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Creamy Lemon Chicken

Get Dinner on the Table Fast With Creamy Lemon Chicken and Linguine

The following post was originally featured on Recipe Tin Eats, which is part of POPSUGAR Select Food.

Cream and lemon are a luscious combination. Especially when served over crispy pan-fried chicken! And I promise, this is not made with a ridiculous amount of cream.

I was browsing my Instagram feed the other day, and all I could think was "it's so yellow and orangey." I shared this observation with my mother, and her response was "Well, of course. You post so much creamy, cheesy bread, potatoes, and meat. Everything you like is yellow and brown. Even Dozer is yellow."

True that. I had no response to that. (And yes, also true that Dozer, my golden retriever, makes regular appearances on Instagram.)

So one of my (many) New Year's resolutions was to post more green foods on RecipeTin Eats.

Hmm. So much for that resolution. Double fail already — two posts into 2016 and not a salad in sight!

I promise, promise, promise that I have green food coming. But I just couldn't WAIT to share this with you. It's just so good. That sauce! That creamy lemony sauce . . .

I think you'll be surprised when you see how ridiculously short the ingredients list is, and how fast it is to make. It really is very easy – dust chicken with flour, cook until golden, then make the sauce in the same pan using chicken broth, cream, and lemon juice.

That's it. Really; it is that easy.

I like to serve mine with pasta because I make a decent amount of sauce in this recipe so it's perfect for pouring over the pasta too. But it's also fantastic with mashed or roast potatoes and veggies!

I always hesitate before posting recipes made with more than a couple of tablespoons of cream. The reason is I grew up eating Japanese food, which simply doesn't use cream. At least, not for meals, only for sweet treats. I honestly can't think of a single Japanese savory dish that uses cream.

So using cream in cooking to me is naughty. Gee, my mum really did a great job brainwashing me, didn't she?!

The reason I made this creamy chicken is I had a couple of tubs of cream leftover from Christmas from a dessert that never happened. Actually, I made this, and a salmon alfredo pasta.

Both were insanely good. Of course they were. Is it possible to go wrong when you cook with cream? – Nagi x

Creamy Lemon Chicken

From Recipe Tin Eats


This is like a creamy version of Lemon Chicken Piccata. It's super easy and fast to make, and the sauce is absolutely to die for!

  1. You can purchase chicken breast steaks here in Australia at supermarkets and butchers. Sometimes they are labelled "chicken schnitzel" (but no crumbs, just thin slices of chicken).
  2. I use both butter and oil because I like the flavor of butter in this but using half oil prevents the butter from burning and splitting which can discolor and separate the creamy sauce.

Creamy Lemon Chicken


  1. 2 chicken breasts, around 10oz/300g each (Note 1)
    Salt and pepper
    1/4 cup flour
    1 1/2 tbsp butter (salted or unsalted)
    1 tbsp olive oil
    1 1/4 cups chicken broth/stock
    3/4 cup low-fat cream (or full fat if you prefer)
    3-4 tbsp lemon juice
  1. To serve:
    Pasta of choice (I used linguine)
    Finely chopped parsley


  1. Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
  2. Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
  3. Place butter and oil in a large skillet over medium-high heat, heat until butter melts. Swirl to mix the two together.
  4. Add chicken and cook the first side until golden, then turn and cook the other side until golden and just cooked. Remove onto a plate.
  5. Turn heat down to medium. Add ¼ cup of chicken broth, bring to simmer, and scrape the brown bits on the bottom of the pan into the liquid. Add remaining chicken broth and cream. Simmer for 2 minutes until slightly thickened (the sauce thickens more as it cools during serving).
  6. Stir through lemon juice and season to taste with salt and pepper. Adjust lemon to taste.
  7. Return the chicken to the pan (pour in any juices on the plate too) and cook for a further 1 minute (to reheat chicken and thicken sauce more).
  8. Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Pour lemon cream sauce into a sauce jug and serve on the side.


Calories per serving
Image Source: Recipe Tin Eats
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