Bright, creamy and ready in just 25 minutes, this lemon chicken is the kind of weeknight dinner you’ll come back to again and again. Tender pan-fried chicken breasts are finished in a velvety garlic, lemon and cream sauce for a meal that’s packed with fresh flavour and perfect served over mash, rice or pasta.
Lemon chicken
Ingredients
- The chicken
- 4 chicken breasts, pounded until ½ cm thick
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp flour
- The sauce
- 1 garlic clove, finely chopped
- ½ cup chicken stock
- ¼ cup white wine
- Juice of 1 lemon
- 2 tbsp chopped parsley
- ½ cup cream
Instructions
For the chicken
Season the chicken breasts with the salt and pepper. Then coat in the flour, shaking off any excess.
Heat some oil over medium-high heat, cook the chicken breasts, turning occasionally until browned on all sides and almost cooked through. Set aside to rest.
For the sauce
In the same pan, sauté the garlic until fragrant. Deglaze the pan with chicken stock and white wine.
Add the lemon juice, parsley, and cream. Bring to a boil and allow to reduce for 3 minutes.
Add the chicken breasts and cover. Simmer until cooked all the way through. Season to taste.
Dish the chicken up onto a serving platter and spoon over the lemony sauce. Serve with extra parsley and fried lemon slices.
Made this delicious lemon chicken recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
Also See: One-pot creamy chicken
Recipes & Styling: Kate Turner
Photography: K-Leigh Siebriz
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.