Make this easy creamy lemon chicken tonight, ready in just 30 minutes in one pan! Chicken cutlets are pan-seared until golden, then nestled in a rich, tangy lemon cream sauce that tastes fresh and balanced.
The secret to a great weeknight dinner isn’t just a short ingredient list, it’s about keeping prep straightforward. This skillet lemon chicken is super simple and tasty!
Quick Look: Creamy Lemon Chicken
- Prep Time: 10 minutes, Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4 people
- Method: One pan seared on the stovetop
- Main Ingredients: Chicken cutlets, lemons, heavy cream
- Flavor Profile: Fresh, lemony, creamy and balanced (not sour)
- Ideal for: Weeknight dinner, easy comfort food
Jump to:
The Garlic Lemon Cream Sauce
It’s creamy and rich with balanced savory flavor, never too tart, but still full of bright lemon flavors. A few tips before you begin:
- Use heavy cream! Not milk, not half-and-half. It’s more than just about “how thick” it is. Heavy cream has high fat content, which prevents the sauce from curdling after you add the lemon juice.
- Use freshly squeezed lemon juice. Don’t use bottled juice. The star of this creamy lemon chicken recipe is the sauce. You want it to taste fresh and free of any artificial flavors.
If you love creamy lemony flavors, my Lemon Chicken Orzo too is another weeknight fave!
Ingredient Notes
For the pan-seared chicken:
- Chicken cutlets: Use pre-sliced chicken cutlets or split 2 large chicken breasts into 4 thin cutlets. Using cutlets rather than thick chicken breasts cuts down the cooking time significantly.
- All-purpose flour: The chicken is dredged in flour to 1) create a nice golden brown crust, 2) lock in moisture, and 3) help the sauce cling better. So, don’t skip the flour!
- Seasonings: Italian seasoning (love the aromatic flavors!), salt, pepper. Plus olive oil for the pan.
For the lemon cream sauce:
- Fresh lemon juice: Fresh makes a huge difference, and you don’t need much anyway. Don’t use bottled juice since it can taste artificial.
- Heavy cream: To thicken the sauce, and also balances out the acidity from the lemon.
- Chicken broth: This is the liquid base. I use low sodium.
- Minced garlic and unsalted butter: Fresh garlic is my recommendation, butter for richness.
- Salt, pepper, Italian parsley.
As always, ingredient quantities are listed in the recipe card down below.
Substitutions and Variations
- Heavy cream: Do not substitute with milk or half-and-half. In general, acid (lemon juice) can cause dairy to separate, but heavy cream is stable.
- Chicken cutlets: I’ve also made it with boneless chicken thighs and they turn out just as great! Sear for an extra 1-2 minutes.
- If you’d rather use full chicken breasts rather than cutlets, cook longer or finish it in the oven. See how to cook juicy pan-seared chicken breasts.
- Seasoning for the chicken: Try it with fresh herbs (thyme and rosemary) and let it sit for 20 minutes for the flavors to absorb.
- Stir in freshly grated parmesan cheese for depth.
How to Make Creamy Lemon Chicken
- Season chicken cutlets. Season generously on both sides. I use Italian seasoning, salt and pepper, but you can also add garlic powder or your favorite blends.
- Dredge chicken with flour. This is crucial. The flour will give it a golden brown crust and allow the chicken to absorb more of the sauce. Shake off any excess.
- Sear. In a 12-inch skillet, heat olive oil over medium heat and cook chicken for about 4-5 minutes per side fully cooked through (internal temperature 165ºF). Tip: Sear each side undisturbed to get a uniform golden crust and even cook.
- Aromatics for the sauce. Sauté minced garlic with butter, scraping any browned bits from the pan. If needed, add a splash of broth to help them release. This will add tons of flavor!
- Finish the lemon sauce. Turn down to low heat. Add chicken broth, 1 tablespoon lemon juice, and a slice of lemon if you’d like. Add more to taste, I always end up using 2 tablespoons of lemon juice. Season. Bring to a very light simmer; high heat can break the sauce.
- Return chicken. Return the chicken and simmer for another 3-5 minutes, again over low heat (it should be bubbling slowly) until thickened, spooning some of it over the chicken. You should see gentle bubbles popping up on the surface relatively slowly.
That’s all! I like to garnish my creamy lemon chicken with fresh Italian parsley and, of course, lemon slices and zest.
Tips for Success
- Juicy, tender chicken cutlets: The key is not to overcook it, about 4-5 minutes per side. Pound each to an even thickness with a meat mallet, as even cutlets often have a thicker end.
- Do not wipe the skillet clean! Searing the chicken leaves browned bits in the pan. This is pure flavor.
- Combining lemon juice with the broth before adding cream cream helps temper the acidity, reducing the chance of curdling.
