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Tip: Let the chicken develop a crust before flipping. This enhances flavor and texture.
Step 4: Make the Cream Sauce
Once the chicken is cooked, reduce heat to medium-low.
Add the ½ cup of heavy cream directly into the pan with the chicken.
Stir gently to deglaze the pan and incorporate the cream with any fond (brown bits).
Add the lemon juice and stir until the sauce begins to gently bubble and thicken, about 5 minutes.
Optional: Stir in 1 tablespoon of grated Parmesan cheese for more body and flavor, and/or a pinch of red pepper flakes for heat.
» MORE: Garlic Parmesan Chicken Meatloaf – A Flavorful Twist on a Classic!
Step 5: Final Touches
Taste and adjust the seasoning—add a splash more lemon if needed for brightness, or salt to balance the richness.
Garnish with chopped parsley and lemon zest right before serving.
Optional: a final sprinkle of Parmesan on top for that irresistible finishing touch.
️ Serving Suggestions
This dish is super versatile and pairs beautifully with:
Buttery mashed potatoes or creamy polenta
Steamed rice or wild rice pilaf
Buttered noodles or al dente pasta (fettuccine or linguine are excellent)
Roasted vegetables like broccoli, asparagus, or Brussels sprouts
Crusty bread to mop up every last bit of that sauce
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Chef’s Tips for Best Results
Don’t overcook the chicken – pull it off the heat as soon as it’s done. Overcooked chicken turns rubbery and dry.
Heavy cream vs alternatives: For a slightly lighter sauce, you can use half-and-half, though it won’t be quite as rich. Full-fat coconut milk is a good dairy-free alternative.
Lemon juice balance: Add lemon juice gradually—it brightens the sauce but can overpower if too much is used.
Make it a one-pan meal: Toss in a few handfuls of baby spinach or cherry tomatoes at the end for extra color and nutrition.
Pairing Suggestions
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