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Creamy Lemon Chicken is a simple, but elegant, 30-minute chicken dish that you can quickly make at home with just a few ingredients! It’s incredible served over pasta, or with a starchy side and a steamed veggie!

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Any-who, let’s discuss this Creamy, dreamy, lemon-y chicken recipe!
This chicken is simple to make! Simple enough for a busy weeknight, but fancy enough that it’ll seem as if you’ve spent hours in the kitchen!
Creamy Lemon Chicken is elegant…but simple!
I wanted to keep it simple because the idea here is that you’ll be serving this chicken with pasta or a starchy side (like mashed potatoes or rice). The sauce isn’t super thick, however, it’s not thin, either! So when you pour it over starchy pasta, it’ll thicken up!
Ingredients + substitutions
The ingredients for this recipe are clean and simple, you might even have aloof the ingredients in your refrigerator or pantry.

- Thin-sliced chicken breasts - you can pound these flat or just skip that step. I used this cut of chicken because that’s what I had in my fridge, but you can certainly use normal-sized chicken breasts or thighs! It will change the cooking time slightly, just be sure to take the internal temperature of your chicken before serving.
- Spices - Garlic powder, kosher salt, Italian seasoning, and pepper. This is for seasoning the chicken breasts before cooking.
- Olive oil - you can use this as needed for searing the chicken and sauteing.
- Shallot - half of a minced shallot is perfect in this recipe, but if you don’t have a shallot, you can swap it for 2 cloves of minced garlic.
- Dijon mustard - for flavoring the pan sauce. If you don’t have dijon mustard or you don’t like it, you can just skip it.
- Chicken broth - this is for deglazing the pan and making the pan sauce.
- Heavy cream - for creaminess and flavor.
- Parmesan cheese - please be sure to use freshly grated parmesan cheese, or it might not melt properly! And if it doesn’t melt properly, it’s truly not the end of the world, it’ll still taste amazing.
- Lemon juice - this recipe calls for two tablespoons, you can use more or less. I found that two gives it a lemon-y flavor, but if you want a lot of lemon flavor, you can go ahead and use 3-4 tablespoons!
- Parsley and lemon wedges - for serving!
How to make Creamy Lemon Chicken (aka: the process shots)
This recipe is, again, pretty simple. But be sure to follow the detailed recipe card at the bottom of the post for the best results!

- First you’ll pound out your chicken breasts until they’re all the same size, ideally (sometimes one chicken in the package is massive, what can you do?
- Next you’ll drizzle some olive oil into a pan and sear your chicken breasts on both sides (they should be brown and pretty!
- Then you’ll set the chicken breasts aside and saute the shallot, add the dijon mustard and give it a stir, and then deglaze the pan with chicken broth and add the heavy cream and parmesan cheese.
- After the cheese is totally melted you can add the lemon juice, and return the chicken to the pan.
- THE BIG FINISH!! Top the chicken with some chopped parsley and lemon wedges. Throw it over some pasta with a spoonful of that pan sauce and voila! Dinner is served 🙂

What to serve it with + more recipes you'll love!
Creamy Lemon Chicken is best served over pasta, it's perfect for pasta because the starch from the pasta will soak up all that delicious sauce! You could lighten things up by serving this with a salad, such as this Apple Salad, or this Pear Salad!
If you're a fan of creamy chicken recipes, be sure to give these a try and save them to your Pinterest boards!

Ingredients
- 4 thin-sliced chicken breasts pounded flat
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- ½ tsp pepper
- 2 tbsp olive oil
- ½ shallot minced
- 1 tbsp dijon mustard
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup parmesan cheese freshly grated
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp parsley minced (optional for garnish)
Instructions
- Season the chicken breasts with the garlic powder, kosher salt, Italian seasoning, and pepper on both sides of the chicken.
- In a large, shallow pan, heat the olive oil over medium-high heat and sear the seasoned, pounded chicken breasts on each side for 3-5 minutes. Remove them from the pan and set aside after they form a golden crust on each side.
- Without cleaning the pan, add the shallots and saute for 1 minute. Add the dijon mustard and stir until the shallots are coated.
- Deglaze the pan with chicken broth. Bring it to a simmer and scrape up all the brown bits.
- Turn the heat down to low, add the heavy cream and parmesan cheese. Stir gently until the cheese is melted and the sauce is smooth.
- Finally add the lemon juice, and return the chicken to the pan. Simmer the chicken in the pan until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Top with minced parsley and serve with lemon wedges on the side, if desired.
Notes
Nutrition
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