- Use low heat. High heat can cause the sauce to break.
- How to fix a curdled sauce: I get this question a lot! If your sauce broke, immediately lower the heat, then add a splash of cream and broth and whisk until it’s even again. Don’t use milk or half-and-half.
- If your sauce is too sour: Stir in more broth and cream. As a rule of thumb, I always start with less and add more later. For this recipe, I often end up using about 2 tablespoons of lemon juice.
Recipe FAQs
What can I do if my lemon cream sauce curdles?
Immediately lower the heat, then add a splash of heavy cream and broth, and whisk until it’s even and smooth again.
How can I thicken the sauce if it’s too thin?
After you return the chicken to the pan, let it simmer over low heat for another 3 minutes and it will absorb the sauce and thicken on its own. If you’d like it thicker, stir in freshly grated parmesan cheese.
Can I use chicken thighs?
Yes, absolutely! Use boneless chicken thighs, adding another minute or 2 to the searing time.
Pairing and Serving Ideas
- Potatoes: These Herb Roasted Potatoes are my go-to always because they soak up the sauce from the creamy lemon chicken without getting soggy.
- Mashed potatoes are great too – you can’t go wrong with fluffy mashed potatoes.
- Pasta: love it with al dente thin spaghetti or angel hair pasta. For something fancier, try my Lemon Garlic Pasta or Buttered Egg Noodles, which is one of the easiest recipes on my site.
- Rice: Try it with my Garlic Butter Rice.
- Vegetables: My easy oven roasted asparagus with parmesan or lemon green beans are versatile.
Make Ahead and Reheating
- Make ahead: Let it cool and store in an airtight container for up to 3 days.
- Reheating in microwave: The easiest way is in the microwave oven, adding a splash of cream or broth to thin the sauce, as it will thicken when stored.
- Reheating over stovetop: Alternatively, gently reheat in a skillet over medium-low heat, adding a splash of broth or cream as well.
- Freezing: I would not recommend freezing for this recipe since it contains a good amount of dairy.
More 30-Minute Chicken Recipes
Love lemony chicken flavors? Try my Creamy Lemon Pasta and Lemon Chicken Orzo Soup!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Easy Creamy Lemon Chicken
This easy skillet creamy lemon chicken is a winner! Tender pan-seared chicken served with a creamy and tangy lemon garlic sauce. It's a quick 30 minute weeknight option!
Servings 4 people
Calories 449kcal
Ingredients
For the chicken cutlets:
- 2 large chicken breasts - or 4 medium chicken cutlets
- 1 teaspoon Italian herb seasoning
- Salt and pepper
- ½ cup all-purpose flour
- Olive oil
Fro the creamy lemon sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed - plus more to taste
- 1 cup heavy cream - do not substitute, see notes
- Salt and pepper to taste
- Fresh chopped Italian parsley - for garnish
- Lemon slices - for garnish
Instructions
- Prep chicken cutlets: Slice each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken.
- Season and dredge chicken: Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Italian seasoning, Kosher salt, and ground black pepper). Dredge the seasoned chicken in flour and shake off any excess.
- Sear chicken: Heat a few generous drizzles of olive oil in a large 12-inch nonstick skillet over medium heat. Sear the chicken on both sides, about 4-5 minutes per side undisturbed, until golden brown and fully cooked through. Remove from the pan and set aside.
- Start the sauce: Don’t wipe the skillet clean. Melt 2 tablespoons unsalted butter, then sauté garlic until fragrant. Add the chicken broth plus 1 tablespoon lemon juice until warm. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons).
- Add heavy cream: Turn down to low heat. Bring to a very light simmer. Then, stir in heavy cream, and season with salt and pepper to taste.
- Return chicken to pan and bring back to a low simmer. Simmer for another 3-5 minutes until the sauce has thickened a bit.
- Serve with lemon slices, a few grinds of black pepper, and freshly chopped parsley. Enjoy!
Video
Notes
- Always use heavy cream. Do not use milk or half-and-half. Heavy cream is stable and high in fat content, which is what prevents lemon sauces from breaking when combined with dairy. If you want a thinner sauce, add more broth instead.
- Use FRESH lemon juice, not bottled, for best flavor. Also, start with less to adjust for your preferred level of tartness. You can always add more.
- Use low heat and low simmer. High heat will cause the sauce the break.
- Pound chicken to even thickness: Even chicken cutlets have thicker ends. Use a meat mallet to pound them to uniform thickness for consistent cooking and so they stay tender.
- Do not wipe the brown bites! Deglaze instead. This is what makes the sauce so flavorful.
- Do not skip the flour dredge for the chicken. Not only does the coating create a golden crust, it also helps the sauce cling to the sauce better and helps it thicken.
