Description
A flavorful and creamy chicken dish featuring tender chicken breasts cooked in a rich lemon-infused sauce. Perfect for a quick weeknight dinner or a special occasion meal. #CreamyLemonChicken #ChickenDinner #LemonSauce #ComfortFood
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose 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
Instructions
- On a cutting board, cut the chicken breasts in half widthwise. Season both sides with salt and pepper.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off any excess.
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken pieces and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, lemon juice, and lemon slices. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Return the chicken to the skillet, spooning some of the sauce over each piece. Cover and cook for an additional 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Garnish with fresh parsley before serving.
Notes
- For a thicker sauce, increase the amount of heavy cream or reduce the sauce by simmering it longer.
- Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 479 kcal
- Sugar: 3g
- Sodium: 690mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 160mg