Delicious, quick and easy to make, this creamy lemon chicken is a tasty weeknight meal. Cooked all in one skillet on the stovetop, serve it with your favorite veggies for a simple family meal.
Make flour mixture by stirring together flour, 1 teaspoon salt, 1 teaspoon pepper, and thyme.
½ cup all-purpose flour, 2 teaspoons salt, 2 teaspoons pepper, 1 teaspoon dried thyme
Flatten each chicken breast with a mallet until it is 1” thick all the way around.
2 chicken breasts
Dredge chicken in flour mixture until each chicken breast is coated.
Heat cooking oil in a skillet.
1 tablespoon cooking oil
Cook chicken for 3-4 minutes on each side, until golden brown and almost cooked through.
Remove chicken from skillet and set aside.
Add cream, stock, butter, lemon zest, lemon juice, brown sugar, 1 teaspoon salt, and 1 teaspoon black pepper to skillet, and whisk until butter has melted.
2 teaspoons salt, ½ cup heavy cream, 1 cup chicken stock, 2 tablespoons salted butter, 1 tablespoon lemon zest, 2 tablespoons lemon juice, ¼ teaspoon brown sugar, 2 teaspoons pepper
Return chicken to pan and gently simmer the mixture until the chicken finishes cooking.
Garnish with chopped parsley and lemon slices, optional. Serve warm.
Parsley and lemon slices
Video
Notes
Use fresh lemon juice rather than bottled--it is so much zingier and full of flavor.
This sauce is on the thinner side. If you would like to thicken up your lemon chicken sauce, feel free to whisk in 1-2 tablespoons of cornstarch before returning the chicken to the pan.
If you prefer 4 servings, you can just use 4 chicken breasts and a big enough skillet. The sauce should still be enough.
Make this recipe gluten-free by using a 1:1 GF flour.
Storage: Store creamy lemon chicken in an airtight container in the refrigerator for 3 days.