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Chicken in Lemon and Cream

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  • Author:
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Units Scale
  • 6 boneless, skinless chicken breast, pounded to about 1/2” thick
  • Salt and Pepper
  • 1/4 cup butter
  • 3 tablespoons White Wine or Sherry (I used cooking wine)
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 cup heavy cream
  • 1/2 cup half-n-half
  • Extra butter
  • Grated Parmesan cheese


  1. Salt and Pepper chicken breasts, both sides.
  2. Melt 1/4 cup butter in a large skillet and saute chicken breasts about 4 minutes on each side. Transfer chicken to an oven proof baking or serving dish.
  3. In a small saucepan, combine the white wine, lemon zest and lemon juice. Bring it to a low boil and cook for one minute. Slowly whisk cream and half and half in. Season with salt and pepper to taste.
  4. Pour sauce over chicken. Put a pat of butter on each piece of chicken and sprinkle with Parmesan cheese.
  5. Put in oven under the broiler for just a few minutes, until the top of the chicken starts to brown. Watch closely, this only takes a few minutes.


You can use chicken broth in place of the wine/cooking wine.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Chicken/Poultry