Creamy Lemon Chicken


  • 4 chicken breasts, around 10oz/300g each (Note 1)
  • Salt and pepper
  • 2 cup flour
  • 2 tbsp olive oil
  •  3 tbsp butter (salted or unsalted)
  • 2 1/2 cups chicken broth/stock
  • 1 1/2 low fat cream (or full fat if you prefer)
  • 4 – 8 tbsp lemon juice

To serve

  • Pasta of choice (I used linguine)
  • Finely chopped parsley
  1. Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
  2. Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
  3. Place butter and oil in a large skillet over medium high heat, heat until butter melts. Swirl to mix the two together.
  4. Add chicken and cook the first side until golden, then turn and cook the other side until golden and just cooked. Remove onto a plate.
  5. Turn heat down to medium. Add ¼ cup of chicken broth, bring to simmer and scrape the brown bits on the bottom of the pan into the liquid. Add remaining chicken broth and cream. Simmer for 2 minutes until slightly thickened (the sauce thickens more as it cools during serving).
  6. Stir through lemon juice and season to taste with salt and pepper. Adjust lemon to taste.
  7. Return the chicken to the pan (pour in any juices on the plate too) and cook for a further 1 minute (to reheat chicken and thicken sauce more).
  8. Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Pour lemon cream sauce into a sauce jug and serve on the side.