Name: Creamy Lemon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large boneless, skinless chicken breasts (sliced horizontally into cutlets); 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup all-purpose flour (for dredging); 2 tbsp olive oil; 2 tbsp unsalted butter (divided); 3 garlic cloves, minced; 3/4 cup chicken broth; 3/4 cup heavy cream; 2 tbsp fresh lemon juice; Lemon slices, for garnish; Fresh parsley, chopped (for garnish)

There’s something comforting and invigorating about the blend of citrus and cream—especially when it wraps itself around juicy seared chicken. This Creamy Lemon Chicken is one of those meals I turn to when I want something that feels elegant but takes minimal effort. The rich sauce clings to every bite of chicken, with a bright lemony punch that balances the cream beautifully. It’s the kind of dish that looks like you’ve gone all out, when really, it comes together in just one skillet.

What I love most is how versatile it is. Whether it’s a quiet dinner at home or a weekend gathering, this dish always gets compliments. I’ve played around with various versions over the years, but this one—with its seared golden crust, garlicky cream sauce, and splash of fresh lemon juice—is the one I always come back to.

Why You’ll Love This Creamy Lemon Chicken

It’s fast but tastes slow-cooked: In under 30 minutes, you get deep, savory flavors and silky textures.
A one-pan wonder: Easy cleanup makes it ideal for busy nights.
Restaurant-quality at home: You’ll feel like you’re dining out, without the price tag.
Versatile pairing options: It works with rice, pasta, mashed potatoes—or even a crisp salad.
Family and guest approved: Even picky eaters go back for seconds.

What Kind of Chicken Should I Use for Creamy Lemon Chicken?

For the best results, I recommend using boneless, skinless chicken breasts—they’re lean, cook quickly, and absorb the creamy lemon sauce beautifully. To ensure even cooking and faster searing, I like to slice them horizontally into thinner cutlets. That golden-brown crust you see in the photo? It’s all about surface area and hot skillet action.

If you’re after more richness or darker meat, boneless, skinless chicken thighs are an excellent alternative. They’re juicier by nature and slightly more forgiving if you overcook them. Just note: they may take a few minutes longer in the pan.

Options for Substitutions

Cooking is flexible, and this Creamy Lemon Chicken offers plenty of room for adjustments:

Dairy-Free Option: Use full-fat coconut milk or a dairy-free heavy cream alternative. It’ll change the flavor slightly, but still stay rich and luscious.
Thickener Swap: If you don’t have flour, use cornstarch or arrowroot powder for thickening the sauce.
Lemon Alternatives: No fresh lemon? Bottled lemon juice will do in a pinch, but reduce the quantity slightly to avoid bitterness.
Add a Kick: Stir in a dash of crushed red pepper flakes or a spoonful of Dijon mustard to enhance the depth of the sauce.
Fresh Herbs: Parsley works beautifully, but basil or thyme can add a different twist.

Ingredients for This Creamy Lemon Chicken

Each ingredient in this recipe brings something essential to the table—flavor, texture, or body. Here’s a breakdown of what you’ll need and why it matters:

Chicken Breasts: The heart of the dish. They sear beautifully and soak up the creamy sauce, giving you juicy, flavorful bites.
Salt and Pepper: The simplest seasoning duo, ensuring the chicken is well-flavored right from the start.
Olive Oil: Used for searing the chicken, it gives a golden crust and adds subtle richness.
Butter: Adds depth and creaminess to the sauce and helps deglaze the pan after searing.
Garlic: Provides a fragrant backbone that balances the lemon and cream.
Chicken Broth: Lends body to the sauce while amplifying the savory notes.
Heavy Cream: The base of the creamy sauce—lush, smooth, and indulgent.
Fresh Lemon Juice: Cuts through the richness with a bright, citrusy zing.
Lemon Slices: For garnish and an extra burst of fresh aroma.
All-Purpose Flour: A light dusting helps thicken the sauce just enough to coat the chicken.
Fresh Parsley: A sprinkle at the end brings color and a pop of freshness.

Step 1: Prepare the Chicken

Start by slicing the chicken breasts horizontally into thinner cutlets if they’re thick. This helps them cook evenly and quickly. Pat them dry with paper towels, then season generously on both sides with salt and black pepper. Lightly coat the chicken in all-purpose flour—just enough to help create a golden crust and thicken the sauce later.

Step 2: Sear to Golden Perfection

In a large skillet over medium-high heat, warm the olive oil and a bit of butter. Once hot, add the chicken cutlets in a single layer (work in batches if needed). Sear for about 4–5 minutes on each side until beautifully browned and cooked through. Transfer the chicken to a plate and cover loosely with foil.

Step 3: Build the Sauce Base

In the same skillet, reduce the heat to medium and add the remaining butter. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits stuck to the bottom—this adds deep flavor to the sauce.

Step 4: Add the Cream and Lemon

Stir in the heavy cream and fresh lemon juice. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens slightly. Taste and adjust with more salt, pepper, or lemon juice as needed.

Step 5: Return the Chicken

Place the seared chicken back into the skillet and spoon the sauce over the top. Let it simmer together for 2–3 minutes, allowing the chicken to soak up the lemony creaminess. Garnish with lemon slices and freshly chopped parsley just before serving.

How Long to Cook Creamy Lemon Chicken

The entire process—from prep to plating—takes around 30 minutes.

