Best 11 Chicken Lemon Cream Cheese Recipes

CREAMY LEMON PARMESAN CHICKEN PICCATA

Steps:

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
• Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
• Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

CREAMY LEMON CHICKEN

Steps:

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly. Add the chicken cutlets to the pan.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Melt 1 tablespoon of butter, and saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream, lemon juice, and the parmesan cheese to the skillet. Allow the sauce to gently simmer for a couple of minutes.
• Season with salt and pepper to your taste, then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh parsley leaves and serve warm over pasta, mashed potatoes, or rice.

EASY CREAMY LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
• Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

LEMON CREAM CHICKEN

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
• Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

CHICKEN LEMON & CREAM CHEESE

Steps:

• Cut the chicken breast in small pieces,.
• put olive oil in a pan,.
• add the chicken in the pan,.
• brown the chicken for 15 min,.
• pour the lemon juice,.
• let it evaporate and.
• slowly add cream cheese mixing.
• After it has thickened,.
• place in serving dish and.
• sprinkle with the herbs.

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES

Steps:

• Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

CREAMY LEMON-CHICKEN PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
• Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until blended. Add to chicken along with the lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in mozzarella.

CREAMY LEMON CHICKEN PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
• Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
• Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
• Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
• Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

SLOW COOKER CREAMY LEMON CHICKEN RECIPE

Steps:

• In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
• Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
• In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
• Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
• About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
• Serve over cooked pasta.