Today’s tried and true recipe, chicken breasts smothered in a dreamy lemon cream sauce, is one that I love. L.O.V.E., love.
Creamy Lemon Chicken (Easy)
This is the absolute BEST Creamy Lemon Chicken recipe! Made with heavy whipping cream, butter, mushrooms, fresh lemon…what’s not to love. Easy enough for a busy weeknight, fancy enough for special occasions. This recipe is a keeper!
What you need to make Creamy Lemon Chicken
Boneless skinless chicken breasts, fresh lemon, mushrooms, butter, heavy whipping cream, chicken broth, flour, white pepper, salt and pepper.
NOTE: This is not a sponsored post, I have no affiliation with food.com, I am just a fan of this recipe. When I share a tried and true recipe, I always credit the source and will often send you to the site for the directions. All you need to do is click on “Print Recipe” below, and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
CREAMY LEMON CHICKEN
Chicken Breasts in Lemon Cream Sauce from Food.com
- 6 chicken breasts – boneless, skinless
- 6 tablespoons butter – divided
- 12 oz mushrooms, sliced
- flour, to dredge chicken
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons lemon juice (I pressed juice from 1 whole lemon)
- 1/2 tsp white pepper
- salt and pepper
Please head to Food.com, for the directions and to print this wonderful recipe. Be sure to read the reviews, too!
- I doubled the sauce because my chicken breast were so large. I plan to always double the sauce – including doubling the mushrooms.
- Instead of measuring the lemon juice, I just squeezed a fresh lemon. Since I doubled the sauce, I used the juice from two whole lemons.
- I served the chicken and sauce over angel hair pasta.
- Not a fan of mushrooms? Leave them out.
Anonymous
My sauce won't thicken what do I do
Sue
I always use cornstarch to thicken up my sauces. If it’s a chicken dish I’ll use chicken broth or stock and add a couple of tablespoons of cornstarch and whisk until smooth. Add it to the pan sauce/gravey, let it bubble up, you’ll have a nice thick result. I use cornstarch instead of flour because it doesn’t get lumpy like flour sometimes can. Hope that helps!
Hair Tyson
Yummy. I will try this method tomorrow.
Emma Faith
wow! I was not aware of this cooking method. I love the food at all difficult to handle temptation.Looks great!! I love your blog, thank you for all your tips and advice 🙂
Mary Ann Lipstreuer
I made it last week and it as absolutely refreshing and delicious. The only question I have is the lemon sauce was VERY runny and went right thru the angel hair pasta to the plate so there wasn't a lot of flavor on the pasta. Is there a way to thicken it up?
Thank you!
Anonymous
Made this tonight it was great! i did one lemon with zest and instead of whipping cream i used plain greek yogurt. Family loved it!
Dragonomine
I'm eating this right now. It's really good but I did tweak it. Since this is "lemon" sauce I thought it should taste like lemon. One wasn't enough. I would suggest 3. I also used the entire pint of heavy whipping cream. I think half a block of cream cheese would do wonders too. I'm not sure if I would make it again as I have a sink full of dishes from making it.
Mema to 7
How did you make this in the air fryer?
marysweetlittlebluebird
I used a large non-stick skillet.
Alli Agner
Will this turn out if I were to use regular milk instead of heavy whipping cream?
Alli Agner
Can I use milk if I do not have heavy whipping cream??
marysweetlittlebluebird
Hi ALli!
Here is what I found in the comments section for the recipe regarding heavy whipping cream…
This reviewer used 2% milk and gave the recipe 4 stars, "I had to make a few changes due to what I had on hand. Used 2% milk and didn't add mushrooms. I cant wait to make it as is but it was still very good. Nice change from my always requested Chicken alfredo. Thanks for sharing!"
This reviewer gave the recipe 5 stars and used half & half – "Very good!! I used half and half, it's what i had on hand. Turned out great! Adding to my rotation! :)"
And one more reviewer that used Half & Half and gave the recipe 5 stars – "this was really good, I used half and half cream and it turned out wonderful, I will be making this often!"
Hope this helps!
Gail Baird
Is there a lower fat version?
marysweetlittlebluebird
Hi Gail –
You might want to check out the comments section of the recipe and see if others found a way to lighten it up and not compromise on taste. I have only made it "original" version. It's not a recipe you would make often – it's a special occasion meal in my house because of the high fat/calorie content.
Lorie Cruz
Making this right now and it smells so good, I can't wait to try it! I added some sliced onion and minced garlic to the mushrooms, and I used the juice of 1 whole lemon, but it still wasn't as lemony as I would have liked, so I added the zest of another lemon and WOW! Just the punch that it needed! This will be one of our tried-and-true recipes from now on!
Phil Swayzee
Made this for supper last evening. Delish! An afterthought was that a pinch of tarragon would be good in it too. Will try that next time. Thanks for the recipe!
Anonymous
I sure will try it, sounds delicious;-)))
Linda B
Made this tonight and it was great. I used thin sliced chicken breasts so I only cooked it for 10 minutes once I added the chicken to the sauce. It was great. A nice change for chicken. I added a sprig of rosemary to the sauce as it thickened and used peas instead of mushrooms because I didnt have any mushrooms. Added frozen peas towards the end of cooking time. Served it over spagetti squash and finished with fresh chopped parsley
Mel@Mellywood's Mansion
Ooh I love anything lemon yum