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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.

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This picture shows all the ingredients needed for creamy lemon chicken: seasonings, chicken breasts, butter, oil, and the rest.


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.

This image is of a white plate with all 4 chicken breasts after being seasoned, dredged, and pan seared.


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

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.


This image shows a white place with the completed meal of riced cauliflower, chicken breast, garnished with a lemon slice and parsley.

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 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4 servings


  • 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.

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