It’s easy to make a restaurant-quality meal at home with this Lemon Chicken recipe. The sauce is creamy and flavorful with a hint of tang! Capers and spinach are optional additions to this meal as well.
Creamy Lemon Chicken
Get ready to cook like a gourmet chef, because this recipe is better than what you will find in many restaurants. The sauce is SO flavorful and isn’t loaded with butter, but has a perfect blend of ingredients that is savory, creamy, and tangy.
The recipe makes plenty of sauce that can be served with a side of spaghetti as well, read on for everything you need to know!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cut the chicken into 2 thinner slices. This cuts down on the pounding time. Place the chicken in a gallon freezer bag or in between saran wrap and pound it to 1/4 inch thin.
Pat dry and dredge in a seasoned flour/Parmesan mixture. Tap off excess. Heat olive oil and sear the chicken in batches for 4-5 minutes per side. Set aside and leave brown remnants in the pan.
Add white wine and garlic and let it bubble gently for about 4 minutes, until reduced by half. Use a silicone spatula to “clean” the bottom of the pan.
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