This creamy lemon chicken pairs a buttery sauce with bright lemon flavor, coating tender chicken for a decadent, restaurant-worthy dinner at home.
Holly’s Recipe Highlights
- Flavor: The tangy lemon in a buttery cream sauce makes for a rich vibrant dish.
- Why Make It: I love low-carb creamy sauces like this one because they make meal prep easy and keep leftover lunches satisfying, and full of flavor.
- Recommended tools: A large, heavy skillet is the key tool for cooking this chicken perfectly, while a meat mallet and a small zester or microplane help make prep faster and more consistent.
- Serving suggestions: This chicken quickly became a go-to weeknight dinner in my kitchen because it’s fast, flavorful, and comforting. I usually serve it with cauliflower mash or roasted asparagus for a complete, low-carb meal.
Key Ingredients
- Chicken: Pound the chicken into thin, even cutlets so it cooks quickly and stays juicy.
- Sauce: Use fresh garlic and high-quality butter to enhance the richness of the sauce.
- Variations: For an even thicker, creamier, and more indulgent sauce, try swapping part of the cream for cream cheese. You can also add a pinch of Italian seasoning or dried thyme with the garlic for extra flavor, and stir in some baby spinach at the end until wilted to sneak in a serving of low-carb greens.
How to Make Creamy Lemon Chicken
- Prep and sear the chicken (full recipe below).
- Prepare the sauce and then add the chicken back to the pan.
- Finish with fresh parsley and Parmesan cheese.
Holly’s Tips for Juicy Chicken
- Pound the chicken to similar thickness so it cooks evenly and does not dry out on the thinner ends.
- Let the pan get hot before adding the chicken to achieve a good sear and create flavorful browned bits for the sauce.
- Add the garlic after lowering the heat to prevent burning. Burned garlic can make the sauce bitter.
- If the sauce gets too thick, whisk in a splash of broth or water a little at a time.
- For a stronger lemon flavor, finish with an extra squeeze of juice and more zest at the very end.
- Make it a full meal by stirring in zucchini noodles or steamed broccoli right into the skillet so they get coated in the lemon cream sauce.
Keep It Creamy: Leftovers & Reheating
- Cool the chicken quickly, then store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the chicken and sauce together in airtight containers or freezer bags for up to 3 months for best quality.
- Reheat gently on the stovetop over low to medium heat, adding a splash of broth or cream and stirring often to keep the sauce smooth.
- Individual portions reheat well in the microwave at medium power in short intervals, stirring between bursts so the sauce does not separate.
Low Carb Sides to Serve With Lemon Chicken
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Creamy Lemon Chicken
Buttery, creamy lemon chicken that turns any weeknight into a decadent dinner.
Equipment
Ingredients
- 1 pound chicken cutlets or two large chicken breasts cut in half lengthwise and pounded thin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 lemon zested and juiced
- 1 teaspoon dijon mustard
- fresh chopped parsley and Parmesan cheese for serving, optional
Instructions
- Pat the chicken cutlets dry with paper towels. Season with salt and pepper.
- In a large skillet heat olive oil over medium-high heat.
- Add chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
- In the same skillet, reduce heat to medium. Add butter and garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in heavy cream, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and Dijon mustard. Let simmer for 4-6 minutes, stirring occasionally, until sauce thickens slightly.
- Return chicken cutlets to the skillet and spoon sauce over them. Simmer for another 2-3 minutes, to warm through. Taste and adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley and shredded Parmesan cheese.
Notes
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 295kcal | Carbohydrates: 3g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 576mg | Potassium: 482mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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