Lemon Cream Chicken Recipe Recipe Cards Recipe For Hand

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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 PICCATA



Creamy Lemon Chicken Piccata image

A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 11

4 Chicken Breasts (Whole Boneless Skinless)
salt and pepper (to taste)
1/4 cup all purpose flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup chicken broth
2 Lemons (whole)
3/4 Cup Heavy Cream
1/4 cup capers
parsley (for garnish, chopped)
1 pound Angel Hair Pasta

Steps:

  • Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
  • Dredge the chicken in the flour.
  • Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  • Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  • Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

Nutrition Facts : Calories 994 kcal, Carbohydrate 98 g, Protein 66 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 221 mg, Sodium 855 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Creamy lemon chicken is an easy low carb recipe that is quickly cooked in a skillet. The creamy lemon sauce is simple to make with capers, garlic, Parmesan cheese, and real cream. Serve this tasty meal for your family's dinner tonight. It's delish, and oh so lemony!

Provided by Brooke

Categories     Dinner

Time 50m

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
2 large boneless skinless chicken breasts
Sprinkle of salt and pepper
1 1/2 tablespoons garlic (minced)
1 cup low-sodium chicken stock
1 cup heavy whipping cream
1/2 cup Parmesan cheese (freshly grated)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons salted butter (softened)
2 tablespoons all-purpose flour
sprinkle of salt and pepper
1 1/2 tablespoons capers (drained)
2 teaspoons lemon zest (finely grated)
4 thin lemon slices (cut in half (from one large lemon))
1 tablespoon fresh parsley (chopped)
1/4 cup Parmesan cheese (freshly grated)

Steps:

  • Pat the breasts dry with a paper towel. Slice them in half horizontally with a sharp chef's knife to get four thin chicken breasts.
  • Lay a piece of plastic wrap over the meat on the cutting board. Pound the breast thin with the smooth side of a meat mallet. Start in the center and move outward, stopping when you have achieved your desired thickness.
  • Place the breasts on two plates, then sprinkle both sides with salt and pepper.
  • Heat the olive oil in a 10-inch skillet over medium high heat. Once the oil starts shimmering, place the breasts in the skillet. Turn the heat down to medium and cook it for 6 minutes per side, or until golden brown. Turn down the heat to medium low if the oil starts spitting. Put the cooked chicken on two clean plates.
  • Sauté the garlic over medium high heat for one minute in the leftover fat from the meat.
  • Pour in the stock to deglaze the pan and scrape the bottom to loosen any browned bits.
  • Decrease the heat to medium and add the cream, Parmesan cheese, lemon juice, and capers. Sprinkle in salt and pepper and bring to a gentle simmer. Let it cook for a couple of minutes, whisking occasionally.
  • While the sauce is simmering, make the beurre manié by mixing equal parts softened butter and flour. Add one small spoonful of the butter paste to the sauce at a time, whisking until it's incorporated. Keep adding it a spoonful at a time until the sauce is thickened. The beurre manié will add a nice shine and satiny texture to the sauce.
  • Whisk in the zest and any juices on the plates from the meat. Add the breasts to the sauce and cook over a medium low heat for 4 minutes so the meat can heat through.
  • Place the breasts on individual plates, and spoon the creamy sauce over each one. Sprinkle with Parmesan cheese, parsley, and lemon slices. Serve immediately.

Nutrition Facts : Calories 488 kcal, Sugar 1 g, Sodium 543 mg, Fat 42 g, SaturatedFat 22 g, TransFat 1 g, Carbohydrate 8 g, Fiber 1 g, Protein 22 g, Cholesterol 146 mg, UnsaturatedFat 17 g, ServingSize 1 serving

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.

LEMON CURD CHICKEN RECIPE



Lemon Curd Chicken Recipe image

Lemon Curd Chicken is an Asian-inspired recipe featuring crispy pan-seared chicken breast pieces topped with a decadent, sweet, and savory sauce made with lemon curd. Not only does using lemon curd in this recipe save time, but it gives this quick and easy entree a luscious lemony flavor.

Provided by Sharon Rigsby

Categories     Main Dish

Time 25m

Number Of Ingredients 10

1½ lbs boneless, skinless chicken breasts (cut into bite-size pieces )
¼ cup all-purpose flour
¼ teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon rice vinegar
¾ cup chicken stock
1 cup lemon curd
¼ cup water
1 tablespoon lemon zest
2 scallions (thinly sliced)

Steps:

  • Pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces are evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Shake off any excess flour. Add the pieces and pan-sear for two to three minutes on each side or until they are almost cooked through and golden brown.
  • Remove the meat from the pan and reduce the heat to medium. Add the vinegar and chicken stock and scrape up any drippings or brown bits with a whisk.
  • Add the lemon curd and ¼ cup of water and stir well to combine.
  • Once everything is mixed well and bubbling, add the meat back in and simmer for two to three minutes, or until the sauce has thickened a little.
  • Top with the scallions and lemon zest and serve.

