Making creamy lemon chicken breast is one of those dishes that saves dinner when you have little time but still want something tasty, fragrant and light. It’s a simple recipe, really within everyone’s reach, but with that fresh and embracing touch that only lemon can give. I often make it when I want a quick yet not trivial main course: just cut the chicken breast into bite-sized pieces, lightly flour them and let them brown in a pan with garlic, sage and rosemary. The kitchen already smells like home.
The best part comes when you add the lemon juice and zest, together with a splash of water: in a few minutes a velvety little cream forms that coats the chicken and makes it irresistible. It’s the classic “simple but impressive” dish, perfect for a quick lunch or a last-minute dinner. Also, it’s a light recipe, without cream, ideal if you’re looking for a healthy and tasty main course.
If you like tender, fragrant chicken with that creaminess that never gets boring, this creamy lemon chicken in a pan will become one of your go-to dishes. And it goes with everything: rice, vegetables, potatoes… in short, a real savory hug.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
CREAMY LEMON CHICKEN BREAST
- 14 oz chicken breast
- 1 garlic clove
- rosemary
- sage
- 1 lemon
- 1/2 cup water (about)
- salt
- pepper
- to taste flour
- to taste extra virgin olive oil
Tools
CREAMY LEMON CHICKEN BREAST
- 1 Cutting board cutting_board
- 1 Knife knives
- 1 Pan pan
Steps
Cut the chicken breast into even bite-sized pieces and lightly flour them.
Heat a drizzle of oil in a pan with the garlic, sage and rosemary.
Add the chicken and brown it well on all sides.
When it is nicely colored, pour in the lemon juice, add the grated zest and the water.
Let it cook over medium heat for a few minutes: the sauce will thicken, forming an irresistible lemony cream.
Adjust salt and pepper and serve immediately.
FAQ (Questions & Answers)
Does the cream thicken without using cream?
Yes, the cream forms thanks to the flour that coats the chicken pieces and binds with the lemon juice and water during cooking. If you want it thicker, you can add a teaspoon of starch dissolved in a little water.
Can I prepare the lemon chicken in advance?
Yes, you can cook it in advance and gently reheat it in a pan, adding a splash of water to bring the cream back to the right consistency. It keeps well for 1-2 days in the fridge.
What type of chicken is best to use for this recipe?
Chicken breast fillet is perfect because it stays tender and cooks quickly. You can also use a whole breast cut into strips or bite-sized pieces.
Can I make it gluten-free?
Absolutely yes: just replace regular flour with rice flour or cornstarch. The cream will still be smooth and velvety.
Does the lemon risk making the chicken tough?
No, because the chicken cooks for only a few minutes in the lemon juice. The acidity helps to flavor without toughening the meat.
