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Quick 30-Minute Creamy Lemon Garlic Chicken Skillet

Four pieces of pan-seared creamy lemon chicken smothered in a rich, yellow sauce and topped with fresh parsley.
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Make restaurant-quality creamy lemon chicken right in your kitchen. This easy one-pan skillet recipe delivers tender chicken breasts in a rich, zesty lemon cream sauce, perfect for a fast weeknight dinner.

Ingredients

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

Instructions

  1. Prepare the chicken by slicing each breast in half horizontally to create thinner cutlets. Season both sides of the chicken with salt, pepper, and garlic powder.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. 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.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
  5. Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer.
  6. 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.
  7. Return the cooked chicken to the skillet. Spoon the creamy lemon sauce over the chicken. Let it warm through for 1 to 2 minutes.
  8. Garnish with fresh chopped parsley before serving immediately over pasta, rice, or with steamed vegetables.

Notes

  • For an extra bright flavor, use fresh lemon juice instead of bottled juice.
  • If you want a richer sauce, use half-and-half instead of heavy cream, but watch the simmering time closely to prevent scorching.
  • This dish pairs wonderfully with angel hair pasta or fluffy white rice to soak up the lemon cream sauce.

Nutrition

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