This creamy lemon chicken recipe is fast, simple, and uses everyday pantry ingredients. You will love the tangy lemon sauce. The chicken melts in your mouth! Easy and elegant! Ready in only 25 minutes.
This creamy lemon garlic chicken is soo good. Chicken usually isn't my favorite thing on the planet, but I really, really liked this dish. Something about the lemons, cream, butter, and tender chicken did it for me. 😉
It's really very simple to make, so this is something you could do for an easy weeknight dinner or even a slightly fancier occasion. Pretty sure that the creamy lemon sauce will be a hit!
How to make creamy lemon chicken
- Cut your chicken breasts in half lengthwise (this keeps 'em tender and helps them cook faster) and season them with salt & pepper and garlic powder. Dredge in flour;
- Cook them in the butter & olive oil until golden. Take them out of the pan and add the chicken broth and lemon juice; let it cook for a minute;
- Add the chicken back in the pan and pour the cream over top. Cook for another 5 minutes until the sauce reduces and the chicken is cooked through.
...Easy, right? (Full ingredients and instructions are in the recipe card below)
Recipe notes & tips:
- If you want to leave the garlic powder out, you can, but it adds an extra layer of flavor to this dish that I just love. It's definitely not overpowering at all. If you're big into garlic, feel free to sprinkle on a bit extra.
- This chicken is fairly lemony, so if you want a more subtle lemon flavor, I recommend using less lemon juice.
- Feel free to substitute all or half of the chicken broth with dry white wine.
- I recommend using an instant read meat thermometer for all chicken recipes... it's inexpensive and ensures you never have overdone or underdone chicken. Chicken is safe at 165F. Keep in mind the temperature will rise a bit after you stop cooking it.
- You can add a bit of lemon zest to this dish if you want even more lemony flavor. I use my Microplane for this.
What to serve with creamy lemon chicken
Rice or mashed potatoes go very well. Vegetable-wise, green beans, asparagus, or sweet corn go fabulously with this dish. You could even serve it over pasta.
More easy lemon chicken recipes:
- Easy Chicken Piccata
- Lemon Butter Chicken
- Lemon Chicken Orzo
- Lemon Chicken Stuffed Shells Recipe
- Lemon Chicken Gnocchi
- Honey Lemon Chicken
I hope you will give these creamy pan-fried lemon chicken breasts a try!
Questions? Talk to me in the comments below.
Easy Creamy Lemon Chicken
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 1/4 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 cup heavy/whipping cream
- Salt & pepper
- Fresh parsley chopped (optional)
Instructions
- Slice your chicken breasts in half lengthwise to make thinner cutlets. Generously season them with salt & pepper on both sides, and sprinkle the garlic powder on both sides evenly. Dredge them in flour.
- In a large skillet over medium-high heat, melt the butter and olive oil. When the pan's hot, add the chicken and cook it for 4-5 minutes per side, until golden. Take the chicken out of the pan and set it aside.
- Add the chicken broth and lemon juice to the pan, and let it cook for about a minute (make sure to scrape up the brown bits at the bottom of the pan).
- Add the chicken back into the pan and pour the cream over top. Let the sauce simmer for 5 minutes or so, until the cream thickens up a bit and the chicken is cooked through completely.
- Before serving, I like to grate some lemon zest and stir it into the sauce, but this is totally optional. Add more salt & pepper if needed and sprinkle parsley over top if using. Serve immediately.
Notes
- You could swap the chicken broth with dry white wine if desired.
- I don't recommending swapping the cream for half-and-half or milk because the lemon juice may cause the sauce to separate/curdle.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Lynn says
Can I omit the flour or sub for almond flour for a gluten-free option?
Miranda @ Salt & Lavender says
Almond flour won't thicken the sauce. I'd just skip it in this case.
Alyssa says
This is so easy and delicious. The whole family loves it and we usually include it in our weekly rotation or swap it out for salt and lavender’s chicken florentine.
Natasha says
I'm so happy to hear that, Alyssa! 😀 Appreciate your review!
priscilla says
Could I substitute Plain greek yougurt for the heavy cream?
Natasha says
Hi! I really wouldn't. It'll taste completely different, the texture will be off, and it'll likely curdle.
