A classic chicken breast in cream sauce gets a zippy summer makeover with a little help from lemon, white wine, garlic, and shallot. Creamy Lemon Chicken is rich and comforting without being heavy. By taking a wee bit of extra time to pound out the meat and properly deglaze, you'll have spectacularly juicy chicken in an even more spectacular sauce. And I don't want to undersell the chicken itself, but one of the best things about it is that it pairs with almost any side - be it vegetable or starch - you can think of.
Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1”. Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt and pepper.
Heat a 12” skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
Reduce heat to medium. Add 2 tbsp butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic, stir to toss with shallots, and saute 1 minute more.
Add white wine and lemon juice to deglaze; gently scrape any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 5 minutes.
Add remaining 2 tablespoons butter and whisk until emulsified into the sauce. Add chicken broth heavy cream and whisk for 30 seconds, until smooth. Bring the liquid to a simmer, then return chicken to the pan. Simmer in the sauce until cooked through and the chicken registers 165°F using an instant read thermometer, 5-7 minutes. Garnish with fresh chopped parsley and serve immediately.
Cook with wine that's drinkable (ie. nothing you could mistake for vinegar), even if it's not a wine you'd normally drink.
If you prefer not to cook with wine, substitute half a cup of chicken broth.
Opt for fresh squeezed lemon juice for best flavor.
Always check the internal temperature of chicken using an instant read thermometer.
Store leftovers in a sealed container in the fridge for up to 3 days. The sauce will thicken considerably once cooled, but will thin out after reheating. This is best reheated by simmering the sauce and chicken in a covered skillet over medium heat for about 5 minutes, or until warmed through.