Description
This Creamy Lemon Garlic Chicken features tender, golden-seared chicken breasts smothered in a rich, velvety cream sauce bursting with bright lemon flavor and aromatic garlic. Ready in just 30 minutes with one skillet, it’s the perfect weeknight dinner that tastes like restaurant luxury.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
- ½ cup all-purpose flour (for dredging)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- Juice of 2 lemons (about ⅓ cup)
- Zest of 1 lemon
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices (for garnish, optional)
Instructions
- Prepare the chicken: Pat chicken breasts dry with paper towels. If they’re thick, use a meat mallet to pound them to an even ¾-inch thickness. This ensures even cooking and prevents dry edges while the center cooks through.
- Set up dredging station: In a shallow dish, combine flour, salt, pepper, Italian seasoning, and garlic powder. Mix well to distribute seasonings evenly throughout the flour.
- Dredge the chicken: Working with one piece at a time, coat each chicken breast in the seasoned flour mixture, shaking off any excess. Set aside on a plate. Don’t stack them or they’ll stick together.
- Heat the skillet: Place a large skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil. Wait until the butter melts and the foam subsides—this means it’s hot enough for searing.
- Sear the chicken: Carefully place the floured chicken breasts in the hot skillet. Don’t move them for 5-6 minutes—let them develop a beautiful golden crust. Flip and cook the other side for another 5-6 minutes until golden and cooked through (internal temperature should reach 165°F). Remove chicken to a plate and tent loosely with foil.
- Make the garlic base: In the same skillet (don’t clean it—those browned bits are flavor!), reduce heat to medium. Add remaining 1 tablespoon butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Deglaze and build the sauce: Pour in chicken broth, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Add cream and lemon: Reduce heat to medium-low. Stir in heavy cream, lemon juice, and lemon zest. Whisk gently to combine everything into a smooth sauce. Let it simmer for 3-4 minutes, stirring occasionally, until it begins to thicken.
- Finish the sauce: Stir in Parmesan cheese and continue stirring until melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed. The sauce should coat the back of a spoon.
- Return chicken and serve: Place the chicken breasts back into the skillet, spooning sauce over them. Let them warm through for 2-3 minutes, allowing the flavors to meld. Garnish with fresh chopped parsley and lemon slices. Serve immediately with your favorite sides.
Notes
- Chicken temperature matters: Use a meat thermometer to ensure chicken reaches 165°F internally. Overcooked chicken becomes dry and tough.
- Don’t rush the sear: Resist the urge to move the chicken around while it’s searing. A proper crust takes time to develop.
- Sauce consistency: If your sauce is too thick, thin it with a splash of chicken broth or cream. If too thin, let it simmer longer or whisk in an extra tablespoon of Parmesan.
- Lemon intensity: Start with less lemon juice if you’re unsure—you can always add more, but you can’t take it away. Taste as you go.
- Garlic tip: Be careful not to burn the garlic when sautéing. Burned garlic tastes bitter and will ruin the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Pan-Seared
- Cuisine: Italian-American, French-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 8 oz)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 185mg