If youโre craving a quick and easy one-pan meal thatโs bursting with flavor, this creamy lemon chicken is just what you need! In just 25 minutes, youโll have tender, pan-seared chicken breasts covered in a rich, tangy lemon garlic butter cream sauce thatโs absolutely irresistible. Perfect for busy weeknights, this dish uses simple ingredients you likely already have in your pantryโthink butter, garlic, and a splash of heavy cream. The best part? This family-friendly dinner is incredibly versatile and can be served over pasta, mashed potatoes, or rice, making it a guaranteed favorite every time!
Recipe Ingredients
- Chicken breasts: Pounded to ยผ inch thickness for a tender and juicy bite.
- Salt and pepper: For seasoning the chicken to perfection.
- Garlic powder: Adds a hint of garlicky goodness.
- Flour: For dredging, creating that crispy outer layer.
- Butter: Melts into the sauce for a velvety finish.
- Olive oil: Helps cook the chicken until golden and crispy.
- Chicken broth: Enhances the richness of the sauce.
- Lemon juice + zest: The star of the show, adding a bright and tangy flavor.
- Heavy cream: Makes the sauce luscious and creamy.
How To Make Creamy Lemon Chicken
Step One: Start by preparing your chicken breasts. Pat them dry, then place them between two pieces of saran wrap on a large cutting board. Using a meat mallet, pound the chicken breasts until theyโre about ยผ inch thick. This step ensures they cook evenly and stay tender.
Step Two: Once your chicken is pounded, season both sides generously with salt, pepper, and garlic powder. Then, lightly dredge each piece in flour. This gives the chicken a golden crust when cooked.
Step Three: In a large skillet, heat the butter and olive oil over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes per side until the chicken is golden brown.
Step Four: Remove the chicken from the pan and set it aside. In the same skillet, add chicken broth and freshly squeezed lemon juice. Let the mixture cook for about a minute, making sure to scrape up all the flavorful bits stuck to the bottom of the pan.
Step Five: Return the chicken to the pan and pour in the heavy cream and lemon zest. Reduce the heat to a low simmer and let the sauce thicken for 5-10 minutes, allowing the chicken to soak up all that creamy, zesty goodness.
Step Six: Once the chicken is cooked through and the sauce has reached the perfect creamy consistency, itโs time to serve! Plate the chicken and drizzle the creamy lemon sauce on top.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work well in this recipe, though you may need to adjust the cooking time slightly.
Can I make this dish ahead of time?
Yes, this dish stores well. You can make it ahead and refrigerate it for up to 3 days. Just reheat on the stovetop and add a splash of cream to refresh the sauce.
How do I keep the chicken moist and tender?
The key to keeping the chicken moist and tender is pounding it to an even thickness, which helps it cook evenly without drying out. Also, avoid overcooking the chickenโ4-5 minutes per side is usually perfect. Letting the chicken rest in the sauce as it simmers will also help it stay juicy by soaking up those flavorful juices.
Expert Tips & Tricks
- For extra flavor: Add a pinch of red pepper flakes to the sauce for a little kick.
- Donโt skip the flour dredging: It gives the chicken a beautiful golden crust and helps thicken the sauce.
- Lemon zest is key: Donโt forget to zest your lemonโit adds so much brightness to the dish!
- Use heavy cream, not half and half: I donโt recommend using half and half, as the sauce will turn out runny.
- Grate your own parmesan: I recommend buying a block of parmesan cheese and grating it at home. Store-bought parmesan doesnโt have much flavor and doesnโt dissolve well in sauces.
Variations & Pairings
- Pair this creamy lemon chicken with fluffy mashed potatoes and steamed vegetables for a complete meal.
- My personal favorite is serving this chicken with pasta, especially my Creamy Lemon Pasta recipeโฆ but when it comes to pasta pairings, the pasta-bilities are endless!
Making Ahead, Storing & Freezing
- Make ahead: You can pound and season the chicken ahead of time. Simply store it in the fridge until youโre ready to cook.
- Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: I donโt recommend freezing creamy sauces as they change textures to grainy when frozen.
This Creamy Lemon Chicken has been such a hit, I even featured it as one of the spotlight recipes in my Winnipeg Sun column. Itโs an effortless, flavor-packed dinner thatโs sure to become a new favorite! If youโre looking for more easy and delicious chicken dinners, give these reader-favorite recipes a try:
- Caprese Stuffed Balsamic Chicken โ Juicy chicken breasts filled with mozzarella and tomatoes, finished with a balsamic glaze.
- Baked Balsamic Chicken with Mozzarella Cheese โ A quick and easy balsamic chicken bake with melty cheese on top.
- Creamy French Onion Chicken โ A rich, cozy skillet dinner with caramelized onions and a creamy sauce.
- Easy Baked Turmeric Chicken โ Packed with anti-inflammatory spices and baked to juicy perfection.
- Best Baked Caesar Chicken โ A creamy, cheesy baked chicken with bold Caesar flavor in every bite.
If you make this recipe (or any recipe of mine!), Iโd love it if you could take a moment to leave a reviewโhearing from you truly makes my day. And if youโre on Instagram, tag me @cookwithcassandra. Seeing your kitchen creations always puts a big smile on my face. Thank you so much for being here, and happy cooking. Cheers, friends!
Easy Creamy Lemon Chicken Recipe
Ingredients
- 4 chicken breasts pounded to ยผ inch thickness
- salt & pepper
- ยฝ teaspoon garlic powder
- all-purpose flour for dredging
- 4 tablespoons salted butter cut into pats
- 2 tablespoons extra-virgin olive oil
- 1 cup chicken broth
- ยผ cup freshly squeezed lemon juice + zest of 1 lemon
- 2 cups heavy/whipping cream
Instructions
- Prepare the Chicken: On a large cutting board, lay down a piece of plastic wrap. Pat the chicken breasts dry with paper towels, then place them on the plastic wrap. Cover with another piece of plastic wrap and gently pound each chicken breast to an even thickness of ยผโยฝ inch.
- Season the Chicken: Peel off the top layer of plastic wrap and evenly sprinkle salt, pepper, and garlic powder on both sides of the chicken breasts.
- Dredge the Chicken: Lightly coat the chicken breasts in flour, making sure each side is evenly covered.
- Sear the Chicken: Heat the butter and olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 5 minutes on each side, until golden brown.
- Finish Cooking the Chicken: Flip the chicken and reduce the heat to medium-low. Cover with a lid and cook for an additional 10-12 minutes, or until the internal temperature reaches 165ยฐF. Transfer the cooked chicken to a plate and set aside.
- Deglaze the Pan: In the same skillet, pour in the chicken broth and lemon juice. Let it simmer for about a minute, scraping up the flavorful brown bits from the bottom of the pan.
- Combine and Simmer: Stir in the lemon zest and slowly pour in the cream, whisking everything together until smooth. Once combined, return the chicken to the pan. Reduce the heat to low and let the sauce gently simmer for about 10 minutes until the cream thickens up a bit.
- Serve immediately and enjoy!
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I donโt recommend swapping the cream for half-and-half or milk, as the lemon juice can cause the sauce to separate or curdle.
Absolutely delicious! This Easy Creamy Lemon Chicken took just 30 minutes and turned out perfect. Tender chicken with a rich, tangy lemon garlic sauceโall in one pan. Perfect for busy nights!