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Creamy Lemon Chicken Recipe
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5 from 8 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: creamy lemon chicken, creamy lemon garlic chicken, lemon cream chicken
Servings: 4 people
Author: Tania



  • 2 large chicken breasts
  • Salt and pepper
  • 1 teaspoon Italian herb seasoning
  • 1/2 cup all-purpose flour
  • Olive oil

Creamy Lemon Sauce

  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish
  • Lemon slices for garnish


  • Cut 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 a bit.
  • Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.
  • Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
  • Don’t wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.
  • Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.
  • Serve with lemon slices and freshly chopped parsley. Enjoy!


  • Special equipment: meat tenderizer tool or meat mallet
  • Chicken: Get large and thick chicken breasts so that each cutlet is decently portioned. You can also get chicken cutlets from the store instead.
  • Dredging the chicken in flour: Not only will the flour create a beautiful golden crust, but it also create a coating that will absorb some of that delicious sauce.