One Skillet Chicken with Lemon Garlic Cream Sauce
Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts, but this recipe would be delicious with boneless chicken thighs too!
Hello, hello to my new favorite creamy, garlicky, lemony, delicious skillet chicken!
You guys, I’ve gone completely head over heels for today’s meal (I didn’t mean for that to rhyme.
As many of you have probably guessed, I have a love for white meat chicken. It’s no dark meat for me. But the good news is that today’s chicken dinner is customizable to your chicken needs. Boneless skinless chicken thighs, sure, why not! *Applause* you’ve only just waited half of FOREVER for me to bring you something that could be made with something other than boneless skinless chicken breast.
This one skillet chicken recipe is my go to chicken dinner of the week decade. Obvi, this recipe requires just one pan. Which means, we make the chicken and the sauce – that’s right – in just uno skillet-o. We’re talking tender chicken, covered in a lemon garlic butter sauce that’s creamier that anything you’ve had before. Someone, please, throw some capers up in the sauce! This only *just* hit me now, but I’m totally doing it next time, pinky promise.
Should I just stop here? Are you on your way to the kitchen, cuz ya should be!
This recipe is somewhat, kinda sorta adapted and inspired by my Garlic Butter Salmon in Foil.
WHAT MAKES THIS CHICKEN WITH LEMON GARLIC CREAM SAUCE RECIPE SPECIAL?
We’re using a lot of the same ingredients like butter, lemon juice, garlic, red pepper flakes, and parsley. What takes this chicken dinner to the next level is chicken broth and a big splash of heavy cream. The sauce has a nice creamy consistency that would taste AMAZING tossed in some angel hair pasta. The pasta-bilities are ENDLESS. See what I did there.
HOW TO MAKE ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE:
Get those chicken breasts cooking on both sides. You don’t have to worry about cooking the chicken all the way through. We’re just looking to get some color on the chicken and for all those wonderful flavor bits to form in the bottom of the pan. The ‘flavor bits’ are going to be deglazed with chicken broth and lemon juice to make the lemon garlic cream sauce for this skillet chicken.
If you’re using chicken breasts or boneless skinless chicken thighs, just make sure that all of them are about the same thickness. Mine were about ½-¾ inch thick. I browned each side of the chicken for just 2 minutes. Don’t worry about cooking the chicken all the way through as we’re going to finish the sauce and the chicken together in the oven for a quick 5 minutes.
To be honest with you, I was a little intimidated with the idea of adding heavy cream to a lemon sauce. I had the biggest fear of it curdling on me. I find the trick is to use just a couple tablespoons of lemon juice and to reduce it with the chicken broth. Once that’s done, I lowered the flame and melted some butter into the sauce. Finally, taking the sauce off the heat completely, I whisked in the cream and placed it back on the flame for just a couple of seconds. Don’t let the sauce come to a boil. And it worked, beautifully! And can I say something? This is the best lemon garlic cream sauce I’ve ever had! A big pat on the back. Checking the cream sauce off my culinary bucket list! Hooray!
But with victory came pain! I pulled the skillet out of the oven, placed it on the store and lost in thought, a few seconds later I decided to grab the handle WITHOUT an oven mitt. UMM.. OUCH! NOT FUN! Hand burning! Feels like fire ants having a picnic in my palm! That’s definitely going to leave a mark! ?
So once the pain finally subsided from my burning hand, I topped off this one skillet chicken dinner with a handful of chopped parsley and a little basil. Use whatever fresh herbs you’ve got on hand, you really can’t go wrong!
I served it up pretty simple this time around. Just a little steamed broccoli and a side salad. You could always do a little rice to catch all that sauce. Pasta is always perfect with a lemon garlic cream sauce.
One skillet chicken dinners and conquering kitchen fears. Just a regular old Wednesday around here! 😉
shop this chicken with lemon garlic cream sauce post:
One Skillet Chicken with lemon Garlic Cream Sauce
Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!
Ingredients:
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots (or red onions)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil
Directions:
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
- Position a rack in the lower third of the oven and preheat the oven to 375ºF.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
- Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.
- When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.
Notes:
- Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
- After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.
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IS THIS A GOOD CHOICE FOR YOU?
*Please note: the nutritional facts calculated are an estimate based on the ingredients I’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts provided is for ¼ of the recipe, assuming you use a total of 1 1/4lb. boneless, skinless chicken breasts.
If you like this chicken with lemon garlic cream sauce recipe, you might also like:
Garlic Butter Baked Chicken Breasts
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Third recipe in 2 weeks from your site and we have another smash hit. I managed in 1.5 hours with prep and doubling the sauce. I also didn’t hammer one of the breasts enough so added bake time. Delicious over mashed potatoes! I’ve made similar recipes with capers which I missed this time, but the overall recipe was much more streamlined than previous attempts. Thank you!!!
