Creamy Lemon Chicken

This 30-minute Creamy Lemon Chicken is delicious and perfect for busy weeknights! This chicken is best served with a starchy side and a steamed veggie!

Course Main Course

Cuisine American

Keyword Creamy Lemon Chicken, Creamy Lemon Chicken without Flour, Dutch Oven Chicken Recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 227kcal

Author Lauren

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 facts are automatically calculated.

Nutrition