Creamy Lemon Chicken Skillet
With flavorful ingredients and only 45 minutes, you can have this Creamy Lemon Chicken Skillet that is bursting with flavor on your table in no time!
A CREAMY LEMON CHICKEN RECIPE
Skillet meals are one of my favorite types of meals to make. I love making meals all in one pan. This Creamy Lemon Chicken Skillet is full of lemon flavor that is contrasted by different seasonings and vegetables. It is a great dinner meal that you can make any night of the week. With easy ingredients, you will find yourself putting this recipe at the top of your menu! If you are looking for something that has a burst of flavor in each and every bite, you have to try this Creamy Lemon Chicken Skillet recipe!
FREQUENTLY ASKED QUESTIONS:
We like to use chicken breasts for this but you can use boneless skinless chicken thighs as well.
Grape tomatoes will be a good substitute for the cherry tomatoes if you cannot find them.
I love the addition of spinach to this but you can also use kale or just totally omit it.
You can serve this with a variety of things such as salad, rice, pasta, greens, potatoes, roasted vegetables, etc.
This can be stored in the refrigerator in an airtight container where it will keep for up to 4 days. I do not recommend freezing this recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless skinless chicken breasts
- all-purpose flour
- freshly grated parmesan
- lemon zest
- extra-virgin olive oil
- butter
- garlic
- baby spinach
- cherry tomatoes
- chicken stock
- heavy cream
- dry white wine
- lemon juice
- lemon
- kosher salt
- pepper
- fresh basil, for garnish
HOW TO MAKE A CREAMY LEMON CHICKEN SKILLET:
In a large bowl combine the flour, ⅓ cup parmesan and lemon zest.
Dredge the chicken in the mixture on both sides.
Heat olive oil in a large skillet and add the chicken. Cook for 5-6 minutes per side to sear and then place chicken on a plate covered with foil to rest.
Add butter to the skillet and melt. Stir in the minced garlic and cook for 1 minute. Toss in the spinach, tomatoes, lemon juice and white wine to cook for another 3-4 minutes, until the greens are wilted and tomatoes are warmed through.
Pour in the chicken stock, cream, leftover parmesan, lemon rounds, salt and pepper and cook for another 3 minutes on simmer.
Return the chicken to the pan and cook for another 6-7 minutes, spooning the sauce over the top occasionally, until the chicken is cooked through and the internal temperature reaches 165 degrees F.
Remove from heat, garnish with fresh sliced basil and serve immediately.
WANT MORE DELICIOUS RECIPES?
Creamy Lemon Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 cup freshly grated Parmesan divided
- 2 teaspoons lemon zest
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 3 garlic cloves minced or grated
- 2 ½ cups baby spinach
- 1 cup cherry tomatoes halved
- ½ cup chicken stock
- ¾ cup heavy cream
- ¼ cup dry white wine
- Juice of half a lemon
- 1 lemon sliced into rounds
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup sliced fresh basil for garnish
Instructions
- In a large bowl combine the flour, ⅓ cup parmesan and lemon zest.
- Dredge the chicken in the mixture on both sides.
- Heat olive oil in a large skillet and add the chicken. Cook for 5-6 minutes per side to sear and then place chicken on a plate covered with foil to rest.
- Add butter to the skillet and melt. Stir in the minced garlic and cook for 1 minute. Toss in the spinach, tomatoes, lemon juice and white wine to cook for another 3-4 minutes, until the greens are wilted and tomatoes are warmed through.
- Pour in the chicken stock, cream, leftover parmesan, lemon rounds, salt and pepper and cook for another 3 minutes on simmer.
- Return the chicken to the pan and cook for another 6-7 minutes, spooning the sauce over the top occasionally, until the chicken is cooked through and the internal temperature reaches 165 degrees F.
- Remove from heat, garnish with fresh sliced basil and serve immediately.
Notes
- This can be served with your favorite sides, see suggestions above.
- Chicken thighs can be used instead of breasts.
- I do not recommend freezing this recipe.
- If you do not like spinach, kale can be substituted.
- Grape tomatoes can be substituted for cherry tomatoes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