Made this tonight for my parents and it was a big hit! Everyone got seconds (including me). That sauce is incredible. I doubled it and cooked some pasta and asparagus on the side. I’ll be making this regularly. Thank you!
Ahmazziinngg recipe. I’ve been surfing the web looking for inspiration and somehow came across this little gem. It’s now a regularly requested item from the super picky hubby. Thank you SO MUCH!
We can’t eat onion, so have been leaving that out. I’ve tried the recipe both cooking the garlic before adding the main liquids, and adding it with the liquids as per the recipe, and didn’t find much difference in that case. Guessing since it’s a small amount and the sauces simmers for a while, but who knows.
I often double the sauce ingredients to serve over pasta with a side of broccoli. Makes great leftovers evidently! I also toss in a random Tbs of baby capers just before adding the butter to the sauce. DELICIOUS.
Finally, purely because I’m lazy, I usually cut my chicken breasts down to 1/4″ – ish thickness rather than pounding them. So far, prepping my own, I’ve had excellent results every time with no dryness.
It’s amazing to me that I can create fine dining quality fora quick (once you get the timing down) mid week meal. Thank you SO MUCH for sharing this recipe!,
This was really good. I added more than the amount of pepper flakes than the recipe called for because we like spicy food. It was better than expected, will definitely make again!
Oh, and I made it completely on the stovetop because my oven is in the fritz, just let the sauce reduce a little more so it wasn’t so watery since I wasn’t putting it in the oven. Really, really good!
Did a quick search of chicken recipes and came across this recipe and decided to give it a try. So glad I did because it is DELICIOUS!! My husband loves it and has asked me to make it a few times!
Came across this whilst looking for low carb recipes, Tried it last night and it was outstanding, full of flavour but so simple to make, this will definitely be a regular dish in our house!
My family and I love love love this recipe. I use boneless chicken breast since its easier to cut up for my children. I double the sauce part cause we just love it. When I ask what my children want for dinner this recipe is asked for weekly.
This turned out great! I didn’t have chicken breasts, but I followed the same steps for chicken tenderloins. Also, I didn’t have any parsley or basil, but the flavor was still very good! I served with brown rice & mixed veggies.
Sooo good. And very easy to prepare!!
Tasty tasty tasty! It comes together so quick and is smooth and creamy without feeling unhealthy. 11/10 would eat again.
I had to swap out shallots for spring onions and a butter substitute as I’m FODMAP. Also didn’t have fresh parsley so used dried and was still amazing. Cant wait to eat it again!
My favorite chicken dish! Love everything about it.
Wow!! this is delicious! I read some of the comments I tripled the sauce and added Capers to the sauce and this tastes really good!!
Omg!!! This was so tasty!! I found your site by googling “low carb meals” and I’m SO happy I found you. I can’t wait to try your other recipes!!! You got me!!!
The recipe came out great! Hubby was salivating!!! Just used cornstarch to slightly thicken the garlic cream sauce!
Oh my goodness! Sooo good.
This is my favorite chicken recipe! It’s so good! It taste like it came from a restaurant. A great dish to make when you are trying to impress someone.
Great recipe, but definitely needs Capers to take it over the top. Also, if you want to speed things up, grab a lemon pepper roasted chicken from Wally World. Make the sauce as per the recipe except slightly less lemon juice (You may want to double the recipe for more sauce). Cook in a deep stove-top pan, bringing to a low boil then use some flour or corn starch to thicken BEFORE you reduce the heat & add the cream. Add the chopped up chicken toward the end. Works out nicely and makes it a simple 30 min quick meal and you won’t need to heat up the house by using the oven. I serve it over whole grain/wild rice.
Made this dish for my family and they all loved it. They said they felt like it came from a wedding or restaurant. My sides where steamed veggies & brown rice. Thank you so much for sharing♥️
Hi, I am going to make this tonight for dinner, however I can not have milk. I was wondering if I could substitute heavy cream with canned coconut milk?
Yes! I love cooking with unsweetened coconut milk in place of milk!
Literally the best chicken I’ve ever made. I’ve shared this recipe with my extended family and we all love it! Thank you!
Awesome
So…I try to change up my dinners quite a bit. After stumbling across this recipe, I thought lemon? I am not a fan of lemon anything. However, this changed my mind. My husband LOVED it!! My adult daughter too!! This will be a keeper in my dinner repertoire.
I made it exactly the way the recipe is written. I did not have to make changes. The lemon was quite subtle and the sauce was so light, yet very flavorful.
Thank you for this recipe!!
