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 AND a lemon 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 though I do understand some people have parmesan cheese issues (my husband being one of them) I have to admit part of me screams WHAT THE EVEN?! NO PARMESAN? 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 recipe of your dreams.
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Can I just say that our Saturday night dinner was one of the best we’ve had in a looooooong time. This recipe was so good I made it again on Sunday. You know, for my parents, which is NOT an excuse. Maybe.
Also, I have a confession. I maybe sort of kind of okay I did drink the sauce out 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:
- 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.
- Try this Salmon version for something different!
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- 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
- 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)
- 2/3 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
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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.
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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.
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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).
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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.
*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 1/2 teaspoons dried basil and 1/2 teaspoon dried oregano.
Adapted from Creamy Lemon Garlic Chicken and Lemon Parmesan Chicken Piccata
Try this Easy Salmon Piccata for something different!
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Tecia says
This was SO good. Everyone liked it which is extremely rare. I added extra chicken and am looking forward to lunch tomorrow.
MomsRN77 says
(Wo)Man alive! The adults loved it all, the older boys loved the chicken, my daughter only eats pasta with shaker cheese, so…
This is definitely on the list. I made a double batch and there is a little left. Probably won’t last until lunch leftovers tomorrow, but one can hope.
Thanks for the recipe and the detailed instructions!
Karina says
Haha leftovers are a myth over here too! And you’re welcome!
Craig says
Love the recipe. I made a couple of changes. Firstly cut the chicken breast up into chunks. Great when eating with rice. The other one is that the mixture of onions, garlic and chicken stock has a strong earthy taste (well mine did) and so I added some sliced mushrooms to the onions and garlic and sautéed them. Then added the stock. The sauce had strong earthy flavours and the Italian herbs added a lovely contrast.
Karina says
Craig!
Thank you for the comment. I am so glad that you love it so much. Your changes sound really great! Thanks for sharing. xo
Sylvia Ranson says
Is there any way I can make this ahead same day, transfer it to a baking dish and then put it in the over to reheat when my company comes. This would be easier than leaving it on the stove to reheat.
Karina says
Yes, of course! That sounds great! Hope everyone loves it! Let me know how it goes! Enjoy! XO
Kerri says
I made This last night and just ate the leftovers for lunch today. This will be a staple in my home from now on. Amazingly delicious!!
Karina says
YAY!! That is great to hear! Thank you for sharing and letting me know! I am so glad that you loved it all!!
Delaine says
Recipe calls for Brown onion. Do you mean, a sweet Vidalia or yellow onion? Never heard of a brown onion. Also, what do I do with it? Dice it, slice it?
Making this for dinner now! Sounds delish!!
Karina says
For this recipe I like to chop up my onions but slicing them is great too! Yes, a brown onion is the same as a yellow onion. Hope it turned out well for everyone!!
Kim says
Absolutely delicious.. So happy I found your recipe..
Lizzy says
Insanely freaking awesome.
Esther Lord says
Thank you for sharing this absofreakinlutly delicious recipe !! Hubby loved it and made me promise not to lose it ?. Definitely a new family favorite ?.
Kaye says
Hi Karina
Can this be made day before and reheated?
Karina says
Hi Kaye, yes of course. Reheat slowly over low heat.
Anne says
Hello, I’m allergic to citrus and usually just substitute with apple juice in recipes but have never tried with a cream sauce chicken and REALLY love them. I know it will change the flavor completely when I ask this question. Can anyone think of an alternative that would make this dish without the lemon but still make it different and delicious?
Karina says
Hmmm Anne that’s a good question! I’m not sure what you could sub lemon with. Grapefruit? Orange? Lime? Or even pineapple maybe? What makes this one good is the citrus flavour. If you try another alternative please let me know!
Jenny Bradley says
White wine would work!
Christa Ryder says
U made this dish and it was delicious! Definitely worth trying!
Whitney says
Hi! What Is cooking cream?
Brittany says
I am in love with your site. Thank you for all of the great ideas and letting us view the amazing presentation!!
Angela says
Delicious recipe! I’ve made it several times and we love it. Better than what I’ve had in many restaurants! Thanks for sharing it!
Toni says
Great recipe easy fast and delicious. I made it as written no modification. Comes together quickly so good for weekday dinner.
Haley says
Can I use 2% milk instead of cream? I don’t have cream currently
Karina says
Hi Haley, yes you can! Just be careful not to bring the sauce to a boil…keep it at a low gentle simmer to avoid curdling.
Emily says
This is the second of your recipes I’ve made this week and WOW. This tastes absolutely incredible! The juicy chicken in the amazing, creamy, lemony, garlic sauce comes together incredibly. I made it with roasted sweet potato chunks and kale, then had the leftovers for lunch today. Beautiful dish…and I have to admit to eating spoonfuls of the sauce from the pan too!
Michaela says
Karina, another winner, winner chicken dinner ??. This was lush. I’ve tried 3 of your recipes this week and they have all been AMAZING. Needed some inspiration and you provided it in bucket loads. Thank you xxx
Claire H. says
Tried this recipe last night with just a few modifications…it was AWESOME…so thank you, Karina, for the recipe and inspiration! Instead of seasoning the chicken, I created a brine with the salt, pepper, a few garlic cloves, and lemon juice. I let it sit while I prepped/got out the rest of the ingredients and waited for the pan to heat up. Then, I went on with the recipe until I got to the point of adding the broth…used a cup of the brine with 1/4 cup of water. I still added a bit more lemon juice and some fresh grated Parmesan…OMG! Served with some roasted asparagus…my family ALL enjoyed it and ACTUALLY AGREED ON SOMETHING FOR ONCE!!! 🙂
Liz says
Made this tonight, it was SO good…and my hard to impress daughter even said it was very good. (I too drank the sauce from a spoon, it was amazing!). Love your site and recipes!
Barbara says
Love love love your recipes-one of the best recipe sites I have seen. However…… I made this last night and I found it totally tasteless. I am wonderibg if you have any suggedtions as to what spices I could add to this to make it more tasty because it’s very pretty looking
Danielle says
I love your recipes Karina!! This one, like so many other recipes I’ve made of yours, is amazing! I made a lemon butter rice to go with it, and steamed broccolli, and poured the sauce over everything. It was fantastic! Thank you so much for sharing all of these amazing recipes!
elaine c says
Cooked this dish last night for my husband and I. And it was so easy and delicious. Ive booked marked your web page, so I can continue to make more of your recipes. 🙂 thanks so much!!
Norma says
Thank you very much for sharing with us such a great work ! I’m a very bad cooker and been eating poorly since 1 year because I don’t have any idea what and how to cook. Right now, all i can say that my stomach hurts a lot these days food poisoning, acne, tired, poor eating, junk foods…but after I saw your cooking yummm yummm you opened my appetite again! I would definitley try your recipes ! Thank you!
mary beth says
Made this yesterday exactly as written–we loved it. Served with mashed potatoes and broccoli salad–delish. Love you’re recipes, thank you very much!!!!!
Barbara says
Karina, this looks fabulous. Do you suppose there is a way to do most of this ahead? I’m thinking of having a dinner party, and don’t want to be in the kitchen frying chicken while my guests are present.
Jane Mercer says
Your recipes are great but too convoluted to get directly to the recipe. This o darn hard. Not user friendly.