Creamy Lemon Chicken

why make this recipe

This dish is quick, bright, and full of flavor. It uses simple ingredients and cooks fast. You get a rich cream sauce with fresh lemon taste that lifts the chicken. It is a good weeknight meal and also fits a simple dinner for guests.

introduction

Creamy Lemon Chicken is a soft and saucy meal that many people like. The sauce is creamy and sour from lemon. The dish feels special but it is easy to cook. For a similar bright sauce and easy method, try creamy parmesan lemon chicken to get more ideas.

how to make Creamy Lemon Chicken

Follow these steps to make the dish. Cook the chicken first, then make the sauce in the same pan. Return the chicken to the sauce so it stays moist and picks up the lemon cream flavor. Use low to medium heat so the cream does not separate.

Ingredients :

• chicken tenderloins
• garlic
• heavy cream
• lemon juice
• lemon zest
• salt
• pepper
• olive oil
• parsley (for garnish)

Directions :

1. Heat olive oil in a frying pan over medium heat.
2. Season chicken tenderloins with salt and pepper, then add to the pan.
3. Cook the chicken until golden brown and cooked through, about 5-7 minutes.
4. Remove the chicken and set it aside.
5. In the same pan, add minced garlic and sauté for a minute.
6. Pour in heavy cream, lemon juice, and zest, stirring to combine.
7. Bring the sauce to a simmer and let it thicken for a couple of minutes.
8. Return the chicken to the pan, coating it in the creamy sauce.
9. Serve warm, garnished with parsley.

how to serve Creamy Lemon Chicken

Serve this dish hot over rice, pasta, or mashed potatoes. Add a green side like steamed broccoli or a simple salad. Spoon extra sauce over the chicken and the side so each bite is creamy and lemony.

how to store Creamy Lemon Chicken

Cool the dish to room temperature before storing. Put it in a sealed container and keep in the fridge for up to 3 days. Reheat gently on low heat or in the microwave in short bursts so the sauce does not break. Do not freeze the dish with the cream sauce, as the texture may change.

tips to make Creamy Lemon Chicken

• Pat the chicken dry so it browns well.
• Do not boil the cream; keep it at a simmer.
• Use fresh lemon juice and zest for the best bright flavor.
• Taste and add salt at the end if needed.
• Thin the sauce with a splash of chicken broth or water if it gets too thick.

variation (if any)

• Add mushrooms sliced thin and sauté them with the garlic for more flavor.
• Stir in a handful of spinach at the end until wilted for color and nutrients.
• Use half-and-half instead of heavy cream for a lighter sauce, but it will be less rich.
• Add a little grated Parmesan for a deeper savory note.

FAQs

Q: Can I use chicken breasts instead of tenderloins?
A: Yes. Slice breasts thin or use small cutlets so they cook in the same time.

Q: Can I make this dairy-free?
A: You can try coconut cream or a dairy-free cream, but the taste will change. Use low heat to avoid splitting.

Q: How do I keep the sauce smooth?
A: Warm the cream slowly and stir often. Do not boil the sauce. Return the chicken to the pan off heat for a minute to warm through.

Q: Is lemon zest necessary?
A: Zest adds bright lemon oil and a fresh note. You can skip it, but the sauce will be less lemony.

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