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    Home » Main Courses » Creamy Lemon Chicken

    Creamy Lemon Chicken

    Published: Feb 13, 2022 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    Creamy Lemon Chicken is the perfect meal for busy weeknights. The delicately flavoured chicken tenderloins are cooked in a frying pan, then bathed in a garlic flavoured, creamy sauce, brightened by the tang of lemon juice and zest. It’s simple, it’s comforting and a delicious meal that the family will love.

    Dish of creamy chicken, with some plates and lemon wedges on the side.
    Jump to:
    • Why we love this recipe:
    • Ingredients in this recipe:
    • Step by step instructions:
    • Tips for success and FAQs:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Creamy Lemon Chicken

    Why we love this recipe:

    Chicken tenderloins are my go-to for quick, easy, weeknight meals. As their name implies, they are reliably tender, and they are an excellent source of protein. They are versatile and can be prepared in many ways, such as my Greek-Style Chicken and Salsa or Mediterranean Chicken Salad.

    We love this Creamy Lemon Chicken because:

    • It is prepared from ingredients which are readily available year-round.
    • We have used tenderloins as they are more reliably tender than chicken breasts.
    • It is a family friendly meal – one which adults and children alike will enjoy – and that’s always a plus!
    • We use just one skillet for the Creamy Lemon Chicken, so there’s less washing up.
    • Easy chicken dinners are always a hit – we also love Chicken Patties!
    • You can make it gluten-free by using the appropriate flour.
    • The sauce is a perfect balance of flavours; cream and lemon are a fantastic combination.

    Ingredients in this recipe:

    Ingredients in this recipe on a white background.

    Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

    Chicken tenderloins – We have chosen tenderloins as they are reliably tender. You can use the breast if you prefer, but it is inclined to become dry if even a little overcooked.

    Plain/all-purpose flour – To coat the chicken before pan-frying. Use a gluten-free blend if necessary.

    Dried oregano – On this occasion, I prefer the dried herb. The flavour is more subtle than the fresh herb and better complements the other ingredients without dominating them.

    Butter – Use either salted or unsalted.

    Extra Virgin Olive Oil – From the first pressing of the olives, it has great flavour and nutritional benefits.

    Garlic – Fresh garlic cloves have a much better flavour than the jarred variety.

    Thickened cream – Also known as whipping cream or heavy cream, it has a milk fat content of at least 35%.

    Lemon zest and lemon juice – Add vibrant, fresh flavour and a gentle tang to balance the creamy sauce.

    Sea salt and freshly ground black pepper – to taste.

    Parsley – For the best flavour, I prefer the flat-leaf variety.

    Step by step instructions:

    Steps 1-4 of preparing this recipe in a photo collage - coating the chicken in flour, cooking the chicken in a pan, making the sauce in the pan and returning the chicken to the sauce.
    1. To prepare the tenderloins, use a sharp knife to remove the tendon at one end of the tenderloin. Pat the chicken dry with some paper towel. On a large plate, mix the flour and dried oregano.  Toss the chicken in the flour so it is well coated. Tap off any excess flour.
    2. Melt half the butter and the olive oil in a large frying pan over medium high heat. Add the chicken and cook for 2-3 minutes per side or until just cooked through. Remove the chicken and set aside on a plate.
    3. Add the remaining butter to the same pan then add the garlic, cooking for 1-2 minutes, being careful to not let the garlic burn. Add the lemon juice and scrape the bottom of the pan with a spoon to get all the flavour. Add the zest and the cream, and mix. Simmer for three minutes.
    4. Return the chicken to the pan and cook for a further 2-3 minutes or until the sauce starts to thicken slightly. Add the parsley and season well. Serve immediately.
    Up close shot of finished dish of chicken in cream sauce sprinkled with parsley.

    Tips for success and FAQs:

    As the chicken cooks very quickly, you will need to have all your ingredients ready before you begin to cook.

    Can I use chicken breast?

    Yes, you certainly can. Just be careful to not overcook the chicken breast as it tends to become tough and dry if it becomes even a little overcooked. 

    How do I remove the tendon from the tenderloin?

