lemon cream sauce

Have dinner ready in a snap with this one pan meal from Delish.com. 

Creamy Lemon Parmesan Chicken

c. all-purpose flour

c. Parmesan, divided

garlic powder

lemon

Kosher salt

black pepper

chicken breasts

olive oil

butter

garlic,

c. baby spinach

heavy cream

chicken broth

lemon, sliced

c. thinly sliced fresh basil

Mother’s Day Dinner
I have a large family with 5 grown children and my mom who lives with us. I wanted to make a formal style dinner for Mother’s Day but didn’t want to be cooking all day. I made this dish but modified it slightly. I coated skinless chicken thighs and put them in the oven at 350 for an hour. While they were baking I make the sauce and added mushrooms. I added this sauce to the dish and baked for an additional 15 min. I served with garlic roasted red potatoes, which I  also popped in the oven at the same time the chicken was baking, and French bread slices and  strawberry avocado tossed salad. Needless to say this dish was a hit!! Everyone loved it so much and have already requested this be a regular dish. Thank you for a great Mother’s Day dinner experience.

Wow!! This was an amazing dish!! I added sliced portabella mushrooms before I silted the spinach which really added some depth to the sauce!! I would also add a small slurry of cornstarch to thicken it a tad more—that probably is because I added extra broth and cream bc I love love sauce! :)) 
incredible recipe and will definitely save this one as a permanent dish!

Easy and tasty week night meal.... I prefer more garlic and I addded a pinch of crushed red pepper (we just like spice in our house) I boiled angel hair on the side and tossed it in at the end for a complete meal

This recipe is wonderful!  I added an extra garlic clove and the zest of 2/3 of a lemon and then used the zested lemon for cutting up the lemon slices along with the 1/3 of the lemon that wasn’t zested and didn’t use the lemon ends.  That way when adding the sliced lemon to the sauce since it was zested it didn’t taste bitter.  I also pounded the chicken and made sure to add the flour mixture by hand after dredging so it had a nice coating.  Used our cast iron skillet and it was so flavorful.  I also made roasted Brussels sprouts and boxed mashed potatoes and doctored the potatoes to make them taste homemade and added some of the sauce from the chicken as gravy for the potatoes.  This was seriously delicious!

Has this tonight. Really good. Next time I will double the sauce and use chicken cutlets. Served over angel hair pasta.

Very good, whole family loved it and I used it for ISO dinners

i made this tonight. I added grape tomatoes, after reading the reviews, and a splash of white wine. Served over angle hair pasta. Yummy!

A new family favorite! We were all amazed at the lightness, freshness, and perfect pairing of the lemon, parmesan, garlic, and basil. My husband and daughter want me to put this into our regular rotation and use it for family get togethers. It was so easy but I felt like a chef making it!

This is the best chicken recipe. I also make it with angel hair, and it’s fantastic. Easy recipe, so cozy and comforting. I would give this 10 stars if I could!

This was easy and delicious. I did add the grape tomatoes at the end as suggested. But from the beginning I added sliced mushrooms with the spinach and. Added some cooked crumbled bacon into the sauce when I added the chicken. (Not a lot of bacon, just like 1 1/2 slices we had left over from breakfast). The bacon added a nice salty element to the dish.

We absolutely loved it. I doubled the recipe and I did add the cherry tomatoes like suggested by others and I added capers. Omg. Made it even more delicious.  Definitely recommend.  Thank you.

I rarely write recipe reviews, but we tried this tonight and my family, including all three of my kids (9, 7, and 3), ate every bite! And my oldest is super picky. My husband said it was restaurant quality! I used whole milk and cream cheese because I didn't have heavy cream. I did end up making additional sauce because by the time my chicken cooked through it had thickened up too much, but I just sort of randomly added in amounts of each ingredient and it still tasted fabulous! Just a great blend of flavors. I think I'm going to add mushrooms next time! Yum!

The best!! I have made a very similar dish before but this recipe is the best ever! I add mushrooms as my family & I love them, next time I will add sun dried tomatoes. I made it with thin spaghetti.

