I’m sharing my quick skillet lemon chicken, a bright, silky, surprisingly simple dish ready in under 30 minutes that ranks among my go-to Creamy Chicken Dinner Ideas.

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I never thought a weeknight could taste this decadent, but this Easy Creamy Lemon Chicken does it in under half an hour and still looks like you tried. I use boneless skinless chicken breasts and a lemon, zested and juiced, to get that bright punch that cuts through the richness.

It’s foolproof most nights, though sometimes I overcook one breast or forget to wipe the pan, so yeah, imperfect but totally worth it. If you like bold, silky sauces that surprise you, this is my go to for Creamy Chicken Dinner Ideas and it always makes people ask for the recipe.

Ingredients

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Chicken breasts: Lean high in protein and filling, great for muscle repair, mild flavor
Garlic: Adds savory punch and aroma, has antioxidants, may support immune health
Lemon: Bright sour zip, vitamin C, cuts richness and wakes up the sauce
Parmesan: Salty umami cheese adds depth and a creamy nutty feel, higher in fat
Heavy cream: Rich mouthfeel high in fat and calories, makes sauce silky smooth
Olive oil: Heart healthy monounsaturated fats, adds subtle fruitiness when seared
Parsley: Fresh herb adds color vitamin K and light grassy freshness to finish

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, about 2 large

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil or vegetable oil

2 tablespoons unsalted butter

1/4 cup all purpose flour

3 garlic cloves, minced

1/2 cup low sodium chicken broth

1/2 cup heavy cream or half and half if you want it lighter

1/3 cup grated parmesan cheese

1 lemon, zested and juiced

1 teaspoon Dijon mustard

2 tablespoons chopped fresh parsley

1/4 teaspoon red pepper flakes, optional

How to Make this

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1. Pat the 1 1/2 pounds chicken breasts dry, slice or pound them to an even thickness (about 1/2 inch), season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then lightly dredge in the 1/4 cup flour shaking off excess.

2. Heat 2 tablespoons olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering, then add the chicken and cook about 3-4 minutes per side until golden and cooked through (internal temp 165F). If the breasts are thick cut cook a little longer. Transfer chicken to a plate and tent with foil.

3. Reduce heat to medium and add the remaining 1 tablespoon butter to the same pan. Add the 3 minced garlic cloves and cook 30-45 seconds until fragrant but not brown, scraping up browned bits from the pan with a wooden spoon.

4. Pour in 1/2 cup low sodium chicken broth to deglaze, stirring and scraping the bottom, then let it simmer 1-2 minutes to reduce slightly.

5. Stir in 1/2 cup heavy cream (or half and half for lighter), 1/3 cup grated parmesan cheese and 1 teaspoon Dijon mustard. Bring to a gentle simmer and cook 2-3 minutes until the sauce thickens enough to coat the back of a spoon. If it gets too thick thin with a splash more broth.

6. Add the zest and juice of 1 lemon and 1/4 teaspoon red pepper flakes if using; taste and adjust salt and pepper. Lemon at the end keeps the sauce bright so dont add it too early.

7. Return the chicken to the skillet, spoon sauce over it and simmer 1-2 minutes to reheat and let flavors marry. If you want extra gloss swirl in a tiny pat of butter at the end.

8. Sprinkle 2 tablespoons chopped fresh parsley and a little extra parmesan on top before serving. Serve over pasta, rice or with roasted veg. Dont forget to taste and adjust seasoning one last time.

Equipment Needed

1. Large heavy skillet (10 to 12 inch, stainless steel or cast iron)
2. Chef’s knife
3. Cutting board
4. Meat mallet or rolling pin for pounding breasts
5. Measuring cups and spoons
6. Shallow plate or bowl for dredging flour
7. Tongs and a spatula
8. Wooden spoon or silicone spatula for scraping browned bits
9. Instant read thermometer to check for 165 F
10. Microplane or fine grater plus a small bowl for lemon zest and juice

FAQ

Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work great, theyre juicier and more forgiving. Cook a few minutes longer per side until internal temp hits 165°F, and brown them well for flavor.

How do I thicken the sauce if it stays too thin? Simmer it a few minutes to reduce, or whisk in a slurry of 1 tsp cornstarch + 1 tbsp cold water and simmer till it thickens. You can also sprinkle a little extra flour into the pan and cook 1 minute before adding liquid.

Can I make this lighter or dairy free? For lighter keep half and half instead of heavy cream, or use whole milk plus a cornstarch slurry. For dairy free use a non dairy cream (oat or coconut) and a starch slurry, but taste may change a bit.

Is there a gluten free option? Yes, use gluten free all purpose flour or almond flour to coat the chicken, or skip flour and thicken with a cornstarch or arrowroot slurry. Both work fine, just whisk well to avoid lumps.

