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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 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.
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:
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.
Lemon Lover? Try these:
Crispy Greek Lemon Smashed Potatoes
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Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
Ingredients
For The Chicken:
- 2 boneless skinless chicken breasts large, halved horizontally to make 4
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 pinch cracked pepper
- 1-2 tablespoons lemon juice freshly squeezed, juice of half a lemon
- 4 tablespoons flour all purpose or tapioca - optional
For The Sauce:
- 1 tablespoon butter
- 2 teaspoons oil
- 1 brown onion medium-sized
- 2 tablespoons garlic minced, 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
- 2 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
*If you don't have access to Italian dried herbs, use 1 1/2 teaspoons dried basil and 1/2 teaspoon dried oregano.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Add 1 Cup of portabello mushrooms and two tablespoons of capers! Amazing!!!
This dish was amazing and so full of flavor! My whole family really enjoyed it now it has become a new family favorite. I served it with garlic red potaotes mixed with green beans.
This dish was soooo good! Thank you! The only issue I noticed was the step by step instructions didn’t tell you when you add the chicken stock in! So my dish came out a bit too thick. Other than that it was so so flavorful!
This was amazing! I’m definitely adding this to my dinner rotation.
This was SO good. Everyone liked it which is extremely rare. I added extra chicken and am looking forward to lunch tomorrow.
(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!
Haha leftovers are a myth over here too! And you’re welcome!
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.
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
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.
Yes, of course! That sounds great! Hope everyone loves it! Let me know how it goes! Enjoy! XO
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!!
YAY!! That is great to hear! Thank you for sharing and letting me know! I am so glad that you loved it all!!
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!!
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!!
Absolutely delicious.. So happy I found your recipe..