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Lemon Chicken Scallopini with Lemon Garlic Cream Sauce is your new family favourite dinner!
This Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one:lemon garlic chicken ANDalemon garlic cream sauce to keep the flavours going!
A lot of my readers have been asking if this Creamy Lemon Parmesan Chicken Piccata can be served without the addition of parmesan cheese. Even thoughI do understand some people have parmesan cheese issues (my husband beingone of them) I have to admit part of me screams WHAT THE EVEN?! NOPARMESAN? But WHY? THEN, in the same breath, some readers have been asking if they can cook this Creamy Lemon Garlic Chicken with chicken breasts.
INCOMING….the recipeof your dreams.
Can I just say that our Saturday night dinner was one of the best we’ve had in a looooooong time.This recipe was sogood I made it again on Sunday. You know, for my parents, which is NOT an excuse. Maybe.
Also, I have a confession.Imaybe sort of kind of okay I diddrink the sauceout of the pan by the spoonfuls.
In the recipe, I’ve provided you with options. I tried this recipe first without coating the chicken in flour and then I tried it with. Personally, I LOVE the floured version a lot more than the non-floured, due to the soft coating on the chicken after frying. BUT I also understand many of my readers are doing low carb right now…so this is a killing-two-birds-with-one-stone kinda recipe.
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce is THE ultimate chicken recipe!
SOME TIPS:
SOME - I used light or reduced fat cooking cream for this recipe. You can substitute heavy cream or half and half instead.
- The flour coating is OPTIONAL. Keep it flour free for low carb.
Lemon Lover? Try these:
Easy Salmon Piccata
Creamy Lemon Garlic Chicken
Creamy Lemon Parmesan Shrimp
Crispy Greek Lemon Smashed Potatoes
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
Author: Karina
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going!
4.74 from 34 votes
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Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Serves: 4
Ingredients
For The Chicken:
- 2 large boneless and skinless chicken breasts , halved horizontally to make 4
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Cracked pepper
- Juice of half a lemon
- 4 tablespoons flour (all purpose or tapioca) -- OPTIONAL
For The Sauce:
- 1 tablespoon butter
- 2 teaspoons oil
- 1 medium-sized brown onion
- 2 tablespoons minced garlic (or 6-8 cloves garlic, minced)
- 1¼ cup chicken broth (stock)
- ⅔ cup light cooking cream*
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
- 2-3 tablespoons lemon juice (adjust to your tastes)
- 2 teaspoons dried Italian mixed herbs**
- 2 tablespoons fresh parsley
- Lemon slices or wedges , to serve
Instructions
Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes). Reduce heat to low-medium heat, add the broth. Season with salt and pepper, and continue to cook to reduce down slightly (about 6 minutes). Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Pour in the lemon juice, allow to simmer gently for a further minute to combine. Stir in the Italian herbs. Add the chicken back into the pan, cover with the sauce and serve over rice, pasta, steamed vegetables or zucchini noodles. Garnish with lemon slices or wedges and parsley.
Notes
*You can substitute light (or reduced fat) cooking cream with heavy cream or half and half.
**If you don't have access to Italian dried herbs, use 1 ½ teaspoons dried basil and ½ teaspoon dried oregano.
Nutrition
Calories: 228kcal | Carbohydrates: 14g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 951mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 15.8mg | Calcium: 60mg | Iron: 1.4mg
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Reader Interactions
Comments
Steph says
Absolutely delicious. I sprinkled it with some Parmesan as I get like it was missing a little something, and it was perfect. Will definitely add mushrooms next timeReply
Stephen says
Love this recipe – very easy and super tasty!Reply
Katy says
Okay so heres the thing, my staple dish is the lemon chicken recipe by cafe delites. ALWAYS A HIT. but then i found this recipe and OH MY GOD, HEAVEN.I Will never go back. This is amazing, delicipus, beautiful.
Reply
Kyle says
I’ve made this twice now for friends. Every time it blows their mind. I made it a couple days ago and my partner said it was the best chicken he’s ever had. I HIGHLY recommend this recipe. It’s one of the best ones I’ve saved in my notes on my phone.Reply
Chin says
Delicious ! And I don’t usually like creamy dishes. Was a big hit with the whole family. Thank you !
Reply
Laura Lee Hogsett says
So incredibly delicious. We served with angel hair. A little short on cream but a cornstarch slurry and pasta water helped thicken it up. Definitely will add capers and more lemon next time for even more deliciousness.Reply
Korrine M. says
Wow, thank you for this recipe. So delicious! I added mushrooms, capers, and a bit of white wine although the recipe would be great as is. After I sautéed onions, mushrooms and garlic, deglazed the pan with a bit of white wine. I pounded the chicken to obtain even thickness and cooking time. Served with orzo and steamed broccoli. My husband (and son) loved it and said it was one of the top dinners I’ve ever made and we’ve been married 30 years!Reply
Naomi says
This recipe was fantastic. I am definitely putting it into the rotation. Had to make a couple of adjustments. I used coconut milk instead of cream because I am sensitive to lactose. Also, I thickened to sauce with arrowroot powder to keep it paleo. Served it over rice for the little ones and spaghetti squash for the adults. EVERYONE loved it. A small miracle!
Reply
Karina says
Sounds perfect! Have you joined my Facebook group? It’s a place for people to share what they’ve done with the recipes. You can join here.
Reply
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4.74 from 34 votes (12 ratings without comment)
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