Skillet Creamy Lemon Chicken

Total Time
30mins
Prep 30 mins
Cook 0 mins

This was an existing recipe on here but made some changes to my liking. ¥¥ Because my family loves to put the chicken over pasta with the same sauce, I doubled the sauce ingredients. We LOVE lemon and tangy chicken but if you're not a fan of it then cut back the lemon juice & lemon vinegar. I also added some other ingredients to my personal liking...hope you enjoy it!!

Ingredients Nutrition

Directions

  1. In a nonstick skillet, heat olive oil over med high.
  2. Stir in butter until melted.
  3. Add chicken.
  4. Cook 5 min to brown, then reduce heat to med.
  5. Turn chicken and cook about 4-5min more until juice runs clear when pierced.
  6. Transfer chicken to a warm dish.
  7. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
  8. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
  9. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
  10. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
  11. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
  12. **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
  13. Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
Most Helpful

Very tasty -- only improvement would be as suggested by others -- make more sauce! I served the chicken on top of spinach, mushroom and artichokes sauteed in garlic resting on a bed for fettuccine with a red lettuce, tomato and fresh mozzarella salad.

jlkcat March 17, 2014

Yummy! Doubled the sauce and could have tripled.

Mosskoet June 04, 2013

This recipe rocks! I've made it twice and at Christmas I made the sauce to go over salmon for our "at home fancy dinner" entree. YUM!

JShan June 20, 2009