Creamy Lemon Chicken Recipe

Experience a twist on dinner with Creamy Lemon Chicken that delivers a restaurant-quality flair at home. Perfectly seared chicken gathers a zesty, velvety sauce enriched with garlic, white wine, and lemon zest to create a vibrant dish designed to spark conversation and satisfy even the most discerning palate.

I’m excited to share my take on Creamy Lemon Chicken that really brings a restaurant-quality meal into your home. I start by seasoning 4 boneless, skinless chicken breasts with salt and pepper, then lightly dredge them in 1/2 cup all-purpose flour.

In a hot pan with 2 tbsp olive oil and 2 tbsp butter, I sear the chicken until it’s golden and then set it aside. Next, I toss 4 minced garlic cloves in the same pan followed by 1/2 cup dry white wine to deglaze the dish and capture all those yummy browned bits.

Now for the magic: I add 1 cup chicken broth, 1 cup heavy cream, 1/3 cup freshly squeezed lemon juice, and 1/2 tsp lemon zest. Sometimes I throw in 2 tbsp capers or even 2 cups of fresh baby spinach for a slight twist.

This recipe feels fun and adventurous to me, and it gives me a new spin on classic chicken dinner recipes every time.

Why I Like this Recipe

I really like this recipe because it feels like i can make a fancy dinner at home without too much work. The creamy lemon sauce is super tangy and gives everything a really nice flavor that isn’t too heavy. I also love that you can add capers and spinach if you want, since it adds a bit of color and a mix of flavors that makes the dish fun to eat. Finally, i appreciate how you only need one pan to cook everything which makes cleaning up way easier after the meal.

Ingredients

• Chicken breasts are low in fat and high in protein, making a hearty base for the meal.
• Fresh lemon juice adds tangy zest and vitamin C, brightenin the dish’s overall flavor.
• Garlic gives lots of bold flavor and natural health benefits like immune support.
• Heavy cream provides rich, creamy texture, though it’s a bit heavy calorie wise.
• White wine and chicken broth combine for a savory, balanced sauce full of depth.
• Optional baby spinach adds vibrant color and essential vitamins for extra nutrition.
• Capers offer a unique tangy bite that intensifies the dish’s complex flavor.

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• Salt and pepper to season the chicken
• 1/2 cup all-purpose flour for dredging the chicken
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1/3 cup freshly squeezed lemon juice (from about 2 lemons)
• 1/2 tsp lemon zest
• 2 tbsp capers (optional)
• 2 cups fresh baby spinach (optional)

How to Make this

1. Pat the chicken dry and season both sides with salt and pepper, then dredge each piece in the all-purpose flour until well coated.

2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter starts to foam, carefully add the chicken breasts.

3. Cook the chicken for about 3-4 minutes on each side until they are golden and almost cooked through. Remove them from the pan and set aside on a plate.

4. Lower the heat to medium, and add the minced garlic to the same skillet. Saute it for about a minute until it gets fragrant, making sure it doesn’t burn.

5. Pour in the white wine and stir well, using a spatula to scrape off the brown bits stuck to the bottom of the pan. Let it cook for about 2 minutes so the alcohol evaporates.

6. Stir in the chicken broth, heavy cream, freshly squeezed lemon juice, and lemon zest. Allow the sauce to come to a gentle simmer.

7. Once the sauce starts to thicken a bit, return the chicken to the skillet and let it simmer in the sauce for another 5 minutes or so, making sure it gets heated through and is completely cooked.

8. If you’re using capers, add them now so they warm up in the sauce and release their tangy flavor.

9. For an extra pop of color and freshness, toss in the baby spinach during the last minute of cooking and stir until it just wilts.

10. Taste the sauce and adjust the seasoning with a bit more salt and pepper if needed. Serve the creamy lemon chicken hot with your choice of sides. Enjoy!

Equipment Needed

1. Paper towels to pat the chicken dry
2. A shallow dish or plate for dredging the chicken in flour
3. A large skillet to cook the chicken and make the sauce
4. A spatula to flip the chicken and stir the sauce
5. A knife and cutting board for mincing garlic and zesting the lemon
6. Measuring cups and spoons for the flour, wine, broth and cream
7. A separate plate to set the chicken aside once it’s cooked

FAQ

Creamy Lemon Chicken Recipe Substitutions and Variations

• If you dont have heavy cream, try using coconut cream or mix whole milk with a bit of melted butter to get that same creaminess.
• For the dry white wine, you can use chicken broth with a splash of white wine vinegar to keep that tangy flavor.
• If you want to skip all-purpose flour, gluten-free flour works just as fine, or you can use almond flour for a slightly different taste.
• Instead of capers, chopped green olives serve as a good briny substitute if you cant find capers.
• For the baby spinach, you can substitute with arugula or kale for a different, but still healthy, green option.

Pro Tips

1. When you’re searing the chicken, make sure the pan is really hot before you add the chicken so you get a nice browning. This step really locks in the flavor and makes the skin a bit crispy.

2. Don’t rush the garlic step. When you add the garlic after the chicken, cook it for about a minute only because burnt garlic tastes bitter and can mess over the creamy sauce.

3. If you’re using capers, add them near the end, just before serving, or even let the sauce finish simmering so they don’t become overly salty.

4. Stir in the spinach right at the very end and mix it in gently. You want it to just wilt a little without losing its bright green look.