Lemon Cream Chicken Fillets
Tender golden chicken fillets bathed in a silky lemon cream sauce — simple enough for a weeknight, elegant enough for guests. The bright citrus notes balance the richness of the cream for a perfectly light and satisfying dish.
🛒 Ingredients
4 servings
- 8 thin chicken breast fillets (about 600 g / 1.3 lb)
- Juice and zest of 1 lemon
- ¾ cup (200 ml) heavy cream
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
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Directions
- 1
Season the chicken fillets generously with salt, pepper and thyme. Let them rest for 15 minutes so the flavours are fully absorbed.
- 2
Melt the butter in a skillet over high heat. Cook the fillets in batches for 2–3 minutes per side until lightly golden. Set aside and keep warm.
- 3
In the same pan, sauté the garlic for 30 seconds, then pour in the heavy cream along with the lemon juice and zest. Stir over medium heat until the sauce is smooth and slightly thickened.
- 4
Arrange the fillets on a serving plate, spoon the sauce over the top and serve immediately with steamed rice or roasted vegetables.
💡 Chef's Tip
For extra depth, deglaze the pan with a splash of dry white wine before adding the cream. A handful of fresh flat-leaf parsley scattered at the end adds colour and freshness.
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Same category — Poultry
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