When life gives you lemons, make creamy lemon chicken with pasta! This dish is a delightful fusion of tangy citrus and rich cream, creating a comforting meal that’s both refreshing and hearty. Perfect for a busy weeknight or a cozy dinner at home, this recipe brings together tender chicken, al dente pasta, and a luscious sauce that will have everyone asking for seconds. Grab your ingredients and get ready to enjoy a plate of pure deliciousness!
Steps
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Season each piece with salt, pepper, and garlic powder, then coat them in flour.
- Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. Cook the chicken cutlets for 4-5 minutes on each side until they turn golden brown, then remove them from the skillet.
- In the same skillet, add chicken broth, lemon juice, lemon zest, and the remaining butter. Allow the mixture to bubble for a few minutes.
- Return the chicken to the skillet and simmer for a few more minutes until it is completely cooked and the sauce has thickened. Adjust the seasoning with additional salt and pepper if needed, and garnish with fresh parsley.
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- Zest of 1/2 lemon
- Chopped fresh parsley, optional, to taste
Nutritional Values
Calories: 752kcal | Carbohydrates: 16g | Protein: 52g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1.6g | Cholesterol: 236mg | Sodium: 968mg | Potassium: 924mg | Fiber: 0.4g | Sugar: 1.2g | Vitamin A: 1120IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1.6mg
FAQ
- Can I use chicken thighs instead of chicken breasts for this recipe?
- Yes, you can substitute chicken thighs for chicken breasts if you prefer. Just ensure they are cooked through properly, as thighs may require a slightly longer cooking time than breasts.
- What can I use instead of chicken broth?
- If you don’t have chicken broth on hand, you can use vegetable broth or even water as a substitute. Keep in mind that using water may result in a less flavorful sauce, so you might want to adjust seasonings accordingly.
- Is it necessary to use both lemon juice and zest?
- Using both lemon juice and zest enhances the lemon flavor in the dish. However, if you only have one available, you can use it, but the flavor may be less intense.
- Can I make this dish in advance?
- While it’s best enjoyed fresh, you can make the dish ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it gently in a saucepan over low heat to maintain the sauce’s consistency and flavor.
- Why shouldn’t I freeze this lemon chicken?
- Freezing may alter the texture of the chicken and the sauce, making it less appealing once thawed and reheated. It’s recommended to enjoy this dish fresh or store it in the fridge for a few days.
Tips
- Slice the chicken breasts lengthwise to create thinner, more uniform cutlets. This allows them to cook more evenly and quickly, speeding up your dinner preparation.
- Use both lemon juice and zest in the recipe to amplify the citrus flavor, giving the chicken a bright and refreshing taste.
- After frying the chicken, allow the sauce to bubble for a few minutes before adding the chicken back in. This helps the sauce develop a richer flavor as it reduces.
- If you have small chicken breasts, you can skip cutting them in half. Just make sure they are fully cooked through to ensure safety and taste.
Equipment
- Skillet (if you don’t already have a suitable one for pan frying)
- Zester (for zesting the lemon)
