Creamy Lemon Chicken

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Buttery, creamy lemon chicken that turns any weeknight into a decadent dinner.

Prep Time5

Cook Time15

Total Time20

Course: dinner, Main Course

Cuisine: American

Servings:

Author: Holly

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

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.

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.