    There is a small, white, tough tendon visible at one end of the tenderloin. Remove it with a sharp knife or a pair of scissors. There’s no need to remove it all; the tendon inside the meat is very thin and you won’t notice it after cooking but it is important to remove the larger, thicker piece.  Don’t try to pull it out or the meat may fall apart.

    Can I make the Creamy Lemon Chicken ahead of time?

    It is best if served as soon as it is made. However, you could prepare the separate components a day ahead, and store in the refrigerator ready to cook. The cooking process is so speedy.

    How should I store leftovers and can the dish be frozen?

    If you should happen to have leftovers, store them in the fridge as soon as possible.  Store them in an airtight container for up to 3 days, then reheat gently on low heat on the stovetop or in a microwave. For safety reasons, if leftovers have been out of the fridge for 2 hours, discard them. I don’t recommend freezing this dish. With the high dairy content, on thawing, it could separate.

    Round white plate with serving of chicken, with some cutlery on the side.

    Serving suggestions:

    The Creamy Lemon Chicken works well with so many dishes.

    Serve it alongside of:

    • Pasta, rice or crusty bread.
    • Roasted Broccolini or a Rocket and Pear Salad.
    • Mashed or roasted potatoes.
    • Couscous or quinoa.

    More delicious recipes for you to try:

    Easy, tasty and comforting meals are some of our favourites, and here are some more we love for you to try:

    • Bacon Mac and Cheese
    • Chicken and Broccoli Pasta Bake
    • Pork Sausage Ragu
    • Spinach and Ricotta Pasta Shells
    • Eggplant Involtini

    This delicious Creamy Lemon Chicken is quickly and easily prepared, making it an ideal main course for busy weeknights. However, it is also an elegant dish and one which guests will enjoy. There is a perfect balance of flavours; it is creamy, with the tang of lemon offsetting the cream. To balance the creamy sauce, serve the chicken with a fresh-tasting salad such as our Rocket and Pear Salad or Kale and Apple Slaw. I hope that you enjoy this meal very soon.

    Alex xx

    Up close shot of dish of chicken in cream sauce sprinkled with parsley.

    Creamy Lemon Chicken

    Creamy Lemon Chicken is the perfect meal for busy weeknights. The delicately flavoured chicken tenderloins are cooked in a frying pan, then bathed in a garlic flavoured, creamy sauce, brightened by the tang of lemon juice and zest. It’s simple, it’s comforting and a delicious meal that the family will love.
    4.96 from 109 votes
    Print Pin Review
    Course: Dinner, Main Course
    Cuisine: International
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 4 people
    Calories: 447kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    For the Chicken:

    • 500 g (1.1 lb) chicken tenderloins
    • ¼ cup (40 g) all-purpose/plain flour – use gluten-free if needed
    • 2 teaspoon dried oregano
    • 1 tablespoon butter See Note 1
    • 1 teaspoon extra virgin olive oil

    For the Sauce:

    • 1 tablespoon butter See Note 1
    • 2 cloves garlic – minced
    • 1 cup (250 ml) heavy whipping/thickened cream See Note 2
    • 3 teaspoon lemon zest See Note 3
    • ⅓ cup (80 ml) lemon juice – freshly squeezed
    • ¼ cup flat-leaf parsley – finely chopped
    • sea salt and freshly ground black pepper – to taste See Note 4

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    • Have all your ingredients prepared before you start to cook.
      There is a small, white, tough tendon at the end of the chicken tenderloin. You will need to remove it with a sharp knife or a pair of scissors. There’s no need to remove it all; the tendon inside the meat is very thin and you won’t notice it after cooking but it is important to remove the larger, thicker piece.  Don’t try to pull it out or the meat may fall apart.
    • Pat the chicken dry with some paper towel. 
      On a large plate, mix the flour and the dried oregano.  Toss the chicken in it so it is well coated. Tap off any excess flour.
    • Heat one tablespoon of butter and the olive oil in a large frying pan over medium-high heat.
    • Add the chicken and cook for 2-3 minutes per side or until just cooked through.
      Remove the chicken and set it aside on a plate.
    • Add the remaining one tablespoon of butter to the same pan and add the garlic, cooking for 1-2 minutes, being careful to not let the garlic burn.
    • Add the lemon juice and scrape the bottom of the pan with a spoon to get all the flavour.
    • Add the zest and the cream, and mix. Simmer for three minutes.
    • Return the chicken to the pan and cook for a further 2-3 minutes or until the sauce starts to thicken slightly. (It will thicken more as it stands.)
    • Add the parsley and season well. Serve immediately.

