This dish strikes the perfect balance between richness and freshness. The creamy sauce is silky and indulgent, while the lemon adds a vibrant, tangy brightness that keeps each bite light and satisfying. It’s quick to prepare, uses everyday ingredients, and pairs beautifully with pasta, rice, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Olive oil
Butter
Garlic
Chicken broth
Heavy cream
Fresh lemon juice
Lemon zest
Parmesan cheese (optional for extra richness)
Salt
Black pepper
Fresh parsley (for garnish)
Directions
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for 30 seconds until fragrant.
Pour in chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits. Simmer for 2–3 minutes.
Stir in heavy cream and lemon zest. Simmer gently until the sauce thickens slightly, about 3–5 minutes.
Add Parmesan cheese if using, and stir until melted and smooth.
Return the chicken to the pan and simmer for a few minutes to coat it in the sauce.
Garnish with fresh parsley and additional lemon zest before serving.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, with a cook time of 20 minutes, bringing the total to around 30 minutes.
Variations
Use chicken thighs: Boneless, skinless thighs add extra flavor and stay juicy.
Add vegetables: Stir in spinach, asparagus, or mushrooms for a complete one-pan meal.
Make it dairy-free: Substitute coconut cream and omit Parmesan.
Add a kick: Stir in crushed red pepper flakes or a dash of Dijon mustard.
Serve over carbs: Pair with pasta, mashed potatoes, or rice to soak up the creamy sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling to prevent curdling.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.
Can I make this ahead of time?
Yes, prepare the dish and reheat gently before serving.
What’s the best way to thicken the sauce?
Simmer uncovered to reduce and thicken naturally. You can also stir in a slurry of cornstarch and water if needed.
Is this dish gluten-free?
Yes, it’s naturally gluten-free. Just ensure your chicken broth is labeled gluten-free.
Can I use milk instead of cream?
Whole milk can work, but the sauce may be thinner and less rich.
What herbs go well with this?
Parsley, thyme, and basil all complement the lemon and cream beautifully.
Can I use pre-cooked chicken?
Yes, add sliced cooked chicken to the sauce and simmer just until heated through.
Will the lemon curdle the cream?
Not if you use heavy cream and simmer gently. Avoid boiling the sauce once the lemon is added.
Can I freeze this dish?
It’s best fresh, as cream sauces can separate when thawed. If freezing, do so without the sauce and prepare fresh sauce when reheating.
What’s the best side dish to serve with this?
It pairs well with pasta, rice, roasted potatoes, or steamed vegetables.
Conclusion
Easy Creamy Lemon Chicken is a quick, satisfying dish that delivers big flavor with minimal fuss. The creamy, tangy sauce elevates simple chicken breasts into something truly special. Whether you’re cooking for family or guests, this recipe is sure to become a favorite for its ease, elegance, and taste
Easy Creamy Lemon Chicken is a one-skillet dish featuring tender chicken breasts simmered in a velvety lemon-infused cream sauce. Bright, rich, and full of flavor, it’s perfect for weeknight dinners or elegant entertaining with minimal prep and everyday ingredients.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup grated Parmesan cheese (optional)
Salt and black pepper to taste
Chopped fresh parsley, for garnish
Instructions
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
Reduce heat to medium. Add butter and garlic to the skillet. Sauté for about 30 seconds, until fragrant.
Pour in chicken broth and lemon juice. Scrape the bottom of the pan to deglaze and simmer for 2–3 minutes.
Stir in heavy cream and lemon zest. Simmer gently for 3–5 minutes until the sauce slightly thickens.
Add Parmesan cheese, if using, and stir until melted and smooth.
Return chicken to the skillet and simmer for 2–3 minutes, spooning sauce over the top.
Garnish with chopped parsley and additional lemon zest if desired. Serve warm.
Notes
Use chicken thighs for a juicier alternative.Stir in spinach or mushrooms for added vegetables.Substitute coconut cream for a dairy-free version (omit Parmesan).Simmer gently to avoid curdling the cream with the lemon juice.Pairs well with pasta, rice, or mashed potatoes to soak up the sauce.
