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Quick and Creamy Lemon Garlic Chicken Skillet

Two pieces of pan-seared creamy lemon chicken covered in a rich, herb-flecked lemon sauce.

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Make this restaurant-quality creamy lemon chicken in just 30 minutes. This easy, one-pan skillet recipe features juicy chicken breasts smothered in a bright, rich lemon cream sauce with garlic and Parmesan.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and garlic powder.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken to the hot skillet and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set it aside on a plate.
  4. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
  6. Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer.
  7. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste the sauce and add more salt or pepper if needed.
  8. Return the cooked chicken breasts to the skillet, spooning the creamy lemon sauce over them. Let it warm through for 1 to 2 minutes.
  9. Garnish with fresh chopped parsley before serving immediately over pasta, rice, or vegetables.

Notes

  • For an extra bright flavor, use fresh lemon juice rather than bottled.
  • You can add a handful of fresh spinach to the sauce right before adding the chicken back for added color and nutrients.
  • This dish pairs wonderfully with cooked linguine or creamy mashed potatoes.

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