I made this tonight.  very easy and delicious.  Next time I make though I will add more parmesean and greens (I used baby kale because I prefer it) and thicken the sauce with corn starch.  I served it over pasta with a side vegetable.  The family loved it - it's a keeper!

Unbelievable dish!!!  I have made this 4 times already.  I did add grape tomatoes and served this over egg noodles.  Truly, this is a keeper.  Easy, Peazy dinner.  Thanks for sharing this dish!!!

This turned out great! Make sure to de-seed the lemon you use. I didn't, and I think the seeds gave it a slightly bitter taste.

https://streaming.hearstdigitalstudios.com/9012a6a6-b024-4d7d-b720-6031ef52f48c/video_rover_16x9_1080p_hd_1520958738_98291.mp4

This Creamy Lemon Chicken Is An In Instant Classic

65 g plain flour

g Parmesan

salt

garlic, crushed

baby spinach

240 mL double cream

chicken stock

g thinly sliced fresh basil

Feed your family a delicious dinner with chicken and broccoli pasta tossed in a flavorful lemon cream sauce.

Chicken and Broccoli Pasta

water

rotini (2 ½ cups)

broccoli florets (1” pieces)

chicken breast

black pepper (divided)

olive oil (divided)

garlic

heavy whipping cream

unsalted chicken stock (or broth)

parmesan cheese

lemon zest

lemon juice

Cook the Pasta and Broccoli - In a large pot, bring water to a boil. Add 1 ½ teaspoon salt, and stir to dissolve. Add the pasta and cook until al dente, about 10 to 12 minutes, or according to the manufacturer&#39;s directions. A few minutes before the pasta is ready, add the broccoli florets. Cook until bright green and tender, about 2 to 3 minutes. Reserve 1 cup of starchy water to make the cream sauce. Drain the pasta and broccoli.

Prepare the Chicken - Cut the chicken breast into about 1-inch cubes—season with 1 teaspoon salt and ¼ teaspoon pepper.

Cook the Chicken - Heat a large skillet over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken in a single layer, and cook without moving until the surface is golden brown, about 2 to 3 minutes per side. Transfer to a clean bowl.

Saute the Garlic - Heat the same skillet used to cook the chicken and adust to low heat. Add 1 tablespoon olive oil and minced garlic, and saute until fragrant, 30 seconds.

Reduce the Cream - Stir in the heavy cream, chicken stock, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer over medium heat. Frequently scrape the sides and bottom of the pan to ensure the cream does not curdle. Reduce the sauce until it just starts to thicken and lightly coats the back of a spoon, about 5 to 6 minutes.

Finish the Sauce - Turn off the heat and stir in the parmesan cheese, lemon zest, and lemon juice. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency—season with salt and pepper to taste.

Combine and Stir - Add the pasta, broccoli, and chicken to the sauce, gently stirring to combine.

To Serve - Serve the meal garnished with chopped parsley.

Craving lobster ravioli? Looking for the best lobster ravioli sauce ever?  We have the best, easy 15-minute recipe for a deliciously creamy lemon sauce to enhance lobster ravioli perfectly.

Lobster Ravioli with Lemon Cream Sauce Recipe

lbs fresh lobster ravioli

tbsp butter

shallot (minced)

¼ tsp black pepper

½ tsp kosher salt

finely-grated parmesan cheese

chives or parsley (to serve)

Bring a large pot of water to a boil and salt it well.

Add lobster ravioli to the boiling water. Cook for 4 minutes (or according to package instructions). Drain in a colander.

Prepare Lobster Ravioli

Meanwhile, melt the butter over medium heat in a large saucepan. Add the shallot and cook until soft, about 5 minutes. Whisk in the cream, lemon zest, salt and pepper. Bring to a simmer.

Remove pan from the heat and whisk in the parmesan cheese until the sauce is smooth, then whisk in 1 tbsp of lemon juice. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.

Add ravioli to the pot with the sauce and toss to coat.

