Rating: 5 stars
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This ultra-fast creamy lemon chicken is perfect for busy weeknights. Serve this family-friendly dinner with noodles (or zoodles, for a low-carb take) and roasted broccoli or green salad.

EatingWell.com, June 2021


Credit: Jason Donnelly

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer the chicken to a plate.

  • Add shallot and garlic to the pan. Cook, stirring, for 1 minute. Increase heat to medium-high and add broth. Cook until reduced by half, about 2 minutes. Reduce heat to medium and stir in cream, lemon juice, any accumulated juices from the chicken and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley and serve with lemon wedges, if desired.

Nutrition Facts

1 cutlet & about 3 Tbsp. sauce
281 calories; fat 17g; cholesterol 117mg; sodium 216mg; carbohydrates 3g; protein 27g; sugars 1g; niacin equivalents 11mg; saturated fat 8g; vitamin a iu 695IU; potassium 475mg.