I developed a Lemon Garlic Chicken that’s an easy, weeknight-friendly way to cook chicken breasts in a creamy lemon garlic sauce that comes together in under 30 minutes.

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Ive got a weakness for dinners that feel like something you’d find at a bistro but are fast enough for a school night. This Easy, Creamy Lemon Garlic Skillet Chicken sings with seared chicken breasts and bright minced garlic, the kind that makes you stop and wonder how something so simple tastes so indulgent.

It sits somewhere between Pan Seared Lemon Chicken and the classic Lemon Garlic Chicken you remember, but with a creamy twist that seems almost illegal for a weeknight. I won’t tell you everything, but expect bright zip and a silky sauce that clings to the chicken, begging for another bite.

Ingredients

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Lean, high in protein keeps the dish hearty and filling.
Pungent flavor adds savory depth and a little spicy bite.
Bright citrus tang makes the sauce lively and refreshingly sour.
Renders the sauce silky and rich boosts calories and creaminess.
Salty, nutty cheese that thickens sauce and adds umami.
Healthy fats helps sear chicken and gives subtle fruity notes.
Light savory base stretches the sauce and keeps it lighter.
Fresh herb adds color and a bright green herbaceous finish.
Smoky sweet spice gives warmth and nice red color.
Adds richness and browning helps form a silky emulsified sauce.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts (about 2 large)

1/4 cup all purpose flour

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp paprika

3 tbsp olive oil

2 tbsp unsalted butter

3 cloves garlic, minced

1/2 cup low sodium chicken broth

3/4 cup heavy cream

1/3 cup freshly grated Parmesan cheese

Juice of 1 lemon (about 2 tbsp)

1 tsp lemon zest (optional)

1 tsp Italian seasoning

2 tbsp chopped fresh parsley

How to Make this

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1. Pat the chicken breasts dry, slice thick ones in half horizontally or pound to about 1/2 inch so they cook evenly, then mix 1/4 cup flour, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika in a shallow bowl and dredge each breast, shaking off excess flour.

2. Heat a large skillet over medium-high until hot, add 2 tbsp olive oil and 1 tbsp butter, then sear the chicken 4 to 5 minutes per side until deep golden, dont crowd the pan; transfer to a plate.

3. Lower heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp butter to the skillet, then add the 3 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown.

4. Pour in 1/2 cup low sodium chicken broth and scrape up all the browned bits from the bottom of the pan with a wooden spoon, let the broth reduce for about 1 to 2 minutes.

5. Stir in 3/4 cup heavy cream, 1/3 cup freshly grated Parmesan, juice of 1 lemon (about 2 tbsp), 1 tsp Italian seasoning and 1 tsp lemon zest if using; bring to a gentle simmer and let the sauce thicken for 2 to 3 minutes.

6. Taste the sauce and adjust seasoning if needed (remember you already used some salt in the flour), add a little more black pepper if you like it peppery.

7. Return the chicken to the skillet, spoon sauce over each piece, reduce heat to medium-low and simmer uncovered for 4 to 6 minutes until the chicken reaches 165 F or is cooked through and the sauce clings to the meat.

8. Turn off the heat, sprinkle 2 tbsp chopped fresh parsley over everything, let the chicken rest in the sauce for 2 to 3 minutes so juices redistribute and sauce settles.

9. Serve hot over pasta, rice or steamed veggies; if the sauce is too thin simmer a minute longer, if too thick thin with a splash of chicken broth, and always use a thermometer to avoid overcooking the chicken.

Equipment Needed

1. Large cutting board, sturdy for trimming and resting chicken
2. Sharp chef’s knife, for slicing and trimming pieces
3. Meat mallet or rolling pin, to pound thick breasts to about 1/2 inch
4. Shallow bowl or pie plate, for the flour dredge
5. Large skillet or frying pan (10–12 inch), stainless or cast iron works best
6. Tongs and wooden spoon, tongs for flipping, wooden spoon for scraping browned bits
7. Measuring cups and spoons, for flour, cream, oils and seasonings
8. Instant-read thermometer, to make sure chicken hits 165 F and isnt overcooked

FAQ

Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work great, they're more forgiving and stay juicy. Cook them a bit longer 5 to 7 minutes per side over medium high until internal temp reads 165 F. If using bone in thighs, sear then finish in a 375 F oven for 15 to 20 minutes.

How do I keep the chicken from drying out? Pound breasts to even thickness, pat them very dry, salt well and sear hot in the pan so they get a brown crust. Don’t over cook, check for 165 F and let rest 5 minutes before slicing. A quick thermometer saves a lot of guesswork.

My sauce is too thin or too thick, how do I fix it? Too thin: simmer gently a few minutes to reduce, or stir in a splash more cream or chicken broth. Too thick: whisk in a little broth. If you need faster thickening, mix 1 teaspoon cornstarch with 1 teaspoon cold water, whisk into simmering sauce and cook 1 minute until glossy. Extra grated Parmesan also helps thicken.

Can I make this ahead or freeze it? Yes. Refrigerate cooked chicken and sauce up to 3 to 4 days. Freeze sauce alone up to 2 months, the texture holds better if you freeze sauce only. Reheat gently over low heat, add a splash of broth or cream to revive it, and avoid blasting in the microwave or it might break.

