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–+ servings
Four pieces of seared chicken breast covered in a creamy sauce served over spaghetti, garnished with parsley, part of the Tangy Lemon Cream Chicken recipe.

Tangy Lemon Cream Chicken

This recipe creates a simple, flavorful lemon cream chicken that is suitable for busy families. The sauce uses lemon juice and Dijon mustard for a bright taste. This dish is good served over pasta or mashed potatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 497
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Chicken
  • 600 g chicken breasts Split horizontally to create 4 thin steaks
  • 1/2 tsp cooking salt kosher salt
  • 1/4 tsp Black pepper
  • 1/4 cup flour plain / all-purpose
  • 40 g butter unsalted
Sauce
  • 1 clove garlic minced
  • 1 1/4 cups chicken broth/stock
  • 3/4 cup cream heavy/thickened
  • 3 tbsp lemon juice adjust to taste, start with 3 tbsp
  • 2 tsp Dijon mustard
  • 3/4 cup parmesan cheese freshly grated or finely shredded
To Serve
  • 1 serving Pasta of choice Linguine used in test
  • 1 serving Finely chopped parsley for garnish

Equipment

  • Large skillet
  • Whisk

Method
 

  1. Slice each chicken breast horizontally to make two thin steaks. You should have four thin steaks total.
  2. Sprinkle salt and pepper on both sides of the chicken. Coat the chicken with flour, shaking off any extra.
  3. Melt butter in a large skillet over medium high heat. Cook the chicken for 2 minutes on each side until it is golden and crispy. Remove the chicken and place it on a plate.
  4. Add a small amount of butter to the pan if it seems dry. Add the minced garlic and stir for 10 seconds.
  5. Add the chicken broth, cream, lemon juice, and Dijon mustard. Bring the mixture to a simmer. Scrape the bottom of the pan to dissolve any brown bits into the liquid. Use a whisk if you need help dissolving the mustard.
  6. Add the parmesan cheese. Simmer rapidly for 3 minutes, or until the sauce thickens slightly. Add salt, pepper, and adjust the lemon juice to your taste.
  7. Return the chicken to the pan, pouring in any juices left on the plate. Turn the chicken to coat it in the sauce.
  8. Place the chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if you are using it. Spoon the lemon sauce over the chicken and serve.

Nutrition

Calories: 497kcalCarbohydrates: 4gProtein: 41gFat: 35gSaturated Fat: 20gCholesterol: 193mgSodium: 913mgPotassium: 670mgFiber: 1gSugar: 1gVitamin A: 1118IUVitamin C: 2mgCalcium: 266mgIron: 1mg

Notes

For the chicken, if you use smaller breasts (around 150g/5oz each), pound them with your fist until they are about 1.5cm / 1/2″ thick.
If you use light cream, it will not thicken as much. You can use evaporated milk to decrease the fat content.
For the parmesan, you must use cheese that is finely grated yourself or store bought finely shredded strands. Do not use the sandy-like store bought parmesan, as it does not dissolve well.

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