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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. —Mary Anne McWhirter, Pearland, Texas
  • Total Time
    Prep: 10 min. Cook: 45 min.
  • Makes
    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
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound sliced fresh mushrooms


  • 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 cast-iron or other heavy 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.
Nutrition Facts
1 serving: 381 calories, 25g fat (15g saturated fat), 129mg cholesterol, 488mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 27g protein.


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Average Rating:
  • kgiftos
    Nov 28, 2020

    I have been making decadent dish this for well over 20 years. It’s my families favorite meal. I have over the years used light cream, half and half, even milk if I had to and it’s always gone! I don’t even need to look at the recipe anymore.

  • Annie
    Nov 11, 2020

    Everything was delicious. I used 2% evaporated milk instead of the heavy cream and it worked great. I would definitely double the sauce next time, however. I also needed to add just a little more lemon than recommended to make that flavor pop. A new family favorite!

  • ckbray
    Nov 6, 2020

    This recipe is basically Chicken Francese with heavy cream added. I do NOT recommend this recipe. I am not a person who watches my fat intake but the amount of fat from the butter and heavy cream is just too much. I used 1/2 and 1/2 instead of heavy cream. This worked very well and doesn't take away anything except fat from the recipe. Also my husband and grown daughter said it was just okay. If I wanted this type of dish, chicken francese is lighter and much better. Also several reviews below say to double or even triple the sauce. Well I doubled it and it was much too much sauce so I do NOT recommend this.

  • Pat
    Jul 24, 2020

    Made this yesterday and absolutely love this recipe. I did use tenderloins in lieu of breast and zested the lemons and added the zest at the end. Served it over Brown Butter Orzo. Had a friend for lunch and she raved over it. Definitely a keeper recipe. p.s. I read the reviews and doubled the sauce and was happy I did that.

  • gaylene2
    Jul 7, 2020

    YUMMY! The cream against the citrus was a good contrast. My family said to triple the sauce. We used it with both rice and potato and enjoyed both.

  • Nancy
    Jun 29, 2020

    Delicious! And so easy. Hubby loved it -- especially the sauce -- and wants it in our regular rotation.. Like others, I doubled the sauce. I usually do this anyway with most sauce or gravy recipes because I love having extra for noodles, etc. This is a keeper.

  • Heather
    Jun 24, 2020

    No comment left

  • Amanda
    May 22, 2020

    I haven't made this yet but i was wondering if i can use jarred mushrooms instead of fresh.

  • Tillie
    Apr 2, 2020

    No comment left

  • Kristina
    Mar 25, 2020

    This is a lovely recipe, easy to make and quite tasty. It did not make near enough sauce and I had used less chicken. If you are going for a grave or pasta sauce I would recommend doubling the sauce portion.