Any good swaps for heavy cream or Parmesan? For cream: half and half plus 2 tablespoons butter, or whole milk plus a little flour to thicken. Greek yogurt can work if you temper it (mix with warm sauce off heat) so it won’t curdle. For Parmesan: Pecorino Romano or Asiago are fine subs. Dairy free: try coconut milk and nutritional yeast but expect a flavor change.

Can I make this gluten free? Yes. Use a gluten free all purpose flour or almond flour for dredging, or use cornstarch to coat the chicken (about 2 tablespoons). For thickening, use a cornstarch slurry instead of flour. Season as usual, the flavors still pop.

Easy, Creamy Lemon Garlic Skillet Chicken Recipe Substitutions and Variations

All purpose flour: use cornstarch for dredging (1:1) for a crispier crust, or a gluten free 1-to-1 flour blend if you need it gluten free — works great, trust me.
Heavy cream: swap with half-and-half mixed with a little butter (about 3/4 cup half-and-half + 2 tbsp melted butter for 3/4 cup cream), or full fat canned coconut milk for a dairy free option.
Parmesan cheese: Pecorino Romano or Asiago are both sharper and fine as a sub, or use nutritional yeast for a vegan/less salty twist.
Chicken broth: low sodium vegetable broth or simply water plus a teaspoon of chicken bouillon (or a splash of white wine for extra flavor) in the same amount.

Pro Tips

1) Make the chicken an even thickness so it cooks the same all over. Put each breast between plastic wrap and gently pound or just slice them in half, about 1/2 inch thick. If one side is thicker you’ll end up with overcooked edges while the middle is still pink.

2) Get the pan properly hot first, then add oil, and really let the chicken form a crust before you move it. Dont crowd the pan or you steam the meat. If the breading sticks when you try to flip it, give it another 30 seconds, it will naturally release when the crust is ready.

3) Be careful with the cream and cheese, heat too high makes them break. Turn the heat down to a gentle simmer, and stir the cheese in off the high heat so it melts smooth. If the sauce goes too thick use a splash of chicken broth or reserved starchy pasta water to loosen it, add the lemon at the end for the freshest zip.

4) Use a thermometer and rest the chicken. Pull the pieces when they hit about 160 F and let them sit 2 to 3 minutes so carryover brings them to 165 F. Resting also helps the sauce cling better, and you wont dry the meat out trying to be extra safe.

Easy, Creamy Lemon Garlic Skillet Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

I developed a Lemon Garlic Chicken that's an easy, weeknight-friendly way to cook chicken breasts in a creamy lemon garlic sauce that comes together in under 30 minutes.

Servings

servings

Calories

634

kcal

Equipment: 1. Large cutting board, sturdy for trimming and resting chicken
2. Sharp chef’s knife, for slicing and trimming pieces
3. Meat mallet or rolling pin, to pound thick breasts to about 1/2 inch
4. Shallow bowl or pie plate, for the flour dredge
5. Large skillet or frying pan (10–12 inch), stainless or cast iron works best
6. Tongs and wooden spoon, tongs for flipping, wooden spoon for scraping browned bits
7. Measuring cups and spoons, for flour, cream, oils and seasonings
8. Instant-read thermometer, to make sure chicken hits 165 F and isnt overcooked

Ingredients

1 1/2 lb boneless skinless chicken breasts (about 2 large)
1/4 cup all purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp paprika
3 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 cup low sodium chicken broth
3/4 cup heavy cream
1/3 cup freshly grated Parmesan cheese
Juice of 1 lemon (about 2 tbsp)
1 tsp lemon zest (optional)
1 tsp Italian seasoning
2 tbsp chopped fresh parsley

Directions

Pat the chicken breasts dry, slice thick ones in half horizontally or pound to about 1/2 inch so they cook evenly, then mix 1/4 cup flour, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika in a shallow bowl and dredge each breast, shaking off excess flour.
Heat a large skillet over medium-high until hot, add 2 tbsp olive oil and 1 tbsp butter, then sear the chicken 4 to 5 minutes per side until deep golden, dont crowd the pan; transfer to a plate.
Lower heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp butter to the skillet, then add the 3 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown.
Pour in 1/2 cup low sodium chicken broth and scrape up all the browned bits from the bottom of the pan with a wooden spoon, let the broth reduce for about 1 to 2 minutes.
Stir in 3/4 cup heavy cream, 1/3 cup freshly grated Parmesan, juice of 1 lemon (about 2 tbsp), 1 tsp Italian seasoning and 1 tsp lemon zest if using; bring to a gentle simmer and let the sauce thicken for 2 to 3 minutes.
Taste the sauce and adjust seasoning if needed (remember you already used some salt in the flour), add a little more black pepper if you like it peppery.
Return the chicken to the skillet, spoon sauce over each piece, reduce heat to medium-low and simmer uncovered for 4 to 6 minutes until the chicken reaches 165 F or is cooked through and the sauce clings to the meat.
Turn off the heat, sprinkle 2 tbsp chopped fresh parsley over everything, let the chicken rest in the sauce for 2 to 3 minutes so juices redistribute and sauce settles.
Serve hot over pasta, rice or steamed veggies; if the sauce is too thin simmer a minute longer, if too thick thin with a splash of chicken broth, and always use a thermometer to avoid overcooking the chicken.

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.