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Lemon Cream Chicken Recipe

Lemon Cream Chicken Recipe

Mary Anne suggests her recipe for Lemon Cream Chicken. "If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms."
TOTAL TIME: Prep: 5 min. Cook: 45 min. YIELD:6 servings


  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup butter, cubed
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound fresh mushrooms, sliced


  • 1. In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat.
  • 2. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Remove chicken; cover and keep warm.
  • 3. Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
  • 4. Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

Nutritional Facts

1 each: 403 calories, 26g fat (15g saturated fat), 148mg cholesterol, 509mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 30g protein

Reviews for Lemon Cream Chicken

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Reviewed Jan. 17, 2016

"What an outstanding recipe! I've been making this delicious chicken since the recipe was first published in Taste of Home, and it remains a family favorite!"

Reviewed Aug. 25, 2015

"Great receipe! My family absolutely loved it. I substituted limes instead of lemons and it still came out perfect! I also seasoned the flour for coating the chicken, with thyme. My husband, teenager and my 8 year old gobbled it down. Kept hearing mmmmm over and over again. Thank you for sharing receipe."

Reviewed May. 19, 2015

"Nothing wrong with this recipe, but too bland for us. My husband remarked that it was "ok, but don't bother making this again". We will stick with piccata when we want the chicken and lemon flavor combination."

Reviewed Feb. 4, 2015

"Great recipe. Followed as written except to serve over basil flavored linguine. It made enough sauce for us. My 4 and 6 year olds went back for seconds."

Reviewed Jun. 4, 2014

"This was delicious. On his first bite my husband said, "oh this is good" then told me 3 more times this was really good. Will definitely make this again."

Reviewed Sep. 19, 2013

"Absolutely delicious! Any time a recipe calls for fresh mushrooms, I always saute them with diced white onion, a splash of wine (red or white) and organic beef stock. I went ahead and started the mushrooms in a separate pan beforehand, then got going with the rest of the dish. It takes longer to saute the mushrooms but is so worth it for the true, full flavor they can add. I doubled the sauce recipe because I know my family and they're crazy for sauces. Other than those two changes, I made the recipe as it was. So, so delicious. I actually caught my daughter licking the extra sauce up from her plate! ;-)"

Reviewed Oct. 6, 2012

"It was very rich, but still delicious. We had my sister and her family over for dinner and when the sauce was all gone she actually went to the kitchen and licked the pan clean. Wonderful recipe, thank you!"

Reviewed Jul. 13, 2012

"Super easy to make, and tastes so good! Definitely a repeat recipe!"

Reviewed Dec. 12, 2011

"Made this tonight and me and my family loved it. Had plenty of sauce, but I see why other reviews mentioned making double the sauce - it was yummy!"

Reviewed Dec. 4, 2011

"Didn't change a thing. So yummy!"

Reviewed Nov. 15, 2011

"Really good. Left out the mushrooms, but only because a guest had an allergy. Also, or anyone worried about the fat content in the heavy cream, I substituted fat fee half & half and the sauce was great."

Reviewed Apr. 14, 2011

"Yumm! So good over white rice with a veggie on the side."

Reviewed Aug. 30, 2010

"Loved this recipe. I left out the mushrooms because I don't like them. Served the chicken and sauce over Essenhaus egg noodles with steamed broccoli on the side."

Reviewed Jul. 13, 2010

"OMG my family absolutely loved this recipe! I poured this over linguine and made a wonderful meal. Don't change anything, it's great!"

Reviewed May. 17, 2010

"This was a great recipe, I think I made the sauce a bit too thick, but it is worth another try. Not difficult to make, and we loved it, thanks for sharing!"

Reviewed Feb. 25, 2010

"Delicious! My family loves it when I make this for dinner! We like a lot of sauce, as we serve it over rice, so I do not reduce the broth to 1/3 cup, instead, I add a couple more tablespoons of lemon juice - always from fresh lemons, and mix corn-starch instead of flour with the cream for a nice smooth sauce. Fabulous!"

Reviewed Dec. 19, 2009

"The lemon cream sauce is soooo very good, I am a big fan of lemon anything, but my family is not and everone ate it and loved it. I served it with Rosemary rice and it was a huge hit!"

Reviewed Nov. 1, 2009

"This scrumptious recipe lives up to the cook's description - it really is easy and elegant! Don't change a thing, except maybe sauteeing the mushrooms in butter before adding them to the lemon cream sauce. Using FRESH lemon juice makes a difference, too. Serve this to special guests and you won't go wrong."

Reviewed Jan. 15, 2009

"This was SO great! I always make a extra batch of the sauce because I usually make homemade rice-a-roni and the sauce is really good on it. My family and I love this chicken and eat it over and over and over!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.