Creamy lemon herb chicken is special enough for date night, yet quick and easy enough for a weeknight.
I love the combination of lemon and chicken. This baked chicken recipe has been one of my favorites for years. Marinated grilled chicken will be back on the menu as the weather warms up. I also have multiple recipes with pasta, including this one.
Elements
Chicken Breast: I use one medium-sized chicken breast. Use the chicken breast whole or slice in half to speed up the cooking time.
Italian Seasoning, Garlic Powder, Thyme: Used to flavor the chicken.
Mushrooms: Sautéed mushrooms are a delicious addition to the dish. I like to use baby portabella mushrooms. White button mushrooms would also work well.
Fresh Garlic: Adds flavor to the sauce.
Lemon Zest & Juice: Using a lemon’s zest and juice amps up the flavor.
Flour: Thickens the sauce
Half & Half: Makes the sauce rich and delicious.
Chicken Stock: I always use low-sodium stock.
Salt & Pepper: Added to taste.
Pasta: Pasta is a great base for the chicken and sauce. I like either penne or bowtie pasta with this recipe. One cup is the proper amount for two of us.
Preparation
Start by cooking your chicken. Heat a large skillet and add olive oil. Rub both sides of your chicken with half the Italian seasoning, garlic, and thyme. Save the remaining mixture to add later.
Cook the chicken on both sides until lightly browned. It should be completely or nearly cooked though. It will get a little more cooking time in the sauce. Remove the chicken from the skillet.
Add the mushrooms to this same skillet. If the skillet looks dry, add a little oil. The mushrooms will release their liquids and become tender after about 5 minutes. Add the garlic and the rest of the seasoning mixture, along with the flour. Stir as the flour becomes incorporated. Add the stock and half and half.
Stir and allow the sauce to thicken. In the meantime, I slice the chicken. Once the sauce has thickened, add the chicken back to the skillet. Stir to coat the chicken with sauce.
Serve the creamy lemon herb chicken over pasta. A salad or roasted green veggies rounds out the meal perfectly.
Creamy Lemon Herb Chicken
Ingredients
- 1 boneless skinless chicken breast
- 1 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 tsp thyme
- 1 cup sliced mushrooms
- 1 garlic clove finely minced or grated
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp flour
- ½ cup half and half
- ¼ cup low sodium chicken stock
- freshly ground black pepper to taste
- salt to taste
- 1 cup pasta for serving
Instructions
- Combine Italian seasoning, chopped thyme, garlic powder, and lemon pepper. Season chicken with half of the mixture. Add olive oil to the heated skillet and add chicken. Cook chicken in a skillet over medium heat 5-7 minutes on each side until lightly browned and cooked through. Transfer chicken to a plate and cover to keep warm.
- Add mushrooms to pan and stir over medium heat until mushrooms are tender, about 5 minutes. Add garlic and sprinkle in lemon zest and lemon juice and stir. Add flour and remaining herbs and stir until the flour is absorbed. Add half and half and the chicken stock. Stir as the mixture heats and thickens.
- Return chicken to pan (I like to slice the chicken into strips) and toss in the sauce to coat. Sprinkle with salt and pepper to taste.
- Plate and serve. I like to serve with pasta.