Creamy Lemon Chicken | Light, Zesty & No Cream Needed

This lemon chicken is soft, juicy, and bursting with citrusy flavour — made without a drop of cream! A simple emulsion of lemon juice, water, and flour creates a velvety sauce that’s both light and satisfying. Perfect for busy weeknights or an elegant dinner with minimal effort.

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About This Dish

Inspired by the simplicity of Southern Italian cooking, this Creamy Lemon Chicken transforms a few humble ingredients into a rich, tangy sauce — without using cream or butter. The flour gives the sauce body, while lemon and olive oil bring brightness and depth. Serve it with rice, potatoes, or salad for a quick and refreshing meal.

Ingredients (Serves 2)

Chicken Breast:	600 g (1.3 lb)
Lemon Juice:	From ½ lemon (about 2 tbsp / 30 ml)
Flour (for dusting):	As needed (approx. 3 tbsp / 25 g)
Water:	1 cup (250 ml), add more if needed
Olive Oil:	2 tbsp (30 ml)
Salt & Pepper:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Step 1: Butterfly the chicken breast and slice into strips for even cooking.
Step 2: Lightly dust each piece with flour and season with salt and pepper.
Step 3: Heat olive oil and 1 cup of water in a large pan until gently bubbling.
Step 4: Add chicken and cook for 6–8 minutes until golden and cooked through.
Step 5: Midway through, pour in lemon juice and swirl the pan — the sauce will start to thicken.
Step 6: Add a splash more water if needed for a silky texture. Serve hot with rice, roasted veggies, or salad.

Tucci’s Tips

Add a pinch of garlic powder or fresh parsley for extra aroma.

Use a non-stick pan for a smoother sauce with less flour residue.

Don’t overcook — remove the chicken once tender and juicy to avoid dryness.

Variations

Garlic Lemon Chicken: Add minced garlic at the start for a bolder taste.
Herb Infusion: Finish with fresh thyme or oregano for an aromatic touch.
Spicy Twist: Sprinkle chili flakes for a Southern Italian kick.

Did You Know?

Historical Fact: Lemon-based sauces became popular in Southern Italy thanks to the abundance of Amalfi lemons, known for their fragrant oils and mild acidity — perfect for balancing savoury dishes.

Fun Fact: Despite its creamy appearance, this sauce contains no dairy — it’s simply the natural emulsion of lemon juice, oil, and flour working together like magic.

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Did you try this Creamy Lemon Chicken? Share your plate on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your creation!

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Storage & Thank You

Store leftovers in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to keep the sauce smooth and fresh.

Can it be frozen? Yes — freeze for up to 2 months. Thaw overnight and reheat with a little water or lemon juice to revive the flavour.

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