Ingredients

600g / 1.2lb chicken breasts (2 large)

1/2 tsp cooking salt (kosher salt)

1/4 tsp black pepper

1/4 cup flour (plain / all-purpose)

40g / 3 tbsp unsalted butter

1 – 2 garlic cloves, minced

1 1/4 cups chicken broth/stock

3/4 cup heavy cream (thickened cream)

3 – 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)

2 tsp Dijon mustard

3/4 cup parmesan cheese, freshly grated or finely shredded

Pasta of choice (linguine recommended)

Finely chopped parsley for garnish

Instructions

Step 1: Slice each chicken breast horizontally to create two thin steaks, giving you four thin pieces in total.

Step 2: Season both sides of each chicken steak with salt and pepper, then coat evenly with flour, shaking off any excess.

Step 3: Melt the butter in a large skillet over medium-high heat. Cook the chicken steaks for about 2 minutes on each side until they turn golden and crispy. Remove the chicken from the pan and set aside on a plate.

Step 4: If the pan looks dry, add a small knob of butter. Add the minced garlic and stir for about 10 seconds until fragrant.

Step 5: Pour in the chicken broth, cream, lemon juice, and Dijon mustard. Bring the mixture to a gentle simmer and scrape the bottom of the pan to loosen any browned bits. Use a whisk if needed to fully dissolve the mustard.

Step 6: Stir in the parmesan cheese and let the sauce simmer rapidly for about 3 minutes or until it thickens slightly. Taste and adjust salt, pepper, and lemon juice as needed.

Step 7: Return the chicken to the skillet along with any juices from the plate. Turn the chicken pieces to coat them well in the sauce.

Step 8: Serve the chicken over your choice of cooked pasta or mashed potatoes. Sprinkle with chopped parsley and spoon extra lemon sauce over the top. Bread on the side for mopping up sauce is highly recommended.

Tips & Variations

For extra tenderness, pound the chicken breasts slightly before slicing to ensure even thickness.

Use fresh lemon juice for the best bright citrus flavor; bottled lemon juice can also work in a pinch.

Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich and creamy.

Try adding a pinch of chili flakes to the sauce for a subtle spicy kick.

Use gluten-free flour if you need a gluten-free version.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken before slicing and cooking to ensure even cooking and to avoid excess moisture in the pan.

What can I serve with creamy lemon chicken besides pasta?

This dish pairs wonderfully with mashed potatoes, steamed rice, or roasted vegetables. A fresh green salad also complements the richness of the sauce nicely.