Description
This Chicken in Creamy Garlic Lemon Sauce recipe features tender chicken breasts cooked in a luscious, flavorful sauce made with garlic, lemon juice, Parmesan cheese, and aromatic herbs. The sauce is thickened with cornstarch and enriched with heavy cream and butter, creating a comforting dish perfect for a family dinner.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- ¼ cup all-purpose flour
Sauce Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 2 cups chicken broth (divided as 1 cup + 1 cup)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ¼ cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with Italian seasoning, salt, and pepper to taste.
- Coat with Flour: Lightly coat each chicken cutlet with all-purpose flour, shaking off any excess to ensure an even but thin coating.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 4 to 5 minutes on each side until they turn golden brown. Remove the chicken from the skillet and set aside.
- Make the Garlic Base: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant but not browned.
- Add Broth and Seasonings: Pour in 1 cup of chicken broth, Worcestershire sauce, dried parsley, mustard powder, oregano, and basil. Stir well to combine and scrape up any browned bits from the skillet bottom for extra flavor.
- Simmer the Sauce: Add the remaining 1 cup of chicken broth and bring the mixture to a gentle simmer over medium heat.
- Thicken the Sauce: In a small bowl, mix cornstarch with cold water until smooth. Slowly stir this slurry into the simmering sauce to thicken it, stirring constantly to prevent lumps.
- Finish the Sauce: Reduce the heat to low. Stir in the heavy cream, freshly grated Parmesan cheese, and lemon juice until the sauce is smooth and creamy.
- Return Chicken & Simmer: Place the cooked chicken back into the skillet, spooning the sauce over each piece. Let everything simmer gently for 10 to 15 minutes until the chicken is fully cooked through and tender.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken and sauce before serving to add a fresh herbal note and vibrant color.
Notes
- For a slightly tangier sauce, add a bit more fresh lemon juice to taste.
- Use chicken broth instead of white wine to keep the dish accessible and add depth of flavor.
- Ensure the cornstarch is fully dissolved in cold water before adding to avoid clumping in the sauce.
- Cooking chicken cutlets thinner helps reduce cooking time and ensures tenderness.
- Can be served over pasta, rice, or with crusty bread to soak up the delicious sauce.
