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Creamy Lemon Chicken Recipe

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3.9 from 15 reviews

This Creamy Lemon Chicken recipe features tender chicken tenderloins coated in a flavorful flour and oregano mix, then pan-cooked and finished in a rich, tangy lemon cream sauce with garlic and fresh parsley. Ready in under 30 minutes, it's a simple yet elegant dish perfect for a quick weeknight dinner or casual entertaining.

  • Total Time: 27 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 500 g (1.1 lb) chicken tenderloins
  • 1/4 cup (40 g) all-purpose/plain flour (use gluten-free if needed)
  • Sea salt and freshly ground black pepper, to season the flour
  • 2 tsp dried oregano

Cooking Fat and Sauce

  • 1 tbsp butter (divided)
  • 1 tsp extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1 cup (250 ml) heavy whipping/thickened cream
  • 1-3 tsp lemon zest (loosely packed, add to taste)
  • 2-4 tbsp (40-80 ml) fresh lemon juice (add to taste)
  • 1/4 cup flat-leaf parsley, finely chopped
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Prepare Ingredients: Remove the small, tough tendon at the end of each chicken tenderloin using a sharp knife or scissors. Be careful not to pull it out to avoid the meat falling apart. Pat the chicken dry with paper towels.
  2. Coat Chicken: On a large plate, mix the flour with dried oregano, salt, and pepper. Toss the chicken tenderloins in the flour mixture until well coated. Tap off any excess flour.
  3. Heat Fat: In a large frying pan over medium-high heat, melt 1 tablespoon of butter with 1 teaspoon of extra virgin olive oil.
  4. Cook Chicken: Add the coated chicken to the pan and cook for 2-3 minutes on each side until just cooked through. Remove the chicken from the pan and set aside on a plate.
  5. Sauté Garlic: Add the remaining 1 tablespoon of butter to the same pan. Add minced garlic and cook for 1-2 minutes, stirring, ensuring the garlic does not burn.
  6. Add Lemon Juice: Pour in the lemon juice and use a spoon to scrape the bottom of the pan to release all the browned bits and flavor.
  7. Add Zest and Cream: Stir in the lemon zest and the heavy cream. Mix well and allow the sauce to simmer gently for about 3 minutes.
  8. Return Chicken & Thicken Sauce: Place the cooked chicken back into the pan. Cook for another 2-3 minutes until the sauce thickens slightly (it will thicken more as it stands).
  9. Finish and Serve: Stir in the chopped parsley, season the sauce to taste with salt and freshly ground black pepper, then serve immediately.

Notes

  • Use gluten-free flour if you require a gluten-free version.
  • The heavy cream can be substituted with thickened cream or whipping cream as preferred.
  • Adjust lemon zest and juice quantities to taste for desired tanginess.
  • Removing the tendon carefully ensures the texture of the chicken remains intact after cooking.
  • This dish is best served fresh as the sauce thickens further upon standing.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://avascooking.com/creamy-lemon-chicken-recipe/