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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.
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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.
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Nutrition Facts:
Cory Ahern says
I have the easiest recipe – and it tastes so good!!
Honey salsa Chicken
Chicken – thighs, breasts – boneless, skinless, whatever –
1 jar favorite salsa
honey
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
potatoes
onions
celery
carrots
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!
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!
Lisa says
My two favorite, easy recipes:
Linguine with Chicken and Sun-Dried Tomato Dressing
Ingredients:
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
Directions:
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
Ingredients:
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.
Jennifer 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!
Elizabeth S 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.