    Notes

    1. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
    2. Whipping cream – also known as thickened cream or heavy cream, has a milk fat percentage of at least 35%.
    3. Be sure to remove the zest before juicing the lemon.
    4. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
    5. Please note, the nutritional information is based on four serves. It does not include what the dish is served with. The nutritional information is an estimate only.

    Nutrition Estimate:

    Calories: 447kcal | Carbohydrates: 11g | Protein: 29g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 221mg | Potassium: 580mg | Fiber: 1g | Sugar: 1g | Calcium: 75mg | Iron: 2mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

    « Chicken Patties
    Whole Roasted Baby Potatoes »
    992 shares

    Reader Interactions

    Comments

    1. Jeff Wecker

      September 22, 2022 at 7:21 pm

      5 stars
      Cracking recipe!
      Could easily be adapted to a mustard sauce!

      Reply
      • Alexandra

        September 28, 2022 at 12:39 pm

        Hi Jeff, thank you for your lovely comment on our Creamy Lemon Chicken recipe. What a great idea to adapt it to a mustard sauce! 🙂

        Reply
    2. Sue

      September 12, 2022 at 10:26 am

      5 stars
      This was my first time having had success with chicken tenderloin! Patting it dry was what I was missing. I finally got that nice, golden brown sear on the chicken which made for tasty pan drippings. I added some string beans towards the end for our dinner. Fantastic recipe!

      Reply
      • Alexandra

        September 16, 2022 at 9:18 am

        Hi Sue, thank you so much for your lovely comments on the Creamy Lemon Chicken. I am delighted that you enjoyed it. 🙂

        Reply
    3. Andrea

      March 25, 2022 at 1:27 pm

      5 stars
      such a delicious flavor! love how easy this is to whip up too!

      Reply
      • Alexandra

        March 25, 2022 at 5:10 pm

        Hi Andrea, thank you for your lovely comments on the Creamy Lemon Chicken. I am so pleased you enjoyed it. 🙂

        Reply
    4. sarah

      March 24, 2022 at 11:47 pm

      5 stars
      Perfect easy weeknight dinner so full of flavor!!

      Reply
      • Alexandra

        March 25, 2022 at 5:12 pm

        Hello Sarah, thank you for your lovely comments on the Creamy Lemon Chicken, I am so pleased you enjoyed it. 🙂

        Reply
    5. Audrey

      March 08, 2022 at 2:13 am

      5 stars
      This turned out great! YUM

      Reply
      • Alexandra

        March 09, 2022 at 7:46 pm

        Hi Audrey, I am delighted that you enjoyed the Creamy Lemon Chicken, thank you for letting me know. 🙂

        Reply
    6. Leigh Hill

      February 28, 2022 at 1:23 pm

      5 stars
      This is full of taste and super quick to make!

      Reply
      • Alexandra

        February 28, 2022 at 5:52 pm

        Hi Leigh, thank you for your lovely comments, I am delighted that you enjoyed the Creamy Lemon Chicken. 🙂

        Reply
    7. JJ

      February 23, 2022 at 12:49 pm

      Wow! So simple but so flavorful!
      I will be making this again.

      Reply
      • Alexandra

        February 27, 2022 at 4:19 pm

        Thank you for your lovely comments on the Creamy Lemon Chicken. I’m so pleased that you enjoyed it and plan to make it again. 🙂

        Reply
    8. Terry May

      February 20, 2022 at 7:40 pm

      Sounds great , I’m trying it soon

      Reply
      • Alexandra

        February 21, 2022 at 3:53 pm

        Thank you Terry, I’m happy to hear that, I hope you enjoy it. 🙂

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

    Welcome to It’s Not Complicated Recipes!

    My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. learn more about me here →

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