Description
This Creamy Lemon Chicken recipe features tender boneless skinless chicken breasts seasoned with Italian herbs and spices, seared to perfection and simmered in a luscious lemon-infused cream sauce. Ready in just 40 minutes, it’s a comforting and flavorful dish perfect for weeknight dinners, served best alongside pasta, rice, or mashed potatoes.
Ingredients
Chicken
- 4 (6-ounce) boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- ½ cup chicken broth
- 1 cup heavy cream
- 1 lemon (zest and juice)
- 2 tablespoons freshly chopped parsley
Instructions
- Season the Chicken: Begin by seasoning the chicken breasts evenly on both sides with Italian seasoning, onion powder, paprika, salt, and black pepper to build layers of flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear them for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside; they will finish cooking in the sauce.
- Deglaze the Pan: Pour the chicken broth into the same skillet and use a spoon to scrape up any browned bits stuck to the bottom. Bring the broth to a boil, then reduce the heat to medium to prepare for the sauce.
- Make the Cream Sauce: Stir in the heavy cream and simmer for 3-4 minutes until the sauce slightly thickens. Add the lemon zest and juice, stirring to combine all the flavors.
- Simmer the Chicken: Return the seared chicken breasts into the skillet, spooning the creamy lemon sauce over them. Cook uncovered for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
- Add Fresh Parsley and Serve: Sprinkle freshly chopped parsley over the dish just before serving to add a burst of color and freshness. Serve hot, spooning extra sauce over your choice of pasta, rice, or mashed potatoes for a complete meal.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F internal temperature.
- For a lighter version, substitute heavy cream with half-and-half or a creamy dairy-free alternative.
- The sauce pairs excellently with pasta, mashed potatoes, or steamed rice to soak up the delicious lemon cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to avoid curdling the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