Make Lobster Ravioli Sauce

https://content.jwplatform.com/videos/nZk8iLUQ.mp4

This lobster ravioli sauce recipe takes 6 minutes and is simply the best. The mild lemon flavor and light cream sauce is perfect with the delicate taste of lobster.

Best Lobster Ravioli Sauce Recipe.mp4

This Chicken and Broccoli Pasta has every flavor element incorporated into this delicious cream sauce, including butter, white wine, garlic, lemon, Asiago and Parmesan cheese, and the best seasonings and flavor enhancers. It’s a complete meal that your family will love.

Lemon pepper seasoning

dry white wine (see notes)

flour

¼ cups half and half

hot sauce

broccoli florets

Parmesan

Asiago

Penne

Italian seasonings

mustard powder

red pepper flakes (optional)

Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!

Cut the chicken into ¾-inch pieces and season it in Lemon Pepper Seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.

Bring a large pot of salted pasta water to a boil while you begin to prepare the sauce as outlined below.

Add the white wine to the same pot that you used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it reduce by half, about 4 minutes.

Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously.

Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the hot sauce and seasonings. Bring to a boil, reduce to a simmer and cover it partially.

Boil the pasta to al dente according to package instructions. Add the broccoli to the boiling pasta water during the last 4 minutes, then drain.

Reduce heat of sauce to low and slowly stir in the grated cheese.

Remove from heat and stir in the lemon juice. Add the pasta, broccoli, and the chicken and stir to combine. Taste and season with salt if desired. Serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1655396979/scslgn0aalgaxgxkwaoo.mp4

This Chicken and Broccoli Pasta has every flavor element incorporated into this delicious cream sauce, including butter, white wine, garlic, lemon, Asiago and Parmesan cheese, and the best seasonings and flavor enhancers. You won't want to put your fork down!

This 30-minute Vegan Lemon Pasta is easy enough for weeknights and elegant enough for special occasions. With sautéed garlic and fresh lemon juice and zest, you&#039;ll love this versatile pasta dish. Serve with a side salad and your favorite steamed or roasted veggie for a healthy and comforting meal. Easily made gluten-free and oil-free.See Notes for tips on making this dish without a high speed blender.

Creamy Vegan Lemon Pasta

garlic, minced

Tablespoon olive oil,

lemons

raw cashews (See Notes.)

Tablespoons arrowroot starch

fine sea salt

pasta of choice

cashews (as mentioned in post)

Homemade Vegan Parm

basil

Cook

Heat a pot of salted water for cooking the pasta. Cook according to package directions, then drain in a colander.

Saute

Heat a small saute pan over medium-low heat. Add oil or water/broth, and saute the garlic for 2 to 3 minutes, stirring frequently. Reduce heat if necessary so that it doesn&#39;t brown. Transfer the garlic to a blender.

Blend

Zest one of the lemons, and add the zest to the blender along with the water, cashews, arrowroot, and salt. Blend until completely smooth.

Juice

Cut and squeeze the lemon(s) to get ⅓ cup fresh lemon juice. Set aside.

Pour the blended sauce into the pasta pot. Whisking, cook over medium heat until thickened, about 5 minutes. Remove from heat, and whisk in the lemon juice. Add the pasta, and stir to combine.

Serve

Taste for seasoning. Serve with fresh parsley or basil, vegan Parm, and black pepper, if desired.

This is a go to recipe for an easy, elegant meal.

Made this recipe for the first time tonight and we loved it! To cut down on cost and fat, instead of all cashews, I used 50% chickpeas, 25% sunflower seeds and 25% cashews. Still very creamy and rich! I will definitely make it again and again.

Absolutely loved this dish! I had an old standby vegan lemon pasta but this topped it. I stirred in some chopped fresh spinach just before serving. This is a keeper.

