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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 so easy and so savory! All seasons meal. I will definitely be making it again. I have incredibly picky kids and they had seconds. I actually added about 1/4 cup of Chardonnay during the reduction stage for pizzazz. Wonderful served over angel hair pasta with fresh green beans. Perfect amount of spice for adults and teens. Maybe a little less red pepper flakes for little kids and the adults can add them later. All and all YES!
Made this tonight. Turned out exactly like the photo. Was very good. not too lemony. I did reduce the garlic to 1 tsp. I used 10% cream. It was very good. Will make this again for sure. Loved it.
One of our favorite chicken dishes. I always use bonelesss thighs and it’s delicious each time. I made this for many small dinner parties…Always a huge hit.
I have never commented before but we loved this so much I had to – I made it tonight & it was delicious! I tweaked things up a little here or there but for the most part I followed the basics of everything & we loved it!!!
I think this is my most made recipe. It’s super easy and super delicious. I love serving this with rice and pouring some of the sauce on the rice too. Mmmm. I just never understood why the recipe says “when the sauce thickens..” it never thickens. Haha. There’s nothing to make it thicken. But still tasty!!
I have made this recipe so many times I have lost count! It’s delicious and healthy and my husband and kids request this weekly! I do serve it over Basmati rice and double the sauce recipe because they say there’s never enough sauce LOL, wonderful recipe 5 stars all the way!!
I have made this so many times!!! My MIL and SIL say it’s the best chicken they’ve ever had. I zest the whole lemon into the broth because I love the lemon flavor profile and use some lemon pepper and smoked paprika in seasoning the chicken. I top with lightly dried basil and it is such an amazing compliment to the lemon. I add a bit more garlic, too. This is my favorite chicken, by far!!! Thank you!
Help a sister out! I tried making this sauce twice and it curdled both times …..what am I doing wrong? I feel like I followed everything correctly…..what could I be doing wrong?
Hi Sarah! Are you using a heavy cream that has a lower fat percentage by any chance? With the amount of lemon in this recipe, it really needs a cream with a higher fat content so that it doesn’t curdle when added to the sauce. I haven’t heard this happening to many readers, so I do think it could just be as simple as swapping out the cream! Hope that helps!
This is a delicious recipe, rich, flavorful and easy to prepare . Thank you, Marzia
Made this with 2 large breast halves pounded and cut into 4 pcs. I didn’t see the need to put in oven; by the time it was nicely brown it was cooked. I added more cream at end just to make more sauce as I served it with pasta. It surely took longer than 1/2 hr to prepare, BUT, it was very good! I would double the sauce if I made for 4 people. Thank you!
Okayyyyy…..this was amazing! Me and hubby chowed down! Thanks!
Can I use yogurt instead of cream?
Made this for the girls last night. I finished it on top of the stove (too hot to heat up the oven). Served over rice pilaf. Recipe is definite akerper!
Light and delicious! I just bought a bread maker and made some bread to dip in that gorgeous sauce. Used boneless skinless thighs, wanted extra sauce so added 1/2 cup of white wine to the sauce mixture. Didn’t have fresh shallots but did have Penzey’s dried shallots, so I hydrated them in the stock/lemon juice mixture while I seared the chicken. Easy recipe and very forgiving on oven time. This one goes in our rotation – thanks so much!
We had this for dinner and it was a huge hit! Everyone cleaned their plates. Thanks!
Love this recipe!! Have made it several times and it gets better with each attempt. Thank you for sharing this recipe.
This was marvelous! My picky kids loved it. I highly recommend doubling the sauce and cooking for the recommended time to reduce. I served with pasta and roasted veggies. Fantastic!
I’m not a chicken fan but this sauce is amazing and has changed my mind about eating chicken breast! I wouldn’t change a thing…it’s perfect!
This recipe also fits beautifully in my Keto plan. Thank you!!!
This was fantastic! I ran out of time to let it reduce down to 1/3 cup so I did maybe 1/2 or 2/3 cup and it was still great.
Amazing flavor but there wasn’t enough sauce so I quadrupled the sauce amount but then it was watery…I added corn starch to thicken it
I served with angel hair pasta and broccoli cooked with garlic and Parmesan