I am so excited to have my blog friend Cat sharing a delicious recipe with you all today! She is a fellow My Cooking Spot contributor and I’ve loved getting to know her through blogging. Be sure to leave a comment and say hello and pop on over to her blog. It’s filled with recipes and crafts that you will love!
Hi The Wetherills Say I do readers! My name is Cat, I’m the blogger, crafter & chef over at The Rustic Willow. You can learn a bit more about me at the end of this post!
I’m so happy to be here today as Madison, Steven, Azi and cute-little-Wetherill-baby-in-the-making, are on their journey to Arizona. Madison is one of the sweetest bloggers I’ve “met,” and I’ve admired her blog since I’ve started blogging, so it’s really a joy to be sharing this delicious Creamy Lemon Chicken recipe with you all today.
I’m a huge chicken lover: It’s so adaptable, so versatile, and so fun to experiment with! I’ve tried about five different lemon chicken recipes this year (yes, I really love lemon too), and this one is by far my favorite.
I’m a sucker for a good cream sauce–so when the creaminess and the lemony goodness come together, it just makes me happy. And it made the mouths I was feeding happy too!
And of course a pop of green is always good to add to a dish–not only does the fresh parsley make the dish beautiful, it also adds an extra flavor that just brings the deliciousness factor to an all-time high.
- 3 whole Boneless, Skinless Chicken Breasts
- 1/2 cup all purpose flour
- 1 Teaspoon Oregano
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 cup chicken broth
- 3 whole Lemons
- ? Cup Heavy Whipping Cream
- 1 Teaspoon Corn Starch
- 1 Tablespoon water
- Chopped parsley, for garnish
Start off by slicing your chicken breasts in half lengthwise to give you six thin pieces of chicken. I like this method better than pounding chicken, because this gives you six pieces instead of three. Plus, a whole chicken breast is way too big of a serving size for one person.
Now, heat up the butter and olive oil in a large skillet over medium-high heat.
While that’s heating up, mix together the flour, oregano and garlic powder on a plate or in a bowl.
Dredge both sides of your chicken breasts in the flour mixture–once they’re all covered in flour, place them in the skillet (I placed three pieces of chicken at a time in the skillet to cook. This step will depend on how big your skillet is!)
Cook the chicken for 3-5 mins. per side, depending on how thick your chicken breasts are. Once cooked through, set the chicken aside on a plate.
Now, in a small bowl, dissolve the corn starch into water (you can mix it around with a fork a little bit to fully dissolve).
Add the cream, broth, juice from two lemons, and corn starch mixture into the skillet.
Bring to a boil and occasionally stir until the sauce thickens a little (about 5-7 mins).
Poor the sauce over the chicken, sprinkle with fresh parsley, and slice the last lemon to garnish the dish! I served my chicken over pasta, but any sort of rice, pasta, bread side would go great with this to soak up that delicious sauce!
I hope you love this recipe as much as I did–it was so fun to be here today, thanks for having me 🙂