Lemon Cream Chicken

Lemon Cream Chicken

School has now been back in session for two weeks and I’m struggling a bit with getting back into that school routine.  The worst part is getting a meal planning routine down.

I know how to do it.

I have a meal planning system that works for our family.  The problem isn’t the plan – the problem is me.  In order for a system to work you have to use it!  I just need to buckle down and do it.  So my goal for this week is to plan out two weeks of menus.

Here’s where you come in.  I want you to inspire me.  In the comment section below I’d love for you to share with me your families favorite weeknight meal and provide the recipe if possible.  I find that nothing inspires and motivates me more than a fun new recipe.

So, will you help me?  Will you provide me with a little inspiration and help?  How about if you help me, I’ll help you and share with you that two week meal plan I’m putting together complete with recipe links?  Deal?!

Today’s recipe is a little dinner time inspiration for you that I received from my friend Sherra. Although after her post the other day I’m not sure if I should trust any recipes she sends me in the future (just kidding!)  Sherra found this recipe over at Everyday Mommy.


We loved it.  It has a nice light coating made with a combination of bread crumbs and parmesan cheese.  The chicken is browned in butter and olive oil and then baked for a nice light and crispy coating.  The sauce that goes over the top has just the perfect amount of lemon, not too overpowering but enough to know there is lemon in there.  The original recipe also calls for mushrooms in the sauce which my husband was disappointed I did not put in but I don’t do mushrooms (can you guess why!?)

This chicken would be perfect served with rice or a buttered noodle.  It would even be great with mashed potatoes.  It is nice to have something to absorb and enjoy the nice lemony sauce with.

Now it’s your turn – inspire me!!



Lemon Cream Chicken
  • 4 skinless, boneless chicken breasts
  • 2 eggs, beaten with a tbsp of water
  • ½ cup flour
  • ½ cup bread crumbs
  • Fresh mushrooms
  • 1 tbsp capers
  • 2 cloves garlic, minced
  • 2 lemons, juiced
  • 2 cups heavy cream
  • 2 cups chicken stock
  • Salt & pepper
  • Parmesan cheese, freshly grated (about ½ - 1 cup)
  • 2 tbsp Olive oil
  • 6 tbsp Butter, divided
  1. Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & butter
  2. If using mushrooms, wash and slice them
  3. Pound each chicken breast until flat and even, about ½ inch thick
  4. Season both sides with salt & pepper
  5. Grate or shave a generous amount (about ½ cup)of the Parmesan with a vegetable peeler or grater and add into the bread crumbs and toss together
  6. Save some Parmesan for the sauce
  7. Using 3 plates or pie tins fill one with flour, one with beaten egg and one with bread crumbs with shaved Parmesan
  8. Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last
  9. Place coated chicken breasts into a preheated skillet with olive oil and melted butter
  10. Brown 2-3 minutes on both sides
  11. Remove from skillet and place into casserole dish
  12. Then place in preheated oven for 20 minutes
  13. Do not overcook or the chicken will be tough
  14. Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown
  15. Add capers and garlic to mixture
  16. Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan
  17. Simmer for 5 minutes
  18. Add 2 more tbsp butter and the heavy cream
  19. Mix together well and turn to low
  20. Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon
  21. Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts
  22. After removing the chicken from the oven place on a serving platter
  23. Pour the creme sauce over top and serve
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. Robyn Neville says

    I have a great recipe from Weight Watchers for a Ravioli with tomatoes and spinach…i’ll dig it up and send it. It’s simple, light, and quite tasty!

  2. Rebecca says

    Where do I begin?!!!

    These are the BEST tacquitos in the universe!


    This is our favorite Spaghetti Sauce.


    Our favorite other pasta


    Best chicken EVER!


    I entertain A LOT and all of these recipes are tried and true.

  3. Jill says

    I know you have the PW cookbook and maybe you’ve tried this recipe, but it’s one of our family’s favorites – the chicken spaghetti casserole (or the only casserole pioneer man will eat!). It’s fast and easy, and is really yummy. I like to make two and put one in the freezer for another day, or to take to another family. It’s on her website under casseroles. Not sure if it’s in the cookbook.

  4. says

    I have two favorite recipes. One is for a Garden Vegetable Focaccia that I made up myself, and the other is a Sun-dried Tomato and Pesto Stuffed Chicken. Just follow the links below! I did them in my dutch ovens over charcoal briquettes, but they can easily be made in your kitchen!



