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Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce. I used thin chicken breasts, but this recipe would be delicious with boneless chicken thighs too!
Hello, hello to my new favorite creamy, garlicky, lemony, delicious skillet chicken!
You guys, I’ve gone completely head over heels for today’s meal.
As many of you have probably guessed, I love white meat chicken. It’s no dark meat for me. But the good news is that today’s chicken dinner is customizable to your chicken needs. Boneless skinless chicken thighs, sure, why not! *Applause* you’ve only just waited half of FOREVER for me to bring you something that could be made with something other than boneless skinless chicken breast.
This one skillet chicken recipe is my go-to chicken dinner of the week decade. Obvi, this recipe requires just one pan. This means we make the lemon garlic chicken and the sauce all from start to finish in one skillet. We’re talking tender chicken covered in a lemon garlic butter sauce that’s creamier than anything you’ve had before.
And if you love capers, don’t be afraid to throw some into the sauce right before you turn the knob to off and serve up this delicious lemon garlic chicken.
Should I just stop here? Are you on your way to the kitchen, cuz ya should be!
This was PHENOMENAL. I have 4 boys and they devoured it!!! Going on the regular rotation. Easy too!
One Skillet Lemon Garlic Chicken Video:
This recipe is somewhat, kinda sorta adapted and inspired by my Garlic Butter Salmon in Foil. Today’s Lemon Garlic Chicken recipe is inspired by the same sauce, only we add a splash of cream at the end and deck the whole thing out in an abundance of chopped fresh parsley.
Why you’ll love this family favorite recipe!
What makes this chicken dinner to the next level is chicken broth and a big splash of heavy cream. The sauce has a nice creamy consistency that would taste AMAZING tossed in some angel hair pasta. The pasta-abilities are ENDLESS. Seriously. Serve with buttered noodles and some air fryer broccoli for a delicious dinner.
How to make one skillet chicken with lemon garlic cream sauce
Not that you’ll actually have any leftovers because that sauce is actual dynamite. But if you do, you can store them in an airtight container in the refrigerator. To reheat, toss in the microwave, and you’ve got a weeknight-friendly, protein-packed dinner on the table in no time!
Leftovers can also be kept in the freezer; I would just reheat them in the microwave slowly, stopping and stirring often so that the sauce doesn’t break!
If you like this recipe, you might also like:
- One Skillet Chicken with Fiesta Cream Sauce
- One Skillet Chicken with Garlicky Mushroom Cream Sauce
- One Skillet Chicken with Tomato Basil Cream Sauce
- Cheesy Baked BBQ Chicken
- Garlic Butter Tomato Baked Chicken with Mozzarella
One Skillet Chicken with Lemon Garlic Cream Sauce
Ingredients
- 4 boneless skinless chicken breasts or thighs
- salt and pepper
- 1 cup chicken stock
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes or more to taste
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots or red onions
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil
- Prepared broccolini for serving
Instructions
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
- Position a rack in the lower third of the oven and preheat the oven to 375ºF.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and allow it to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked thoroughly; we'll finish it in the oven. Remove the chicken to a plate.
- Reduce the flame to medium, and add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium-high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.
- When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil.
- Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken.
- Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through.
- Top with chopped parsley or basil and serve warm with additional lemon slices. Serve with prepared rice, pasta, or sauteed veggies on the side.
Notes
- Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
- After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
This recipe is in my top favorite recipes ever! It’s addicting I can’t stop eating it! Very easy to make also, thank you so much! I will make this indefinitely
Can the one skillet chicken with lemon garlic cream sauce be frozen? Sounds really good.
We tried this tonight, and it was delicious! We will be adding into our rotation of meals for sure. Very easy to make with fantastic results.we served with a side of spinach sautéed in garlic and some spaghetti with this sauce on it. Excellent meal
This. Was. Amazing!! My husband and I could stop raving about it! Definitely one of my favorite recipes ever. Thank you!
I have searched ALL OVER THE PLACE for a baked chicken breast with lemon garlic cream sauce recipe. NO QUESTION!!!!! YOURS IS THE TOP! Cannot cannot cannot thank you enough! There’s no doubt I’ll love it and am serving it to guests this week who need gluten free! (NOT ME!) If I want more sauce, I’ll increase. THANK YOU!!!!! I’m giving you 5 stars in advance because it’s EXACTLY the recipe I want!
would like to omit the heavy cream to make it more figure friendly. Could I just thicken the sauce with a corn Strachan slurry?
I’ve made this recipe several times and always love it ! I do add the zest of the lemon for a stronger lemon taste but other than that I love it !!!!
.I loved its a go to for me for tasty easy dinner/over angel hair or / jasmine rice..yum..I actually cook chicken tenders coated w panko crumps/parsley/garlic /pepper salt/paprika…in butter….then I create sauce..w/.the drippings ..I put back the tenders I sauce..simmer a bit..it’s fabulous
I’m making this AGAIN!!! 2ND RECIPE THIS WEEK!!!!!!
This recipe was delicious. One addition I did was add the zest of lemon along with the lemon juice to get a stronger lemon flavor. This is going to be one of my go to recipes.
My family and I love this dish!!! Every time I cook it everyone is just so amazed by it. I make it a few times a month. I serve mine with a creamy rice bake I make with cream of chicken soup and sour cream and the sauce from the chicken just sets it off! People always ask me for the recipe!
Also I use boneless chicken thighs! It makes it so much juiced and the chicken so tender.
I have been looking for a lemon cream sauce to serve over pasta. This was most excellent! i love it.
I have to say, I read the reviews beginning in 2015 through 2021. It was hilirious to see how times have changed.
Great Receip
I made this tonight. My boyfriend isn’t a super fan of lemony, but the hot pepper balanced it. For those who might not like either, maybe try those ingredients in half and add to your taste. I just did it in one pan on the stove top, browning the chicken first. I did need to add a little cornstarch slurry also because it didn’t thicken down even with the heavy cream. The fresh basil from the garden and parmesean just added to it.
Do you think I can use coconut milk instead of cream?
This is a favorite for my whole family, including my toddler! We’re vegan and make it with tofu and swap cashew cream (blend equal parts water and cashew in high speed blender) and it holds up!!
Wow! Made this tonight and it had GREAT flavor!! Here are my adjustments:
1. I doubled the sauce measurements because I served it over white rice.
2. Used 2 lemons because I like that extra flavor
3. I added Rosemary to my chicken seasoning because it is my favorite.
4. I used 1% milk instead of whipping cream because of the fat intake. Instructions say NOT to bring to a boil after adding it, but I did to thicken it up. That was the right decision.
Will definitely make again!!
Excellent!!!
This is now my fav sauce served over chicken. I must make this for my mother in law when she comes to visit. My picky husband loved it also.
Very easy to make, served with Jasmine rice and French Bread.
Thank you for sharing
What is the calorie/carb/fat information, please?
I was cooking this recipe just for myself so I cooked only 1 chicken breast. When I changed the serving size I saw that I was supposed to sprinkle 2 tsp garlic powder on my one piece of chicken! I just couldn’t do it. I did use a little more than 1 teaspoon though. This was a very flavorful recipe. I loved the lemon flavor.
I just wanted to say how much we enjoyed your recipe for the Pretzel crusted chicken with the hot honey sauce! It was so wonderful!
I also make the best baked potatoes thanks to your instructions!
Keep these recipes coming–I love them!