Chicken Essentials:Chicken in a Lemon/Cream Sauce

Andy Anderson !


I came up with this dish on the spur of the moment.

I wanted some chicken, and I was thinking of a nice dreamy cream sauce… So I pulled this together with what I had available in my walk-in.

In addition, I only used 2 tablespoons of cheese because I wanted the lemon flavor to be up front, but I did want a bit of cheesy flavor, so I decided on Parmesan.

So, you ready… Let’s get into the kitchen.


★★★★★ 1 vote

10 Min
20 Min
Stove Top




  • 2 medium
    chicken breasts, boneless, skinless, about 1 pound
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sweet butter, unsalted

  • 1 medium
    shallot, small dice
  • 1 clove
    garlic, minced
  • 1 c
    chicken stock, not broth
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 1 pinch
    cayenne pepper, or to taste
  • 1 pinch
    paprika, sweet or hot
  • 2 Tbsp
    sweet butter, unsalted, cut into cubes
  • 1/4 c
    heavy or whipping cream
  • 2 Tbsp
    parmesan, finely grated

How to Make Chicken Essentials:Chicken in a Lemon/Cream Sauce


  3. Gather your ingredients (mise en place).
  4. Medium dice the chicken, and then season with salt and pepper.
  5. Add the butter and the oil to a sauté pan over medium heat.
  6. When the foaming subsides, add the chicken.
  7. Sauté until the chicken is cooked through, and beginning to brown, about 6 - 8 minutes.
  8. Remove chicken and reserve.
  10. Gather your ingredients (mise en place).
  11. Add the shallots to the pan, and allow to cook for 1 minute.
  12. Add the garlic and sauté until fragrant, about 30 seconds.
  13. Add the chicken stock, lemon juice, paprika, and cayenne.
  14. Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds) that have developed on the bottom of the pan.
  15. Continue to simmer until the liquid is reduced by half, about 6 – 10 minutes.
  16. Remove from heat and whisk in the butter, a bit at a time, until melted into the sauce.
  17. While still off the heat whisk in the cream.
  18. Finally, add the parmesan cheese, and whisk until combined.
  19. Chef’s Tip: Do not use regular, or low-fat milk for this recipe. You need the fat content of the heavy, or whipping cream to keep the sauce from separating.
  20. Return the diced chicken to the pan (along with any juices), and place over low heat, until the chicken is warmed through, about 1 minute.
  21. Chef’s Note: Do not let the mixture return to a boil.
  23. Serve over rice with plenty of the sauce. Enjoy.
  24. Keep the faith, and keep cooking.

Printable Recipe Card

About Chicken Essentials:Chicken in a Lemon/Cream Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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