This lemon chicken breast recipe is one of my go-to meals when I need something quick, fresh, and full of flavor. Everything comes together in one skillet in about 25 minutes, which makes it ideal for busy weeknights. The chicken is juicy and tender, and the creamy lemon sauce is bursting with bright citrus flavor and just the right amount of richness.
Top Reader Review
Delicious! And, SO easy! Thank you!
–
Chicken Breast in Creamy Lemon Sauce
I’m a huge fan of one-pan chicken dinners, and this recipe is a favorite in my house. I always start by searing the chicken breasts until golden brown, which locks in all the flavor. Then I make the sauce: fresh lemon juice and zest add a bright punch, heavy cream makes it extra silky, and a touch of brown sugar balances everything with subtle sweetness. I also stir in dried thyme for that herby, home-cooked flavor.
This creamy lemon chicken is quick enough for weeknights, but the flavor is fancy enough for a date night in. My kids enjoy it, but honestly, my husband and I always end up scraping the pan for every last bit of that yummy sauce!
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.
Let it Rest
For the juiciest chicken and best flavor, I recommend letting the coated chicken breasts rest for 5-10 minutes before searing. This helps the flour mixture adhere more evenly and creates a crisp, golden crust that locks in moisture. I also let the chicken rest for 5 minutes after cooking to keep all that delicious juiciness inside.
Creamy Lemon Chicken Breast 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 lemon juice (from 1 lemon)
- ¼ teaspoon brown sugar
- Chopped fresh parsley (and lemon slices, for garnish (optional))
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 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.Chopped fresh parsley
Notes
- 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, whisk in 1-2 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, but you can double the recipe for best results.
- Make this recipe gluten-free by using a 1:1 GF flour.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Lemon Chicken Step by Step
Season the Flour: Make the flour mixture by stirring together ½ cup of all-purpose flour, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, and 1 teaspoon of dried thyme.
Flatten the Chicken: Flatten 2 boneless, skinless chicken breasts with a mallet until they are each 1 inch thick all the way around.
Dredge the Chicken: Dredge the chicken in the flour mixture until each chicken breast is coated.
Sear 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 low-sodium chicken broth, 2 tablespoons of salted butter, 1 tablespoon of lemon zest, 2 tablespoons of fresh 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.
How to Store and Reheat
Store leftover lemon chicken breast in an airtight container in the refrigerator for up to 3 days. To reheat the chicken breast and lemon sauce, cover the skillet with foil and reheat in the oven at 325°F for around 20 minutes, or until warmed through.
Leave a Reply