Creamy Lemon Chicken With Herbs

Caper and Olive
by Caper and Olive
6 servings
1 hr

A quick and delicious family dinner is just around the corner with this Creamy Lemon Chicken with Herbs dish.

This dish comes together in about 45 minutes and the best part is that it can be made ahead of time and reheated. Whether you want to make it in the morning and leave it covered on the stovetop for dinner later or if you are in weekend prep mode for the week and want to make this and place it in a large rectangular baking dish and refrigerate for one day during the week, you can do that too!

Super versatile and super delicious!

Sauce base

Creamy lemon sauce. Ready for the chicken!

Creamy Lemon Chicken With Herbs
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 2 lb chicken breasts
  • 3 tbsp olive oil, plus extra if necessary
  • 1 tbsp kosher salt, plus extra for seasoning
  • 1/4 tsp freshly ground black pepper, plus extra for seasoning
  • 1/4 tsp garlic powder
  • 1 cup all purpose flour, 2 tbsp reserved
  • 2 tbsp butter
  • 1 small shallot, minced
  • 1 large garlic clove, minced
  • 1/2 cup dry white wine
  • 1 1/2 cup chicken broth
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp heavy cream
  • 3 slices of lemon, cut in halves
  • 4 tbsp fresh flat leaf parsley, roughly chopped
  • 2 tbsp fresh tarragon, roughly chopped

Start by trimming any excess fat off the chicken breast and then slice breasts into medallions. In a prepping tray, place the flour, 1 tablespoon of salt, freshly ground black pepper and garlic powder. Using a fork, distribute the spices throughout the flour to season it evenly. Reserve 2 tbsp of the flour mixture for later. Dredge the chicken pieces in the flour mixture, making sure to shake off the excess flour.
In a high-sided sauce pan (that has a lid for simmering), heat olive oil over medium-high heat. In batches, sauté the chicken, taking care to not over crowd the pan. Cook the chicken about 2 minutes per side until the chicken has a golden brown color on the outside but is not fully cooked. Set chicken medallions aside and start to make the lemon sauce.
Lower the heat to medium and add butter, shallots and garlic. Season with a pinch of salt and pepper. Stir until fragrant, about 1 minute. Sprinkle in the reserved flour and cook it out, about another 1 minutes. Add in the tablespoon of lemon juice and white wine, and deglaze the bottom of the pan, scraping off all the bits that was left behind by the chicken. Add in the broth and whisk continuously until sauce thickens. Add the heavy cream, parsley and tarragon and stir to combine.
Place the chicken back in the pan and make sure all the pieces are covered by the sauce. Take the halved slices of lemon and place them throughout the pan. Cover and cook on simmer for 30 minutes.
Caper and Olive
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