Creamy Lemon Chicken

Creamy Lemon Chicken is one of my favorite summer entrées! Tender, seasoned, pan-seared chicken is coated in a luscious lemon sauce that clings to each bite. It’s the perfect balance of comforting and bright, all ready in 20 minutes! 

Creamy Lemon Chicken 

Sometimes, the very best dinners are the simplest ones. This one-pan creamy lemon chicken is just that – pan-seared chicken (you can use breasts or thighs) served in a silky smooth creamy lemon sauce. I like to serve mine over rice, noodles, or cheese tortellini, but mashed potatoes also work well. Or, keep things low-carb with some easy mashed cauliflower. You won’t find a bad way to serve a chicken entrée this good! Just make sure you include something on your plate to help soak up all of that zesty, savory, drool-worthy lemon cream sauce. 

Enjoy more of the very best chicken dinner recipes like honey garlic chicken, crockpot lemon pepper butter chicken, and creamy mushroom chicken. 

How do I know when the chicken is fully cooked?

I’m pretty good at being able to look at chicken and know when it’s cooked, but that comes with experience! If you’re not sure, you can always insert a meat thermometer into the thickest part of the chicken and check the temperature. As long as it reaches 165°F, it’s fully cooked and ready to eat. 

How to Make Creamy Lemon Chicken 

• Season. Season the chicken with seasonings on both sides.
• Cook the chicken. Melt the butter in a large skillet over medium high heat. When butter is melted, swirl the pan to mix oil and butter together. Add chicken to the pan and cook until golden. Flip the chicken and cook the other side until golden, and chicken is cooked through. Place the cooked chicken on a plate.
• Make the sauce. Lower heat to medium. Add garlic and italian seasoning to the pan and cook for one minute, stirring constantly. Stir the broth into the pan and bring to a simmer. Scrape any brown bits off the bottom of the pan (that’s where the flavor is)! Stir in the cream and simmer for 2 minutes until thickened. Stir in the lemon juice.  
• Enjoy! Add chicken back to pan, coat with sauce, and serve. 

Storing and Reheating 

Let your leftovers fully cool to room temperature before storing in an airtight container in the fridge for up to 3 days. 

I don’t recommend freezing this dish. The creamy sauce won’t hold up well in the freezer. 

Ingredient Notes

• Chicken – You can use chicken breasts or thighs! This recipe is very versatile. Just make sure no matter which cut you choose, all pieces are about the same size so they cook evenly. 
• Seasonings – I like a simple mix of flaky sea salt, fresh cracked black pepper, garlic powder, and Italian seasoning. If you like it spicy, you can add a sprinkle of crushed red pepper flakes as well. 
• Olive Oil – Avocado oil also works well if preferred. 
• Butter – This is just to help add a little extra flavor. If all you have is olive oil, that’s also fine. 
• Minced Garlic – Yes, we’re using both minced garlic AND garlic powder. I promise it’s not too garlicky! 
• Italian Seasoning – This adds a really lovely, yet subtle herbaceous element to the sauce. 
• Chicken Broth – I typically use low-sodium chicken broth when I can to better control the level of sodium in my sauce. 
• Heavy Cream – You can swap this with half and half, but the end result won’t be nearly as thick and creamy. 
• Lemon Juice – Fresh is best! Bottled lemon juice will not lend the same flavor to the sauce, and since it’s the key ingredient, you really want it to make an impact. 

Enjoy!

~Nichole