Creamy Lemon Chicken Breast delivers restaurant-quality flavor in a one-skillet meal that’s ready in just 30 minutes. It’s simple, fast, and packed with comfort.
Picture golden chicken cutlets coated in a velvety lemon garlic cream sauce. The richness of cream and Parmesan meets the brightness of fresh lemon juice for perfect balance. You’ll want to mop up every last drop with crusty bread or spoon it over fluffy mashed potatoes.
This dish feels refined enough to serve guests, but it’s easy enough for a casual weeknight dinner.
Table of Contents
Table of Contents
Why This Recipe is a Weeknight Winner
Incredibly Flavorful
Every bite brings a balance of juicy chicken, fresh lemon, and a silky cream sauce that coats the palate without feeling heavy.
Quick and Easy
From prep to plate in about 30 minutes, this recipe uses one skillet which means less time spent cleaning up and more time enjoying your meal.
Simple Pantry Ingredients
Most of what you need is likely already in your kitchen. Chicken, garlic, lemon, cream, and a bit of flour come together to create a standout dish without any fancy ingredients.
Foolproof and Forgiving
With a few easy tips, you’ll avoid common mistakes like curdled sauce or dry chicken. It’s a solid recipe that works even if you’re short on time or experience.
The Key Ingredients You’ll Need
Chicken
Boneless, skinless chicken breasts work best when sliced into thin cutlets for faster, even cooking. If you prefer dark meat, boneless thighs or tenderloins are great options with extra flavor and tenderness.
Flour
A light coating of flour helps the chicken get a golden crust when seared. It also naturally thickens the pan sauce as the dish simmers.
Fat (Butter and Olive Oil)
Butter adds richness and flavor. Olive oil helps prevent the butter from burning so you get a nice sear without smoking or scorching.
Aromatics (Garlic and Shallots)
Fresh garlic is essential for depth. Shallots, when used, bring a milder sweetness compared to onion, adding balance to the lemon and cream.
Deglazing Liquid (Chicken Broth or White Wine)
Chicken broth gives the sauce a hearty, savory base. A splash of dry white wine can elevate the flavor for a more refined touch.
Lemon
Always use fresh lemon juice and zest. Bottled juice misses the brightness and complexity that fresh lemons bring. Zest adds aromatic oils that deepen the citrus flavor.
Cream
Heavy cream is the key to a smooth, rich sauce. Its high fat content keeps it from curdling when mixed with acidic lemon juice. Milk or half-and-half are more likely to separate and should be avoided.
Parmesan Cheese
Use freshly grated Parmesan for the best taste and texture. Pre-shredded varieties often contain additives that prevent smooth melting. Grating from a block ensures better flavor and a silkier sauce.
How to Make Creamy Lemon Chicken Breast (Step-by-Step)
Prepare the Chicken
Start by slicing each chicken breast horizontally into two thinner cutlets. If needed, use a meat mallet to pound them to an even half-inch thickness. This helps the chicken cook quickly and stay tender.
Season both sides with salt and pepper. Dredge each piece in flour, coating it lightly and tapping off any excess. This step creates a crispy crust and helps the sauce cling later.
Sear for a Golden Crust
Heat a mix of olive oil and butter in a large skillet over medium-high heat. When the pan is hot, add the chicken cutlets without crowding. Sear for about two to five minutes on each side until golden brown and cooked through.
Once done, transfer the chicken to a clean plate. Cover loosely with foil to keep warm while you make the sauce.
Build the Creamy Lemon Sauce
Lower the heat to medium. Add more butter if the pan looks dry. Stir in minced garlic or chopped shallots and cook until fragrant, about thirty to sixty seconds.
Pour in chicken broth or white wine to deglaze the skillet. Use a wooden spoon to scrape up the browned bits stuck to the bottom. Let the liquid simmer and reduce slightly to concentrate the flavor.
Turn the heat to low before stirring in heavy cream, fresh lemon juice, lemon zest, and freshly grated Parmesan. Stir gently until the sauce is smooth and creamy.
Finish the Dish
Return the chicken and any juices from the plate back to the skillet. Spoon the sauce over the top.
Let everything simmer together for a few minutes so the chicken can soak up the flavor and the sauce can thicken a bit more.
Finish with chopped fresh parsley and a few lemon slices for a bright, fresh finish. Serve hot.
A Chef’s Pro-Tips for Success
Don’t Overcook the Chicken
Use an instant-read thermometer to check that the thickest part of the chicken reaches 165°F. This keeps the meat juicy and avoids dryness.
