Lemon Cream Chicken Recipe

4.5 24 26
Lemon Cream Chicken Recipe
Lemon Cream Chicken Recipe photo by Taste of Home
Publisher Photo

Lemon Cream Chicken Recipe

Read Reviews
4.5 24 26
Publisher Photo
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. —Mary Anne McWhirter, Pearland, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 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
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound sliced fresh mushrooms

Directions

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through. Yield: 6 servings.
Originally published as Lemon Cream Chicken in Taste of Home February/March 2001, p44

Nutritional Facts

1 serving: 381 calories, 25g fat (15g saturated fat), 129mg cholesterol, 488mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 27g protein.

Popular Videos

  • 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
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound sliced fresh mushrooms
  1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
  2. In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
  3. Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
  4. In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through. Yield: 6 servings.
Originally published as Lemon Cream Chicken in Taste of Home February/March 2001, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Cream Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Vincent User ID: 9429450 284273
Reviewed Feb. 25, 2018

"Very good recipe. I added one clove of minced garlic before adding the chicken broth and finished with some fresh parsley. Really enhanced the dish."

MY REVIEW
gamblingfool User ID: 6001507 282195
Reviewed Jan. 16, 2018

"Oh my goodness! After making this last night I seriously cannot wait to have it again. So creamy, so rich and delicious! This is my first review of any TOH recipe and I must say by far my favorite! All the reviewers are correct, this sauce is simply decadent and could be used over anything. Veggies, baked or mashed potatoes, pork chops, fish, a flip-flop.....lol, just kidding! The only change I made was to deglaze the pan with 1/3 cup white wine before I added the broth. And I only used 2 tablespoons of lemon juice in the sauce with a lemon wedge squeezed over right before eating. Served it on a egg noodles. SO GOOD. You won’t be disappointed with this dish. Thanks for sharing!!!"

MY REVIEW
Carolyn User ID: 9308479 277333
Reviewed Nov. 6, 2017

"I made this dish a few nights ago for my family. My husband loved it! So did I. I doubled the sauce except for the lemon. I added crush red pepper. At the end I sprinkled chopped parsley because the dish needed some color. I plan to make this again."

MY REVIEW
YLindsay User ID: 1500874 268600
Reviewed Jun. 27, 2017

"Did this exactly and loved every bite. I was afraid of too much lemon flavor, but it was super. The Husband said it was terrible and to put the leftovers in a tupperwear and put it in his car...meaning he loved it!! Oh and btw DOUBLE the sauce part...as it needed more sauce. I also served this over rice, instead of the suggested linguine in my Simple & Delicious magazine."

MY REVIEW
Psalm127-3 User ID: 7749892 260796
Reviewed Feb. 4, 2017

"a no go.

hubby said almost inedible-all you taste is lemon"

MY REVIEW
sgronholz User ID: 1473861 241912
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!"

MY REVIEW
Cicarrillo7815q User ID: 8508994 231764
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."

MY REVIEW
cherylltalbot User ID: 2878779 226578
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."

MY REVIEW
millsapm User ID: 1794642 219678
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."

MY REVIEW
pixie9999 User ID: 2561170 204121
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."

Loading Image