy and tasty dish that is cooked on the stovetop in one pan. Chicken thighs are cooked in a flavorful lemon and garlic cream sauce for a simple and delicious meal.

Provided by Becky Hardin

Categories     Main Course

Time 50m

Number Of Ingredients 11

4 chicken thighs (bone-in, skin-on)
1 teaspoon kosher salt (plus more to taste)
1 teaspoon lemon pepper
3 tablespoons salted butter (divided)
3 cloves garlic, minced. (or 1.5 teaspoon garlic paste)
1/2 cup low sodium chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup fresh lemon juice
1 teaspoon fresh thyme leaves (plus more for garnish)
5 ounces baby spinach (one bag)

Steps:

  • Preheat oven to 400F.
  • Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
  • Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
  • Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
  • Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
  • Add the garlic and cook for 1-2 minutes until fragrant.
  • Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
  • Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
  • Stir to wilt leaves slightly but not fully.
  • Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.
  • Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!

Nutrition Facts : Calories 603 kcal, Carbohydrate 6 g, Protein 26 g, Fat 53 g, SaturatedFat 26 g, Cholesterol 226 mg, Sodium 995 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

This Lemon Chicken recipe has a Creamy, flavorful sauce with a hint of tang! BONUS: There is plenty of sauce in this recipe to pair this with pasta.

Provided by Stephanie

Categories     Main Course

Time 1h

Number Of Ingredients 18

2 large boneless skinless chicken breasts
Lemon pepper seasoning
1/2 cup all-purpose flour
¼ cup Parmesan cheese (finely grated)
1 teaspoon garlic powder
1/4 cup olive oil
½ cup dry white wine (like chardonnay or pinot grigio)
4 cloves garlic (minced)
1 ½ cups chicken broth
¾ cup heavy cream (at room temperature)
1 chicken bouillon
1 teaspoon mustard powder
1 cup Parmesan cheese (grated. See notes.)
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons cold salted butter (Optional)
3/4 lb. spaghetti (optional)
1/4 cup fresh parsley (roughly chopped)
Freshly sliced lemon

Steps:

  • Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
  • Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.
  • Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.
  • Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
  • Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to "clean" any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.
  • Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
  • Add the heavy cream slowly, stirring continuously.
  • Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.
  • Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.
  • Boil up to 3/4 lb. of spaghetti once the chicken is added back to the sauce. Drain.
  • Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat. (OR, serve this with my easy Buttered Noodles.)
  • Garnish with parsley and lemon slices and serve!

Nutrition Facts : Calories 557 kcal, Carbohydrate 17 g, Protein 27 g, Fat 40 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 119 mg, Sodium 912 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE



Chicken Tenders with Creamy Lemon-Garlic Sauce image

This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.

Provided by Mark S.

Categories     Meat and Poultry     Chicken     Chicken Tenders Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and ground black pepper to taste
1 ½ pounds chicken tenders
2 tablespoons olive oil, divided
1 tablespoon butter
5 cloves garlic, minced, or more to taste
½ cup dry white wine
2 cups chicken stock
½ cup half-and-half
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
  • Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
  • Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
  • Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
  • Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g

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Category Dinner
Calories 497 per serving


CREAMY LEMON CHICKEN - A COOKIE NAMED DESIRE
creamy-lemon-chicken-a-cookie-named-desire image

From cookienameddesire.com
5/5 (1)
Total Time 1 hr 15 mins
Category Dinner
Published 2020-04-20


CHICKEN BREAST WITH CREAMY LEMON SAUCE – MUST LOVE HOME
2015-07-28 In a medium pan over medium heat, melt 2 tablespoons butter. When melted, slowly add 1 tablespoon of flour and stir constantly for 2 minutes. Reduce heat to low and add heavy cream, …
From mustlovehome.com
5/5 (2)
Total Time 45 mins
Category Dinner
Calories 607 per serving
  • In a medium pan over medium heat, melt 2 tablespoons butter. When melted, slowly add 1 tablespoon of flour and stir constantly for 2 minutes. Reduce heat to low and add heavy cream, lemon zest and lemon juice to saucepan, stirring constantly until thickened. Remove from heat and add salt and pepper to taste. Set aside.
  • On a pie plate, stir together 1 cup flour, 1 teaspoon salt and 1/2 teaspooon pepper. Combine until well blended. On a second pie plate, crack egg, add 2 tablepoons water and whip with a fork until frothy. In a large frying pan, melt 1 tablespoon of butter.
  • Dredge each breast in egg mixture, then immediately in flour, turning to coat completed. Add to melted butter in frying pan. Work in batches as needed. Fry chicken over medium high heat for 4 minutes on each side. Chicken should be 160 degress internally and be golden brown on the outside. If frying in batches, add second tablespoon of butter before adding new batch into pan. Keep completed batch under foil to keep warm.
  • While chicken is cooking, cook 8 oz of pasta of choice (photo shows thin spaghetti) accoding to package directions.


