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Creamy Lemon Chicken

Creamy lemon chicken recipe with golden pieces in a glossy velvety sauce.

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A quick and comforting one-pan dinner featuring tender chicken in a velvety, bright lemon cream sauce. Perfect for a weeknight meal that feels special. Ready in about 30 minutes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano or Italian seasoning
  • 2 tbsp all-purpose flour (or cornstarch for gluten-free)
  • 2 tbsp olive oil or butter, for cooking
  • 1 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 0.33 cup freshly grated Parmesan cheese
  • Zest and juice of 1 large lemon (about 0.25 cup juice)
  • 1 tsp Dijon mustard (optional)
  • 0.25 cup chopped fresh parsley, for garnish

Instructions

  1. Pat chicken pieces dry. In a bowl, toss chicken with salt, pepper, garlic powder, oregano, and flour until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown. Transfer to a plate.
  3. In the same skillet, reduce heat to medium. Add 1 tbsp butter and minced garlic. Saute for 30-60 seconds until fragrant.
  4. Pour in chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon.
  5. Stir in heavy cream, lemon zest, lemon juice, Dijon mustard, and Parmesan cheese. Simmer gently for 2-3 minutes until slightly thickened.
  6. Return the browned chicken and any juices to the skillet. Stir to coat. Simmer on low for 5-7 minutes until chicken is cooked through and sauce is rich.
  7. Remove from heat. Stir in most of the parsley. Taste and adjust seasoning. Garnish with remaining parsley and serve.

Notes

For a lighter sauce, use half-and-half or whole milk. For dairy-free, use full-fat canned coconut milk. Fresh lemon juice is essential. Do not boil the cream sauce; keep at a gentle simmer.

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