Skillet Creamy Lemon Garlic Chicken

This skillet creamy lemon garlic chicken is tender, golden, and coated in a rich, garlicky lemon sauce. It’s a simple one-pan dinner that tastes like something you’d get at a restaurant.

This Skillet Creamy Lemon Garlic Chicken Is Rich, Garlicky, and Done in 30 Minutes

This skillet creamy lemon garlic chicken starts with simple ingredients and ends with a pan full of tender chicken in a rich, garlicky sauce. The lemon keeps things bright, the cream pulls it all together, and the garlic makes the whole thing really satisfying. It’s the kind of dinner you look forward to making.

Everything happens in one pan, and it doesn’t take much time, about 30 minutes, start to finish. A quick flour dredge gives the chicken a nice golden crust, and the pan sauce comes together right in those leftover bits with broth, lemon juice, and cream. I slice up the other half of the lemon and add it to the pan at the end for extra flavor and a little visual boost.

You’ll season, sear, and simmer with plenty of room to adjust as you go. The sauce thickens up fast and spoons nicely over whatever you’re serving with it – rice, pasta, or something to soak up the extra. It’s an easy one to keep in your weeknight rotation.

Why I Love This Recipe

• I don’t need to chop a bunch of ingredients to get big flavor.
• It makes great leftovers without drying out.
• The browned bits from the chicken make the sauce taste way deeper than you’d expect.

Ingredients

Here’s what you’ll need to make skillet creamy lemon garlic chicken just simple stuff that comes together into something seriously good:

• Chicken breasts – Boneless and skinless; these get seasoned, floured, and seared until golden.
• Salt and pepper – For basic seasoning before you cook.
• Flour – Lightly coats the chicken to give it a little crust and help thicken the sauce later.
• Butter – Adds richness to the pan and the sauce.
• Olive oil – Keeps the butter from burning and helps brown the chicken.
• Garlic – Minced and cooked just enough to make the sauce extra flavorful.
• Lemon juice – Fresh-squeezed for that bright, tangy kick in the cream sauce.
• Chicken broth – Helps loosen up the pan bits and builds the base of the sauce.
• Heavy cream – Makes the sauce rich, smooth, and totally worth it.
• Ground thyme – A small touch for a subtle herby depth.
• Lemon slices – Go on at the end for a little extra lemony vibe.
• Fresh parsley – Chopped and sprinkled on top for a pop of color and freshness.

How to Make Skillet Creamy Lemon Garlic Chicken in One Pan

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

Recipe Tips

Here are a few little things that help make this skillet chicken recipe turn out just right:

• If you’re using a stainless skillet, you can test if it’s hot enough by flicking a few drops of water into the pan if they sizzle and dance in the shape of water balls around before evaporating, it’s ready for the chicken.
• Don’t skip the flour dredge, it helps the chicken brown nicely and gives the sauce something to cling to.
• Use freshly squeezed lemon juice for the best flavor. Bottled just doesn’t hit the same.
• If your sauce isn’t thickening after a few minutes, let it simmer a bit longer uncovered, stirring now and then to keep it smooth.
• Leftovers reheat well on the stove over low heat just add a splash of broth or water to loosen the sauce.

Storage and Freezing

Here’s how I handle leftovers and make sure nothing goes to waste:

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce.
• You can freeze it, but the cream sauce might separate a little when thawed. If you do freeze it, let it cool completely first, then freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts?
  Yep, boneless, skinless thighs work just fine. Just keep in mind they may take a few minutes longer to cook through.
• What can I use instead of heavy cream?
  You could try half and half, but the sauce won’t be quite as rich. I wouldn’t recommend milk, it’s too thin and might curdle with the lemon juice.
• Do I have to use a stainless skillet?
  Nope, a nonstick skillet works too. I like stainless for the sear and the flavor bits it leaves behind, but either one will get the job done.
• Is the sauce supposed to be thick?
  It should be lightly thickened—not super heavy, but enough to coat the chicken. If it’s too thin, just let it simmer for another minute or two.
• Can I make this ahead of time?
  It’s best fresh, but you can cook the chicken and store it separately from the sauce if you want to prep ahead. Reheat everything gently and bring the sauce back together with a splash of broth if needed.
• Looking for something creamier?
  Try my creamy garlic chicken pasta—it uses simple ingredients but still feels like a real dinner. Same with my creamy chicken stew.

