Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total), sliced in half lengthwise to make 4 thinner cutlets
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil, for searing
For the Creamy Lemon Sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice (more to taste)
- Salt and black pepper, to taste
- Optional: lemon slices for garnish, extra herbs (like chopped parsley or basil)
Preparation Notes:
- Slice the chicken breasts evenly to ensure faster, more even cooking.
- Dredging the chicken lightly in flour before searing gives it a golden crust and helps thicken the sauce later.
- Use fresh lemon juice for the best flavor. Bottled lemon juice may taste bitter or metallic in a delicate cream sauce.
- Heavy cream is preferred over milk or half-and-half for a rich, stable sauce that won’t break.
Instructions
Step 1: Prepare the Chicken
- Start by slicing each chicken breast horizontally to create two even cutlets.
- Pat the chicken dry with paper towels.
- Season both sides with salt, black pepper, and Italian seasoning.
- Lightly dredge the chicken in all-purpose flour, shaking off any excess.
Step 2: Sear the Chicken
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot but not smoking, add the chicken cutlets in a single layer.
- Sear for about 4–5 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set it aside on a plate. Tent with foil to keep warm.
Step 3: Make the Sauce Base
- Lower the heat to medium.
- Add the butter to the same skillet and let it melt.
- Stir in the minced garlic and sauté for about 30 seconds to 1 minute, just until fragrant—don’t let it burn.
Step 4: Deglaze the Pan
- Pour in the chicken broth and scrape up the browned bits at the bottom of the skillet with a wooden spoon. These add extra flavor to the sauce.
Step 5: Add the Cream and Lemon
- Stir in the heavy cream, lemon zest, and lemon juice.
- Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for 2–3 minutes, or until slightly thickened.
- Season the sauce with salt and black pepper to taste. Adjust lemon juice depending on how tangy you like it.
Step 6: Return Chicken to Pan
- Nestle the cooked chicken back into the skillet.
- Spoon the sauce over the top of the chicken.
- Simmer everything together for another 2–3 minutes, allowing the chicken to warm and absorb the flavors.
Step 7: Garnish and Serve
- Garnish with lemon slices and chopped parsley or basil if desired.
- Serve hot with your favorite sides.
Notes
- Use thin chicken cutlets: Thin pieces cook faster and more evenly. If your chicken breasts are thick, slice them in half lengthwise.
- Don’t skip the flour dredge: It helps create a crisp crust and gives the sauce a nice body.
- Keep an eye on the garlic: Garlic burns quickly, so sauté just until fragrant.
- Lemon juice can vary in acidity: Always taste the sauce before adding more. A little goes a long way.
- Don’t boil the cream sauce: Keep it at a gentle simmer to avoid curdling.
- Fresh herbs brighten the dish: Finish with parsley or basil for a pop of color and freshness.
- Make ahead tip: You can prepare the sauce ahead and refrigerate it, then reheat and finish with freshly cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes