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.

Course Main Course

Cuisine American

Keyword Skillet Creamy Lemon Garlic Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

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