How To Make Creamy Lemon Chicken

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol

Cut chicken breasts into six thin pieces.

In a pie plate, mix flour, salt, and black pepper together.

Heat half of the vegetable oil and half of the butter in a skillet.

Coat half of the chicken pieces in the flour mixture and add to the hot oil, placing them away from you to avoid splatters.

Cook chicken until golden brown, then remove from skillet.

Add the remaining vegetable oil and butter to the skillet.

Coat the remaining chicken pieces in the flour mixture and cook in the skillet.

While waiting for the chicken to cook, prepare a slurry by mixing some heavy whipping cream with flour.

Pour chicken broth into the skillet and scrape up bits from the bottom.

Increase heat to medium-high and bring broth to a boil, then reduce heat to low and let it simmer for about 8-9 minutes.

Add chopped onions and mushrooms to the skillet and stir.

Add lemon juice and chopped parsley to the mixture.

Pour in the heavy whipping cream and stir, cooking on medium-low for about 8 minutes.

Add the cream and flour slurry to the skillet and whisk to avoid lumps, bringing the heat back up to medium to bubble.

Reduce heat back to low and add the cooked chicken back into the skillet, heating everything together for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens