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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!
Made this tonight as a last minute dinner resort, and was seriously FANTASTIC…. had so much flavor and maybe the best recipes I’ve made off Pinterest. I have to admit sometimes my recipes can be lacking the flavor, and this was full with lemon, garlic and sauté onion. My husband kept complimenting it and I was like ok I get it up I’ll up the flavor. Thanks for a great recipe. Also paired this with brocalli as pictured. perfect!
Absolutely DELICIOUS! I was worried at first bc my sauce color didn’t look as dark as the pictures, but the end result was unbelievable, delicious, creamy, almost cheesy. And healthy!!! Love this recipe so much, will definitely be adding to my weekly menu!
I loved the flavor!
Delicious recipe! I cut the chicken in strips after and served over rice. Also, i made it in a cast iron skillet, perfect.
Made this for my husband and I tonight on our Keto diet journey and we both loved it! I doubled the sauce and put it on the broccolini side dish as well. The red pepper kick was a nice surprise. Rather than pounds boneless chicken breast are used chicken cutlets and they came out perfectly. Highly recommend adding will make again!
When I doubled the recipe as you did, the sauce wouldn’t thicken. Did you have this issue?
Dina.. It takes a little longer and it will thicken up more in the oven.
I did not have a shallot so i just used an onion I had on hand . Loved this recipe and my 8yr old and 2 yr old both loved it. I paired it with a cauliflower mash and baked zucchini stiicks. Definitely will make again!
A+++. Absolutely wonderful. I added some parboiled diced potatoes to the pan before popping it into the oven, baked about 15 mins… Delicious
Thank you for a yummy recipe.
This was so good! My picky eaters even liked it! I love the fact that this recipe required only one pan. I doubled the sauce and served it with angel hair. So yummy! And, unfortunately, I did the exact same, painful thing that you did and I grabbed the handle of the skillet from the stovetop after I had removed it from the oven! Ouch!!!!
Oh no! Hope you’re okay!
This was delicious! my husband and I loved it and will make it again!
I always tease my husband that he picks food that looks pretty on pinterest with no actual input from people who made it. …therefore,I don’t usually like to make recipes that I get from blogs as the comment section usually says things like “This looks good” or ” I can’t wait to try it!”…which are of no help. However….I fell for it this time…this looked SO good and the recipe looked pretty easy. We made it exactly as written and it was SO AMAZING!!! I don’t know how many times during the meal we just said “this is soo good”. Thank you and thank you to your readers for actually making it before commenting.
It turned out so well! Tangy, savory, garlicky creamy goodness! I sauteed the chicken instead of baking it but the sauce was so so good!
Is there any way to make this partly ahead of time when guests are coming over?
Hi Grace! You can prep the entire dish ahead of time but you may need a little more broth to help thin the sauce when you’re reheating it (it tends to thicken significantly as it sits). Another reader tried it this way and she said it worked out well for her.
This is a delicious recipe. I used vegetable stock because I had some open and added chicken stock powder. I also used tenderloins and slightly over cooked the chicken probably at the frying stage because I didn’t time it. I only left it in the oven for five minutes. Nevertheless we thoroughly enjoyed it and I will definitely cook it again, hopefully once I buy a skillet I can put in the oven. Thanks for the recipe Marzia.
Made this tonight, it was delicious. Made no changes whatsoever and was easy to make! Yummy!
Anyone know what temperature to set the oven?
As stated is step #3, it’s 375F.
Absolutely Delicious!! I only changed one thing, I added pepper. I LOVE pepper. This recipe was so easy and quick and turned out fantastic. Highly suggest making it!!!
Fantastic recipe. I added mushrooms and doubled the chili flakes as we like a bit more kick, and it turned out great with mashed potatoes and steamed broccoli. I would cook this for other people outside of myself and the lady. May attempt it with prawns and make a pasta out of it in the future.
Made this with fish and used dried parsley and dill for the herbs, added with the stock. Amazingly delicious!
Made this tonight and it’s amazing! we paired it with a roast capital of Belgium sprouts and red potatoes. this may air the menu once more next week. YUM! wanting forward to making an attempt your alternative recipes.
Thank you for a wonderful recipe, I found this when looking for a creamy sauce that didn’t use mushrooms. I substituted sour cream for the heavy cream and added some chives and it went down a treat served with roast potatoes, steamed broccoli and cauliflower and garlic bread. “Its a WINNER!”