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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:
Leigh Anne 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.
Elizabeth S says
Leigh Anne,
I made this last night but I thought there was a ton of sauce did you feel that way or did I do something wrong?
Leigh Anne says
Rachelle,
You are so sweet! You made me smile! I love hearing that people enjoy the blog and the recipes!
Rachelle 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!
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!