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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 is one of my favorite recipes. I always like to make a little extra sauce and I serve it over linguine. I also add capers to the sauce that just gives it that little extra. So good thank you for the recipe.
Hello! I’m making this and part of the instructions say to preheat the oven to 375°F, and then there’s no step to add it into the oven, but just put it back in the pan. Help? Ha ha
For low-carb you can serve this over roasted asparagus instead of rice or pasta. It’s great.
I made this and my husband and I have Dancing Tastebuds right now!!
He keeps moaning with every bite! Thank you so much for this SPECTACULARLY DELICIOUS RECIPE.! It’s a keeper. Oh, I forgot to take a picture, our mouths were watering when I took it out of the oven and we couldn’t wait to dig in. ❤
Delicious!! Easiest recipe of this sort (chicken w/lemon garlic cream sauce) that I’ve ever tried – & I’ve made a lot! Notes particularly helpful.
Many thanks!
Hi best lemon garlic chicken thanks for sharing
I did a cream cheese milk slurry because I did not have heavy cream. Worked out perfectly! This recipe is yummy. Thank you.
Do you have a calorie count on this recipe?
Absolutely yummy! Easy to make. I made with boneless skinless chicken thighs, and instead of finishing in the oven (the thighs were cooked through) I just put them back in the sauce on a low heat for a few minutes. Will definitely be making this again!
The flavor was great, we truly enjoyed this recipe served over Penne pasta. The only thing I would change is to make more of the cream sauce for the pasta
This was so good! Was looking for a different take on all my usual skillet chickens and this was really yummy. I didn’t add the cream (don’t hate me) and it still had nice depth of flavor. Thank you!
Hi kitvix,
My oven doesn’t work well. Can I just cook and finish the chicken on stovetop ? For how long should I cook for? Thx for all your help. Love your expertise and info you have. So appreciate and thanks again!
I am making this recipe for the fifth time….we love it
A recipe screaming with flavor – I did not have the red pepper flakes so I used instead a tsp of (my favorite) sambal badjak – this created an explosion of flavor unsurpassed – it was so delicious I saved the left over sauce, refridgerated it and used it as a dipping sauce the following day on a barbqued sirloin steak. Thank you –
I have made this many times now and my family love it. The last time I had no cream so I substituted Greek yoghurt. Whilst it did change the flavour a bit, it was still delicious. A lighter option calories wise and one I will do again. Thank you.
This is the best go to recipe for entertaining…..we love it, guests love it. So grateful to you for sharing with us, Marzia
This has become one of my favs! Thank you! Each time I make it it’s more & more delish. I’ve been playing around with it a bit. The last time I made ground chicken curry meatballs—just added a tbsp of curry powder to my ground chicken. The curry & lemon flavors complement each other very well. I paired the dish with Basmati rice. It was heavenly! I wondered if you had any suggestions for thickening the sauce a bit?
I never leave reviews on recipes but I felt obliged to for this recipe. Just made this for dinner and it was one of the tastiest meals I’ve ever had!!! I added some lemon garlic salt to the chicken before cooking. Served with baked cauliflower cheese and broccolini (sauteed in the same pan with a little Olive oil and garlic salt (rubbing it around the pan to soak up the remaining sauce mixture). Simply divine!
Made this for my family of 5 last night and it was devoured! I didn’t have the heavy cream so made it without and it was still delicious! It’s a keeper!
I make this with chicken but also will do with shrimp. My family loves it and requests it often!