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Creamy Lemon Chicken, the name tells you everything you need to know! This crispy parmesan cheese battered chicken is served in a delicious lemon cream sauce.
This recipe is a little dinner time inspiration I received from my friend Sherra. She shared the recipe with me and everyone in my family loved it. The creamy lemon chicken recipe has a nice, light coating made with a combination of bread crumbs, flour and Parmesan cheese. Brown the chicken in butter and olive oil and then bake 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 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.
Lemon Cream Sauce
The lemon cream sauce is easy to make. Use the same pan that you used to cook your chicken. Add 2 Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown and soften. Then add the capers and garlic to mixture. Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan to incorporate the drippings into the sauce. You want all that flavor goodness on the bottom of the pan. Then, let it simmer for 5 minutes. Finally, add 2 more Tbsp butter and the heavy cream. Serve over the parmesan crusted chicken breasts.
If you decide to use regular whipping cream or half and half your sauce will not be as thick. To help thicken it up, add a tablespoon of cornstarch to some of the hot liquid, stir to dissolve and then add back into the sauce and stir to thicken.
What are Capers?
I had this same question and I didn’t have an answer so of course I had to Google it. I discovered that it is the edible flower bud of the caper bush. The flower buds are pickled so they gives the dish a nice salty bite!
Creamy lemon chicken is perfect served over rice, noodles, or mashed potatoes. You want something to soak up all the yummy gravy.
Check out more easy chicken recipes:
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Creamy Lemon Chicken
Ingredients
- 4 skinless boneless chicken breasts
- 2 eggs beaten with a tbsp of water
- 1/2 cup flour
- 1/2 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 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.
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