If you’re searching for a rich, comforting dinner that still feels bright and fresh, this creamy lemon garlic chicken is about to become your new weeknight favorite. It’s everything you want in a quick meal: juicy chicken, a velvety garlic cream sauce, and a splash of zesty lemon to balance it all out. Best of all? It’s ready in about 30 minutes, made in one skillet, and doesn’t require any complicated ingredients. Whether you’re cooking for the family or meal-prepping for the week, this dish brings restaurant-quality flavor without the fuss.
Why You’ll Love This Creamy Lemon Garlic Chicken
This isn’t just another chicken dinner. The garlic-forward flavor, paired with the brightness of real lemon juice and a creamy, buttery sauce, creates something truly memorable. Unlike heavy cream sauces that weigh you down, this one strikes the perfect balance—rich but not cloying, bright but not sour.
Plus, it’s cooked in just one pan, which means easy cleanup. The sauce simmers down beautifully while the chicken stays juicy, soaking up all those bold, layered flavors. And if you’re following a gluten-free or low-carb lifestyle, you’ll love how adaptable it is.
Ingredients Breakdown: Simple, Flavorful, and Accessible
You likely have most of these pantry staples already:
For the Chicken:
- 2 large chicken breasts, sliced horizontally for quicker cooking
- ¼ tsp salt + ¼ tsp black pepper, to season the chicken
- 1 tbsp olive oil, for searing
For the Creamy Lemon Garlic Sauce:
- 2 tbsp butter, for richness
- 1 medium onion, diced finely
- 2 tbsp fresh garlic, minced (yes, use fresh—it’s worth it!)
- ½ tbsp all-purpose flour, to thicken the sauce (sub with GF flour if needed)
- 250 ml chicken broth, homemade or low-sodium store-bought
- 200 ml heavy cream, for velvety texture
- ¼ tsp paprika, for a touch of warmth and color
- 2 tbsp fresh lemon juice, for brightness
- 2 tbsp fresh parsley, chopped, for garnish and herbal flavor
- Salt & pepper, to finish
How to Get That Perfectly Juicy Chicken
Chicken breast can dry out easily if overcooked—but not here. The key is in the initial sear. By slicing each breast in half horizontally, you reduce thickness, which helps it cook faster and more evenly.
Start by seasoning with salt and pepper, then sear each piece in a hot skillet with olive oil. Let them cook for 5–6 minutes per side, undisturbed, until golden brown. Don’t move them around too much—you want that flavorful crust.
Once done, set the chicken aside on a plate while you build the sauce.
Build the Sauce: The Star of the Show
Here’s where things get exciting. In the same skillet (hello, one-pan!), melt butter and sauté the onion until soft—about 2 minutes. Add garlic and cook just until fragrant, around 30 seconds.
Now, stir in your flour. It might look clumpy at first, but this roux is what gives the sauce its luxurious texture.
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Then add the heavy cream. The sauce should be smooth and lightly bubbling—let it simmer gently for 4–5 minutes until it thickens just enough to coat the back of a spoon.
Finish with paprika, lemon juice, salt, and pepper, then stir in the parsley.
Bring It All Together
Once the sauce is silky and seasoned to your taste, add the cooked chicken back into the skillet. Spoon sauce over the top and let everything simmer together for another 5 minutes. This lets the chicken soak up even more flavor and warms it through without drying it out.
You can garnish with extra parsley or even a little lemon zest if you want to boost the citrus notes.
Best Sides to Pair With This Dish
This creamy lemon garlic chicken is rich and hearty, so it pairs beautifully with lighter, neutral sides. Here are a few go-to ideas:
- Mashed or roasted potatoes (for something comforting)
- Steamed rice or quinoa (to soak up that sauce!)
- Zoodles or cauliflower rice (for a low-carb option)
- Roasted asparagus, green beans, or broccoli
- Crusty bread or dinner rolls, if you’re not gluten-free
Dietary Notes and Substitutions
This recipe is already gluten-light—just swap the all-purpose flour with a gluten-free flour blend or even cornstarch to thicken the sauce without gluten.
Looking for a lower-fat version? Try using half-and-half instead of heavy cream, though the sauce will be thinner. To reduce dairy, swap the cream for unsweetened coconut cream (the thick part at the top of a can of full-fat coconut milk) and use a dairy-free butter alternative.
Make It Your Own: Flavor Variations
This base is extremely versatile. You can easily adjust the flavor profile based on your mood or what’s in your fridge:
- Add spinach or kale to the sauce for extra greens.
- Toss in sun-dried tomatoes for a Mediterranean twist.
- Sprinkle grated Parmesan before serving for a cheesier edge.
- Use chicken thighs instead of breasts for more flavor and richness.
- Like a little heat? Add a pinch of chili flakes or cayenne with the paprika.
Leftovers & Storage Tips
This dish stores well, making it great for meal prep. Here’s how to keep it fresh:
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
- Freeze? You can, but the texture of cream sauces can change slightly after freezing. It’s best eaten fresh or within a few days.
Final Thoughts: The Weeknight Winner
If you’re tired of dry chicken or boring cream sauces, this creamy lemon garlic chicken will change your dinner game. It’s proof that a few simple ingredients—when treated right—can deliver restaurant-worthy results in under 30 minutes.
Whether you serve it with greens, grains, or straight from the pan, it’s a dish that brings comfort, flavor, and just a little luxury to your kitchen. And isn’t that what great cooking is all about?
Creamy Lemon Garlic Chicken Skillet
Ingredients
For the Chicken
- 2 large chicken breasts sliced horizontally into two cutlets
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons butter
- 1 medium onion diced
- 2 tablespoons garlic minced
- 0.5 tablespoon all-purpose flour
- 250 ml chicken broth
- 200 ml heavy cream
- 0.25 teaspoon paprika
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
Prepare the Chicken
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 5–6 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
Make the Sauce
- In the same skillet, melt the butter. Add diced onion and cook until softened, about 2 minutes. Stir in the minced garlic and cook for 30 seconds.
- Sprinkle in the flour and stir continuously for 1 minute to form a smooth paste.
- Gradually pour in the chicken broth and heavy cream, whisking constantly until smooth. Bring to a simmer and cook for 4–5 minutes until slightly thickened.
- Add paprika, lemon juice, parsley, salt, and pepper. Stir to combine.
Finish the Dish
- Return the cooked chicken to the pan. Spoon sauce over the chicken and simmer on low heat for 5 minutes to warm through and allow flavors to meld.
Notes
- Use gluten-free flour to make this dish suitable for gluten-free diets.
- For extra citrus flavor, add a bit of lemon zest to the sauce.
- You can substitute chicken thighs for added richness.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth or cream.
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