Creamy Lemon Chicken Breast Recipe

4.50 from 22 votes

Cooked all in one skillet on the stovetop in 25 minutes, this lemon chicken breast with the creamiest sauce is the perfect meal for two!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: people

Calories: 778kcal

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

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.

Storage: Store lemon chicken breast in an airtight container in the refrigerator for 3 days.