  5. lorene says

    our fav quick go to recipe is tostados. I use ready to use tostado shells. you can use homemade refried beans. if you use the canned – which are good too! doctor them up a bit with salsa, cheese, a little bit of bacon grease (optional and I only use a tiny bit), fresh garlic minced. cook and stir until well mixed and heated through. put a couple of spoonfuls of the beans on the shell. sprinkle cheese, chopped onions, salsa. we always place sliced avocados on top. the secret that really makes them pop? just a sprinkle of sea salt over the top. Yum! enjoy…..


  6. Elaine says

    We have a family member who is gluten and egg intolerant. That means I get to be really creative so I don’t have to make 2 dinners every night! I have been experimenting with Quinoa and I love this recipe. (Quinoa is grain high in protein and low in sugar)

    Quinoa with Black Beans and Cilantro
    1 Tbs. olive oil
    2 cups shopped white onion
    1 cup chopped red bell pepper
    2 cloves minced garlic
    1 cup quinoa, rinsed and drained
    2 tsp. chili powder
    1/2 tsp. ground cumin
    1/2 tsp. salt
    1 1/2 cups chicken broth (can use half broth/half water)
    15 oz. can black beans, rinsed and drained
    1/2 c. chopped fresh cilantro, divided
    crumbled cotija or feta cheese

    Heat oil in heavy medium saucepan over med heat. Add onions & pepper. Saute until they soften. Add garlic and saute 2 more minutes. Stir in quinoa, chili powder, cumin and salt. Add broth and bring to boil. Cover, reduce heat to med-low and simmer until quinoa is tender (13-15 min). Add beans and 1/4 cup cilantro. Cook uncovered until heated through and liquid is absorbed. Transfer to bowl and sprinkle with remaining cilantro and cheese. Can be enjoyed hot or cold as a side dish.
    My personal favorite is to serve on lettuce greens with cherry tomatoes and a light Asian Toasted Sesame dressing (Kraft).

  7. marti says

    Leigh Anne,
    It looks like you are getting lots of yummy recipes.

    I have to tell you that I checked out Sherra’s post on cooking disasters, and the comments, and had a good laugh. Haven’t we all had those days??

  8. Valerie H. says

    Hi Leigh Anne,
    I’m submitting some of my recipes we enjoy. I hope it gives you some inspiration.

    Here’s a good recipe that you can make on days that are busy. Everyone loves it. Easy and good and no skillet frying involved.
    Oven Fried Chicken
    2 cups Panko bread crumbs
    1 cup grated Parmesan
    4 tablespoons olive oil, divided
    2 tablespoons freshly minced thyme leaves
    Kosher salt and freshly ground black pepper
    1/4 cup Dijon mustard
    2 tablespoons water
    2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness (I don’t pound my chicken at all…V.H.)

    Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
    In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.
    Elegant Corn
    Valerie H.

    1-16 oz. can corn (do not drain juice)
    1 cup cracker crumbs (Like Ritz)
    1/3 cup diced celery
    1/4 cup chopped onion
    3/4 cup American Cheese (Cut in small pieces)
    1 teaspoon salt (Optional)
    2 eggs, well beaten
    2 Tablespoons melted butter
    1/4 teaspoon Paprika
    1 cup milk
     Combine all ingredients and pour into greased casserole dish.  Bake at 350 degrees for 50 minutes.  4 to 6 servings. 
    This salad recipe if from Ree Drummond
    Spinach Salad with Warm Bacon Dressing

    Prep Time: 30 Minutes
    Servings: 6
    3 whole Eggs
    7 slices Thick Cut, Peppered Bacon
    1 whole Red Onion, Small
    1 package Mushrooms, White Button
    8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
    3 Tablespoons Red Wine Vinegar
    2 teaspoons Sugar
    ½ teaspoons Dijon Mustard
    1 dash(es) Salt
    Preparation Instructions
    Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
    Fry bacon until crispy/chewy. Remove to a paper towel.
    Remove 3 tablespoons grease and set aside.
    Add 2 add’l tablespoons of grease to a separate skillet over medium heat.
    Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
    Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
    Chop bacon.
    Peel and slice eggs.
    Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
    Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
    Arrange eggs over the top and serve.
    Oven-Roasted Asparagus

    Preheat oven to 425 degrees.

