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–+ servings
chicken in creamy lemon sauce

Easy Creamy Lemon Chicken Recipe

by Cassandra Morris
This Easy Creamy Lemon Chicken recipe is a quick, one-pan meal that's perfect for busy weeknights. Tender chicken breasts are pan-seared to golden perfection and smothered in a rich, tangy lemon garlic cream sauce that's absolutely irresistible. Ready in just 25 minutes, it's a flavorful and family-friendly dish that’s sure to become a regular in your dinner rotation!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 4 chicken breasts pounded to ¼ inch thickness
  • salt & pepper
  • ½ 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
  • ¼ 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 ¼–½ 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 165°F. 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!
  • I don’t recommend swapping the cream for half-and-half or milk, as the lemon juice can cause the sauce to separate or curdle.