Bright, creamy, and comforting—this dish features juicy baked chicken in a silky lemon-garlic cream sauce with fresh herbs. Easy enough for weeknights, elegant enough for guests.
🛒 Ingredients (Serves 3–4)
Chicken:
- 3–4 chicken breasts (or thighs)
- 1 tbsp olive oil
- Salt & black pepper
- ½ tsp paprika
Creamy lemon sauce:
- 1 tbsp butter (or olive oil)
- 4 garlic cloves, minced
- 1 cup heavy cream (or half & half)
- ½ cup chicken broth
- Juice of 1 lemon + zest
- ½ cup grated parmesan
- ½ tsp Italian seasoning
- Optional: 1 tsp Dijon mustard (adds depth)
Optional add-ins:
- 1 cup spinach or mushrooms
👩🍳 Instructions
- Preheat oven
Set to 190°C (375°F). - Sear the chicken (optional but recommended)
Season chicken with salt, pepper, and paprika.
Sear in a hot pan with olive oil 2–3 minutes per side until lightly golden. - Make the sauce
In the same pan, melt butter. Add garlic and sauté briefly.
Pour in cream and broth, then add lemon juice, zest, parmesan, and seasoning.
Simmer until slightly thickened. - Assemble
Place chicken in a baking dish. Pour sauce over the top. Add spinach/mushrooms if using. - Bake
Bake for 20–25 minutes until chicken is cooked through. - Rest & serve
Let rest a few minutes. Spoon extra sauce over chicken before serving.
🌿 Anti-Inflammatory Touch
- Use olive oil instead of butter
- Add turmeric + black pepper
- Include greens like spinach or kale
- Use lighter cream or Greek yogurt for balance
💡 Tips
- Don’t overbake—keeps chicken juicy
- Add extra lemon for more tang
- Serve with rice, pasta, or roasted veggies
🥗 Nutrition (Approx. per serving)
- Calories: ~400–550
- Protein: ~30g
- Rich & satisfying
🧮 WW Points (Estimated)
- Standard: ~7–10 points
- Lighter version: ~5–7 points
🔄 Variations
- Low-carb/keto: serve with cauliflower rice
- Garlic lover: add extra garlic
- Herb boost: fresh parsley, thyme, or basil