Okay, Romano (whoever you are), you had me at Prosciutto and Artichokes.  I see that&hellip;

Romano's Macaroni Grill's Chicken Scaloppine

chicken

dry white wine

Cremini (Bella) mushrooms, sliced 1/8”

prosciutto, sliced ½”

artichokes hearts, drained

TBL capers, drained

unsalted butter, divided in 4 quarters

TBL garlic, minced

lemon, juiced (1/4 cup)

white pepper

all purpose flour

salt & pepper,

Parsley, minced for garnish

Creamy Lemon &amp; Spinach Tortellini is so easy to make, it&#039;s rich, comforting and fresh. This recipe uses only a few simple ingredients and takes less than 20 minutes to prepare. If you are looking to add further protein to this recipe, it tastes fantastic with grilled chicken or shrimp. I hope you love this one as much as we all do!

Creamy Lemon &amp; Spinach Tortellini

250 gram bag tortellini (4 cheese)

shallot (chopped fine)

garlic (chopped fine)

lemon juice (start with 1/4 cup)

lemons rind/zest (about 2 tbsp)

parmesan cheese (grated)

spinach (stems removed, roughly chopped)

tsp pepper

tsp red pepper flakes

pasta water

basil (to garnish, optional)

Begin by bringing a large pot of salted water to boil. Add your tortellini, and cook according to package instructions. Set aside until ready to use.*Tip: save 1/4 cup of reserved pasta water to thin out the sauce to your liking.

To a large pan set to medium heat, add your olive oil and butter.

Once melted, add your shallot and sauté for 2-3 minutes, or until fragrant.

Add your garlic and red pepper flakes, and sauté for an additional minute.

Add your heavy cream and let simmer for 2-3 minutes, until thickened slightly.

Add your lemon juice (starting with 1/4 cup) and stir continuously until well incorporated.

Reduce heat to low/simmer and add your parmesan cheese and lemon zest, and mix to combine.

Taste to see if you need salt or more lemon juice. *Tip: I don&#039;t add salt to this recipe because I find the parmesan cheese adds enough salt, but if adding use about 1/4 tsp.

Add your spinach and cooked tortellini and mix to combine.

Use a few splashes of reserved pasta water to thin out to the sauce.

Let simmer for an additional minute, or until the spinach wilts.

Dish up, and top with more parmesan cheese and fresh cracked black pepper.

Perfect - looking for an easy, fresh pasta sauce, using what I have at home, and this recipe hit all the marks. Delicious. We left out the spinach this time and tossed in some blanched green beans. Wonderful.

Very good. I made this recipe with 1/3 cup lemon juice (I had small lemons and I just used up two to get enough zest), and arugula. Will make again 😊

Great recipe!!  I was told it’s a keeper by husband and 14 year old (which is rare if there’s a vegetable involved). 1/4 cup of lemon juice was just right with the zest and no additional salt was needed.  Congrats!

I have probably made this 4 times and making it again for dinner tonight. It's a family fav, esp my teenage daughter. Thank you so much for sharing this and all your recipes with us! :)

YUM! YUM! So delicious and easy…will definitely be making this one again!

Second time making this and it turned out better than the first. I opted to add both spinach and kale this time and it was delicious.

Great recipe, we will definitely make it again.

12/10 for me :) I didn't have any shallots and used red onion instead. The sauce is so delicious!! I used bread to soak it up lol. Thank you for the simple and delicious recipe!

My husband loved the dinner..   I added chicken for extra protein.   Only used 1/4 cup lemon juice.  It is a keeper and will make again.

This was the easiest dinner I’ve ever made and it tasted amazing! 6 out of 5 stars. I laughed at the storing and reheating instructions….like there’s any left!

Top 8 lemon cream sauce recipes from across the web

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Top Tags

Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken

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Romano's Macaroni Grill's Chicken S...

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Top 8 lemon cream sauce recipes from across the web

The most viewed lemon cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken

Chicken and Broccoli Pasta

Lobster Ravioli with Lemon Cream Sa...

Chicken and Broccoli Pasta

Creamy Vegan Lemon Pasta

Romano's Macaroni Grill's Chicken S...

Creamy Lemon &amp; Spinach Tortelli...

The most viewed lemon cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Creamy Lemon & Spinach Tortelli...