Creamy Lemon Chicken

5 from 1 vote

Creamy and yet bright and light, this is a delicious and fast easy weeknight meal.

Course Main Course

Cuisine American

Keyword american, Chicken, dairy-free, dinner, egg-free, lemon, lunch, main, nightshade-free, nut-free

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 469kcal

Author Jenny Ross

1 teaspoon avocado oil
1 pound boneless, skinless chicken breasts pounded thin
salt and pepper to taste
1/2 tablespoon butter or butter flavored coconut oil for dairy-free
1 shallot minced
2 garlic cloves minced
1/4 cup dry white wine or more chicken stock
3/4 cup chicken stock
4 ounces reduced fat cream cheese use full fat for higher fat, or heavy cream, or your favorite dairy-free alternative (I like Kite Hill cream cheese or coconut cream)
1/4 cup lemon juice 2 lemons
zest of 2 lemons divided
1/2 teaspoon dried mustard optional
2 tablespoons parsley minced, optional

Get Recipe Ingredients

Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Season to taste with salt and pepper.
Heat a large pan over medium-high heat and when hot, add the oil and lay chicken in the pan. Keep the chicken in a single layer and cook for 2-5 minutes per side. Transfer to a plate and keep warm. Do not clean the pan.
Add the butter and shallots and cook until soft and translucent over medium-high heat, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the wine and cook until no liquid remains, about 2 minutes more. Add in the cream cheese and stir until smooth then whisk in the chicken stock. Reduce until thickened, another few minutes then stir in the lemon juice, zest, mustard, and parsley. Adjust seasoning to taste with salt and pepper. Add back the chicken to warm through and serve with sauce over top.

Protein:Energy Quotient [calories]: 1.47