Creamy Lemon Chicken
The most delicious chicken cooked with a creamy, lemony sauce. Ready in under 20 minutes, plus it’s super versatile and can be served with pasta, rice, or potatoes.
Print Pin RateServings: 2
Ingredients
- 2 Chicken breasts
- 60 g Plain flour
- 20 g Butter
- 1 Onion diced
- 4 Cloves of garlic chopped
- 200 ml Chicken stock
- 150 ml Double cream
- 1 tsp Dijon mustard
- 40 g Parmesan
- 1 Large lemon
- 10 g parsley chopped
Instructions
- Slice the chicken in half lengthways to give 4 thinner fillets.
- Tip the flour into a bowl, then season with salt and pepper. Coat the chicken in the seasoned flour.
- Add the butter along with a bit of cooking oil in a large frying pan over a medium to high heat. Once the butter has melted and it starts to bubble, add the chicken, and cook for a few minutes on each side until it’s golden brown on both sides.
- Remove the chicken from the pan and set aside. Meanwhile, fry the onion in the same pan for about 5 minutes, or until it softens.
- Chuck in the garlic and cook for a minute before pouring in the chicken stock, double cream and adding the Dijon mustard.
- Stir well, then add the parmesan, and the zest and juice of the lemon. Bring to a simmer then get the chicken back into the pan.
- Cook until the sauce thickens, then sprinkle in the chopped parsley, stir well and taste for seasoning.
- Dish it up with pasta, rice, or potatoes. Optional: serve with grated parmesan and more lemon zest.
4 comments on “Creamy Lemon Chicken”
Jon, do you have a facility on your website so that I can”favourite” certain recipes?
They’re all so good
Thank you
Hey! Thank you … no not at the moment, I will see if that’s something I can get added.
I’ve cooked lemon chicken for years from a Good Housekeeping book! This is a lovely difference to that old recipe. I’m cooking it for friends tomorrow night.
Absolutely brilliant recipe. It’s so tasty and easy to follow the recipe