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5 from 2 votes

Creamy Lemon Chicken

Tender, juicy chicken breast with a creamy lemon sauce.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Servings: 4


  • 4 thin chicken breast cutlets
  • ½ large lemon
  • ¼ cup dry white wine
  • ¼ cup chicken stock
  • ½ cup heavy cream
  • 3-4 sprigs of thyme
  • ¼ cup grated Parmesan cheese
  • butter/olive oil
  • salt & pepper


  • Season chicken with salt and pepper. Heat 1 tbs olive with a tbs of butter.
  • Sauté chicken until it’s golden brown on all sides. Remove to plate and set aside.
  • Add wine and scrape up any brown bits. Cook for 1-2 minutes until alcohol smell disappears.
  • Add chicken stock, lemon, and thyme. Cook on medium 4-5 minutes.
  • Lower the heat and add the cream. It’s important that cold cream doesn’t hit a hot pan because that could break your sauce, causing it to separate. Stir it in and as it comes together, raise heat to medium-low.
  • Once the sauce comes to a gentle bubble, add the chicken and any juices left on the plate back into to the sauce.
  • Sprinkle with Parmesan cheese and serve.