Chicken/ Quick and Easy

Chicken Breasts in Creamy Lemon Sauce

Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

Lemon chicken is wonderful if done right. I’ve made a crunchy and buttery lemon pepper version before and some baked juicy crispy-skinned thighs as well. Instead of just adding one layer of flavor with lemon, what I like to do is add several other layers to deepen the flavor while keeping the recipe simple. You already have the tang from the lemon, so we’ll add some sweetness from honey and a little savory taste from soy sauce. And just a few dashes of red pepper flakes for some heat. It makes it that much better.

Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

This version is a saucy and creamy one courtesy of some heavy cream added towards the end. It’s wonderfully delicious and easy to get ready for weeknight dinners. Serve it with some greens like some sauteed broccoli in garlic and smoked paprika.

Let’s cook!

Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

I flattened the breasts to let it cook evenly. For this recipe, I used fresh chicken breasts but you can go for frozen as well. Just make sure to pound out the frozen ones as they tend to mound up in the center. Get them to about 1/2″ of thickness and you’re good to go.

Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

Make sure the chicken is dry before seasoning them so they can sear up nicely over the stove. Then we pan-sear it in some butter and olive oil. Depending on the thickness of your chicken, it should take about 15 minutes to fully cook it. The easiest way to stop the guesswork of whether it’s done is to cut it in the thickest part to see if the meat is white instead of pink. If you want to keep them pretty, using a meat thermometer works as well.

You might also need to do the cooking in two batches or two skillets, depending on the size of your breasts and the skillet you use. Just don’t overcrowd them too much. As for the mess associated with pan-searing, I ended up using a splatter guard. I usually try to skip using it because I’m too lazy to go dig it out. But when it starts spitting and angry oil starts raining down on your lovely stove top, it’s time to overcome a little bit of laziness.

Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

Then we combine the sauce ingredients and let it simmer until thickened. A great way to cheat the time is to add a cornstarch slurry. Stir in the heavy cream, add the chicken back to the pan and toss it in the sauce to coat. Let it simmer some more until the sauce is as thick as you want it.

If you want to save time with the recipe, you can make the sauce on the side in another pot while the chicken is cooking. The recipe time is for doing it all in one skillet. Make sure to taste the sauce to see if it’s to your taste. Add more salt and pepper if needed.

Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

And that’s about it. Serve with some lemon wedges and if you need more lemony goodness, just squeeze some onto the chicken.

Happy cooking!

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Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

Chicken Breasts in Creamy Lemon Sauce


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ¼ cup heavy cream

Sauce:

  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 3 tablespoons honey
  • 2 teaspoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic, minced
  • Red pepper flakes to taste

Instructions

  1. Wrap the chicken breasts in plastic wrap and pound into 1/2″ thickness
  2. Pat the chicken dry and season both sides of the chicken with salt and pepper to taste
  3. Over medium-high heat, melt butter and add 1 tablespoon olive oil
  4. Pan-sear the chicken breasts until browned on one side, about 5 minutes
  5. Lower heat to medium and flip the chicken to the other side
  6. Cover and continue cooking for 10 minutes or until internal temperature is 165 degrees F and juices run clear. Remove chicken from skillet
  7. Combine the sauce ingredients and stir to mix
  8. Pour sauce into skillet and scrape up any browned bits from the chicken
  9. Simmer until sauce has thickened, about 5 minutes
  10. Stir in heavy cream and mix
  11. Return chicken to pan and stir to coat with the sauce
  12. Dish and serve hot with lemon wedges and parsley (optional)

Quick and easy chicken breasts in creamy lemon sauce. Delicious, rich and filling with regular pantry ingredients! Ready in 30 minutes.

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10 Comments

  • Reply
    Muna Kenny
    May 21, 2016 at 9:07 AM

    The chicken breast look perfectly cooked, the sauce is creamy, and the ingredients although simple but combined brought out a great flavor 🙂

    • Reply
      The Cooking Jar
      May 23, 2016 at 4:08 PM

      Simplicity at its best! 🙂

  • Reply
    CATRINA
    May 30, 2016 at 10:45 AM

    This looks amazing! But I am trying to watch intake of fats! What about replacing heavy cream with greek yogurt?

    • Reply
      The Cooking Jar
      June 8, 2016 at 2:26 PM

      I’ve used plain yogurt in my curries to thicken them before in the past and it worked. Just add in the yogurt in the end off the heat or lower the heat down so it doesn’t curdle. I haven’t tried it with greek yogurt though. Good luck!

  • Reply
    MEGGAN
    May 31, 2016 at 5:10 AM

    Another delicious dish – i must say i subscribe to a few blogs for recipes and yours without fail are the best around with such easy instructions.
    Thanks for your inspiration and help in what to cook next lol

    • Reply
      The Cooking Jar
      June 8, 2016 at 2:28 PM

      Thank you for saying so, Meggan! It never gets old hearing that I’m heading in the right direction for easy, approachable recipes 🙂

  • Reply
    Jen Mc G
    June 21, 2016 at 10:39 PM

    What white pan did you use? Looks perfect

    • Reply
      The Cooking Jar
      June 23, 2016 at 2:41 PM

      I used GreenPan from Target. Snagged it while it was on clearance there.

  • Reply
    MARY ANN
    November 7, 2016 at 12:32 PM

    Every time I cook either chicken or pork chops they always seem to dry out. Please help

    • Reply
      The Cooking Jar
      November 10, 2016 at 1:54 PM

      It sounds like they are overcooked, Mary. That’s the safest assumption I can make without knowing the full recipe. Unlike beef, the longer you cook chicken the tougher and dryer it gets! I remember when I first started trying out cooking with a slow cooker, I let the chicken sit in there longer than it should have and kept it warm for a long time. Boy did that chicken come out dry!

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