Searing the chicken: 8–10 minutes total (4–5 per side)
Making the sauce: 7–10 minutes
Simmering together: 2–3 minutes

You’ll know the chicken is done when it’s golden brown and has reached an internal temperature of 165°F (74°C). The sauce should be just thick enough to coat the back of a spoon.

Tips for Perfect Creamy Lemon Chicken

Slice the chicken evenly: Thin, even cutlets cook faster and more uniformly.
Don’t overcrowd the pan: If your skillet’s small, cook in batches. This ensures proper browning.
Use fresh lemon juice: It makes all the difference in brightness and depth.
Let the sauce reduce gently: A rapid boil can cause cream to break. Keep the heat at a low simmer.
Finish with fresh herbs: A handful of chopped parsley or even basil adds freshness and color.
Rest before serving: Let the dish sit off the heat for a couple of minutes to let everything settle and thicken naturally.

Watch Out for These Mistakes While Cooking

Even the simplest dishes can go sideways if you miss a step. Here are some common mistakes to avoid with Creamy Lemon Chicken:

Using cold chicken straight from the fridge: Always let the chicken rest at room temperature for 15–20 minutes to ensure even cooking.
Skipping the flour dredge: It’s tempting to go without, but the flour helps the chicken brown better and adds texture to the sauce.
Cooking over high heat after adding cream: High heat can cause the cream to separate. Keep it at a gentle simmer.
Adding lemon too early: If you add lemon juice before the cream thickens, it might curdle. Stir it in after the cream has warmed through.
Neglecting to taste the sauce: The final sauce should balance rich and bright—always taste and adjust with a bit more lemon or salt if needed.
Crowding the pan: This traps steam and leads to pale, soggy chicken. Give the chicken breathing room to sear.

What to Serve With Creamy Lemon Chicken?

This dish plays beautifully with a wide range of sides. Here are my top pairing ideas:

Creamy Mashed Potatoes

They soak up the lemony cream sauce like a dream, making every bite more comforting.

Buttered Pasta or Fettuccine

Simple, buttery noodles let the chicken and sauce shine while adding a cozy, hearty base.

Garlic Rice or Herb Rice Pilaf

The citrus and cream mingle nicely with garlicky or herbed rice, turning it into something special.

Warm Crusty Bread

Perfect for mopping up every last bit of sauce—don’t skip this if you’re a carb lover.

Arugula Salad with Balsamic Vinaigrette

The peppery bite of arugula and tang of vinaigrette contrasts beautifully with the richness of the dish.

Roasted Broccolini or Asparagus

A bright green veggie side brings color and a little crunch to the plate.

A Glass of Chardonnay or Sauvignon Blanc

The acidity and slight fruitiness complement the lemon and cream beautifully.

Storage Instructions

Creamy Lemon Chicken stores beautifully, making it a great option for next-day lunches or quick meal prep. Here’s how to keep it fresh:

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The sauce may thicken slightly in the fridge, but it loosens up well when reheated.
Freezer: While you can freeze it, be aware that cream sauces may separate after thawing. If you do freeze, place in a freezer-safe container for up to 2 months. Reheat gently over low heat while stirring to bring the sauce back together.
Reheating Tip: Warm leftovers in a covered skillet over low heat or in the microwave at 50% power, stirring occasionally to keep the sauce smooth.

Estimated Nutrition

Here’s a rough estimate for one serving (based on a yield of 4 servings):

Calories: 430 kcal
Protein: 34g
Fat: 28g
- Saturated Fat: 14g
Carbohydrates: 6g
- Sugar: 1g
Fiber: 0g
Cholesterol: 135mg
Sodium: 420mg

Nutritional values can vary depending on substitutions and portion sizes.

Frequently Asked Questions

What can I use instead of heavy cream?

You can swap in half-and-half for a lighter version, though the sauce will be thinner. For dairy-free, try full-fat coconut milk or a plant-based cream substitute.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work great and tend to be juicier. Just cook them a bit longer until fully done.

How do I keep the sauce from curdling?

Avoid high heat after adding lemon juice and cream. Simmer gently and add lemon juice after the cream has warmed slightly.

Is this recipe gluten-free?

As written, it uses all-purpose flour, but you can use a gluten-free flour blend or cornstarch for dredging and sauce thickening.

Can I make this dish ahead of time?

Yes! You can make the chicken and sauce a day in advance. Store them separately if possible, and reheat gently to avoid breaking the sauce.

Can I add vegetables to the skillet?

Yes, baby spinach, mushrooms, or blanched asparagus can be stirred into the sauce before returning the chicken.

What if my sauce is too thin?

Let it simmer a few more minutes, or mix 1 tsp of cornstarch with 1 tbsp water and stir it in while simmering to thicken.

How much lemon juice is too much?

Start with the suggested amount (usually around 2 tablespoons). Taste the sauce before adding more to keep the balance right.

Conclusion

Creamy Lemon Chicken is the kind of dish that turns an ordinary dinner into something unforgettable. It’s simple enough for a weeknight but elegant enough for guests. That balance of richness and brightness hits just right—comforting, fresh, and satisfying all at once.

Whether you serve it over pasta, rice, or alongside roasted veggies, this recipe earns its place in the rotation. Once you try it, you’ll understand why it’s one of my go-to favorites. Ready for the printable version? Let’s go.