Creamy Lemon Chicken is an indulgent upgrade to weeknight dinners. This mouthwatering chicken is pan seared and coated in a velvety sauce full of garlic and lemon flavor. Even better, it’s a one pan dinner that’s ready in 20 minutes!
Welcome to your new favorite way to spruce up some boring old chicken. Creamy Lemon Garlic Chicken is an easy recipe that comes together in about 20 minutes. And it tastes like a dream! Pasta, veggies, rice, potatoes, this sauce can practically be poured over anything. The citrus and savory flavors blend together so well you’ll almost want to drink it. Not only is this dish easy and delicious, it’s also a one pan recipe so it’s a breeze to cook and clean up afterwards! Try this out for dinner, become a complete creamy lemon sauce addict, and come back and let me know what you think!
Looking for more one pot chicken recipes? Try out one of these to add some excitement to your dinner routine: Cilantro Lime Chicken, Honey Mustard Chicken, or Easy Chicken and Broccoli!
Creamy Lemon Chicken Ingredients:
Tender chicken, savory garlic, a splash of citrus, all in a dreamy cream sauce that is utterly addicting.
- Chicken Breasts: You can also use chicken thighs. Be sure your meat is all of a similar thickness to ensure even cooking.
- Seasonings: Salt, Pepper, Garlic Powder, and Italian Seasoning.
- Olive Oil: Olive oil is perfect for its light flavor.
- Butter: Salted or unsalted.
- Garlic: Freshly minced or jarred minced garlic are totally fine here!
- Chicken Broth: You could substitute vegetable broth.
- Heavy Cream: This makes the sauce oh so creamy and smooth.
- Lemon Juice: For a burst of bright citrus flavor that pairs wonderfully with the savory garlic flavor.
Creamy Lemon Chicken Recipe Notes and Tips
- I definitely recommend using chicken that's about ½ inch thick to make sure it gets cooked through properly.
- This sauce will thicken up more after standing for a couple of minutes. If you want your sauce thicker, I recommend smashing together (with a fork) 1 Tablespoon of softened butter with 1 Tablespoon of flour.
- FYI - really good over cheese tortellini. The sauce seriously tastes good over anything. I like to serve it poured over pasta and veggies alike.
- For a hint of spice add some red pepper flakes to the sauce! Lemon slices and parsley make for a beautiful garnish.
- Creamy Lemon Chicken will stay fresh in the fridge stored in an airtight container for up to 3 days. To reheat, either warm it on the stovetop or in the microwave.
Creamy Lemon Chicken
- 4 Chicken Breasts or Thighs, ½ inch thickness
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ½ Teaspoon Garlic Powder
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 2 Tablespoons Minced Garlic
- 1 Tablespoon Italian Seasoning
- ½ Cup Chicken Broth
- ¾ Cup Heavy Cream
- ¼ Cup Lemon Juice
- Season each piece of chicken with salt, pepper, and garlic powder on both sides.
- Place the butter and oil in a large skillet over medium high heat. When butter is melted, swirl the pan to mix the olive 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. Remove chicken onto a plate.
- Reduce heat to medium. Add the garlic and italian seasoning to the pan and cook one minute, stirring constantly.
- Add the broth to the pan, bring to a simmer. Scrape any brown bits off the bottom of the pan into sauce. Stir in the cream, simmer 2 minutes until slightly thickened. Stir in the lemon juice. Add chicken back to pan, coat with sauce.
Bruna Dessena says
I love your stuff, I found your pulled.pork on this site and it's been my signature dish ever since, especially since it's not a dish we do often here in South Africa.I will be trying this garlic lemon chicken definitely! Thamx for a great site
Ashley Garcia says
Amazing recipe! Everything came out great! I added pasta at the end for dinner. Chicken was cooked well with the butter oil combination, I’ll definitely be cooking chicken this way from now on. 🙂 The only that I’d change is 1/2 a tablespoon of the Italian seasoning, not a whole tablespoon. A bit too much.
Karen Kitchens Murphy says
I tried this recipe because I was looking for something different to do with boneless, skinless chicken breasts. This recipe is the bomb. I did make extra sauce, making 1 1/2 servings. We made stir fry veggies to go with our chicken and added the extra sauce to those. We will be making this again and again. ?
With a gazillion-btrillion lemons on my backyard tree, this is something different from the every day. We really like it served with mashed potatoes and asparagus.
My husband typically isn’t a huge fan of lemon & he looooooves this! My son loves it, I love it! It’s a huge win-win all around. It’s equally awesone over rice or pasta. I even toss in some broccoli or asparagus sometimes. You’ll be happy you tried it! Thank you for this recipe!!!
Delicious. I totally did my own thing. But without this base recipe. I could not create the amazing meal I did. Thank you. I flour/corn flour seasoned. Then pan fried. I used half and half fresh basil and oregano from my garden. I served with bacon green beans.
How many calories I. This what if I use half and half instead calories for both.
Hi Dawn! I'm not sure of the calorie count for this recipe. There are lots of free online calculators where you can plug in the ingredients and get that info. Here is a good one to try: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Can you use something other than heavy cream to lighten this up?
Yes, you can use half & half instead of cream.
Raynelle Sibel says
I do a similar meal with some pasta and asparagus. OMG let me tell you it's the bezt thing EVER!
Oh yes, this sauce is AMAZING on asparagus! 🙂
Artichokes. I want mine with artichokes. Reminds me of a dish I ordered every time I went to a particular restaurant in Baltimore's Little Italy.