    Get as much asparagus as needed; Wash thoroughly; Cut off the tough, thick

    ends (about an inch or so); Pat dry so the asparagus does not steam in the oven;

    Spread asparagus out in a single layer on a rimmed baking sheet; Generously drizzle olive oil all over the asparagus; Next sprinkle with kosher salt (regular salt is fine); Add a generous amount of fresh cracked pepper; Pop the asparagus in the oven for about 10 minutes. The secret here is to have the oven very hot so the asparagus begins to brown on the outside without overcooking on the inside. You want the finished asparagus to have some bite to it. They come out tender without being too mushy.

  9. Megan says

    My sister-in-law introduced these to us, and we love them. =) Simple but delicious!

    Chicken Pillows:

    1 package cream cheese
    salt to taste
    pepper taste
    10 chicken tenders (boiled and chopped)

    1 package crescent rolls

    Place a heaping tablespoon of mixture on each crescent roll and close.


    melted butter
    then Italian bread crumbs

    BAKE 350 12-18 MINUTES

    time varies on oven and location, watch for golden brown coloring on the crescent rolls

  10. says

    One of my favorites is one that I am making for dinner tonight. It is so easy. It is from an old Southern Living Cookbook but I forget which one as I got it from my mother years ago.

    Creamy Baked Chicken Breasts

    8 boneless and skinless chicken breast halves
    8 slices of swiss cheese
    1 (10 3/4 oz) can of cream of chicken soup, undiluted
    1/4 cup dry white wine
    1 cup herb-seasoned stuffing mix, crushed (I use Pepperidge Farm Herb Seasoned stuffing)
    1/4 cup butter, melted

    Arrange chicken in a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese slices. Combine soup and wine, stir well. Spoon evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45 to 55 minutes. Yield: 8 servings.

  11. says

    I make one dish over and over. The possibilities are endless with this recipe, so you can tailor it to your tastes or to the items in your pantry.

    BLT Pasta
    (1) 12oz box of whole wheat penne (or pasta of your choice)
    (1) jar of alfredo sauce
    (2) heaping handfuls of spinach (or you could bake some kale until it’s crispy and incorporate into dish at the end)
    (2) roma tomatoes diced and seeded (or the tomato of your choice)
    (6) Strips of Bacon cooked to cripsy and crumbled
    Grated Parmesan Cheese

    Boil pasta according to pkg directions. Cook bacon in a skillet, remove and drain. Reserve 1 tsp – 1 tbsp bacon grease. Add spinach and wilt slightly. Warm alfredo sauce in the pan used to boil the pasta. Add pasta to the sauce and mix thouroughly. Let warm through. Add spinach and bacon. Stir carefully. Top with diced tomatoes and parmesan cheese. Enjoy!

  12. Lisa says

    My two favorite, easy recipes:

    Linguine with Chicken and Sun-Dried Tomato Dressing

    1/2 C. plus 2 Tbsp. olive oil
    3. Tbsp. balsalmic vinegar
    1 large garlic clove, minced
    1/2 tsp. sugar
    1 C. chopped red onion
    1/2 C. chopped and drained oil-packed sun dried tomatoes
    1/2 C. dried basil (I’ve used fresh too and I liked it even more)
    4 skinless and boneless chicken breast halves ( I do less)
    1/2 C. canned low salt chicken broth
    1-9oz. package fresh linguine (I do dried), freshly cooked

    Whisk 1/2 C. oil, vinegar, garlic, and sugar in a medium bowl to blend. Whisk in onion, tomatoes, and 1/4 C. basil. Season dressing with salt and pepper. Heat remaining oil in heavy large skillet over medium high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet . Saute until brown, about 3 min. per side. Cut into pieces. Add broth, 1/2 C. dressing, 1/4 C. basil and bring to a boil. Reduce heat to medium low; simmer uncovered until chicken is cooked through, about 3 minutes. Add remaining dressing and basil. Simmer till heated through. Serve over linguine.

    Curry Rice

    Vermont Curry with a touch of apple and honey -Mild (Uwajimaya in Beaverton sells it) http://www.asianfoodgrocer.com/product/vermont-curry-mild-8-8-oz
    1 lb. meat of choice (I usually use beef chunks)
    4 onions
    4 medium potatoes
    1 carrot
    Cooked rice
    Tonkatsu sauce http://kikkoman.elsstore.com/view/product/?id=15837&cid=957

    Follow directions on box and serve over rice. Drizzle with tonkatsu sauce (also at Uwajimaya or even Winco). I usually play around with the ingredients. I don’t like as many onions, put in a lot more carrots and like to use sweet potatoes instead of white. Oh, and sometime I throw in a chopped apple.

