Make restaurant-style creamy lemon garlic chicken in one skillet in under 30 minutes. This quick recipe uses simple ingredients for a bright, zesty weeknight dinner.
Season both sides of the chicken breasts generously with salt and pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the hot skillet and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken and set it aside on a plate.
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.
Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan. Let the liquid simmer and reduce slightly for 2 minutes.
Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer.
Remove the skillet from the heat and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
Return the cooked chicken breasts to the skillet, spooning the sauce over them.
Garnish with fresh chopped parsley before serving immediately over pasta or rice.
Notes
For thicker sauce, simmer the broth and lemon juice mixture for an extra 3-4 minutes before adding the cream.
You can substitute dried parsley for fresh parsley if needed.
Serve this dish with cooked linguine or steamed asparagus.