Creamy lemon chicken

Creamy lemon chicken has crispy pan-fried chicken breast topped with a luscious lemon cream sauce.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Servings servings

Calories 453kcal

Cut chicken breast into two halves lengthwise. Use a meat mallet/rolling pin to pound the chicken on the thick parts, so that it is of even thickness and cooks evenly.
To dredge the chicken, mix together flour, parmesan, Italian seasoning, salt and pepper. Coat chicken breast well with the mixture by pressing it into the flour mixture and shake off any excess flour.
Heat olive oil in a pan. Swirl the pan to evenly distribute oil. Working in batches, add the chicken cutlets to the pan(don't overcook).
Cook chicken breast 3-4 minutes on each side. The crust should look crisp and golden brown. Keep aside the cooked chicken breast covered.
Clean the pan if you see burnt bits of residual flour from frying the chicken . Melt butter.
When the butter is just hot enough, add garlic and thyme sprig. Saute on low heat for a minute until it is aromatic.
Lower the heat, slowly add chicken stock, heavy cream, salt, and pepper. Deglaze the pan scraping any bits stuck to the bottom of the pan. Gently simmer it for about 30 seconds.
Add fresh lemon juice to the sauce and allow the sauce to gently simmer for a couple of minutes. The sauce will start to thicken.
Switch off the flame, add the chicken back to the pan, and pour over the sauce.
Sprinkle fresh parsley on top and serve.

For the heavy cream not to split, lower the heat before adding the heavy cream.
In between cooking the chicken, if there is flour residue in the pan, clean it before cooking the next batch. This is to avoid burnt flour on the chicken
You can add fresh lemon zest for an intense lemon flavour.
For us 2 tablespoons of lemon juice was good enough, you can increase the amount as per taste.