Creamy Lemon Chicken

Total Time
Prep: 10 min. Cook: 45 min.

Updated on Aug. 05, 2024

This creamy lemon chicken transforms simple ingredients into a restaurant-quality meal in just 45 minutes. The secret ingredient to its umami-rich sauce? Fresh mushrooms.

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Our creamy lemon chicken with mushrooms elevates simple chicken breasts into a restaurant-worthy meal that’s surprisingly easy to make at home.

The magic of this recipe lies in its velvety cream sauce—a delicious blend of chicken broth, heavy cream and acidic lemon juice that coats each piece of chicken perfectly. Earthy mushrooms add depth and that beloved umami-rich flavor, making every bite a delightful experience.

Pair it with pasta, wild rice or roasted vegetables for a complete and tasty meal any day of the week.

Ingredients for Creamy Lemon Chicken

Ingredients for creamy lemon chicken on kitchen counter.Leticia Almeida for Taste of Home

  • Flour: All-purpose flour coats the chicken breasts creating a light crust. It’s also used to help thicken the sauce, resulting in a velvety texture.
  • Chicken: Boneless, skinless chicken breasts provide the main protein for the dish.
  • Butter: Butter adds richness and flavor to the dish while cooking the chicken. Here are the main differences between salted and unsalted butter.
  • Chicken broth: Chicken broth forms the base of the sauce, adding depth and richness to the creamy lemon chicken.
  • Heavy whipping cream: Heavy cream is responsible for the luscious and creamy texture of the sauce.
  • Lemon juice: Fresh lemon juice adds a bright, tangy flavor that balances the richness of the cream.
  • Mushrooms: Mushrooms provide an earthy flavor and meaty texture to complement the chicken in this dish.

Directions

Step 1: Prepare the chicken

Chicken breast being coated with flour in shalow bowl.Leticia Almeida for Taste of Home

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip each chicken breast in the flour mixture, coating both sides and shaking off the excess.

Editor’s Tip: For even cooking, pound the chicken breasts to an even thickness before coating them in flour.

Step 2: Cook the chicken

Chicken breasts being cooked in skillet.Leticia Almeida for Taste of Home

In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook the chicken in batches until a thermometer reads 165°F, five to seven minutes per side. Remove the chicken and set aside, reserving the drippings in the pan.

Step 3: Make the sauce base

Sauce base being brought to a boil and reduced.Leticia Almeida for Taste of Home

Add chicken broth to the skillet and bring to a boil. Simmer uncovered until the liquid is reduced to 1/3 cup, about 10 minutes.

Step 4: Add cream and mushrooms

Mushrooms and cream being added to the sauce base.Leticia Almeida for Taste of Home

Stir in 3/4 cup of heavy cream, lemon juice and mushrooms. Cook over medium-low heat for five minutes, allowing the flavors to meld and the mushrooms to soften.

Step 5: Thicken the sauce

Creamy lemon chicken sauce being thickened.Leticia Almeida for Taste of Home

In a small bowl, mix the remaining 1 tablespoon flour and 1/4 cup heavy cream until smooth. Stir this mixture into the sauce. Bring to a boil and cook, stirring constantly until the sauce thickens, one to two minutes.

Step 6: Finish the dish

Cooked chicken being mixed with the sauce.Leticia Almeida for Taste of Home

Add the cooked chicken back into the skillet and heat through, coating each piece with the creamy lemon sauce.

Editor’s Tip: Garnish the dish with freshly chopped parsley or chives for added flavor and color.

Creamy lemon chicken in skillet, ready to serve.Leticia Almeida for Taste of Home

Creamy Lemon Chicken Variations

  • Use some herbs: Add fresh herbs such as thyme or tarragon to the cream lemon sauce base for extra flavor.
  • Add more vegetables: Incorporate baby spinach, bell peppers or zucchini for added nutrients and color. Drained artichoke hearts will also work well and add a tang to the dish.
  • Make it lactose-free: Swap out the heavy cream and butter for coconut cream and clarified butter for a lactose-free version of this creamy lemon chicken.
  • Add some garlic: Saute minced garlic with the mushrooms for a garlic lover’s version of this recipe.

How to Store Creamy Lemon Chicken

Store leftovers of this creamy lemon chicken in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if necessary to thin out the sauce.

Can you freeze creamy lemon chicken?

While you can freeze leftovers of this recipe for creamy lemon chicken, the texture of the sauce may change upon thawing due to the cream content. If you do freeze, do so for up to one month in a freezer-safe container and thaw overnight in the refrigerator before reheating.

Creamy Lemon Chicken Tips

Creamy lemon chicken served on plate with pasta.Leticia Almeida for Taste of Home

What’s the best way to ensure juicy chicken breasts?

To keep your chicken juicy, avoid overcooking it in the second step. Use a meat thermometer to check for doneness—chicken is safe to eat at 165°F.

What can I serve with creamy lemon chicken?

This versatile dish pairs well with many sides. Try serving it over pasta, slow-cooked wild rice or garlic mashed potatoes to soak up the delicious sauce. For a lighter option, serve with steamed vegetables or a crisp green salad.

How can I make the sauce even creamier?

For an especially creamy lemon chicken sauce, add a tablespoon of cream cheese or mascarpone to the simmering sauce.

How do you prevent the sauce from curdling?

To prevent the cream-based sauce from curdling, add the cream slowly and stir constantly. Do not boil the sauce vigorously after adding the cream.

Watch How to Make Creamy Lemon Chicken

Creamy Lemon Chicken

Prep Time 10 min
Cook Time 45 min
Yield 6 servings

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

  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 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.
  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.

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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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
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