Chicken and lemon go so well together; it’s easily one of my favorite combinations! Delicious, quick, and easy to make, this creamy lemon chicken is a tasty weeknight meal. The fresh lemon juice is so zingy and perfectly balanced by rich butter and cream. I love this one-pan chicken recipe!
This creamy lemon chicken is my go-to dinner recipe when I am super short on time but want something yummy. When company is coming at the last minute, it’s easy to throw together and super impressive!
What’s in This Creamy Lemon Chicken Recipe?
- Flour: All-purpose flour helps the chicken crisp up in the pan.
- Spices: Salt, pepper, and dried thyme enhance the flavor of the chicken.
- Chicken: I recommend using boneless, skinless chicken breasts, although thighs will also work.
- Heavy Cream: Makes the sauce rich and creamy.
- Chicken Broth: Makes the sauce ultra-savory and flavorful.
- Butter: Salted butter enhances the flavor of the sauce and makes it rich and silky.
- Lemon: Juice and zest add intense lemon flavor and acidity to the dish.
- Sugar: A bit of brown sugar balances out the acidity of the dish.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
How to Store and Reheat
If you do have leftovers, they will keep in the fridge for up to 3 days. To reheat the chicken and sauce, cover the skillet with foil and reheat in the oven at 325°F for around 20 minutes, or until warmed through.
Notes and Tips
- Use fresh lemon juice rather than bottled. It is so much zingier and full of flavor.
- This sauce is on the thinner side. If you would like to thicken up your lemon chicken sauce, feel free to whisk in one to two tablespoons of cornstarch before returning the chicken to the pan.
- If you prefer 4 servings, you can just use 4 chicken breasts and a big enough skillet. The sauce should still be enough.
- Make this recipe gluten-free by using a 1:1 GF flour.
Top Reader Review
“Delicious! And, SO easy! Thank you!” -Pete
Creamy Lemon Chicken Skillet Recipe
Delicious,quick and easy to make,this creamy lemon chicken is a tasty weeknight meal. Cooked all in one skillet on the stovetop in 30mins.
Prep:10minutes
Cook:15minutes
Total Time
:25minutes
Instructions
Make the flour mixture by stirring together flour,1 teaspoon salt,1 teaspoon pepper,and thyme.
½ cup all-purpose flour,2 teaspoons kosher salt,2 teaspoons ground black pepper,1 teaspoon dried thyme
Flatten each chicken breast with a mallet until it is 1 inch thick all the way around.
2 boneless,skinless chicken breasts
Dredge the chicken in the flour mixture until each chicken breast is coated.
Heat the oil in a skillet.
1 tablespoon vegetable oil
Cook chicken for 3-4 minutes on each side,until golden brown and almost cooked through.
Remove the chicken from the skillet and set aside.
Add the cream,broth,butter,lemon zest,lemon juice,brown sugar,and the remaining 1 teaspoon each of salt and pepper to the skillet. Whisk until the butter has melted.
½ cup heavy cream,1 cup low-sodium chicken broth,2 tablespoons salted butter,1 tablespoon lemon zest,2 tablespoons fresh lemon juice,¼ teaspoon brown sugar
Return the chicken to the pan and gently simmer the mixture until the chicken finishes cooking.
Garnish with chopped parsley and lemon slices,optional. Serve warm.
Parsley and lemon slices
Notes
Storage:Store creamy lemon chicken in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Creamy Lemon Chicken Skillet Recipe
Amount Per Serving
Calories797
Calories from Fat 432
% Daily Value*
Fat48g74%
Saturated Fat 23g144%
Cholesterol260mg87%
Sodium2885mg125%
Potassium1067mg30%
Carbohydrates33g11%
Fiber 2g8%
Sugar 3g3%
Protein56g112%
Vitamin A1297IU26%
Vitamin C12mg15%
Calcium68mg7%
Iron3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Creamy Lemon Chicken Step by Step
Mix the Flour:Make the flour mixture by stirring together ½ cup of all-purpose flour,1 teaspoon of salt,1 teaspoon of pepper,and 1 teaspoon of dried thyme.
Flatten the Chicken:Flatten 2 boneless,skinless chicken breasts with a mallet until it is 1-inch thick all the way around.
Dredge the Chicken:Dredge the chicken in the flour mixture until each chicken breast is coated.
Cook the Chicken:Heat 1 tablespoon of vegetable oil in a skillet. Cook the chicken for 3-4 minutes on each side,until golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce:Add ½ cup of heavy cream,1 cup of chicken broth,2 tablespoons of salted butter,1 tablespoon of lemon zest,2 tablespoons of lemon juice,¼ teaspoon of brown sugar,and the remaining 1 teaspoon each of salt and pepper to the skillet. Whisk until the butter has melted.
Simmer the Chicken:Return the chicken to the pan and gently simmer the mixture until the chicken finishes cooking.
Garnish and Serve:Garnish with chopped parsley and lemon slices,optional. Serve warm.
