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.
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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:
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:
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
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.
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.
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
Creamy Lemon Chicken
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
- 1-3 teaspoon lemon zest – loosely packed, add to taste 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, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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
- 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.
- Whipping cream – also known as thickened cream or heavy cream, has a milk fat percentage of at least 35%.
- Zest: be sure to remove the zest before juicing the lemon. We make this recipe with 3 teaspoons of lemon zest – this does give the dish an intense lemon flavour. If you prefer it to be more subtle, start with 1tsp and add more to to taste.
- Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- 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:
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.
Helen
This is a beautiful dish!! We had it with noodles and there was nothing left!! And it’s easy to make. The directions are clear and easy to follow.
Alexandra Cook
Hi Helen,
So happy you enjoyed this recipe 🙂 With noodles is a great way to enjoy this dish! Alex xo
Andrea
We loved the chicken and especially the sauce. Buttery, creamy and a delicious lemon flavor. The whole family loved it!
Alexandra Cook
Hi Andrea,
I am so happy to hear that you enjoyed this recipe for Creamy Lemon Chicken 🙂
Thanks so much for your comment, Alex xo
Conchetta
My family loved this. Simple creamy, and I loved the lemon. Will definitely make again- except next time I will make double.
Alexandra Cook
Hi Conchetta,
I am so happy to hear you enjoyed this recipe.
Thanks so much for taking the time to let me know! Alex xo
Padma
This sounds lip smacking good! Have shared it with a friend who loves chicken.
Alexandra Cook
Thank you for sharing, Padma!
Soph
Hi! Have you tried this recipe with chicken thighs?
Alexandra Cook
Hi Soph,
A family member has and it works just fine.
You have a couple of options here:
Boneless Skinless Chicken Thighs – this is what my family member uses. They do flatten them a little for even cooking, and then follow the recipe – adding a little more cooking time for the chicken.
or
Skin On Chicken Thighs – this could also work, but if you wanted the skin to stay crispy, I would cook the thighs first, and then perhaps serve on a bed of the sauce, or have the sauce on the side. You could try my recipe for Crispy Chicken Thighs (linked).
Hope that helps! Thanks, Alex
Jill
I have checked over the quantities and can’t see where I went wrong. It was horrible. Waaaaay too much lemon. I was devastated as I’ve never really had a fail like that before. Sauce was great consistency and looked good but Wow it didn’t taste so good. I’m very sure it wasn’t right as I can’t imagine everyone raving about it if it was like mine.
Alexandra Cook
Hello Jill,
I am so sorry that you didn’t enjoy this recipe.
It is a lemon forward dish, and perhaps just not to your taste?
Lemons do vary in intensity, so the only thing I could really think of is that your lemons are particularly powerful in flavour. The other thing would be perhaps really firmly packing the zest in to the teaspoon when measuring it?
Also, when you zested the lemon, do you think that perhaps too much of the bitter white pith got in? It is important to only remove the yellow part when zesting.
I will add a note to this regarding the zest, and also perhaps a suggestion that people add it to taste, in case they also find the flavour too intense.
Thank you for sharing your feedback, and I am sorry that you did not enjoy this recipe.
Kind regards, Alex