Creamy Lemon Chicken Breast

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Want to make your taste buds dance? Try this creamy lemon chicken breast recipe! It’s quick, easy, and oh-so-yummy. In just 15 minutes, you can whip up a fancy dinner that looks like it took hours.

The secret is in the sauce – a mix of cream, lemon, and parmesan that’s to die for. You’ll love how it clings to the crispy chicken. The best part? You only need a few simple ingredients from your kitchen.

This dish is perfect for busy weeknights when you want something special but don’t have much time. Serve it with pasta or mashed potatoes, and don’t forget some bread to soak up every last drop of that amazing sauce!

Exact Ingredients List

Here’s what you’ll need to make this yummy creamy lemon chicken:

For the crispy chicken:
• 2 large chicken breasts (about 600g / 1.2lb)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter

For the sauce:
• 1-2 minced garlic cloves
• 1 1/4 cups chicken broth
• 3/4 cup heavy cream
• 3-4 tbsp lemon juice
• 2 tsp Dijon mustard
• 3/4 cup grated Parmesan cheese

To serve:
• Pasta of your choice
• Chopped fresh parsley

You’ll love how simple these ingredients are! Most are pantry staples you likely have on hand. The chicken gets nice and crispy from a quick dredge in flour before pan-frying. Then the creamy lemon sauce comes together in the same pan for maximum flavor.

Instructions

First, slice your chicken breasts into thin steaks. You’ll end up with 4 pieces. Sprinkle salt and pepper on both sides, then coat with flour.

Melt butter in a large skillet over medium-high heat. Cook the chicken for 2 minutes per side until golden and crispy. Remove and set aside.

For the sauce, add garlic to the pan and stir for 10 seconds. Pour in chicken broth, cream, lemon juice, and Dijon mustard. Bring to a simmer and scrape the pan bottom.

Add parmesan and simmer for 3 minutes until the sauce thickens. Taste and adjust seasoning.

Return the chicken to the pan, coating it in the sauce. Serve over pasta or mashed potatoes. Sprinkle with parsley if you like.

Here’s a quick recap:

1. Prep chicken
2. Cook chicken
3. Make sauce
4. Combine and serve

The whole process takes about 15 minutes. You’ll love how the crispy chicken pairs with the creamy lemon sauce!

Possible Substitutes List

You can swap out some ingredients in this creamy lemon chicken recipe. Here are some options:

Protein:

• Chicken thighs instead of breasts
• Turkey cutlets
• Firm white fish fillets

Dairy:

• Half-and-half for heavy cream
• Greek yogurt mixed with milk for cream
• Dairy-free alternatives like coconut cream

Flavorings:

• Lime juice instead of lemon
• Whole grain mustard for Dijon
• Fresh herbs like thyme or basil

Cheese:

• Pecorino Romano for Parmesan
• Asiago cheese
• Nutritional yeast (for dairy-free)

Coating:

• Cornstarch or arrowroot powder for flour
• Almond flour (for gluten-free)

You can also try different sides:

• Zucchini noodles instead of pasta
• Cauliflower rice
• Roasted vegetables

Remember to adjust cooking times if you change the protein. These swaps let you customize the dish to your taste or dietary needs.

How To Make It Diabetes-Friendly

You can tweak this tasty recipe to be more diabetes-friendly. Here are some easy swaps:

• Use almond flour instead of regular flour to coat the chicken. This cuts down on carbs.
• Replace heavy cream with Greek yogurt or low-fat milk mixed with a bit of cornstarch. This lowers the fat content.
• Cut the butter in half and use olive oil for the rest. This adds heart-healthy fats.

Try these serving ideas:

• Swap pasta for zucchini noodles or cauliflower rice
• Serve with a big side salad or steamed veggies
• Use just a sprinkle of parmesan instead of 3/4 cup

Watch your portion sizes too. Stick to 3-4 ounces of chicken per serving. This helps control calories and carbs.

With these changes, you can enjoy this yummy lemon chicken while keeping your blood sugar in check. The dish will still be creamy and flavorful, just a bit lighter.

Tips, Tricks & Storing

For extra crispy chicken, pat it dry with paper towels before coating in flour. This helps the flour stick better and creates a crunchier crust.

You can make the sauce ahead of time. Just reheat it gently when ready to serve. Add a splash of cream if it’s too thick.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat, adding a bit of cream to loosen the sauce.

Try zesting a lemon into the sauce for more citrus flavor. It adds a nice zing!

No heavy cream? Half-and-half works too, but the sauce may be a bit thinner.

For a healthier twist, use chicken broth instead of cream. The sauce won’t be as rich, but still tasty.

Serve with your favorite veggies on the side. Steamed broccoli or roasted asparagus pair well with this dish.