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. Itโs simple, itโs 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 โ one which adults and children alike will enjoy โ and thatโs always a plus!
- We use just one skillet for the Creamy Lemon Chicken, so thereโs 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 โ 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 โ To coat the chicken before pan-frying. Use a gluten-free blend if necessary.
Dried oregano โ 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 โ Use either salted or unsalted.
Extra Virgin Olive Oil โ From the first pressing of the olives, it has great flavour and nutritional benefits.
Garlic โ Fresh garlic cloves have a much better flavour than the jarred variety.
Thickened cream โ Also known as whipping cream or heavy cream, it has a milk fat content of at least 35%.
Lemon zest and lemon juice โ Add vibrant, fresh flavour and a gentle tang to balance the creamy sauce.
Sea salt and freshly ground black pepper โ to taste.
Parsley โ 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.ย
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. Thereโs no need to remove it all; the tendon inside the meat is very thin and you wonโt notice it after cooking but it is important to remove the larger, thicker piece.ย Donโt 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.ย 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 donโt 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
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Chicken:
- 500 g (1.1 lb) chicken tenderloins
- ยผ cup (40 g) all-purpose/plain flour – use gluten-free if needed
- sea salt and freshly ground black pepper – to season to the flour
- 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 large garlic cloves – 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
- 2-4 tablespoon (40-80 ml) lemon juice – freshly squeezed, add to taste See Note 4
- ยผ cup flat-leaf parsley – finely chopped
- sea salt and freshly ground black pepper – to taste See Note 5
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. Thereโs no need to remove it all; the tendon inside the meat is very thin and you wonโt notice it after cooking but it is important to remove the larger, thicker piece.ย Donโt try to pull it out or the meat may fall apart.
- Pat the chicken dry with some paper towel.ย On a large plate, mix the flour, the dried oregano and some salt and pepper.ย 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, theย tablespoonย 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 creamย โ 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.ย If you prefer it to be more subtle, start with 1 teaspoon and add more to to taste.
- Lemon juice: we use 4 tablespoon (80 ml) of lemon juice in this recipe – it does give the dish an intense lemon flavour. If you prefer it to be more subtle, start with 2 tablespoon and add to taste. Lemons can vary in intensity and different varieties will give you a different flavour profile.
- Adjust theย seasoningย to your liking โ we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- Please note, theย nutritional informationย 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.
Tracy
So good!! Highly recommend and itโs very easy!
Alexandra Cook
Thank you so much, Tracy! ๐
Alex xo
Joan Halliday
Now this recipe ticks all the boxes. A must try for all of us wanting an easy delicious meal.
Thank you its just what I needed for a meal to share with friends
Alexandra Cook
Hello Joan,
I am so happy to hear you enjoyed this recipe ๐
Thanks so much for taking time to let me know. Alex xo
Sashab
Loved this! very ๐ Used paleo flour. loved the tidbits about Australian measuring and how you take care of the tendon. Served with ๐ฅฆ since no one is doing carbs and it was great and held the extra sauce.
Alexandra Cook
Thank you so much for trying this recipe! ๐
Broccoli is a delicious serving suggestion.
Appreciate your comment! Alex xo
Gloria
You can never have too many chicken recipes. This is an easy meal for any night of the week. A great dish for entertaining too. The sauce is creamy and tastes fantastic.
Alexandra Cook
Hi Gloria,
Thank you so much for the great feedback on the Creamy Lemon Chicken.
I am so pleased you enjoyed it ๐
Alex xo
ness
This chicken was AMAZING!!! my partner even wanted thirds so sad I didnโt make more. Definitely doing it again tho
Alexandra Cook
Thanks, Ness ๐
This is great to hear! Appreciate you taking the time to leave a comment.
Alex xo
Helen
I love lemon chicken, but I had never had it with a creamy sauce – and now that creamy sauce is all I want!! It’s rich and lemony – the flavors blend so well together. I’ll be making this one again – and again!!
Alexandra Cook
Thanks heaps for trying out recipe, Helen ๐
I am so pleased you’ll be making it again (and again!)
Alex xo
Andy
This recipe was so delicious! Loved the tender chicken, fried in the creamy lemony garlic sauce. Served with pasta it was an easy, great dinner!
Alexandra Cook
I am so pleased you enjoyed this recipe, Andy!
Thanks so much for letting me know ๐ Alex xo
Kim
This is such a lovely recipe. My family loved it and asked me to make it again next week!
Alexandra Cook
Hi Kim! ๐
Thanks for trying this recipe! Glad to hear you’ll be making it again.
Alex xo
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Turned out tender, juicy and delicious; my whole family loved it!
Alexandra Cook
Hi Sara,
I am so happy to hear this! Thanks so much for sharing, Alex xo
Jenna
Very strong lemon flavor, so use sparingly and taste after adding each little bit.
That being said, if you add too much like I did, a little baking soda will fix you right up. I wish I hadnโt followed the suggested lemon amounts, because it smelled amazing and I know it would have been delicious with about half the amount.
Alexandra Cook
Hey Jenna,
Thanks for giving this recipe a try! ๐
We provide a range with the quantities as we definitely recommend adding the lemon to taste – it is a lemon forward dish with the full amount. The baking soda trick sounds interesting – that’s not something I’m familiar with ๐
Best wishes, Alex
Blanca
I made this chicken a few weeks ago and everybody loved it including myself!! it is very easy to make and very lemony but I like that. I put my chicken on top of angel hair pasta.. yummy. Thank you.
Alexandra Cook
Hi Blanca!
I am so happy you enjoyed this recipe, and serving it with angel hair pasta sounds so delicious.
Thanks so much for taking the time to comment, Alex xo
Nicole Plaxton-Harrison
This recipe is unbelievably delicious! I tweeted it slightly and added garlic salt to the raw chicken initially and a bit of mild German mustard to the cream sauce! It was AMAZING!!!
Thank you ๐
Alexandra Cook
Aww, this is lovely to hear, Nicole! ๐
So happy you enjoyed it, and your additions sound delicious! Alex xo
Fran
My taste buds were slowly dying, they were getting so bored of the same old meals, I didn’t know what to do,
Then Gloria came along, CREAMY LEMON CHICKEN **ABRACADABRA** WOOHOO ” Taste buds, have come back alive,
YEAHHHฤค
Thank you, Very Happy YOURS SINCERELY::: Fran,
Alexandra Cook
Love to hear this, Fran!
Happy you enjoyed the recipe so much ๐
Alex xo
Mina
This recipe is a winner!
Alexandra Cook
Thank you, Mina ๐
Annie
I found this recipe to be absolutely delicious. So easy to prepare too. Love the creamy texture of the sauce and the lemon was spot on. We served with oven fries and a side salad. Definitely will be going into our regular meal rotation. Thank you.
Alexandra Cook
Thank you, Annie ๐
Your side dishes sound delicious to me. I appreciate your comment, Alex xo
Nora
This creamy lemon chicken turned out perfectly! The whole family loved it! Thanks!
Alexandra Cook
Hi Nora,
I am so happy you all enjoyed it – thank you! Alex xo
Sabine
This creamy lemon chicken is so good and comes together very quickly. The amount of lemon was perfect. Loved it.
Alexandra Cook
Hi Sabine,
I am happy you enjoyed this recipe – thanks so much for sharing! Alex xo