Creamy Lemon Garlic Chicken Skillet
This Creamy Lemon Garlic Chicken is a quick and flavorful 30-minute dinner made in one skillet. Juicy, pan-seared chicken breasts are simmered in a velvety garlic and lemon cream sauce that’s rich yet refreshing. Perfect for busy weeknights, it’s gluten-free friendly and pairs well with vegetables, potatoes, or rice.
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
🎓 Are You 18–24?
You Are Eligible For $0 Prime Trial!
6-month trial at no cost + limited-time 5–10% cashback
Get It Now!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.