  13. Erin says

    My sister-in-law and I started a cooking blog as a way for us to exchange recipes. Our husbands are brothers and they have pretty similar tastes. http://weregoodlookin-seewhatwerecookin.blogspot.com/
    I know, I know, don’t laugh at the title, its totally lame, but since its just the two of us, I think its okay! One of our favs and our husbands as well is the BBQ sauce for chicken, it is so good!! http://weregoodlookin-seewhatwerecookin.blogspot.com/2010/06/jans-barbecue-sauce-for-chicken.html
    My mother-in-law has 5 boys and they all love it!

  14. says

    I have the easiest recipe – and it tastes so good!!

    Honey salsa Chicken

    Chicken – thighs, breasts – boneless, skinless, whatever –
    1 jar favorite salsa
    onions, chopped,
    chili powder
    onion powder
    garlic powder

    Put chicken in baking pan, sprinkle with spices. Add chopped onions. Pour on salsa, drizzle well with honey – i go across, and then back and forth.
    Bake 350 for 1 – 1 1/2 hours. Serve with corn and rice. Tortillas are great too. Makes it’s own sauce -!

    Something i make often, is baked stew.

    Hamburger – as much as you like
    beef base
    spices: chili powder, onion and garlic powders,

    I cut everything big – meat and veggies – and put into a roaster. Add the beef base in water to come half way up the veggies. season, cover tightly and bake 1-2 hours at 350 – you’ll know when it’s done. I am pretty liberal with the chili powder – it doesn’t make it hot, just savory.
    This one is our go too for pot lucks and big gatherings, best with sour cream and bread and butter, esp on a cold nite. yum!

  15. bohemianbailie says

    I also try to plan out our meals for at least a week, it only the two of us for now but I like to cook as if we were four so we have lunch for the next day too!

    I do not have any links to recipes but this is what my meal plan for the week is:
    Stovetop Mac n Cheese (was found on foodgawker) with Cubed Ham
    Chicken breast stuffed with ranch cream cheese with rice
    Steak Sandwiches with tomato and cucumber salad
    Meatloaf (Pioneer woman adaptation recipe) with fried potatoes
    Surprise Pasta (when I take whatever is in the fridge and some meat and call it a day!)

    Then we will have Pizza on Friday for “date night” and Sunday we have family dinner at my grandparents!

    Hope that gave some inspiration

  16. says

    Don’t count me out yet – I’m going to track down that awesome Frito Chicken recipe from long ago. I’m sure you can turn it into a success!!

    Until then, here is my latest quick and easy dinner requiring NO oven because it’s still in the 90’s here in the South…UGH! Sent PhilBillPaul to Costco for their beautiful $5 rotisserie chicken, homemade mashed potatoes and gravy, green beans (just for me) and rolls in the toaster oven.

    Best part – leftover chicken for second meal. Could use for pasta, tacos, dumplings, etc. I opted for chicken salad and did them open-faced on baguette bread in toaster oven with cheese broiled on top. Yum!

    Thank goodness for the toaster oven. :)

  17. Joan C. says

    Couscous with Steamed Vegetables

    Steam any combination of vegetables you like. I usually use broccoli, cauliflower, carrots, zucchini, onion, turnips or rutabagas, red potatoes, sweet potatoes, cabbage, yellow squash, or some combination thereof. Put slower cooking vegetables on bottom, zucchini on top. While vegies are steaming, I do one of the following:

    Variation #1: Saute mushrooms, garlic and onions. Place large scoop of couscous in center of plate, surrounded by steamed vegetables. Place sauteed mushroom combination in center over couscous.

    Variation #2: Omit mushrooms. Make a sauce with an apricot jam or raisins, cranberry or other kind of chutney, thinned with a bit of orange juice, a bit of fresh ginger…whatever you like…to taste.

    I buy couscous in bulk at the local food co-op. It is very inexpensive there, whereas if you buy it in the small boxes at the supermarket, you may pay the price of import from France. The following is the amount I usually cook for three people:

    Bring to boil 1 c. orange juice
    ½ c. water
    2 T. fresh ginger, grated
    1 T. finely diced red onion

    Pour over couscous. Cover and let steam while
    your vegetables are steaming. (Optional: Top with 2 T. toasted pine nuts just before serving.)

