Chicken Lemon Cream Cheese Recipes

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EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

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.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

CHICKEN LEMON & CREAM CHEESE



Chicken Lemon & Cream Cheese image

Giacomo loves it! It's one of his favourite. Recipe of aunt Marianna. Easy to prepare, great taste.

Provided by riccardo.sirignano

Categories     Chicken Breast

Time 31m

Yield 6 serving(s)

Number Of Ingredients 6

1 kg chicken breast
2 lemons, juice of (2 lemon from Amalfi coast)
2 (100 g) packages cream cheese
3 tablespoons olive oil
salt, as needed
mediterranean herbs (Provence)

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.

Nutrition Facts : Calories 466.6, Fat 33.8, SaturatedFat 12.7, Cholesterol 143.3, Sodium 204, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 37.3

LEMON CREAM CHICKEN



Lemon Cream Chicken image

If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound sliced fresh mushrooms

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.

Nutrition Facts : Calories 381 calories, Fat 25g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 488mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN BREASTS IN LEMON CREAM SAUCE



Chicken Breasts in Lemon Cream Sauce image

My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.

Provided by Just Cher

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper

Steps:

  • Melt 3 tbs butter in a large skillet over medium heat.
  • Add mushrooms and saute until tender.
  • Remove with a slotted spoon and set aside.
  • Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
  • Melt remaining 3 tbs butter in skillet.
  • Add chicken and saute 5 to 6 minutes on each side or until golden brown.
  • Transfer chicken to a serving platter (keep warm).
  • Add broth to skillet, scraping up browned bits.
  • Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
  • Stir in cream and lemon juice.
  • Cook over medium heat until slightly thickened.
  • Stir in mushrooms, white pepper& salt to taste.
  • Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
  • Serve over rice or noodles.

CHICKEN WITH BUTTERY LEMON CREAM SAUCE



Chicken with Buttery Lemon Cream Sauce image

This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favorite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a big green salad.

Provided by Chelsey Wolnowski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1 lemon, juiced
2 teaspoons lemon pepper
2 teaspoons Italian seasoning
salt and pepper
½ cup butter
½ large yellow onion, minced
¼ cup white wine
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 lemon, juiced

Steps:

  • Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.
  • Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.2 calories, Carbohydrate 12.3 g, Cholesterol 208.2 mg, Fat 48.8 g, Fiber 0.9 g, Protein 27.2 g, SaturatedFat 29.8 g, Sodium 493.7 mg, Sugar 4.6 g

ONE-POT CHEESY LEMON CHICKEN PASTA RECIPE BY TASTY



One-Pot Cheesy Lemon Chicken Pasta Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, chicken breast, salt, pepper, garlic, penne pasta, chicken broth, lemon juice, spinach, cream cheese, shredded mozzarella cheese, parmesan cheese, lemon zest

Provided by Dhruv Vohra

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 medium yellow onion, diced
1 lb chicken breast, cut into bite-sized pieces
salt, to taste
pepper, to taste
2 cloves garlic, minced
2 ½ cups penne pasta, uncooked
2 cups chicken broth
3 tablespoons lemon juice
3 cups spinach
3 oz cream cheese
½ cup shredded mozzarella cheese
½ cup parmesan cheese
1 lemon zest, for garnish

Steps:

  • In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
  • Add chicken, season with salt and pepper, and cook until browned.
  • Stir in garlic and cook for an additional minute.
  • Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
  • Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
  • Enjoy!

Nutrition Facts : Calories 915 calories, Carbohydrate 83 grams, Fat 43 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

CREAMY LEMON CHICKEN RECIPE BY TASTY



Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

CREAMY LEMON-CHICKEN PASTA



Creamy Lemon-Chicken Pasta image

Did someone say cheese? Make this cheesy Creamy Lemon Chicken Pasta in less than 40 minutes! Follow this simple recipe-your taste buds will thank you!

Provided by My Food and Family

Categories     Home

Time 36m

Yield 6 servings

Number Of Ingredients 10

2 cups penne pasta, uncooked
1 Tbsp. oil
1 cup chopped onions
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into strips
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 chicken bouillon cube
zest and juice from 1 large lemon, divided
1/4 cup chopped fresh parsley
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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.

Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g

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