More Easy Skillet Dinner Recipes To Try

If you’re into simple, one-pan meals that don’t skimp on flavor, here are a few more skillet dinners worth checking out.

• Southwest Turkey Skillet
• Beef Burrito Skillet Recipe
• Mediterranean Chicken Skillet
• Apricot Glazed Chicken Breasts
• Stovetop Chicken and Rice
• Cheesy Taco Skillet
• Quick Skillet Kielbasa Meal

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Skillet Creamy Lemon Garlic Chicken

This Skillet Creamy Lemon Garlic Chicken is an easy one-pan dinner made with tender chicken breasts, fresh lemon, garlic, and a rich cream sauce. The chicken is lightly dredged and pan-seared, then simmered in a flavorful sauce that comes together in under 30 minutes. Perfect for serving with pasta, rice, or vegetables for a quick and satisfying meal.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: Skillet Creamy Lemon Garlic Chicken

Servings: 4

Calories: 459kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons Just to keep things easy when adding flour, cream, and seasonings.
• large skillet This is your main pan for searing the chicken and making the sauce.
• tongs Handy for flipping the chicken without splashing hot oil.
• whisk Helps blend the sauce ingredients smoothly.
• Knife For slicing the lemon and mincing the garlic.

Ingredients

• 4 boneless, skinless chicken breasts (if too thick, slice them in half lengthwise)
• salt and pepper
• 1/3 cup all-purpose flour
• 2 tbsps. butter divided
• 2 tbsps. olive oil divided
• 4 cloves garlic finely minced
• 1/3 cup low-sodium chicken broth
• juice of 1 lemon
• 3/4 cup heavy cream
• 1/4 tsp. ground thyme
• 1/2 lemon washed and sliced into rounds
• 1 tbsp. chopped fresh parsley

Instructions

• Season the chicken breasts with salt and pepper, then dredge them in flour.
  4 boneless, skinless chicken breasts, salt and pepper, 1/3 cup all-purpose flour
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2 tbsps. butter, 2 tbsps. olive oil
• Add the dredged chicken breasts to the skillet and cook for 4–6 minutes per side, or until they’re cooked through and lightly browned. Check that the internal temperature has reached 165°F using a meat thermometer. Transfer the chicken to a plate, cover, and set aside to rest.
• Add the remaining butter and oil to the skillet, then stir in the minced garlic. Cook for about 30 seconds, just until the garlic is fragrant.
  4 cloves garlic
• Pour in the broth and scrape up any browned bits from the bottom of the pan. Whisk in the lemon juice, heavy cream, and ground thyme.
  1/3 cup low-sodium chicken broth, juice of 1 lemon, 3/4 cup heavy cream, 1/4 tsp. ground thyme
• Season with salt and pepper to taste. Let the sauce simmer for 2–3 minutes, or until slightly thickened.
• Return the chicken to the pan along with the lemon slices, and spoon the sauce over the top. Remove from heat and garnish with parsley.
  1/2 lemon, 1 tbsp. chopped fresh parsley

Notes

For optimal outcomes when making this skillet creamy lemon garlic chicken, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

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Nutrition

Nutrition Facts

Skillet Creamy Lemon Garlic Chicken

Amount Per Serving (209 g)

Calories 459 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 14.4g90%

Polyunsaturated Fat 2.5g

Monounsaturated Fat 10.7g

Cholesterol 173mg58%

Sodium 115mg5%

Potassium 501mg14%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 2g2%

Protein 35g70%

Vitamin A 217IU4%

Vitamin C 7mg8%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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