Creamy Lemon Herb Chicken
By @chef1
A quick and easy chicken dish with a bright and flavorful creamy lemon sauce. Perfect for a weeknight meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 Chicken breasts
- ●2 tablespoons Olive oil
- ●1/2 cup White wine (or chicken stock)
- ●1/2 cup Heavy cream
- ●2 tablespoons Lemon juice
- ●2 tablespoons chopped Fresh herbs (parsley, thyme, or rosemary)
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1Season chicken breasts with salt and pepper.
- 2Heat olive oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side.
- 3Remove chicken from skillet and set aside.
- 4Add white wine (or chicken stock) to the skillet and scrape up any browned bits from the bottom.
- 5Stir in heavy cream and lemon juice. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
- 6Stir in fresh herbs.
- 7Return chicken to the skillet and coat with the sauce. Serve immediately.
Recipe details
- Category
- Main course
- Preparation
- 40 minutes
- Cooking
- 23 minutes
Estimated total: 63 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and tools: 5 min planning allowance (setup)
- Prepare chicken: 10 min planning allowance (meat_prep)
- Chop fresh herbs: 10 min planning allowance (vegetable_prep)
- Season chicken breasts: 3 min planning allowance (mix)
- Preheat skillet: 3 min planning allowance (pan_preheat)
- Remove chicken from skillet: 2 min planning allowance (transfer)
- Deglaze skillet with wine: 8 min planning allowance (saute)
- Stir in fresh herbs: 3 min planning allowance (mix)
- Return chicken to skillet and coat: 2 min planning allowance (transfer)
- Serve immediately: 2 min planning allowance (garnish)
- Cook until browned and cooked through
- Cook until browned and cooked through
- Cook until slightly thickened
- Chicken breasts: USDA piece portion weight
- Assumed skinless, boneless, raw chicken breast.
- Olive oil: USDA tablespoon portion weight
- White wine (or chicken stock): USDA fl oz portion weight
- No alcohol evaporation adjustment made; energy may be overestimated. Assumed generic white table wine.
- Heavy cream: USDA cup, fluid (yields 2 cups whipped) portion weight
- Lemon juice: USDA fl oz portion weight
- Assumed raw lemon juice.
- Fresh herbs (parsley, thyme, or rosemary): USDA tbsp portion weight
- Assumed fresh parsley as the first listed herb alternative.
- Salt: USDA tsp portion weight
- Black pepper: USDA tsp, ground portion weight
- Chicken breasts: 544 g · USDA reference 171077
- Olive oil: 27 g · USDA reference 171413
- White wine (or chicken stock): 117.6 g · USDA reference 174837
- Heavy cream: 119 g · USDA reference 170859
- Lemon juice: 30.5 g · USDA reference 167747
- Fresh herbs (parsley, thyme, or rosemary): 7.6 g · USDA reference 170416
- Salt: 3 g · USDA reference 173468
- Black pepper: 0.57 g · USDA reference 170931
chicken · lemon · cream sauce · herbs
Estimated nutrition per serving
702 calories · 63.1 g protein · 4.7 g carbohydrate · 42.2 g fat · 0.2 g fiber · 726 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: