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Creamy Lemon Chicken starts with crispy parmesan chicken and is served in a delicious lemon cream sauce.
Why You’ll Love This Recipe!
This recipe is a little dinner time inspiration that I received from my friend Sherra. The creamy lemon chicken recipe has a nice, light coating made with a combination of bread crumbs, flour and Parmesan cheese.
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 flavor is amazing. And it is perfect for any occassion. The addition of mushrooms and capers gives this dish a dressed up feel and taste making it perfect for a dinner party or a weeknight family dinner.
Ingredients Needed
- Chicken Breast, boneless, skinless chicken breast. You can also use chicken cutlets or chicken tenderloins (they will not need to be pounded like the breasts will)
- All Purpose Flour
- Parmesan Cheese, I use shaved Parmesan Cheese.
- Eggs
- Bread Crumbs
- Mushrooms. I use white mushrooms, the type readily available in the grocery store.
- Capers. You will find these in a jar in the condiment aisle of the grocery store.
- Garlic, minced
- Lemons
- Heavy Whipping Cream
- Chicken Stock or Chicken Broth
- Salt & Pepper
- Olive Oil
- Butter
How to Make Creamy Lemon Chicken
- Heat a large skillet over medium heat with olive oil and butter.
- Pound chicken breasts until flat and even, about 1/2 inch thick
- Season both sides with salt & pepper
- Grate Parmesan cheese and add to breadcrumbs and toss together.
- Dredge each chicken breast in flour, then egg, followed by bread crumbs.
- Brown chicken breast in skillet, 2-3 minutes on both sides.
- Remove from skillet and place into casserole dish
- Bake chicken at 350 degrees F until chicken reaches temperature of 165 F. (use a meat thermometer) About 15 minutes. Do not overcook thechicken or it will be tough.
- Add butter and sliced mushrooms into skillet and cook until mushrooms begin to brown.
- Add capers and garlic to mixture
- Deglaze the skillet with chicken stock & lemon juice, scraping the bottom of the pan
- Simmer for 5 minutes
- Add butter and heavy cream and simmer on low until sauce begins to thicken, about 10 minutes.
- Melt shaved Parmesan into sauce and stir.
- Pour creamy lemon sauce over top of chicken and serve.
Tips
- Use a meat thermometer to tell when the chicken is done. Do not overcook or it will be tough.
- You will know the sauce has thickened when it coats the back of a spoon.
- If the sauce does not thicken enough, dissolve cornstarch in hot liquid and add it to the sauce and stir.
Pair This With:
- Cooked Noodles or Pasta.
- Rice
- Smashed Potatoes
- Fingerling Potatoes
- Roasted Broccoli
- Spinach Salad
- Balsamic Asparagus
Frequently Asked Questions
What are capers?
Capers are the edible flower bud of the caper bush. They are pickled and give dishes a nice salty bite.
What should I serve with creamy lemon chicken?
Creamy lemon chicken is perfect served over noodles, rice, or mashed potatoes. You want something to soak up all the yummy sauce.
Can I use chicken thighs instead of chicken breasts?
You can use chicken thighs. I recommend using skinless, boneless chicken thighs and cutting off any excess pieces of fat.
How do I store leftover creamy lemon chicken?
Store any leftover chicken in an airtight container in the refrigerator for 2-3 days. Rewarm in a skillet on the stovetop or in the oven.
Check out more easy recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Creamy Lemon Chicken Recipe
Ingredients
- 2 eggs beaten with a tbsp of water
- 1/2 cup flour
- 1/2 cup bread crumbs
- 1 lb. fresh mushrooms trimmed and sliced in half
- 1 tbsp capers
- 2 cloves garlic minced
- 2 lemons juiced
- 2 cups heavy whipping cream
- 2 cups chicken stock or chicken broth
- Salt & pepper
- Parmesan cheese freshly grated (about 1/2 – 1 cup)
- 2 tbsp Olive oil
- 6 tbsp Butter divided
Instructions
- Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & 2 Tbsp butter
- If using mushrooms, wash and slice them
- Pound each chicken breast until flat and even, about 1/2 inch thick
- Season both sides with salt & pepper
- Grate or shave a generous amount (about 1/2 cup) of the Parmesan cheese and add to breadcrumbs and toss together
- Save 1/2 cup of Parmesan for the sauce.
- Using 3 plates or pie tins fill one with flour, one with beaten egg and water and one with bread crumbs with shaved Parmesan
- Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last
- Place coated chicken breasts into a preheated skillet with olive oil and melted butter
- Brown 2-3 minutes on both sides
- Remove from skillet and place into casserole dish
- Then place in preheated oven for 15 minutes or until chicken reaches temperature of 166 F.
- Do not overcook or the chicken will be tough
- Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown
- Add capers and garlic to mixture
- Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan
- Simmer for 5 minutes
- Add 2 more tbsp butter and the heavy cream
- Mix together well and turn to low
- Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon
- Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts
- After removing the chicken from the oven place on a serving platter and our cream sauce over the top.
Tips & Notes:
- Use a meat thermometer to tell when the chicken is done. Do not overcook or it will be tough.
- You will know the sauce has thickened when it coats the back of a spoon.
- If the sauce does not thicken enough, dissolve cornstarch in hot liquid and add it to the sauce and stir.
Recommended Products
Nutrition Facts:
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
Ingredients:
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.)
Directions
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.
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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.
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This salad recipe if from Ree Drummond
Spinach Salad with Warm Bacon Dressing
Prep Time: 30 Minutes
Servings: 6
Ingredients
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.
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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.
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??
CountryMama says
Sounds yummy…I can’t wait to try it! Now since I’m always over here for some inspiration for my meals, here’s some inspiration for yours…some of our favorites:
Chicken Fried Chicken: http://thecozycountryhome.blogspot.com/2009/07/finger-lickin-chicken-fried-chicken.html
and Chicken Fried Steak: http://thecozycountryhome.blogspot.com/2009/01/chicken-fried-steak.html
Enjoy!
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).
Rachel Jensen says
This is a recipe from my Grandpa Johanson: Lil’ Cheddar Meatloaves. The brown sugar BBQ sauce is the best part! http://racheljensen.net/blog/?p=294