Go Back
–+ servings
Close-up of Tangy Creamy Lemon Chicken served over penne pasta in a rich, yellow sauce, garnished with parsley.

Tangy Creamy Lemon Chicken

This recipe provides a zesty dinner option that is budget-friendly and suitable for dorm cooking environments.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts cut in half lengthwise
  • 1 teaspoon Italian herb seasoning divided
  • 1/2 cup all-purpose flour
  • As needed Olive oil for cooking
Creamy Lemon Sauce
  • 3 cloves garlic minced
  • 2 tablespoons unsalted butter
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice plus more to taste
  • 1 cup heavy cream
  • To taste Salt and pepper
  • Fresh chopped parsley for garnish
  • Lemon slices for garnish

Equipment

  • Meat Mallet
  • Large nonstick skillet

Method
 

  1. Cut each chicken breast in half lengthwise to get thinner cutlets. Pound the chicken slightly to an even thickness using a meat mallet.
  2. Season both sides of the chicken cutlets with salt, pepper, and half of the Italian seasoning. Dredge the seasoned chicken in flour and shake off any excess.
  3. Heat olive oil in a large nonstick skillet over medium heat. Cook chicken on both sides until golden brown, about 4 to 5 minutes per side, or until the internal temperature reaches 165 degrees F. Remove chicken from the pan and set it aside.
  4. Melt butter in the same skillet. Add garlic and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Bring the mixture to a simmer. Stir in heavy cream and salt and pepper to taste until combined.
  5. Return chicken to the pan. Bring to a simmer and cook for 4 to 5 minutes, until the sauce has thickened slightly.
  6. Serve with lemon slices and freshly chopped parsley.

Notes

You can make this recipe gluten-free by using a gluten-free flour blend for dredging the chicken.

Tried this recipe?

Let us know how it was!