Gail says
I sub cashew milk for heavy cream in everything now.
Rebecca Foster-Faith says
Found the sauce very heavy and bland. I might reverse the cream/ broth proportions next time. Also very white - I added broccoli which was delicious and more visual appealing. (Added to the pasta water half thru cooking)
Brent says
This was amazing!! I’m adding this to my low carb menu.
I also tried the Lemon Chicken Orzo Soup recipe, for my carb day and that was amazing also.
Natasha says
Great! I'm so pleased you enjoyed both recipes, Brent!
Suzanne Banck says
Sounds delicious!! I’m going to prepare it this evening. Going to serve with couscous.
Natasha says
Hope you love it, Suzanne! 🙂
Kelly Jo says
Delicious! Made it with risotto and could literally drink the sauce. Another great recipe! Thank you
Natasha says
You're very welcome!! 🙂
Karen Haywood says
Absolutely loved it! Served it over Angel hair pasta. Had some chicken left over but no sauce, so made half the sauce recipe and added it to the chicken the next night for dinner. Comfort food at it’s best!
Natasha says
Wonderful!! So glad you enjoyed it. Thanks for your review! 🙂
Cheryl Semenko says
You are wonderful cook-Making the chicken for dinner tomorrow. 1-4-2l
Natasha says
Thank you! Enjoy.
Bill says
What temp am i looking for on my instant read thermometer?
Natasha says
For chicken it's safe at 165F. Temp will rise a bit after you stop cooking it, though. If you're a bit over 165F then it'll still be tender, but don't go too much over.
G. Tucker says
This Easy Creamy Lemon Chicken recipe was so delicious! I served it with mashed potatoes and peas and biscuits. I will be adding this recipe to my regular rotation. Thank you!
Natasha says
Wonderful!! You're welcome.
Kelly Lane says
This was easy and fabulous! Added the lemon zest for the extra zing! Served it over angel hair pasta. Thank you for another delicious recipe.
Natasha says
Wonderful!! So glad it was a hit. 🙂
Hannah says
love this recipe ☺️ So easy and so delicious! My husband requests this dish at least 5-6 times a month!!
Natasha says
That makes me so happy!!
Samar says
Just made this , it’s easy, delicious and everybody loved it . Thank you
Natasha says
You're very welcome! 🙂
Amanda says
Easy and delicious. Definitely a keeper!!!
Natasha says
So glad you liked it! Thank you!
Mari says
This is the best chicken I’ve ever made.
Natasha says
Wonderful! 😀
Jenny says
Just cooked this and it was SO tasty! Loved the creamy sauce with the brightness of the lemon. We served over white rice. Will definitely cook again. Have tried other recipes and they are always so good and easy. Thank you!
- Jenny in LA
Natasha says
So pleased you enjoyed it, Jenny! Thanks for letting me know! 😀
Lia says
Love it! My family loves it and it’s everybody’s fav food! Thnxs for the recipe.
Natasha says
Wonderful! Thanks so much for letting me know, Lia!
Joanna says
This looks delicious, I'll be trying it soon, but please answer this question for me. You don't introduce the cream until step 4 correct? And you just pour it directly onto the cooked chicken? Thanks in advance 😊
Natasha says
That's right. You could always add the cream to the pan right before adding the chicken - either way would work. Let me know how it goes! 🙂
Lisa says
Absolutely divine ! New family fave! Served with IP basmati rice. So very good! Thank you for the recipe :))
Natasha says
Great!! So happy you liked it, Lisa! 😀
Loti says
Would coconut cream work instead of whipping cream? Recipe sounds amazing but I am gluten and dairy free.
Natasha says
Hmmm it’ll definitely give it a different flavor and texture, but it may end up surprisingly good! Let me know if you do try. ☺️
Chantal says
Thank you for the delish recipe. Are you able to do this in the oven?
Natasha says
I think you could definitely give it a try, Chantal. You may have to adjust cooking time - I'd use a meat thermometer to ensure the chicken is done properly the first time you make it.
Arora kartick says
This was delicious. More such easy receipies are needed. God bless you.
Natasha says
So glad to hear it! Thanks!