Use Fresh, Room Temperature Ingredients
Freshly squeezed lemon juice has a brighter, more vibrant flavor than bottled. Letting the heavy cream sit at room temperature before adding it helps it blend smoothly into the sauce and reduces the risk of curdling.
Grate Your Own Cheese
Freshly grated Parmesan melts better and gives a richer flavor. Pre-shredded versions often contain additives that affect texture.
Taste and Adjust
Lemons can vary in tartness. Start with less juice and taste before adding more. This gives you control over how bright or tangy the final sauce becomes.
What to Serve with Creamy Lemon Chicken
This dish shines with the right sides. Here’s how to build a full, satisfying meal around it.
For the Sauce
Pair with something that soaks up the velvety lemon cream. Fresh pasta like fettuccine or tagliatelle works perfectly. Mashed potatoes also do the trick. Crusty bread is another great option to mop up every drop.
Roasted Vegetables
Balance the richness with light, roasted vegetables. Asparagus, broccoli, or green beans all roast well and add color and crunch to the plate.
Simple Salads
A crisp green salad with a lemon vinaigrette adds freshness. Try mixed greens, cucumber, and a handful of cherry tomatoes tossed in a zesty dressing to contrast the creamy sauce.
Variations and Dietary Swaps
This creamy lemon chicken recipe is flexible and easy to adapt. Whether you’re following a special diet or just want to change things up, here are several tasty ideas:
Delicious Add-ins
Stir in baby spinach right before serving so it gently wilts in the sauce. For a deeper flavor, add chopped sun-dried tomatoes when you sauté the garlic. You can also toss in a spoonful of capers for a briny, tangy twist similar to chicken piccata.
Gluten-Free Option
Swap the all-purpose flour with your favorite gluten-free 1-to-1 baking mix. This keeps the golden crust while making the dish gluten-free.
Low-Carb or Keto
The sauce and chicken are naturally low in carbs. Serve with cauliflower mash or zucchini noodles to keep the meal keto-friendly without sacrificing satisfaction.
Dairy-Free Alternative
Use canned full-fat coconut milk instead of heavy cream. For the cheesy finish, try nutritional yeast in place of Parmesan. This swap delivers a similar richness without any dairy.
Storing, Freezing, and Reheating
Storage
Place leftovers in an airtight container and keep them in the refrigerator. They will stay fresh for up to three days.
Reheating
Warm the chicken slowly on the stovetop over low heat. Add a splash of broth or water to loosen the sauce while stirring gently. Avoid the microwave if possible since it can dry out the chicken and break the sauce.
Freezing
Some say cream sauces do not freeze well, but it can be done with care. Freeze the cooled chicken and sauce in a freezer-safe container. Thaw overnight in the fridge. Reheat slowly on the stove while whisking to help the sauce stay smooth.
Creamy Lemon Chicken Breast
Ingredients
Method
- Slice each chicken breast into two cutlets and pound to ½” thickness if needed. Season with salt and pepper, dredge in flour, and shake off excess.
- Heat olive oil and butter in a large skillet over medium‑high heat. Add chicken cutlets in a single layer and sear 2–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
- Reduce heat to medium. Add more butter if pan looks dry. Sauté garlic (and shallots, if using) 30–60 seconds until fragrant.
- Pour in chicken broth or wine to deglaze, scraping up browned bits. Simmer briefly to reduce slightly.
- Lower heat to low and stir in heavy cream, lemon juice, lemon zest, and Parmesan. Whisk gently until sauce is smooth.
- Return chicken and any juices to the pan. Spoon sauce over and simmer a few minutes to let flavors meld and sauce thicken.
- Sprinkle with parsley, garnish with lemon slices, and serve hot over pasta, mashed potatoes, or with crusty bread.
Notes
Conclusion
Creamy lemon chicken is comfort food made easy. It’s rich, zesty, and comes together fast using one pan and everyday ingredients. Whether you stick to the classic or try one of the swaps, this dish feels like something you’d order at a bistro. Serve it with your favorite sides and enjoy a satisfying meal any night of the week.
Troubleshooting and Recipe FAQs
How do I keep my lemon cream sauce from curdling?
Use heavy cream with high fat content. It holds up better when mixed with acidic ingredients like lemon juice. Add the cream over low heat or off the heat entirely to prevent separation.
My sauce is too thin. How can I thicken it?
Let the sauce simmer longer before adding the chicken back in. The heat will help reduce the liquid and intensify the flavor. As the flour-coated chicken rests in the sauce, it will also help it thicken naturally.
Why did my garlic turn blue or green?
This color change is harmless. It happens when garlic reacts with acidic ingredients like lemon juice. To avoid it, use fresh garlic and cook it gently before adding the lemon. The change looks unusual but the garlic is still safe to eat.