  18. says

  19. Emily says

    I have several “go to’s” but most of them are yours! Cheesy Chicken, Parmesan Chicken, Chicken Tenders with Gravy, Fajita’s, Steak Bites, Chicken Pot Pie, Chicken Roll Ups, Alfredo Chicken and Noodles, Tacos . . .

  20. kelly says

    this is our favorite week night meal, SO easy!
    it’s called posse stew, don’t love the name but love the soup!
    Posse Stew
    1 lb. hamburger, browned and drained
    1 15 oz. can corn, drained
    1 15 oz. can hominy,drained
    1 15 oz. can red kidney beans, drained
    1 15 oz. can black beans, drained
    1 small can diced green chilies
    1 can Rotel (or diced tomatoes with green chilies)
    1 46 oz. can tomato juice ( the plastic jug is bigger and i still use it all it just makes more soup)
    salt and pepper
    1 tsp. garlic salt

    just pour all together and simmer for 20 min. top with cheese and tortilla chips. cilantro is optional but so good!

  21. kelly says

    sorry, P. S. that posse stew is gluten free and i thought of my other easiest favorite
    BBQ chicken sandwiches.
    put a bunch of boneless chicken in a crockpot (thighs, breasts etc.) (can even be frozen- just how much you think you want, 6-8 maybe) pour chicken broth in about halfway up.
    cook 4-6 hrs. empty crockpot. shred chicken with 2 forks. place back in crockpot covering with bbq sauce.
    serve on kaiser rolls with sliced pickles! maybe everyone does this but it is a great, easy dinner!

  22. Shelly says

    This recipe was delicious!!! I had to work yesterday but really wanted to try this recipe so I left all the ingredients and the recipe out for my son and he created a great dinner (with the help of my daughter). Thanks for sharing! Now to share a recipe: This Chicken Teriyaki is simple to make and really good. It reminds me of the Teriyaki that is usually served on a skwer.
    Teriyaki Chicken Strips

    1 pound boneless, skinless, chicken breast tenders, cut in strips
    1/4 cup soy sauce
    2 tablespoons rice wine vinegar
    2 cloves garlic, minced
    4 tablespoons brown sugar
    1 inch piece of fresh ginger, grated, or 1 teaspoon ground ginger
    3 tablespoons olive oil

    1. Let all ingredients marinate in a large plastic zipper bag for 20 minutes.

    2. Working in small batches, sear on both sides in a nonstick pan set over medium heat. Cook until nicely browned and cooked through. Remove to a plate until all are cooked. Serve.

    I serve it with sticky rice & California blend veggies. Enjoy!

  23. says

    There is this blog that is my “go-to” blog for meals. I can rely on it for ANY course as I have LOVED everything I have made from there. Whether it’s a party or a family dinner, the meals are always so good and a crowd pleaser. Plus the author is SUPER creative, fun, classy, organized, and all around AMAZING!! You’ve got to check it out, it’s yourhomebasedmom.com

    You’re the best!

  24. says

    Yes, there is quite a bit of sauce but if you serve it with pasta or potatoes the sauce is great on it and it absorbs it right up. My husband is a sauce kind of guy so extra sauce is not a problem at our house.

  25. Megan says

    Maple Baked Chicken

    1 pkg. Chicken breasts
    4 Tbs. Butter, Melted
    1/2 C Maple Syrup
    2Tsp. Lemon juice
    1 can Diced Carrots, drained

    Place chicken in a casserole dish. Add Can of diced Carrots. In separate bowl, mix butter, lemon and syrup. Microwave about a min and a half till melted. Pour over chicken and carrots. Bake in oven at 400 for 45 min. Enjoy!!
    This is one of my family’s favorite recipes. We usually serve with mashed potatoes. I hope your family finds it as enjoyable as mine.

  26. Georgia Ferguson says

    Hi just made this for Sunday dinner and the lemon cream sauce blew my mind! Seriously the BEST chicken I’ve ever eaten. I put it into the livestrong calorie tracker, though, and it is pretty stinkin high in calories! Oh well, the best stuff always is!

  27. Georgia Ferguson says

    Oh, and I forgot to mention that we used the leftover sauce on Salmon and served it up with some rosemary red potatoes. It was divine!


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