This Creamy Lemon Chicken recipe delivers tender, golden-brown chicken bathed in a rich, tangy, and incredibly satisfying lemon-garlic cream sauce. It’s a surprisingly quick and easy dish that tastes gourmet, making it perfect for a weeknight meal or an impressive dinner party.

Creamy Lemon Chicken

Ingredients:

Ingredient	Quantity
Large boneless skinless chicken breasts	2
All-purpose flour	1/2 cup
Olive oil	2 tablespoons
Butter, divided	2 tablespoons
Garlic, minced	3 cloves
Low-sodium chicken stock	1 cup
Heavy cream	1 cup
Juice of 1 lemon	Plus more to taste
Parmesan cheese, freshly grated	1/3 cup
Kosher salt and freshly ground black pepper	To taste
Fresh parsley, minced	For garnish (optional)

Instructions:

1. Prepare Chicken: Cut each of the 2 large boneless, skinless chicken breasts in half lengthwise to create four thinner cutlets. This helps them cook more quickly and evenly. Season the chicken liberally on both sides with Kosher salt and freshly ground black pepper. Dredge each seasoned chicken piece in the 1/2 cup all-purpose flour, shaking off any excess flour to ensure a light coating.
2. Brown Chicken: Heat the 2 tablespoons olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Once the butter is melted and shimmering, add the floured chicken pieces to the skillet. Brown the chicken until golden on both sides, cooking for approximately 4-5 minutes per side. If necessary, work in batches to avoid overcrowding the pan, which can prevent proper browning. Once browned, remove the chicken to a plate and set aside. It doesn’t need to be cooked through at this stage.