If you’re looking for a quick, comforting dinner that’s packed with flavor, this Creamy Lemon Garlic Skillet Chicken is the perfect choice. Tender, golden-seared chicken breasts are simmered in a rich, velvety lemon garlic cream sauce that’s bright, savory, and ready in about 30 minutes. It’s an easy one-pan meal that’s perfect for busy weeknights or cozy family dinners.
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Made in just one skillet for easy cleanup.
- Rich, creamy sauce with fresh lemon flavor.
- Juicy, perfectly seared chicken every time.
- Family-friendly and great for weeknight meals.
- Pairs beautifully with pasta, mashed potatoes, or rice.
- Restaurant-quality results using simple pantry ingredients.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds), pounded to ½-inch thickness
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- ½ cup low-sodium chicken broth
- Juice of 1 medium lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh parsley
- 1 small lemon, thinly sliced
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 6–7 minutes per side until golden brown. Work in batches if needed.
- Transfer the chicken to a plate.
- Reduce the heat to medium and melt the butter.
- Add the chopped shallot, garlic, salt, and pepper. Cook for about 1 minute until fragrant.
- Stir in the flour and cook for another minute while stirring constantly.
- Gradually whisk in the half-and-half and chicken broth until smooth.
- Bring the sauce to a gentle boil, then reduce to a simmer.
- Return the Creamy Lemon Garlic Skillet Chicken to the pan and simmer for 3–4 minutes until fully cooked and the sauce thickens.
- Stir in the fresh lemon juice.
- Garnish with parsley and lemon slices before serving.
Tips & Tricks
- Pound the chicken evenly for consistent cooking.
- Avoid overcrowding the skillet to achieve a beautiful golden crust.
- Fresh lemon juice delivers the brightest flavor.
- Add freshly grated Parmesan for an even richer sauce.
- Spinach or mushrooms make excellent additions.
- If the sauce becomes too thick, stir in a splash of chicken broth or milk.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High-protein, family-friendly, and halal-friendly when prepared with the listed ingredients.
Notes
- Serve with mashed potatoes, buttered noodles, rice, or crusty bread.
- Roasted asparagus, green beans, or broccoli make excellent side dishes.
- For a lighter version, substitute whole milk for half-and-half.
- Fresh parsley can be replaced with fresh thyme or basil.
Nutrition (Approximate Per Serving)
- Calories: 445
- Protein: 42g
- Carbohydrates: 10g
- Fat: 25g
- Saturated Fat: 11g
- Fiber: 1g
- Sugar: 4g
- Sodium: 430mg
FAQ
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work beautifully and stay especially juicy.
Can I make this ahead?
Yes. Prepare the recipe up to two days in advance and gently reheat before serving.
Can I freeze it?
Yes, although cream sauces may separate slightly after thawing. Stir well while reheating.
What should I serve with it?
Rice, mashed potatoes, pasta, roasted vegetables, or garlic bread all pair wonderfully.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm gently over low heat on the stovetop or microwave at 50% power, adding a splash of milk if needed.
Similar Recipes
Easy, Creamy Lemon Garlic Skillet Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds), pounded to ½-inch thickness
- ½ teaspoon kosher salt plus more for seasoning
- ¼ teaspoon freshly ground black pepper plus more for seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot finely chopped
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- ½ cup low-sodium chicken broth
- Juice of 1 medium lemon about 3 tablespoons
- 2 tablespoons chopped fresh parsley
- 1 small lemon thinly sliced
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 6–7 minutes per side until golden brown. Work in batches if needed.
- Transfer the chicken to a plate.
- Reduce the heat to medium and melt the butter.
- Add the chopped shallot, garlic, salt, and pepper. Cook for about 1 minute until fragrant.
- Stir in the flour and cook for another minute while stirring constantly.
- Gradually whisk in the half-and-half and chicken broth until smooth.
- Bring the sauce to a gentle boil, then reduce to a simmer.
- Return the Creamy Lemon Garlic Skillet Chicken to the pan and simmer for 3–4 minutes until fully cooked and the sauce thickens.
- Stir in the fresh lemon juice.
- Garnish with parsley and lemon slices before serving.
Notes
- Serve with mashed potatoes, buttered noodles, rice, or crusty bread.
- Roasted asparagus, green beans, or broccoli make excellent side dishes.
- For a lighter version, substitute whole milk for half-and-half.
- Fresh parsley can be replaced with fresh thyme or basil.
Conclusion
This Creamy Lemon Garlic Skillet Chicken combines juicy pan-seared chicken with a silky lemon garlic cream sauce that’s both comforting and fresh. Whether you’re preparing a quick weeknight dinner or entertaining guests, this easy one-pan recipe delivers delicious results every time.