Why You’ll Love This Recipe
This dish offers the perfect blend of freshness and richness. The lemon cuts through the creamy sauce, creating a light yet luxurious flavor. It comes together quickly in one pan, uses everyday ingredients, and pairs beautifully with pasta, rice, or veggies. It’s a flavorful upgrade from plain chicken and a great way to elevate your dinner routine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Salt and pepper
- Garlic powder
- Olive oil or butter
- Garlic, minced
- Chicken broth
- Heavy cream
- Lemon juice (freshly squeezed)
- Lemon zest
- Parmesan cheese (optional for extra richness)
- Fresh parsley (for garnish)
Directions
- Season the chicken with salt, pepper, and garlic powder on both sides.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear the chicken for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add a little more oil or butter if needed. Sauté the minced garlic for 1 minute until fragrant.
- Deglaze the pan with chicken broth, scraping up any browned bits. Simmer for 2–3 minutes.
- Stir in heavy cream, lemon juice, and lemon zest. Simmer for 4–5 minutes until slightly thickened.
- (Optional) Stir in a small handful of grated Parmesan cheese for extra flavor.
- Return the chicken to the pan and spoon the sauce over the top. Simmer for another 2–3 minutes to heat through.
- Garnish with chopped parsley and additional lemon slices if desired. Serve hot.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Add vegetables: Stir in spinach, asparagus, or peas for a veggie boost.
- Spicy kick: Add red pepper flakes or a pinch of cayenne to the sauce.
- Lighter version: Use half-and-half instead of heavy cream, or mix with Greek yogurt.
- Herb flavor: Add thyme, basil, or rosemary for extra depth.
- Cheesy twist: Finish with a sprinkle of mozzarella or extra Parmesan before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or broth to loosen the sauce.
Microwave in short intervals, stirring between each to avoid overheating.
Freezing is not recommended as the cream sauce may separate.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work great and stay very juicy in the sauce.
What’s the best cream to use?
Heavy cream gives the richest flavor and texture, but half-and-half works for a lighter option.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch—just reduce the amount slightly.
Can I make this ahead of time?
You can cook the chicken and sauce ahead, but for best texture, reheat gently and serve immediately.
Is Parmesan necessary?
No, it’s optional, but it adds a savory depth that pairs nicely with the lemon.
How do I thicken the sauce?
Let it simmer uncovered until it reduces, or stir in a slurry of cornstarch and water if needed.
What sides go well with this?
Serve with pasta, mashed potatoes, rice, or steamed veggies like green beans or broccoli.
Can I make this dairy-free?
Use coconut cream and olive oil, though the flavor will be slightly different.
What type of pan should I use?
A large nonstick or stainless steel skillet works best for searing and building flavor.
Can I double the recipe?
Yes, just use a larger pan and avoid overcrowding when searing the chicken.
Conclusion
Creamy Lemon Chicken is the perfect combination of comforting and refreshing. With its tender, golden chicken and velvety citrus-infused sauce, it’s a dish that feels both indulgent and bright. Whether you’re serving it for a quick dinner or a special occasion, this easy one-pan recipe is sure to impress.
PrintCreamy Lemon Chicken
Creamy Lemon Chicken is a one-pan dish featuring golden, seared chicken breasts simmered in a rich, tangy lemon cream sauce. Bright, flavorful, and easy to make, it’s perfect for both quick weeknight dinners and elegant meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt, pepper, and garlic powder on both sides.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium and add garlic to the same skillet. Sauté for 1 minute until fragrant.
- Deglaze with chicken broth, scraping up browned bits. Simmer for 2–3 minutes.
- Stir in heavy cream, lemon juice, and lemon zest. Simmer 4–5 minutes until slightly thickened.
- Optional: Stir in Parmesan cheese for added richness.
- Return chicken to the skillet and spoon sauce over the top. Simmer 2–3 minutes until heated through.
- Garnish with fresh parsley and serve hot with lemon slices if desired.
Notes
- Use chicken thighs for a juicier option.
- Add spinach, asparagus, or peas for extra veggies.
- Half-and-half or Greek yogurt can be used for a lighter version.
- Add red pepper flakes or cayenne for a spicy twist.
- Let the sauce simmer uncovered to thicken naturally.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
