Chicken with Buttery Lemon Cream Sauce

Chicken with Buttery Lemon Cream Sauce

Chelsey Wolnowski 27

"This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favorite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a big green salad."


3 h servings 602 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 48.8 g
  • 75%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.
  4. Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).
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  1. 32 Ratings


I made the sauce to go with pasta. I made some changes. I added garlic with the onion. I used half and half cream instead of heavy cream. i scaled back the amount of cream and milk a bit. And...

Last year, I went to England and stopped at a pub in LaCock for lunch. I had chicken with lemon sauce and it was delicious. This recipe is fabulous and the closest match that I could find to the...

I thought this was excellent! I scaled it down to 2 people. Instead of baking the chicken in the oven I browned it in a skillet with olive oil for about 10 min to save time, then I removed the c...

Added 3 cloves of minced garlic with the onions and a little salt (about 1/2 tsp.)and about 1/4 cup of parm. cheese at the end of the sauce cooking. I did not have lemon pepper for the chicken,...

I made this for my husband and we both thought it was absolutely delicious! He loved it so much that he was happy there was extra to take to work for lunch. I did not have Lemon Pepper seasoning...

Decent, easy, but lacking in the flavor department. Also, extremely unhealthy but... you can just use less sauce and then it's not quite as bad! It just tasted like bitter lemon... no depth of f...

This was amazing without lemon pepper (didn't have) or Italian Seasoning (cutting down on sodium), but I used Mrs. Dash instead. Simply wonderful! Thank you!

This recipe was super easy and delicious! I only tweaked it a little by adding the garlic and parmesean cheese to the sauce prior to pouring it over the chicken. My husband raved about how much ...

Very good, made the dish exactly as written. Almost too much sauce - and a little too peppery for me - but overall - very good. Easy to prepare, let marinate, and when ready for dinner - make s...