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Creamy Lemon Chicken

This creamy lemon chicken is a delightful blend of tender chicken breasts simmered in a rich, zesty lemon sauce. Perfect for weeknight dinners, it pairs wonderfully with pasta, rice, or a fresh salad. With its bright flavors and simple preparation, this dish transforms ordinary chicken into something extraordinary while keeping your cooking time under 30 minutes.
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Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Lemon Chicken, Creamy Lemon Chicken, Lemon Garlic Chicken, Weeknight Dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 425kcal

Equipment

  • Large Skillet

Ingredients

  • 4 boneless, skinless chicken breasts about 1.5 lbs
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil
  • 1/3 cup all-purpose flour or almond flour for gluten-free option
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic minced
  • 1 cup chicken broth vegetable broth works too
  • 1/2 cup heavy cream Greek yogurt offers a lighter alternative
  • 1/4 cup fresh lemon juice approximately 2 medium lemons
  • 2 teaspoons lemon zest
  • 1 teaspoon dried thyme fresh thyme delivers an aromatic boost
  • 2 tablespoons fresh parsley chopped
  • lemon slices for garnish

Instructions

  • Season and dredge the chicken breasts in a mixture of flour, salt, and pepper, ensuring even coating for a golden crust.
  • Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once the butter begins to foam, add your chicken. Sear for 4-5 minutes per side until golden brown.
  • Lower the heat and add the remaining butter and garlic to the same pan. Sauté until fragrant, about 30 seconds.
  • Pour in the chicken broth, scraping the bottom of the pan to incorporate all those flavorful bits. Add heavy cream, lemon juice, and zest, stirring continuously. Let it simmer for 3-4 minutes until it begins to thicken.
  • Return the chicken to the pan, nestling it into the sauce. Add thyme and simmer for another 5-7 minutes until the chicken reaches 165°F internally and the sauce has reduced by approximately one-third. Spoon the sauce over the chicken periodically.
  • Garnish with fresh parsley and lemon slices before serving.

Notes

For even cooking, consider butterflying thicker chicken breasts to maintain consistent thickness.
To avoid curdling the sauce, add lemon juice slowly while whisking constantly, or reduce heat before adding acid components.
For a lighter version, substitute half the heavy cream with Greek yogurt for added protein and reduced fat.

Nutrition

Calories: 425kcal | Carbohydrates: 8g | Protein: 35g | Fat: 28g | Sodium: 620mg | Vitamin C: 15mg | Calcium: 8mg
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