How long will leftovers keep and how should I reheat? Store in the fridge 3 to 4 days, freeze up to 2 months. Reheat gently on the stove over low heat with a splash of broth or cream to loosen the sauce, dont boil or the cream can separate. Microwave works but stir halfway through.

My sauce tastes too tart or bitter, how do I fix it? If its too lemony add a splash more cream or a small pinch of sugar to balance, or a tiny extra pat of butter. Also make sure you didnt include white pith when zesting, that makes it bitter.

Easy Creamy Lemon Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, same weight, they stay juicier and are more forgiving, may need a couple extra minutes to cook.
All purpose flour: use cornstarch or arrowroot instead, use about half the volume (so for 1/4 cup flour use 2 tablespoons cornstarch) and mix into cold water as a slurry before adding so you don’t get lumps.
Heavy cream: use full fat coconut milk for dairy free, same amount, or plain Greek yogurt thinned with a splash of milk, just whisk it in off heat so it doesn’t curdle.
Parmesan cheese: swap with Pecorino Romano for a sharper saltier bite, use a bit less, or use nutritional yeast for a dairy free cheesy note.

Pro Tips

– Pat the chicken super dry and dont skip the little rest after you dredge it. letting the flour sit on the meat for 3 to 5 minutes helps it stick so you get a nicer crust and it wont fall off when you flip. also, dont crowd the pan — do it in batches if needed so you get that golden sear.

– Watch the heat and the garlic. keep the pan hot enough for a sear but turn it down for the sauce. garlic goes from fragrant to burned in seconds, so cook it just until you smell it, then deglaze right away. and never boil the cream hard or it can break or taste grainy.

– Use a probe thermometer and plan for carryover. pull the chicken when it hits about 160F and tent it for a few minutes so it finishes to 165F while staying juicy. if you dont have a thermometer, slice one piece to check for juices, but probs get a cheap probe, it saves ruined chicken.

– Fixing sauce texture and flavor hacks: if it gets too thick thin with a splash of broth or water, if too thin simmer a bit longer or stir in a tiny cornstarch slurry (1 tsp cornstarch + 1 tsp cold water). finish with cold butter for gloss and add lemon juice only at the end so the sauce stays bright, not flat.

Easy Creamy Lemon Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my quick skillet lemon chicken, a bright, silky, surprisingly simple dish ready in under 30 minutes that ranks among my go-to Creamy Chicken Dinner Ideas.

Servings

servings

Calories

554

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch, stainless steel or cast iron)
2. Chef’s knife
3. Cutting board
4. Meat mallet or rolling pin for pounding breasts
5. Measuring cups and spoons
6. Shallow plate or bowl for dredging flour
7. Tongs and a spatula
8. Wooden spoon or silicone spatula for scraping browned bits
9. Instant read thermometer to check for 165 F
10. Microplane or fine grater plus a small bowl for lemon zest and juice

Ingredients

1 1/2 pounds boneless skinless chicken breasts, about 2 large
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
1/4 cup all purpose flour
3 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup heavy cream or half and half if you want it lighter
1/3 cup grated parmesan cheese
1 lemon, zested and juiced
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes, optional

Directions

Pat the 1 1/2 pounds chicken breasts dry, slice or pound them to an even thickness (about 1/2 inch), season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then lightly dredge in the 1/4 cup flour shaking off excess.
Heat 2 tablespoons olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering, then add the chicken and cook about 3-4 minutes per side until golden and cooked through (internal temp 165F). If the breasts are thick cut cook a little longer. Transfer chicken to a plate and tent with foil.
Reduce heat to medium and add the remaining 1 tablespoon butter to the same pan. Add the 3 minced garlic cloves and cook 30-45 seconds until fragrant but not brown, scraping up browned bits from the pan with a wooden spoon.
Pour in 1/2 cup low sodium chicken broth to deglaze, stirring and scraping the bottom, then let it simmer 1-2 minutes to reduce slightly.
Stir in 1/2 cup heavy cream (or half and half for lighter), 1/3 cup grated parmesan cheese and 1 teaspoon Dijon mustard. Bring to a gentle simmer and cook 2-3 minutes until the sauce thickens enough to coat the back of a spoon. If it gets too thick thin with a splash more broth.
Add the zest and juice of 1 lemon and 1/4 teaspoon red pepper flakes if using; taste and adjust salt and pepper. Lemon at the end keeps the sauce bright so dont add it too early.
Return the chicken to the skillet, spoon sauce over it and simmer 1-2 minutes to reheat and let flavors marry. If you want extra gloss swirl in a tiny pat of butter at the end.
Sprinkle 2 tablespoons chopped fresh parsley and a little extra parmesan on top before serving. Serve over pasta, rice or with roasted veg. Dont forget to taste and adjust seasoning one last time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.