Sauteed Chicken In Lemon Cream Sauce

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Servings: 4 Difficulty: Advanced
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A quick and elegant weeknight dinner featuring tender chicken breasts in a rich, tangy lemon cream sauce.
Sauteed Chicken in Lemon Cream Sauce recipe image
Sauteed Chicken in Lemon Cream Sauce recipe image
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Sauteed Chicken In Lemon Cream Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 239.0

Description

This Sauteed Chicken in Lemon Cream Sauce is a perfect balance of tender protein and luxurious, bright flavors. Thinly pounded chicken breasts ensure quick, even cooking, while the pan sauce combines the richness of butter and heavy cream with the sharp zest of fresh lemon. The addition of dry vermouth adds depth, and Parmesan cheese provides a savory finish. Its an ideal dish for busy weeknights when you want something that feels special without requiring hours in the kitchen. Serve it over egg noodles, rice, or alongside roasted vegetables for a complete, satisfying meal that brings restaurant-quality flavor to your home table.

Ingredients

Directions

  1. Place chicken breasts between sheets of plastic wrap and pound with a meat mallet until they are about 1/2 inch thick.
  2. Season the pounded chicken breasts generously with salt and pepper on both sides.
  3. Melt the butter in a large skillet over medium-high heat.
  4. Add the chicken to the skillet and saut until golden brown and cooked through, about 3 minutes per side.
  5. Transfer the cooked chicken to a serving platter, cover loosely with foil, and set aside to keep warm.
  6. In the same skillet, add the vermouth, lemon juice, and lemon zest.
  7. Bring the liquid to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  8. Reduce heat to medium and stir in the heavy cream and chicken broth.
  9. Simmer the sauce, stirring occasionally, until it thickens to a creamy consistency, about 5-8 minutes.
  10. Stir in 1/4 cup of the grated Parmesan cheese until melted and smooth.
  11. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
  12. Spoon the lemon cream sauce over the chicken breasts.
  13. Garnish with the remaining 1/4 cup Parmesan cheese and chopped fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 239.0kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 3.3g17%
Cholesterol 89.0mg30%
Sodium 82.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 27.0g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you don't have dry vermouth, you can substitute it with a dry white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic version, use additional chicken broth mixed with a splash of white wine vinegar.

This dish pairs beautifully with egg noodles, steamed rice, or mashed potatoes to soak up the delicious sauce. Serve with a side of roasted asparagus or green beans for a balanced meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or milk if the sauce has thickened too much.

Pounding the chicken to an even thickness ensures it cooks quickly and evenly, preventing the breast meat from drying out while making the sauce.

Keywords: chicken, lemon, cream sauce, pan sauce, quick dinner, weeknight meal, easy recipe, parmesan, vermouth, tender chicken, comfort food, american cuisine, egg noodles, light and tangy, family dinner, simple cooking, protein rich, delicious, homemade, savory
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