Creamy Lemon Chicken Recipe!

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

Slice chicken breasts in half or use a meat tenderizer to thin them out.

Add a little olive oil to the chicken to help the seasoning stick.

Season chicken breasts with creole seasoning, rubbing it in well.

Sprinkle flour on both sides of the chicken breasts to help them get crispy and thicken the sauce.

In a skillet, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter, melting them together.

Add the chicken breasts to the skillet and cook for about 5 minutes per side on medium-high heat.

While the chicken cooks, slice lemons thinly and set aside for later use.

After 5 minutes, flip the chicken and cook the other side for another 5 minutes, adding more oil or butter if needed.

Once the chicken is golden brown, set it aside.

In the same skillet, add 2 more tablespoons of unsalted butter and melt it.

Fry minced garlic in the butter until fragrant.

Pour in heavy cream and stir to combine, cooking on medium-low heat.

Add dijon mustard and pepper jack cheese to the cream sauce, stirring until melted and combined.

Season the cream sauce with about a teaspoon of creole seasoning and dry parsley, tasting for adjustments.

Place the cooked chicken into the cream sauce, adding any remaining sauce from the plate.

Add the lemon slices to the sauce and baste the chicken with the creamy sauce.

Let it simmer for another 2-3 minutes, adding more dry parsley and creole seasoning as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens