Creamy lemon chicken: 1 terrific meal

If you are staring down a busy Tuesday night and wishing dinner would magically appear, then this creamy lemon chicken recipe is about to become your new best friend. Wow, is it bright and satisfying!

I’m Anna, and I’m here to share simple, flavorful chicken recipes that make your everyday cooking easier and, frankly, way more joyful. We aren’t messing around with long marinades or complicated steps here. This is a one-pan wonder that brings tender chicken bathed in a silky, zesty sauce to your table in about 30 minutes flat.

This dish proves you don’t need hours to create something that tastes like you spent all afternoon fussing over it. Trust me, this quick chicken recipe is going to earn a permanent spot in your dinner rotation!

Gathering What You Need for creamy lemon chicken

Before we even think about turning on the stove, let’s make sure we have everything laid out. That’s my golden rule for any quick dinner—mise en place, as the fancy chefs say! Having your ingredients prepped and ready for this creamy lemon chicken means the 30-minute cook time is actually true.

We are working with some beautiful, simple components here. The chicken needs to be prepared just right so it gets that gorgeous golden crust. Keep your broth and cream handy because the sauce comes together fast once the chicken is seared.

Essential Ingredients for creamy lemon chicken

For this recipe, the quality of the chicken and the freshness of the lemon really make the difference. We are making just enough sauce for two perfect servings, so make sure your chicken breasts are manageable—about 6 ounces each is ideal.

• 2 boneless skinless chicken breasts (around 6 oz each)
• Salt and black pepper (use what tastes right to you, but start with the amounts listed)
• 2 tablespoons all-purpose flour for dredging
• 1 tablespoon olive oil and 1 tablespoon butter for searing
• 3 cloves of garlic, minced up fine
• \u00bd cup low-sodium chicken broth
• \u00bd cup heavy cream
• 2 tablespoons fresh lemon juice and 1 teaspoon zest (fresh is non-negotiable here!)
• \u00bd teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped (If you only have dried, use \u00bc teaspoon dried thyme)

Equipment Needed for This Skillet Meal

Since this is a one-pan dinner, we keep the tools simple, but we need the right size skillet. You want a good, large skillet, maybe 10 or 12 inches, so the chicken isn’t overcrowded when searing.

• A large, heavy-bottomed skillet (stainless steel or cast iron works best)
• Cutting board and sharp knife
• Meat thermometer (Seriously, don’t skip this for safety!)
• Whisk or wooden spoon
• Small plate for holding the cooked chicken

Preparing to Cook Your creamy lemon chicken

Okay, now that everything is out on the counter, we can focus on getting the chicken ready to take that beautiful sear. This prep work is crucial because once the heat goes on, things move quickly. We want the chicken perfectly seasoned and ready to go so we don’t rush the browning process later.

Don’t worry about making this complicated! We’re just setting up the foundation for that incredible golden crust and ensuring the final sauce clings perfectly. Take a deep breath, get your station organized, and let’s prep these beauties.

Preparing the Chicken for Searing

First things first: chicken needs to be patted dry. I mean *really* dry. Grab a few paper towels and blot those breasts thoroughly. Any surface moisture will steam the chicken instead of letting it brown, and we absolutely want golden brown here!

Once they are dry, season them evenly on both sides with salt and pepper. Then comes the light dusting of flour. Use about 2 tablespoons total—you just want a whisper-thin coat. This flour is what helps create that initial crust and, more importantly, it thickens up our sauce later when we deglaze the pan. Shake off any excess flour before it hits the hot fat!

Step-by-Step Instructions for creamy lemon chicken

This is where the magic happens! Since we’re aiming for that 30-minute mark, stay close to your stove. We build flavor layer by layer right in this one skillet. Remember, the goal is perfectly cooked chicken and a sauce that tastes like sunshine!

Searing the Chicken Perfectly

Get your large skillet heating over medium heat. Add your tablespoon of olive oil and your tablespoon of butter. Wait until that butter is melted and just starting to foam—that’s when you know the temperature is right. Carefully place your floured chicken breasts into the hot fat. Don’t overcrowd the pan; if your skillet is small, you might need to sear in two batches!

Sear the chicken for about 5 to 6 minutes on the first side. You are looking for a deep, golden-brown color. Flip them gently. Cook the second side for another 5 to 6 minutes. Now is the time to grab that meat thermometer—you must ensure the internal temperature reaches 165\u00b0F for safety. Once they hit that magic number, immediately transfer the chicken to a clean plate and set it aside. Don’t wipe out the pan; those brown bits are flavor gold!

Building the Bright Lemon Cream Sauce

Turn the heat down just a tiny bit if the pan looks overly hot. Toss your minced garlic into the same skillet. Cook it for just about 30 seconds until you can really smell that wonderful aroma—be careful not to let it burn, or your sauce will taste bitter!

Now, pour in the \u00bd cup of low-sodium chicken broth all at once. Use your wooden spoon or spatula to scrape up every single browned, flavorful bit stuck to the bottom of the pan. That’s called deglazing, and it’s essential! Let that broth simmer and reduce for about 2 minutes until it looks a little less watery.

Next, whisk in the heavy cream, the 2 tablespoons of fresh lemon juice, the zest, and that tiny bit of Dijon mustard. Give everything a good stir. Let this mixture simmer gently for about 3 to 4 minutes. You’ll notice it starting to coat the back of your spoon—that means it’s thickening up nicely!

Finishing the creamy lemon chicken

It’s time for the reunion! Gently nestle the cooked chicken breasts back into the skillet, making sure they are sitting right in that gorgeous lemon cream sauce. Spoon some of that sauce right over the tops of the chicken.

Let everything cook together for just 2 more minutes so the chicken heats all the way through and absorbs some of that bright sauce. Turn off the heat. Finally, sprinkle generously with your fresh parsley and thyme. Give it a final garnish with those thin lemon slices right before you serve it up. It looks and smells incredible!

Tips for Success with creamy lemon chicken

This quick chicken recipe is so straightforward, but a couple of small things can really elevate it from good to “I need to make this every week!” The key is managing that heat and respecting the thickening process. Don’t panic if the sauce seems too soupy right away; patience during simmering pays off big time.

Achieving the Right Sauce Consistency

If, after simmering for those 3 to 4 minutes, your sauce still looks too thin—like broth rather than cream—just keep it on low heat and let it reduce a bit longer. Simmering is your friend! However, if you accidentally let it go too long and it starts looking gloppy or separates, take the pan off the heat immediately. Whisk in a tiny splash of extra chicken broth or cream off the heat, and it should loosen right back up. Remember, the flour on the chicken does most of the heavy lifting here!

Checking Chicken Temperature for Safety

I know I mentioned it before, but I have to stress this again: please, please use a meat thermometer. Chicken safety is non-negotiable, especially when you are cooking fast on the stovetop. You are aiming for 165\u00b0F internally. Stick the thermometer into the thickest part of the breast, making sure you aren’t touching the pan underneath. Once it hits that temperature, take it out! Overcooking even by a minute means dry chicken, and we want tender, juicy chicken in this lemon cream sauce.

Serving Suggestions for This Dish

This creamy lemon chicken is so rich and bright, it really sings when paired with something simple underneath to soak up all that amazing sauce. Since it’s a quick weeknight meal, I always look for fast side dishes that don’t require another pot on the stove!

My go-to starch is fluffy white rice—it’s perfect for capturing every drop of that lemon cream sauce. If you prefer pasta, angel hair or linguine works beautifully. For vegetables, keep it green! Steamed asparagus or some quick sautéed spinach with a little garlic complement the brightness of the lemon perfectly. It’s a balanced, satisfying plate that feels elegant without the effort.

Storing and Reheating Leftover creamy lemon chicken

If you’re lucky enough to have any of this delicious creamy lemon chicken left over—which I doubt, because it disappears fast!—storage is super simple. The key is keeping the chicken and the sauce together so the meat doesn’t dry out in the fridge.

Make sure everything is completely cooled down before you put it away. Transfer the chicken and any remaining sauce into an airtight container. I always use my glass containers for this. It keeps well in the refrigerator for about three days. If you want the exact details on keeping things fresh, check out my general storage guide!

When you reheat it, do it gently. Microwaving works fine, but you might want to add a tablespoon of broth or a splash of water to the sauce before heating to counteract any thickening that happened overnight. Stir frequently until it’s warmed through, but don’t let it boil hard!

Frequently Asked Questions About This Recipe

I get so many questions about tweaking this quick chicken recipe, and honestly, I love hearing how you adapt it! Here are the top things people ask about when trying to master this lemon cream sauce.

Can I use chicken thighs instead of breasts in this creamy lemon chicken recipe?

Yes, absolutely! Chicken thighs are flavorful and much more forgiving than breasts, so they are a fantastic swap. Since thighs have a little more fat, they stay tender even if you cook them a minute or two too long. Because they are often thinner, you might only need about 7 to 8 minutes total per side to reach that safe 165\u00b0F internal temperature. Just remember to pat them very dry before flouring!

How can I make this recipe lighter while keeping it creamy?

That’s a great question for a weeknight meal! The heavy cream is what gives us that luxurious texture. If you want to cut back, you can try swapping out half of the heavy cream with half-and-half. It won’t be quite as rich, but it will still give you that creamy mouthfeel without as much fat. If you go this route, just simmer the sauce a little longer because the half-and-half is thinner than heavy cream.

Share Your creamy lemon chicken Experience

Now that you’ve made this bright and easy creamy lemon chicken, I genuinely want to hear all about it! Did you serve it over rice or pasta? Did the lemon zest really make it pop for your family? Cooking should always be a conversation, and I love seeing how this simple recipe fits into your busy life. You can see more of my favorite quick meals on my Pinterest boards!

Please take a moment to leave a star rating right below the recipe card. Those quick ratings help other busy cooks know this is a reliable weeknight meal. If you have any specific tips or variations you discovered while making the lemon cream sauce, drop a comment below. I read every single one, and I might even feature your brilliant idea in an update!

Happy cooking, friends, and thank you for letting me share my joy for simple, flavorful food with you!

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