Easy Creamy Lemon Garlic Chicken is a quick and flavorful dish that’s perfect for busy weeknights or elegant dinners. Juicy chicken breasts are smothered in a creamy, zesty lemon garlic sauce that’s so good, you’ll want to lick the plate clean. Pair it with pasta, rice, or veggies for a complete and satisfying meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, it’s perfect for a last-minute dinner idea.
- Packed with Flavor: The creamy sauce is rich, tangy, and garlicky, complementing the chicken perfectly.
- Versatile: Serve it with various sides like mashed potatoes, roasted vegetables, or a fresh salad.
- Family-Friendly: The mild yet vibrant flavors make it a hit with kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- All-purpose flour (for dredging)
- Salt and pepper
- Olive oil or butter (for searing)
- Garlic, minced
- Chicken broth
- Heavy cream
- Lemon juice and zest
- Fresh parsley (optional, for garnish)
Directions
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper, then dredge them lightly in flour, shaking off the excess.
- Sear the Chicken:
- Heat olive oil or butter in a large skillet over medium heat.
- Sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Add Cream and Lemon:
- Stir in heavy cream, lemon juice, and zest. Simmer the sauce for 5 minutes, allowing it to thicken slightly.
- Combine and Finish:
- Return the chicken to the skillet, spooning the sauce over it. Simmer for another 2-3 minutes to heat through.
- Serve:
- Garnish with fresh parsley if desired and serve hot with your favorite sides.
Servings and Timing
- Servings: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Vegetables: Toss in spinach, asparagus, or mushrooms for added nutrition.
- Swap the Protein: Try using chicken thighs, shrimp, or even salmon instead of chicken breasts.
- Dairy-Free Option: Use coconut cream or a non-dairy cream substitute for a lactose-free version.
- Gluten-Free: Skip the flour or use a gluten-free flour alternative for dredging.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat, adding a splash of chicken broth or cream to loosen the sauce.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add a slightly richer flavor. Adjust cooking time as needed.
2. How can I thicken the sauce further?
If the sauce is too thin, simmer it for a few more minutes or whisk in a slurry of cornstarch and water.
3. Can I make this dish ahead of time?
Yes, prepare the dish as directed and store it in the fridge. Reheat gently on the stove before serving.
4. What’s the best way to zest a lemon?
Use a microplane or fine grater, being careful to only grate the yellow outer layer, not the bitter white pith.
5. Can I make this recipe low-carb?
Yes! Use almond flour for dredging or skip the dredging altogether to keep it low-carb.
6. Is there a substitute for heavy cream?
You can use half-and-half, Greek yogurt, or coconut cream for a lighter alternative.
7. What sides go well with this dish?
Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
8. Can I add cheese to the sauce?
Yes, Parmesan cheese melts beautifully into the sauce and enhances the flavor.
9. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
10. How do I know the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
Conclusion
Easy Creamy Lemon Garlic Chicken is a restaurant-quality dish you can make at home with minimal effort. The bright lemon flavor paired with the creamy garlic sauce creates a mouthwatering combination that’s both comforting and elegant. Perfect for weeknights or special occasions, this recipe is sure to impress. Try it today and savor every bite!
Print
Easy Creamy Lemon Garlic Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This creamy lemon garlic chicken is a quick and flavorful dish made with tender chicken breasts simmered in a rich, tangy, and garlicky sauce. Perfect for busy weeknights, this one-pan meal pairs beautifully with rice, pasta, or vegetables for a satisfying dinner.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Creamy Lemon Garlic Sauce:
- 4 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides. Lightly dredge them in flour, shaking off any excess.
- Sear the Chicken:
- Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze it. Let it simmer for 2–3 minutes.
- Stir in the heavy cream, lemon juice, lemon zest, Dijon mustard, salt, and pepper. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.
- Add the Chicken Back:
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 5 minutes to allow the flavors to meld and the chicken to heat through.
- Finish and Serve:
- Sprinkle the Parmesan cheese over the sauce and stir gently. Garnish with chopped parsley before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce.
- If the sauce is too thick, thin it out with a splash of chicken broth or milk.
- This recipe works well with chicken thighs or pork chops as an alternative.