Lemon Cream Chicken

This recipe was incredible and so insanely tender and flavorful! It’s a great recipe for a crowd or even a Sunday lunch meal to prep before going to church and bake while you’re gone. Note that if you don’t want the sauce to be too lemony, just do 1 tablespoon of lemon juice. Taste as you go! This chicken dish is paired really nicely with roasted potatoes or could be served over pasta or rice.

Lemon Cream Chicken

Course Main Course



  • 2 large chicken breasts or 8 tenders
  • salt and pepper
  • 1 tsp Italian seasoning
  • 1/2 cup all purpose flour

Creamy Lemon Sauce

  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1/2 cup chicken broth
  • 1-2 tbsp lemon juice
  • 1 cup heavy cream
  • salt and pepper to taste


  • Preheat oven to 350.
  • Season both sides of the chicken. Dredge the seasoned chicken in flour and shake off any excess.
  • Heat some olive oil in a large skillet over medium heat. Fry chicken on both sides until golden. Do not cook all the way through. Remove from pan and set aside.
  • Melt 2 tablespoons of butter and add garlic and cook until fragrant. Add chicken broth and 1 tbsp lemon juice. Taste it and add the second tablespoon of lemon juice if desired.
  • Bring to a slight simmer and then add heavy cream. Add salt and pepper to taste and stir to combine.
  • Add chicken to a baking dish and pour the sauce over top. Bake in the oven for 45 minutes to 1 hour at 350.

Recipe courtesy of