Creamy but bright and flavorful, this lemony chicken recipe is a new favorite dinner. You are going to want some pasta or rice to soak up all the delicious sauce.
It never hurts to have a new chicken recipe, and this one is a real winner. It has a bright dose of lemon in a creamy garlic and oregano flavored sauce. You are going to want to have some pasta or rice ready so you don’t let a single drop of sauce go to waste!
Have you ever had one of those night where you are looking at the bits and pieces of food that need used and wondering what the heck to do with them? I do too, all of the time.
In fact, if you ask my husband, those are the times I do my best work! He loves it when his queries into what’s for dinner are met with some mumbling about needing to use something up.
Most of those creations will never see the light of day on the blog. There are no notes taken and no measurements to be seen.
Plus the chance of you having the same random assortment of leftovers and bits of ingredients as me is not very high. Though every once in a while, something is good enough I do go back and recreate it.
The recreation gets the whole work up. Measuring spoons come out and the trusty old pad of notes that you need a special decoder ring to decipher is within arm’s reach on the counter.
This recipe is one of those that I created on a whim. When asked what I was making, I gave a noncommittal answer with a shrug.
I knew the assortment of ingredients I had compiled had hope, but was not entirely sure how they’d come together.
There was the too cheap to pass up package of boneless skinless chicken breasts in the refrigerator that needed to be used. Plus the bag of lemons that I kept knocking over every time I moved anything.
So that lemony chicken was looking like it wanted to be creamy. A good creamy sauce begs for garlic and garlic begs for oregano.
I had a hunch about this one, so I actually measured and took notes as I went. Dinner was off to a good start! All that creamy sauce needed something to coat, so a pot of water was started for pasta.
I still wasn’t quite sure how the combination was going to come together until I took a taste of the pan sauce. Oh. My. Heavens. It was sooooo good!
So good that Little Dude helped himself to a fourth serving for dinner that night. He also claimed some leftovers before he left the table.
He was so serious about it that he asked me to warm him up some leftovers the next day instead of having a second piece of pizza. That’s right, he chose these leftovers over pizza!
My husband was a fan too. I was wishing aloud for some herbs or something as a garnish and he said I’d just have to make it again soon. (hint, hint)
I have to say I agree with them! I was hooked after that first taste of sauce.
Because of the lack of fresh herbs in my kitchen, I garnished with lemon instead. I gave mine a squeeze over my plate and happily went to eating.
My husband looked skeptical, but squeezed a bit over a small portion of his. After a couple of bites he went full gusto, squeezing lemon over the whole thing.
He didn’t have a lemon slice with his next helping and said the lemon had spoiled him. So serve it with fresh lemon if you can!
If you are a fan of lemon and chicken together, be sure to check out my Greek lemon chicken soup. You can make it in a slow cooker or pressure cooker for a mostly hands off meal.
Have you ever made up a favorite recipe on a whim? I’d love to hear about it!
- 2-2 1/2 pounds boneless skinless chicken*
- 3 Tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 Tablespoons butter
- 1 Tablespoon minced garlic
- 1 teaspoon oregano
- 2 cups chicken stock
- juice of 1 lemon (about 3 Tablespoons)
- 4 ounces cream cheese
- 2 teaspoons cornstarch
- For serving: additional lemon, Parmesan cheese, parsley or chives
- Mix the flour, salt and pepper together in a small dish. Dredge the chicken in the mixture. Try to use most of the flour mixture, it will help make the sauce.
- In a large pan, melt the butter. Brown both sides of the chicken, working in batches if necessary, until they are all browned.
- Add all of the chicken back to the pan along with the chicken stock, lemon juice, oregano and garlic. Bring to a boil and then reduce to a simmer. Simmer for 10-12 minutes, or until the center of the chicken has all reached 165°F.
- Remove the chicken to a cutting board to rest for a couple of minutes.
- Meanwhile stir the cream cheese into the sauce until it is smooth. If needed, make a slurry with the cornstarch in a Tablespoon of water. Add to the sauce and cook until it just starts to bubble and thicken.
- Cut the chicken into strips and add back to the sauce.
- Serve over pasta or rice with fresh lemon, Parmesan cheese and herbs if desired.
*I used thighs this time, but breasts would work well too
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Amount Per Serving: Calories: 402Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 154mgSodium: 563mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 44g
All nutritional information is estimated and will depend on the exact ingredients you use.