CREAMY LEMON GARLIC CHICKEN - CRUNCHY CREAMY SWEET
2019-10-26 The sauce in this recipe is based on chicken stock and heavy cream. Make sure to scrape every cooked on bit from the bottom of the pan, while adding the stock. That’s where the flavor is. …
From crunchycreamysweet.com
5/5 (19)
Total Time 22 mins
Category Main Course
Calories 357 per serving
  • Heat up 1 tablespoon of oil in skillet with 1 tablespoon of butter. Cook chicken until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove onto a plate.
  • To the same pan, add more oil. Add minced garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce. Simmer for 2 minutes.
  • Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add remaining tablespoon of butter and let melt in the hot sauce. Garnish with chopped parsley and serve.


EASY CREAMY LEMON CHICKEN THIGHS - CURBING CARBS
2019-08-21 1/2 cup chicken broth; 1 cup heavy cream; 1 tablespoon lemon juice (freshly squeezed) 1 tablespoon psyllium husk or arrowroot powder, (optional for a thicker sauce) 1 lemon, sliced into …
From curbingcarbs.com
5/5 (1)
Total Time 30 mins
Servings 6
Calories 415 per serving
  • In a medium-high heated non-stick skillet, add the olive oil and the chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don't want to see any pink on the inside of the chicken.
  • In the same skillet, add the butter and the minced garlic. Allow the butter to melt, and saute the garlic for about 1 minute.


CREAMY LEMON CHICKEN (WITH VIDEO!) - GONNA WANT SECONDS
2020-05-21 Remove the lemon slices to the plate of chicken. Stir in 3/4 cup cream and the lemon juice and simmer over medium-low heat for about 5 minutes. Add remaining 1 tablespoon flour and …
From gonnawantseconds.com
5/5 (5)
Calories 508 per serving
Category Main Course
  • Add 1/2 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a 1-gallon resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat, shaking off excess flour as you remove it from the bag.
  • In a 12-inch skillet, melt butter. Add the coated chicken pieces and cook over medium heat, 7-9 minutes per side or until chicken is cooked and an instant-read thermometer reads 170 degrees. Remove chicken to a plate and loosely cover with aluminum foil to keep it warm.
  • Add the chicken broth to the pan drippings. Bring to a boil over medium heat and stir well, lifting up any brown bits on the bottom of the pan. Reduce the heat and simmer, uncovered, about 8 minutes.


CREAMY LEMON CHICKEN SOUP - GYPSYPLATE
2021-11-16 Cut chicken into bite size pieces and season it with salt, pepper and paprika. Optional: Heat 1 Tbsp butter in a dutch oven or soup pot over medium high heat. Add chicken and sear for 10 minutes, stirring occasionally. (This step is optional, but adds great flavor) Add all ingredients, except spinach, to slow cooker.
From gypsyplate.com


CHICKEN IN LEMON BUTTER SAUCE | CHICKEN IN CREAMY LEMON ...
2021-11-19 #LemonChickenRecipe #ChickenRecipe Chicken in Creamy Lemon Sauce || Chicken in Lemon Butter Sauce Recipe || Oil Free Healthy Diet Recipe of Chicken in Lemon Butter Sauce || Easy and Taste One-Pan Creamy Lemon Chicken Recipe in Bengali || লেমন বাটার চিকেন সহজেই তৈরি করুন বাড়িতে || How to Make Best & Easy Lemon Butter chicken
From recipelands.com


CHICKEN IN LEMON BUTTER SAUCE | CHICKEN IN CREAMY LEMON ...
2021-11-18 #LemonChickenRecipe #ChickenRecipe Chicken in Creamy Lemon Sauce || Chicken in Lemon Butter Sauce Recipe || Oil Free Healthy Diet Recipe of Chicken in Lemon Butter Sauce || Easy and Taste One-Pan Creamy Lemon Chicken Recipe in Bengali || লেমন বাটার চিকেন সহজেই তৈরি করুন বাড়িতে || How to Make Best & Easy Lemon Butter chicken […]
From vivarecipes.com


CHICKEN IN LEMON BUTTER SAUCE | CHICKEN IN CREAMY LEMON ...
#LemonChickenRecipe #ChickenRecipeChicken in Creamy Lemon Sauce || Chicken in Lemon Butter Sauce Recipe || Oil Free Healthy Diet Recipe of Chicken in Lemon B...
From youtube.com


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