Creamy lemon chicken is an easy weeknight dinner recipe that's made in one pan in about 30 minutes. It's delicious served with pasta or rice to soak up the tangy lemon sauce.
Course Main Dish - Chicken, Main Dish (Quick and Easy)
Pound the chicken with a mallet until it is an even thickness.
Mix the flour, salt, pepper, and Italian seasoning on a plate.
Dredge the chicken in the seasoned flour.
Shake off excess.
Heat a little olive oil in a heavy skillet over medium heat.
Cook chicken on both sides until golden brown or until internal temperature reaches 165 degrees F.
Remove chicken from pan and set aside.
Melt butter in the pan.
Add garlic and saute for a minute or two but don't let the garlic scorch.
Add chicken stock and 1 tablespoon lemon juice.
Taste it, and add more lemon juice to taste.
Whisk in the heavy cream.
Return chicken to pan and bring to a simmer.
Simmer for another 4-5 minutes until the sauce has thickened and coats a spoon and the chicken it hot.
Garnish with rosemary and lemon slices.
Notes
Storage:Cover tightly with plastic wrap or place in an airtight container and refrigerate up to 3 days. This dish does not freeze well.To Reheat:Place the chicken and sauce in a pan over low-medium heat, cover, and cook until warmed though. Check often that it's not scorching.Tips:
Use a meat tenderizer or mallet to flatten butterflied chicken so that each piece is an even thickness.
Slice large chicken breasts in half lengthwise before pounding them out.
Olive oil should be hot when you place the chicken in. To test the temperature, let the tip of the first piece of chicken just barely touch the oil—don't place the whole thing down. If it doesn't sizzle immediately, wait a few minutes and try again.
Dredging the chicken is easiest and cleanest in a shallow bowl, large Tupperware, or a large plate with rounded edges.
Use an instant-read thermometer to check for doneness. As soon as the chicken reaches 165 degrees F, it's safe to remove it from the pan.
Don't clean out the bottom of the pan after removing the chicken. All of those little browned bits add a ton of flavor to your creamy lemon sauce.
Fresh lemon juice tastes so much better in creamy lemon garlic chicken. Try to choose plump, bright lemons for the best flavor.