Description
Bright, creamy lemon chicken ready in under 30 minutes, perfect for weeknights or special occasions.
Ingredients
- 4 chicken breasts (boneless, skinless; about 1 to 1¼ lb total)
- 1 cup heavy cream
- 2 lemons — juice and zest
- 2 tablespoons capers (optional)
- 2 cups fresh spinach (optional)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken dry and either pound to an even thickness or butterfly thick breasts. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil (and butter, if using).
- Sear the chicken until golden brown, about 5–7 minutes per side depending on thickness. Transfer to a plate and tent with foil to keep warm.
- Reduce heat to medium. Add lemon juice and lemon zest to the hot skillet. Scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Cook 2–3 minutes until it thickens slightly.
- If using capers and spinach, add capers now and stir in spinach until wilted.
- Return chicken to the skillet. Simmer 2–3 minutes until chicken reaches an internal temperature of 165°F and is heated through.
- Taste the sauce and adjust seasoning with salt and pepper. Sprinkle chopped parsley over the chicken and serve.
Notes
For a lighter sauce, replace half the cream with low-sodium chicken broth. Chicken thighs work well too; just increase sear time slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian