Created on February 16th, 2026 at 04:44 pm
The Bright, Creamy Dinner You’ll Make Again and Again
If you love bold flavor with minimal effort, this Creamy Lemon Chicken is about to become your new favorite dinner. It’s rich and velvety, yet bright and fresh from the lemon. Tender chicken breasts simmer in a creamy lemon garlic sauce that feels restaurant worthy but comes together in one pan.
This is the kind of easy creamy chicken recipe that works for weeknights, casual dinners, and even guests. The sauce is silky, slightly tangy, and perfectly balanced. Serve it over pasta, rice, or mashed potatoes and you have a complete comfort meal.
Why This Creamy Lemon Chicken Works
The magic is in the balance.
Fresh lemon juice gives brightness without overpowering the sauce. Heavy cream adds richness. Garlic builds depth. And a quick pan sear locks in moisture before the sauce comes together.
If you enjoy skillet style dinners, you might also love this Garlic Parmesan Chicken Skillet, which delivers a similar creamy texture with bold cheesy flavor.
Ingredients You’ll Need
For the Chicken
4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 teaspoon garlic powder
2 tablespoons olive oil
For the Creamy Lemon Sauce
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Juice of 1 large lemon
1 teaspoon lemon zest
1 teaspoon Italian seasoning
Fresh parsley for garnish
How To Make Creamy Lemon Chicken
Step 1: Season and Sear
Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and sear for 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove from the pan and set aside.
Step 2: Build the Lemon Garlic Base
In the same skillet, reduce heat slightly. Add minced garlic and sauté for about 30 seconds until fragrant. Do not let it brown.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Those bits add flavor to the sauce.
Step 3: Create the Creamy Sauce
Stir in heavy cream, Parmesan cheese, Italian seasoning, lemon juice, and lemon zest. Simmer gently for 3 to 5 minutes until slightly thickened.
Taste and adjust seasoning if needed. If you prefer more lemon flavor, add a small splash more juice.
Step 4: Finish Cooking
Return the chicken to the skillet. Spoon sauce over the top.
Cover and simmer for 8 to 10 minutes, or until the internal temperature reaches 165°F and the sauce has thickened.
Let rest for a few minutes before serving so the sauce settles and thickens further.
How To Serve Creamy Lemon Chicken
This dish pairs beautifully with:
Buttery mashed potatoes
Angel hair pasta
Steamed rice
Roasted asparagus
Garlic green beans
For a Mediterranean twist, serve it alongside a light vegetable bake like this Creamy Tuscan Chicken with Spinach, which offers a similar creamy base with a fresh herb profile.
You can also slice the chicken and spoon extra sauce over pasta for a creamy lemon chicken pasta variation.
Make It Lighter
If you love the flavor of creamy lemon chicken but prefer a lighter version, there are several easy adjustments you can make without sacrificing taste.
You can replace heavy cream with half and half for a lighter sauce that still feels smooth and comforting. The sauce will be slightly thinner, but it will still coat the chicken beautifully. If you want to reduce calories further, you can even use evaporated milk or a mix of milk and a small spoonful of cream cheese for body.
Instead of using a full half cup of Parmesan, try reducing the amount slightly and finishing the dish with a light sprinkle of Pecorino Romano. Pecorino has a sharper flavor, so you can use less while still maintaining depth and saltiness.
For a lower carb option, serve the creamy lemon chicken over zucchini noodles or cauliflower rice. The bright lemon sauce pairs especially well with vegetables, making it a great choice for a healthy lemon chicken recipe variation. You can also add extra vegetables directly into the skillet, such as spinach, asparagus, or broccoli, to stretch the dish while increasing fiber and nutrients.
If you are aiming for a high protein, balanced dinner, serve the chicken with roasted vegetables instead of pasta and keep the sauce slightly lighter by reducing the cheese. The result still feels indulgent, but fits beautifully into healthy weeknight dinner plans.
Storage and Reheating
Creamy lemon chicken stores surprisingly well when handled correctly.
Allow the chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Keep the sauce with the chicken to prevent the meat from drying out.
When reheating, the key is low and gentle heat. Place the chicken and sauce in a skillet over low heat. Add a small splash of chicken broth, cream, or even water to loosen the sauce as it warms. Stir gently and heat just until warmed through. Avoid high heat, as cream-based sauces can separate or become grainy if overheated.
If using a microwave, reheat in short intervals at 50 percent power, stirring the sauce between each interval. Cover loosely to prevent splattering but allow a bit of steam to escape.
This dish is not ideal for freezing because cream sauces can separate once thawed. However, if you do freeze it, thaw slowly in the refrigerator overnight and reheat very gently while whisking the sauce back together.
For meal prep, store portions with rice or vegetables in individual containers. Add a small splash of broth before reheating to restore the creamy texture and keep the chicken moist.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs will be slightly juicier and work very well in creamy sauces.
How do I keep the sauce from curdling?
Use fresh lemon juice and avoid boiling the cream at high heat. Gentle simmering is key.
Can I make this baked instead of skillet style?
Yes. Sear first, then transfer to a baking dish, pour sauce over, and bake at 375°F until fully cooked.
What pasta works best with creamy lemon chicken?
Angel hair, fettuccine, or penne hold the sauce beautifully.
Is this recipe good for meal prep?
Yes. The sauce reheats well when warmed slowly.
Creamy Lemon Chicken
Equipment
- Large skillet (12-inch recommended)
- Tongs
- Microplane or fine grater (for zest)
- Citrus juicer (optional)
- Measuring Cups and Spoons
- Instant-read thermometer (recommended)
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs; pound to even thickness if very thick
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
Creamy Lemon Sauce
- 3 cloves garlic minced
- 1 cup chicken broth low sodium preferred
- 1 cup heavy cream or half-and-half (lighter sauce)
- 1/2 cup Parmesan cheese freshly grated melts best
- 1 large lemon zest + juice (about 3–4 tbsp juice)
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Prep for success: Zest the lemon first, then juice it. Measure out about 3 to 4 tablespoons of lemon juice. Mince the garlic and have everything ready next to the stove so the sauce comes together quickly without overcooking the garlic.
- Season the chicken: Pat chicken dry with paper towels so it sears instead of steaming. Season both sides with salt, pepper, and garlic powder. If breasts are very thick, pound to an even thickness (about 3/4-inch) so they cook evenly and stay juicy.
- Sear for flavor: Heat olive oil in a large skillet over medium heat. When the oil shimmers, add chicken in a single layer. Sear 4 to 5 minutes on the first side until golden brown. Flip and sear 3 to 4 minutes on the second side. The chicken does not need to be fully cooked yet. Remove to a plate and keep nearby.
- Sauté the garlic gently: Reduce heat to medium-low. Add minced garlic to the same skillet and stir for about 20 to 30 seconds until fragrant. Do not let it brown, as browned garlic can taste bitter in a lemon cream sauce.
- Deglaze the pan: Pour in the chicken broth and immediately scrape up the browned bits from the bottom of the skillet with a wooden spoon. Those bits add deep savory flavor to the sauce. Simmer 1 to 2 minutes to reduce slightly.
- Build the creamy base: Lower the heat to low. Stir in the heavy cream and Italian seasoning. Let the mixture warm gently for 1 to 2 minutes. Avoid boiling at this stage to keep the sauce smooth.
- Add Parmesan the right way: Sprinkle in the Parmesan a little at a time while stirring constantly. This helps it melt smoothly and prevents clumping. Continue stirring until the sauce looks silky and slightly thickened, about 2 to 3 minutes.
- Bring in the lemon: Stir in the lemon zest first, then add 3 tablespoons of lemon juice. Simmer gently for 1 minute. Taste the sauce. If you want it brighter, add the remaining lemon juice 1 teaspoon at a time. Lemon intensity can vary by fruit, so tasting is key.
- Finish cooking the chicken: Return the chicken (and any juices on the plate) to the skillet. Spoon sauce over the top. Cover and simmer on low for 6 to 10 minutes, depending on thickness, until chicken reaches 165°F (74°C). Keep the heat gentle so the cream sauce stays smooth.
- Thicken and adjust: If you want a thicker sauce, uncover for the last 2 to 3 minutes and simmer gently. If the sauce gets too thick, stir in a splash of broth or cream. Taste and adjust salt and pepper. For extra lemon pop, add a pinch more zest right before serving.
- Rest and serve: Remove from heat and let the chicken rest in the skillet for 2 minutes. Garnish with chopped parsley. Serve over pasta, rice, mashed potatoes, or with roasted vegetables. Spoon plenty of creamy lemon sauce over everything.
Notes
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