Chicken in Lemon Cream Sauce is a light and elegant dish featuring seared chicken breasts bathed in a velvety lemon-infused cream sauce. This restaurant-quality recipe brings bright citrus flavor and rich texture together, making it perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This dish offers the perfect balance of fresh lemon zest and savory creaminess. The pan-seared chicken remains tender and juicy, while the smooth sauce adds richness without feeling heavy. With minimal ingredients and quick preparation, this meal delivers gourmet flavor with everyday ease.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and pepper
Garlic powder (optional)
Olive oil or butter for searing
Garlic, minced
Chicken broth
Heavy cream
Fresh lemon juice
Lemon zest
Parmesan cheese (optional, for added richness)
Fresh parsley, chopped (for garnish)

Directions

Season the chicken breasts with salt, pepper, and garlic powder.
Heat olive oil or butter in a skillet over medium-high heat. Sear chicken until golden on both sides and cooked through. Transfer to a plate and keep warm.
In the same skillet, add garlic and sauté briefly. Pour in chicken broth and simmer to deglaze.
Stir in heavy cream, lemon juice, and lemon zest. Let the sauce simmer and thicken slightly.
Add Parmesan if using, and stir until melted. Return chicken to skillet and spoon sauce over the top.
Simmer for a few minutes, then garnish with fresh parsley and serve.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

Use boneless chicken thighs for added flavor and tenderness.
Add capers or spinach for extra dimension.
Replace cream with coconut milk for a dairy-free version.
Serve over pasta, rice, or steamed vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave. Add a splash of broth or cream if sauce thickens too much.
Not recommended for freezing, as the cream may separate.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

How do I prevent the cream from curdling?

Simmer gently and avoid high heat once cream is added. Stir consistently.

What sides pair well with this dish?

It pairs beautifully with asparagus, green beans, roasted potatoes, or buttered noodles.

Is this dish gluten-free?

Yes, as long as your broth and cheese are gluten-free.

Can I make this ahead?

The sauce is best fresh, but the chicken can be seared ahead and reheated gently in the sauce.

What type of cream should I use?

Heavy cream or double cream for richness and consistency.

Can I use milk instead of cream?

Milk is not recommended, as it may curdle and lacks richness. A mix of milk and a thickener could work.

How do I make the sauce thicker?

Let it simmer longer or add a small amount of cornstarch slurry.

Is Parmesan necessary?

It is optional, but adds a nice umami boost to the sauce.

Can I use this sauce for fish?

Yes, it works well with white fish or shrimp for a seafood variation.

Conclusion

Chicken in Lemon Cream Sauce is a vibrant and creamy dish that combines zesty citrus with savory comfort. Quick to prepare and easy to love, it’s a go-to recipe for anyone seeking elegance and flavor without the fuss. Whether for a cozy dinner or a dinner party, this recipe always delivers.

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Chicken in Lemon Cream Sauce is a light yet flavorful dish featuring golden pan-seared chicken breasts smothered in a velvety lemon-infused cream sauce. Perfect for an elegant dinner or a weeknight meal. Keyword: Chicken in Lemon Cream Sauce

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2–3 servings
Category: Main Course
Method: Pan-Sautéed
Cuisine: Cuisine:

Instructions

Slice chicken breasts in half horizontally to make cutlets. Season with salt and pepper.
In a skillet, heat olive oil and butter over medium heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic until fragrant. Add broth, scraping up brown bits.
Stir in cream, lemon juice, zest, and Dijon mustard. Simmer until slightly thickened.
Return chicken to skillet, spoon sauce over, and cook for another 2–3 minutes.
Garnish with parsley and serve with lemon wedges.

Notes

Pairs beautifully with asparagus, rice, or mashed potatoes.
For a dairy-free version, substitute coconut cream.

Add capers for a tangy twist.