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Creamy Lemon Chicken

A light and delicious Chicken recipe
Author Lynn / Turnips 2 Tangerines


  • 4 to 6 boneless, skinless chicken breasts
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 cup flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 2 to 4 whole meyer lemons
  • 3/4 cup heavy cream
  • 1 package frozen spinach, thawed and squeezed dry
  • 1/4 cup capers
  • 1 pound Artisan garden herb tagliatelle pasta
  • chopped parsley garnish


  • Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Dredge chicken breasts in the flour, season each side of the chicken breasts with lemon-pepper seasoning. Place the chicken breasts in the skillet. Cook for about 5-8 minutes on each side or until cooked throughout and no longer pink inside. Remove from the skillet and set aside on a plate.
  • Turn the heat to medium low. Add broth, juice from lemons, heavy cream, and capers. Bring the sauce to a boil, reduce heat to medium low. Taste the sauce and season with salt and pepper as needed.
  • Allow the sauce to cook and bubble for about 3 mins. Return chicken breasts back to cream mixture. Cover and cook on medium low for 15 minutes or until chicken breasts are cooked through.
  • While chicken breasts are cooking, make pasta according to package directions. Serve chicken and sauce over cooked noodles.