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."

Ingredients 3 h {{adjustedServings}} servings 602 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 48.8 g
  • 75%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 591 mg
  • 24%

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).
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Roasted Lemon Herb Chicken

See how to make a simple herb-rubbed roast chicken, Italian-style.

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Reviews 24

  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 i garnished with parm cheese, parlsey, and a wedge of lemon. SOOOOOOOO GOOD!


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 pub's chicken.The only issue that I had was that the cream sauce was a bit lemony and a little bitter from the wine. To balance that, all I did was add some garlic powder and a little salt to the lemon sauce and it turned out excellent!! It is now in my recipe box!


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 chicken from the skillet and made the sauce. I made it as described but substituted olive oil for the butter since thats what I used in the skillet. I didn't think the milk was necessary as it already had heavy cream. Make sure not to let the sauce cook for long cause it will reduce quickly. I also added some capers to the sauce which gave it a gourmet look. My boyfriend raved. Thanks for sharing!