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Creamy Lemon Chicken

vstayton 0

This creamy, lemon chicken, low-carb, one pan meal can be made in about 25 minutes!! Creamy and delicious this is a family favorite and definitely a must have in your arsenal for those busy evenings when you do not have a lot of time.

Chicken is my meat of choice and this recipe creates a juicy, delicious and very flavorful piece of meat. The only trick with chicken is making sure you don’t dry it out when your cooking it creating a tough piece of meat. This recipe is sure to please. It’s one of my families favorites.

Ingredients needed for this recipe Creamy Lemon Chicken.


Chicken breast

4 servings only requires 2 chicken breast split down the middle lengthwise making 4 cutlets. If the pieces are not uniform you can use a meat mallet or rolling pin to create a uniform pieces for even cooking throughout.

Salt and Pepper

I add salt and pepper to most of my main dish meals as they are a key ingredient providing both a great taste, brightness, and flavor.

Italian seasoning

I love how this adds more depth to my meals. The blend of dried Italian herbs and spices gives dishes a mild flavor and great aroma.

All-purpose flour

This is the most commonly used flour and is good for everything from pie crusts, pizza dough, pancakes, cookies, and creating crusts on chicken!

This process will help to give the chicken a light gold crust, added texture and absorb some of the deliciously creamy garlic/lemon sauce.

(Gluten free option)
To make this a gluten free meal simply replace the all-purpose flour with a gluten free option and serve over riced cauliflower or maybe some zucchini noodles

Olive Oil

The oil in this recipe is used for sautéing the garlic, and chicken. This doesn’t need to be a high smoke oil like peanut oil or vegetable oil because we won’t be frying anything.


Unsalted butter helps to create the creamy sauce, but it will also be used to help sear the chicken breasts. Unsalted butter helps to create the creamy sauce we are making today while having a neutral flavor so as not to take from the garlic and lemon cream sauce.

4 completely cooked Chicken breasts on a white plate.


Freshly minced garlic is used to help create the rich balanced cream sauce.

Chicken stock or broth

When it comes to stock or broth the two are not equal but can sometimes be used interchangeably. Chicken stock is very rich in flavor since it is creamed by simmering chicken bones over many hours and darker in color.

Chicken broth is made by simmering chicken pieces, vegetables, and seasoning. It is still flavorful but not as bold and rich of a chicken flavor and it’s lighter in color. Broth in my opinion is more savory and sweet and what I chose for this recipe.

Lemon juice

This is going to add and enhance the flavors in our cream sauce. This added tangy flavor is needed to create the perfect balance to the garlic in this cream sauce.

Heavy cream

Heavy cream instead of a light cream is needed to create the perfect creaminess in the sauce. Light cream doesn’t thicken up like the heavy cream does. It also helps meld the flavor from the garlic and lemon juice.

Lemon slices and fresh chopped parsley Both of these are used as garnish for this dish.

Salt and pepper to taste

Close up of the chicken breast laying in a pool of the lemon sauce with an added lemon round slice for appearances.



How to make Creamy Lemon Chicken

This creamy lemon and garlic sauce is so mouth watering and perfectly balanced. Even better it can be made in one pan for quick clean up afterwards. It’s simple yet rich. The heavy cream creates a balance to the tangy lemon making it the perfect blend.


  1. You can use chicken cutlets or take two chicken breast and slice them length wise down the center making two thin cutlets.
  2. If they are not even use a mallet or rolling pin to make them close to the same thickness
  3. Season both sides with the salt, pepper, and Italian seasoning
  4. Dredge them in flour shaking off any excess.
  5. Heat your skillet over medium heat and melt one tablespoon of butter and the olive oil coating the entire bottom of the skillet
  6. Cook both sides of the chicken for approximately 4-5 minutes each side until cooked throughout. Should be 165 degree F.
  7. Remove from the skillet and set aside.
  8. Add in the other tablespoon of butter and sauté the garlic until fragrant.
  9. Pour in the chicken stock/broth and the lemon juice. Use a wooden spoon to deglaze the pan and remove any bits stuck to the bottom.
  10. Pour in the heavy cream and heat to a simmer adding any salt and pepper needed to taste.
  11. Return the chicken to the skillet and simmer on low for another 4 minutes approximately to thicken.
  12. Garnish with parsley and lemon slices and serve.

Please share your creations with me if you try this recipe on Facebook and Instagram.



Please share your creations with me if you try this recipe on Facebook and Instagram.

Creamy lemon chicken on a plate with a rounded scoop of rice and a lemon round.

Creamy Lemon Chicken

Creamy and tangy with a hint of garlic, makes this chicken dish an amazing and fast option for families. You only need about 30 minutes to complete this meal. Serve over of potatoes, rice, or pasta and add a vegetable and you are in business!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 413 kcal


  • 1 skillet/frying pan


Chicken breast

  • 2 boneless, skinless chicken breasts
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 tsp Italian seasoning
  • 1 Tbsp olive oil
  • ½ c all-purpose flour
  • 1 Tbsp unsalted butter

Lemon sauce

  • 1 Tbsp unsalted butter
  • 3 cloves garlic minced
  • ½ c chicken broth/stock
  • 4 tsp lemon juice
  • 1 c heavy cream
  • salt & pepper to taste
  • freshly chopped parsley to garnish
  • lemon slices for garnish


  • Use 4 chicken cutlets or 2 chicken breasts cut lengthwise down the center. If they are not uniform in thickness use a meat mallet or rolling pin. This was they cook evenly and thoroughly without drying out.
  • Season the cutlets with the salt, pepper, and Italian seasoning on both sides.
  • Then dredge in the flour, shaking off any excess. Cover both sides of each piece of chicken.
  • Heat 1 Tbsp of butter and the olive oil over medium heat in your skillet.
  • Add your chicken pieces making sure not to overcrowd them. You can prepare them in batches if necessary. Cook them for approx. 4-5 minutes on each side. They should reach an internal temp of 165°F and be a golden brown color.
  • Remove them from the pan, place on a plate and set aside while preparing the sauce.
  • Now, in the same pan you'll add in the other tablespoon of butter and the garlic. Sautéing until fragrant. Only takes about 30 seconds.
  • Pour the lemon juice and chicken broth in with the garlic. As this is beginning to simmer, deglaze the pan scraping any thing stuck on the bottom.
  • Now that it has started to simmer, stir in the heavy cream and any salt/pepper needed to taste.
  • Allow this to simmer for a couple more minutes as the sauce begins to thicken. Place the chicken back in the skillet for a couple minutes to warm back.
  • The sauce should be thickened after 4 or 5 minutes.
  • Serve this over mashed potatoes, rice, or riced cauliflower, or pasta. Garnish with your freshly chopped parsley and lemon slices.


I opted for riced cauliflower keeping it low-carb, but you can also enjoy this with some pasta, potatoes, or rice. 
Use either cutlets of slice the chicken breast creating thin cutlets with a consistent thickness. If they are not consistent in thickness use a mallet or rolling pin to adjust them as needed. 
To create a gluten free meal, use a gluten free alternative to the of all-purpose flour and serve over riced cauliflower or zucchini noodles.
It is best to use a large skillet to to avoid overcrowding the meat or make them in small batches.
I hope you will let me know if you make this and share your creations with me on Facebook and Instagram.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 


Serving: 6ozCalories: 413kcalCarbohydrates: 15gProtein: 16gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 119mgSodium: 483mgPotassium: 311mgFiber: 1gSugar: 2gVitamin A: 1077IUVitamin C: 4mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!

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