Creamy Lemon Chicken with Crispy Potato Wedges

Butter and heavy cream — ingredients that define words like “comforting” and “satisfying.” This recipe combines pan-seared chicken tenders and crisp potato wedges in a rich lemon-and-white-wine cream sauce. It’s a one-skillet meal that comes together easily and leaves the pan nearly licked clean.

Why you’ll love this recipe

Simple one-skillet cooking: Everything cooks in a single pan, so prep and cleanup are fast.

Comforting, balanced flavor: A silky cream sauce brightened with lemon and white wine pairs beautifully with tender chicken and crisp potatoes.

Ready in under an hour: With a few straightforward steps, you can have a family-friendly dinner on the table quickly.

Ingredients for Creamy Lemon Chicken

Small red potatoes. Ideal for pan-frying. Cut into wedges and leave the skins on for texture and fiber.

Chicken tenders. They stay tender and cook quickly, making them perfect for this dish.

Kosher salt and freshly ground black pepper.

Light olive oil and clarified butter. Use both for high-heat frying; their higher smoke points help with browning. If you use regular butter, lower the heat to avoid burning.

Onion and garlic. A sweet onion gives a gentle savoriness while garlic adds depth.

Dry white wine. Use a dry white to deglaze the pan and lift the browned bits into the sauce; avoid wines labeled as “cooking wine.”

Juice of a large lemon. Fresh lemon juice brightens the cream sauce more than bottled juice.

Whole milk and heavy cream. These create the sauce’s velvety texture; half-and-half can be substituted for a lighter finish.

Freshly grated Parmesan cheese. Adds salty, nutty flavor and helps thicken the sauce slightly.

How to make Lemon Chicken with Potatoes

1 — Par-boil the potatoes

Par-boiling partially cooks the potatoes so they brown quickly without becoming dry inside. Cut the potatoes in half lengthwise and then in half again so the wedges have plenty of surface area for crisping.

Place the wedges in a large pot, cover with cold water and add about 1–2 teaspoons of salt. Bring to a full boil over medium-high heat with the lid on; when boiling, remove the lid, lower the heat to maintain a gentle boil and cook for 10–15 minutes. The potatoes should be fork-tender but still slightly firm. Drain and let cool briefly.

2 — Pan-fry the chicken tenders

While the potatoes par-boil, pat the chicken dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon each of olive oil and clarified butter; swirl to coat the pan. When the fats are hot, add the tenders in a single layer (work in batches if needed).

Cook about 3 minutes per side until nicely browned and the edges pull away from the pan. Aim for an internal temperature of 160°F; the chicken will finish cooking as it rests. Transfer to a plate, cover with foil and set aside.

3 — Pan-fry the potatoes

Using the same skillet, add another tablespoon each of olive oil and clarified butter and heat over medium-high. Reduce to medium and arrange the wedges in a single layer. Season with salt and pepper and cook about 3–4 minutes per side until golden and crisp. Remove and set aside.

4 — Sauté the onions and garlic

Thinly slice one large sweet onion. Heat the skillet over medium-high, add 1 tablespoon each of olive oil and clarified butter, then reduce to medium and add the onions. Season with salt and pepper and cook 8–10 minutes until soft and translucent. Add thinly sliced garlic (or minced) and cook one more minute until fragrant.

5 — Make the creamy lemon sauce

Deglaze the hot pan with 1/2 cup dry white wine, scraping up the browned bits. Bring to a boil briefly, then lower to a simmer and cook 2–3 minutes to reduce slightly. Stir in the juice of one large lemon.

Slowly add 3/4 cup whole milk and 3/4 cup heavy cream, stirring to combine. Add the remaining butter and 1/3 cup finely grated fresh Parmesan, stirring until the cheese melts and the sauce is smooth. Keep the heat low so the dairy doesn’t separate.

6 — Finish: return the potatoes and chicken to the sauce

Toss the chicken tenders and potato wedges back into the skillet, gently coating them with the sauce. Simmer for about 5 minutes to warm everything through and to let the sauce thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley for color.

Make-ahead tips

• Par-boil the potatoes a day ahead, cool and refrigerate covered.
• Prepare the cream sauce in advance and refrigerate. Reheat gently and add a splash of milk if the sauce thickens too much.
• Fry the potatoes and chicken ahead of time, then combine with warmed sauce just before serving for best texture.

This creamy lemon chicken is a splurge-worthy comfort dish that balances richness with bright lemon and savory Parmesan. It’s a great choice for an easy weeknight dinner or a cozy weekend meal.