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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.
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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.
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!