- Make ahead and storage: Let the finished dish cool down, store in an airtight container for up to 3 days.
- Reheating: Microwave or skillet over low heat, adding a splash of broth to loosen up sauce.
- Freezing is NOT recommended (cream sauce separates).
- If it curdled: Lower the heat quickly, then whisk in a splash of cream and broth until re-emulsified.
- Too tart: Add more cream or broth.
- Too thin: Simmer a little longer gently until thickened (it will thicken as it cools down too), or stir in freshly grated Parmesan.
- Boneless chicken thighs work too; sear 1 to 2 mins longer.
- Full chicken breasts need longer cooking or finish in the oven first.
- Extra seasoning for chicken: Try fresh herbs (thyme, rosemary) for 20 min before cooking.
- Stir in freshly grated parmesan cheese for extra richness.
- Add greens, such as baby spinach, as sauce simmers
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 449kcal | Carbohydrates: 15g | Protein: 27g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 263mg | Potassium: 528mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1093IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg
Tried this Recipe? Tag me on Instagram!Mention @CookingForMySoul or tag #cookingformysoul. Or leave me comment below!
Leslie S says
This recipe was great! Cooked the chicken as directed. Added onion and red pepper to the garlic. Delicious. Enough sauce for 4 chicken breasts. I cut mine in thirds. I used a whole lemon for the sauce. Might try adding the peel next time. Will definitely make again.
Rachel says
Great recipe! I added one small onion, 8 oz sliced portobello mushrooms, and some extra seasonings along with using thighs instead of breasts. Came out great! Thank you for sharing. This recipe will be added into rotation.
Tania says
Thank you Rachel! I love the addition of portobello mushrooms!
Tiffany Lynn Bachtin says
Do you know if I can I use milk instead of heavy cream or will the milk curdle?
Tania says
It won’t curdle, but may turn out very watery.
Nichole says
Hello! I love this recipe soooo much. I’ve cooked it for my boyfriend and I at least 10 times. We love the thick sauce but my question is, how can you make more sauce alone? We would love to make a pasta with this sauce so bad!
Tania says
Hi Nichole! Happy to hear! You can double the ingredients for the sauce and simmer a little longer until you get the desired consistency.
Taylor says
I have made this recipe at least 6 times now. I am SUPER addicted. One of my all time favorites! I love to make a side of spaghetti pasta to roll around in the sauce and make it a fantastic meal!
Tania says
Thank you for your kind words, Taylor!
Brenda Pence says
This is an OHMYGOODNESS recipe. The only change that I made was the addition of capers. This would be wonderful with pasta or rice, but we just had it with my spanakopita. The sauce was so excellent with the crunchy phyllo.. my husband is still raving about how exceptional the results were.. make sure you serve some rusty French bread to get every little last drop of sauce…. yummy..
Tania says
Thank you so much, Brenda!
Margie says
This was very good and easy to make. It is so rare to find a recipe that both my picky boys will eat. This one is a keeper.
Tania says
Great to hear, Margie! Thank you for trying it!
Olivia says
I just made this for my family for fun and it was so good I recommend
Janet J. says
Tried your recipe today. Very simple and taste was terrific. Thank you. Will definately share this recipe with my friends.
Brenda Rudolph says
I make lemon chicken today and it was the first time I made it .it came out really good !
Judy says
Can not wait to make this. I am cooking for a baby shower and they requested lemon chicken for 50 people. Can I make this and place it in a large baking tin and heat it in the oven? Would that still make it creamy? Thank you and have a safe and great day.
Tania says
Hi Judy! Yes, that will work. The sauce will still be creamy – this dish reheats really well. Have a great day too!
Colleen says
Do you have the nutrition info on this recipe?
Tania says
Hi Colleen – I don’t right now, unfortunately. I’m working on it! 🙂
Danielle says
My sauce did not second at all it was completely liquid, I followed the directions but did I leave something out?
Tania says
Hi Danielle – let’s see…did you use heavy cream (instead of milk or even half and half)? Heavy cream is usually pretty thick and creamy. Another thing could be the flour: did you cook the dredge the chicken with flour in step 2? And did you return the cooked chicken to the pan while the sauce was simmering for 4-5 mins (step 5)? The flour in the chicken helps to thicken the sauce. If you did all that and it was still thin, you could try adding less broth or lemon juice next time! 🙂
Kathy says
Or you can add 1/2 cup water 2 Tab cornstarch mixed well add slow it will make it thick.
Nancy Warner says
this looks wonderful!
Carol says
Absolutely delicious!! So simple and so tasty! I will be making this over and over!
Tania says
Thank you, Carol! So glad you loved it 🙂