Creamy Lemon Chicken Bake

• Always use heavy cream. Do not use milk or half-and-half. Heavy cream is stable and high in fat content, which is what prevents lemon sauces from breaking when combined with dairy. If you want a thinner sauce, add more broth instead.
• Use FRESH lemon juice, not bottled, for best flavor. Also, start with less to adjust for your preferred level of tartness. You can always add more.
• Use low heat and low simmer. High heat will cause the sauce the break.
• Pound chicken to even thickness: Even chicken cutlets have thicker ends. Use a meat mallet to pound them to uniform thickness for consistent cooking and so they stay tender.
• Do not wipe the brown bites! Deglaze instead. This is what makes the sauce so flavorful.
• Do not skip the flour dredge for the chicken. Not only does the coating create a golden crust, it also helps the sauce cling to the sauce better and helps it thicken.
• Make ahead and storage: Let the finished dish cool down, store in an airtight container for up to 3 days.
• Reheating: Microwave or skillet over low heat, adding a splash of broth to loosen up sauce.
• Freezing is NOT recommended (cream sauce separates).

Sauce Troubleshooting

• If it curdled: Lower the heat quickly, then whisk in a splash of cream and broth until re-emulsified.
• Too tart: Add more cream or broth.
• Too thin: Simmer a little longer gently until thickened (it will thicken as it cools down too), or stir in freshly grated Parmesan.

Substitutions and variations:

• Boneless chicken thighs work too; sear 1 to 2 mins longer.
• Full chicken breasts need longer cooking or finish in the oven first.
• Extra seasoning for chicken: Try fresh herbs (thyme, rosemary) for 20 min before cooking.
• Stir in freshly grated parmesan cheese for extra richness.
• Add greens, such as baby spinach, as sauce simmers