Name: Creamy Lemon Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts, sliced into cutlets; 1 tsp salt; 1/2 tsp black pepper; 1/3 cup all-purpose flour (for dredging); 2 tbsp olive oil; 2 tbsp unsalted butter, divided; 3 garlic cloves, minced; 1 cup chicken stock or broth; 3/4 cup heavy cream; 3 tbsp fresh lemon juice; 1/2 cup Parmesan cheese, grated; 2 tbsp fresh parsley, chopped (for garnish); Fresh lemon slices (optional, for garnish)

Why You’ll Love This Recipe

Fast—ready from start to finish in under half an hour.
One-pan cooking for minimal cleanup.
Creamy, tangy sauce that feels indulgent but still fresh.
Works with pasta, rice, or vegetable sides.
Uses simple, everyday ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts, sliced into cutlets
Salt and black pepper
All-purpose flour (for dredging)
Olive oil
Unsalted butter
Garlic cloves, minced
Chicken stock or broth
Heavy cream
Fresh lemon juice
Parmesan cheese, grated
Fresh parsley, chopped (for garnish)
Fresh lemon slices (optional, for garnish)

Directions

Season chicken with salt and pepper, then dredge in flour, shaking off excess.
In a large skillet over medium heat, heat olive oil and melt 1 tablespoon butter. Add chicken cutlets in a single layer (work in batches if needed) and cook 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover.
Melt remaining butter in the skillet. Add garlic and sauté 1 minute until fragrant.
Pour in chicken stock and scrape up any browned bits from the bottom of the pan.
Lower heat to medium-low. Stir in heavy cream, lemon juice, and Parmesan. Let sauce gently simmer for 2–3 minutes until slightly thickened.
Season to taste with salt and pepper. Return chicken to the pan, coat in sauce, and let simmer another 2–3 minutes to heat through.
Garnish with parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Swap chicken breasts for boneless thighs for extra juiciness.
Add capers for a briny, Mediterranean twist.
Stir in spinach or asparagus for added greens.
Use half-and-half for a lighter sauce (it will be thinner).
For extra lemon flavor, add zest along with the juice.

Storage/Reheating

Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
Not recommended for freezing due to cream separation.

FAQs

Can I use whole chicken breasts instead of cutlets?
Yes, but they’ll take longer to cook. You may need to finish them in the oven to ensure they’re fully cooked.

What kind of cream works best?
Use heavy cream for a thick, rich sauce. Lighter creams won’t thicken as well.

Can I make this without flour?
Yes—skip dredging for a gluten-free version, though the chicken will be less crispy.

Can I double the recipe?
Absolutely—just cook chicken in batches so it sears properly.

Can I use pre-grated Parmesan?
Freshly grated from a block gives better flavor and melts more smoothly into the sauce.

How do I make the sauce thicker?
Simmer it longer or add a little more Parmesan.

Can I make it ahead?
The sauce is best fresh, but you can cook the chicken ahead and make the sauce just before serving.

Conclusion

Creamy Lemon Chicken is a vibrant yet comforting dish that combines bright citrus with rich cream for a perfect balance of flavors. With just one pan and 25 minutes, you can have a restaurant-worthy meal on the table any night of the week