This creamy lemon chicken is my go-to dinner recipe when I am super short on time but want something yummy. When company is coming at the last minute, it’s easy to throw together and super impressive!
How to Store and Reheat
If you do have leftovers, they will keep in the fridge for up to 3 days. To reheat the chicken and sauce, cover the skillet with foil and reheat in the oven at 325°F for around 20 minutes, or until warmed through.
How to Make Creamy Lemon Chicken Step by Step
Mix the Flour: Make the flour mixture by stirring together ½ cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of dried thyme. Flatten the Chicken: Flatten 2 boneless, skinless chicken breasts with a mallet until it is 1-inch thick all the way around. Dredge the Chicken: Dredge the chicken in the flour mixture until each chicken breast is coated. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a skillet. Cook the chicken for 3-4 minutes on each side, until golden brown and almost cooked through. Remove the chicken from the skillet and set aside. Make the Sauce: Add ½ cup of heavy cream, 1 cup of chicken broth, 2 tablespoons of salted butter, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, ¼ teaspoon of brown sugar, and the remaining 1 teaspoon each of salt and pepper to the skillet. Whisk until the butter has melted. Simmer the Chicken: Return the chicken to the pan and gently simmer the mixture until the chicken finishes cooking. Garnish and Serve: Garnish with chopped parsley and lemon slices, optional. Serve warm.
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