Creamy Lemon Chicken Breast

I was skeptical but I was good. I will be making again. *Add additional salt and pepper to sauce.

Yum! I did pound out chicken and added a roux prior to adding the liquids (after the garlic). I did cook the chicken longer than recommended because I don’t think my chicken was thin enough and needed more time to reach 165 degrees.

Everyone ate this, including kids. We did not add parmesan or crumb the chicken - healthier & I think it would have been too rich. We had bread to soak up the sauce - yum.

It was okay, not really something I'd make again but it was still good. The sauce didn't thicken as much as I thought it would so I did add some cornstarch to thicken it up more. Topping with some herbs (basil, parsley) and extra Parmesan is a must.

Good, easy but not as creamy as I had hoped.

Didn't have cream so for the sauce I used creme fraiche, stock and some (concentrated) cream of chicken soup I had left over. Served with steamed sweetheart cabbage and quinoa and lentils

I didn't use Dijon mustard. Still really good.

I added extra lemon and extra Dijon mustard. Also added capers at the end. Fantastic! Served it over sauteed greens, left off the pasta. Loved it!

Dijon mustard is a perfect addition to the cream sauce.

Very good. I took other commenters suggestions into consideration and made these modifications: 1 Pounded out the sliced breasts for uniformity and texture 2 seasoned the breasts with seasoned salt 3 made a roux with butter and flour after cooking the garlic and before adding the liquids - sauce was nicely thickened 4 added capers to the sauce Served over spaghetti noodles

Delicious, but as others stated, sauce was VERY thin. Would recommend a roux

Apart from boiling the pasta this was one pan. I don’t usually put lemon and cheese together but this was delicious. Felt very fancy for how quick and easy it was. Great basic recipe can’t wait to play around with the flavours.

Absolutely amazing. Maybe one of the best chicken breast dishes I’ve ever tried 🤌🏻

Pretty good! I think I added a little too much Dijon mustard.. might've needed more lemon. Otherwise I'd make it again!

Blew my mind. So good

This picture makes it look terrible. It was wonderful. Took longer than 3 mins for the sauce to thicken.

My husband used all the lemons! So we made it without. Still real good. I added onions and made with roasted potatoes and a side salad. I used el latino crema and some sour cream ( excuse I didn't have enough left of the other. I had chicken stock concentrate so I combines that with water for the broth. I'm guessing the flour in the chicken mixed with the crema made the sauce thicker than others complained about. Our sauce was think and creamy. Delish!

Sauce was super thin and we would prefer it thicker. Other than that, it tasted pretty good. Will make again with a roux to get it thicker.

this tastes AMAZING.

Serve with green salad.

Really good… made to recipe recommendations and it was delicious. Husband suggested adding capers which we thought was a perfect compliment to the whole dish!

Did a few tweaks to this recipe. I used cloudy chicken stock (which I made at home) for more flavor. For spices I used Old Bay Seasoning before cooking the chicken, then added Rosemary, Sage, and Suja Pepper into the cream sauce. The Old Bay and Suja Pepper gave it a great kick for those that love spice

This is beautiful, I didnt haven't enough chicken breast for all of us so I chopped it up into cubes. I added my own chicken seasonings the lemon juice makes it such a fresh dish!

Chicken needs to cook for a min or two after sauce is made in the pan. Recipe doesn't say for how long... ours was cooked fully after 5 mins simmering in the sauce.

The sauce was a little watery for my taste - next time I’ll reduce it a little more. Also I had to add more salt to the sauce (so I’d recommend tasting the sauce while you’re cooking and add what you’d like)