Creamy Lemon Chicken Breast

Bright lemon, a silky sauce, and golden-browned chicken combine into a weeknight winner. This recipe is quick and perfect for busy evenings.

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Pound and season the chicken: Place the chicken breasts between plastic wrap and gently pound to an even thickness, about 1.5 cm (½ inch). Pat dry and season with salt and pepper.
Dredge lightly in flour: Coat each breast in flour, shaking off excess.
Sear the chicken: Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden, about 3–4 minutes per side.
Remove and rest the chicken: Transfer to a plate; tent with foil and let rest for 4–5 minutes.
Cook aromatics and deglaze: Add butter to the pan; once melted, add shallots and sauté until translucent. Add garlic and cook briefly, then deglaze with wine or stock.
Build the lemon cream sauce: Stir in lemon juice and zest, then add cream and mustard, whisking to combine and simmering until thickened.
Finish the sauce and return chicken: Add chicken back to pan; spoon sauce over it and cook until internal temperature reaches 74°C (165°F).
Plate and garnish: Serve with sauce and garnish with parsley and extra lemon zest.

For a lighter sauce, use half-and-half instead of heavy cream. For gluten-free, skip the flour dredge and use cornstarch in the sauce.