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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:
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.)
Sherra 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. 🙂
Julie says
Here is one of our favorites. It takes a little work but I try to prepare some (like the batter, meat mixture, etc. ) ahead of time, so I can warm it up and throw it together when I am ready to start dinner. Hope you enjoy it!
http://thefarmgirlrecipes.blogspot.com/2010/02/italian-crepes.html
This is one that we have all the time and is so yummy with garden tomatoes!
http://thefarmgirlrecipes.blogspot.com/2010/07/grilled-pesto-pizza.html
Becca says
This has been one of our family favorite’s since last spring when I discovered it. It’s SO good!!!
http://crumbsandchaos.blogspot.com/2010/05/balsamic-chicken-noodle-bowl.html
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