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.
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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
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons kosher salt divided
- 2 teaspoons ground black pepper divided
- 1 teaspoon dried thyme
- 2 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- ½ cup heavy cream room temperature
- 1 cup low-sodium chicken broth
- 2 tablespoons salted butter ¼ stick
- 1 tablespoon lemon zest from ½ lemon
- 2 tablespoons fresh lemon juice from 1 lemon
- ¼ teaspoon brown sugar
- Parsley and lemon slices optional, for garnish
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
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.
Delicious! And, SO easy! Thank you!
So happy to hear you loved it, Pete!
Omg! This recipe was delightful. The entire family enjoyed. We put our chicken over orzo pasta and was so good. Only thing is I made recipe for 5 and the sauce was to runny. I had to add some thickener (corn starch, water). Other than that it was really good. Definitely going to make again.