Nutrition Facts : Calories 237 kcal, Carbohydrate 8 g, Protein 33 g, Fat 7 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 73 mg, Sodium 413 mg, Fiber 0.2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

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

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This creamy lemon chicken recipe is fast, simple, and uses everyday pantry ingredients. You will love the tangy lemon sauce. The chicken melts in your mouth! Easy and elegant!

Provided by Natasha Bull

Categories     Main Course

Time 25m

Number Of Ingredients 10

2 large chicken breasts (cut in half lengthwise)
1/4 teaspoon garlic powder
Flour (for dredging)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
2 tablespoons lemon juice
1 cup heavy/whipping cream
Salt & pepper
Fresh parsley (chopped (optional))

Steps:

  • Slice your chicken breasts in half lengthwise to make thinner cutlets. Generously season them with salt & pepper on both sides, and sprinkle the garlic powder on both sides evenly. Dredge them in flour.
  • In a large skillet over medium-high heat, melt the butter and olive oil. When the pan's hot, add the chicken and cook it for 4-5 minutes per side, until golden. Take the chicken out of the pan and set it aside.
  • Add the chicken broth and lemon juice to the pan, and let it cook for about a minute (make sure to scrape up the brown bits at the bottom of the pan).
  • Add the chicken back into the pan and pour the cream over top. Let the sauce simmer for 5 minutes or so, until the cream thickens up a bit and the chicken is cooked through completely.
  • Before serving, I like to grate some lemon zest and stir it into the sauce, but this is totally optional. Add more salt & pepper if needed and sprinkle parsley over top if using. Serve immediately.

Nutrition Facts : Carbohydrate 4 g, Protein 26 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 169 mg, Sodium 311 mg, Sugar 1 g, Calories 426 kcal, ServingSize 1 serving

CREAMY LEMON PARMESAN CHICKEN RECIPE



Creamy Lemon Parmesan Chicken Recipe image

This creamy lemon parmesan chicken recipe is easy, fancy, and done in just 20 minutes -- perfect for a quick chicken dinner or meal prep!

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 10

4 8-oz Chicken breasts
1/2 tbsp Sea salt
1/2 tsp Black pepper
2 tbsp Olive oil
4 cloves Garlic ((minced))
1 cup Heavy cream
1/2 cup Chicken broth, reduced sodium
1 tsp Italian seasoning ((optional))
1/2 cup Grated parmesan cheese
1 tbsp Lemon juice ((to taste))

Steps:

  • Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  • Heat olive oil in a large cast iron pan (I like this enameled cast iron one) over medium-high heat. Add the chicken and sear for 4-8 minutes per side, without moving, until browned and almost done (internal temperature should reach 160 degrees F). Remove to a plate and cover with foil to keep warm.
  • Reduce heat to medium. Add the minced garlic to the pan. Saute for about 1 minute, until fragrant.
  • Add the chicken broth, cream, and Italian seasoning, if using. Simmer for 2 minutes.
  • Reduce heat to low. Stir in the grated parmesan cheese, until it melts into a smooth sauce.
  • Stir in the lemon juice, and adjust amount to taste if desired.
  • Return the chicken to the pan. Simmer the chicken in sauce for 1-2 minutes, until hot and completely cooked through (internal temperature reaches 165 degrees F).

Nutrition Facts : Calories 586 kcal, Carbohydrate 4 g, Protein 55 g, Fat 38.2 g, SaturatedFat 4.4 g, TransFat 0.1 g, Cholesterol 156.2 mg, Sodium 1434.6 mg, Fiber 0.4 g, Sugar 2.1 g, ServingSize 1 serving

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 PARMESAN LEMON CHICKEN



Creamy Parmesan Lemon Chicken image

Juicy garlic lemon chicken breasts cooked in creamy Parmesan sauce is an easy, delicious dinner recipe perfect served with pasta.

Provided by Alida Ryder

Categories     Dinner

Time 20m

Number Of Ingredients 13

6 chicken breasts ((boneless + skinless) )
2 tsp olive oil
1 tsp dried oregano
½ tsp paprika
1 tsp salt
½ tsp pepper
2 tsp olive oil
4 garlic cloves (crushed/minced )
1 cup heavy/whipping cream
2 tsp lemon juice
1/4 cup Parmesan cheese (grated )
salt and pepper (to taste )
parsley (for serving)

Steps:

  • Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
  • Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.
  • Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
  • To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
  • Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  • Season, garnish with parsley and serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 26 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 593 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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