This recipe is AMAZING!! I followed the recipe exactly except two things, I used a cast iron skillet and only cooked the chicken on the stove instead of putting it in the oven and I didn’t have any shallots so I just skipped it. Still turned out delicious! Only thing is I wish I made more sauce lol next time I’m doubling for sure! Everyone got seconds. This one is a keeper for sure. Thank you for posting!
This recipe is delicious!!! Very easy and simple eirh great flavor! I made it according to directions with only one exception, I used onion instead of scallions. This a keeper😍Ty so much for sharing.
So easy and delicious! I added sliced mushrooms to the skillet before putting in the oven – soaked up flavor and rendered more liquid to the sauce. Yum!
This was very good. I’m happy to be able to add a new recipe to our dinner menu and even better that is a one pot meal. I made broccoli and spooned the sauce from the chicken on the broccoli. Delicious.
This was delicious!!!! Next time I make it, I will either make more sauce or reduce it to 1/2 cup instead of 1/3 cup. Other than that, this was so good!!!
Absolute heaven! I’ve made lemon chicken before but this tops all! I’m not a fan of spicy however since we’ve all been fighting colds I went for it. Not unbearable. I didn’t add extra sauce on the kids plate since the chicken had enough kick. Too die for, i served it with rice and a broccoli cauliflower blend. I didnt have the rice but I couldn’t get enough sauce on my vegetables! I did add a little parmesean cheese hoping to calm the kick, great addition.
Great recipe, thank you very much for sharing it, this chicken breast turned out just amazing. My husband can’t wait to cook it again. 🙂
After making this for the 1000th time I just wanted to say thanks for this recipie! We always serve with rice or fetuccini, and we always quadruple the sauce! For some people asking how to thicken up the sauce, sometimes I add 1/4-1/2 cup of freshly grated parm and it thickens it right up!
The sauce should thicken when you add the heavy cream! That’s what I did and it was super thick and yummy
Was getting tired of all my usual chicken recipes so did a quick Pinterest search and this was the first one that caught my eye. SO Glad I tried it. I’m no chef and have only been experimenting with cooking for about two months (college student here) and this one was actually easy for me to ace. My boyfriend ate with me and loved it too! This was the first time he didn’t have to fake liking my cooking 😂 So thank you for sharing!
Needed to use some heavy cream up so googled chicken and heavy cream and I had all the ingredients on hand for this so gave it a go and wow everyone thought the sauce was amazing even after I forgot to put the shallots in on the first reduction. Cheers
I dont have a pan that can be placed in the oven. Do you think i could prepare as listed but then tranafer to a glass pyrex cookware for the baking portion?
I put mine into a glass pyrex for the baking and it turns out perfect. The skillet is easier but the glass works just as good.
Doubled the recipe, maybe should not have doubled up on the red pepper, depends on your taste for heat, but excellent flavor, love it.
Wow! After reviewing all of the comments, I thought this was a sure-fire recipe to try. And I was right! It’s delicious. We will definitely be adding it to the menu on a regular basis.
So I’ve been making this for awhile now and it turns out beautifully every time. Thank you so much! I had been looking for a lemon chicken dish like one served where my hubby used to work for so long. This isn’t it, but just as good. I always make asparagus w it. Goes wonderfully with the sauce. Got my 4yr old and hubby to like asparagus! Try it if you haven’t. I share this with everyone I know who likes to cook.
Wow, what an amazing delicious recipe! family loved it! thanks for sharing!
This was delicious. I used boneless, skinless thighs because that’s what I had. They’re not the most attractive piece of the chicken when cooked, so maybe next time I’ll spend a little bit of time trimming them up to make them pretty. The sauce was excellent and the amount of lemon in the sauce was perfect – very light. Highly recommend. I used brown rice to serve the chicken and sauce over. A new fave with the hubby.
Did you pound the chicken thighs prior to cooking?
This is my new favorite recipe. It tastes restaurant quality and is so quick and easy to prepare! I’ve made it with chicken breasts and thighs and definitely prefer it with thigh meat. The last time I prepared it I sauteed the shallots with mushrooms before adding the stock, and it turned out fabulous! Thank you for sharing such a delicious recipe!
We LOVE this! I first came across it last year but have been making it quite often recently. Kids and hubby approved. I need to make the sauce by itself because my husband likes it so much. I do wish it was just a little thicker but I think I’ll experiment with some flour next time. I serve with linguine fini
Made this for dinner tonight….delish! I doubled the recipe and made it in an electric fry pan. I served it with rice and sauteed asparaagus…It turned out great and will definitely make it again!
The flavor was delicious but my cream separated from the broth…. not sure why. Broth was off of heat too.
I’m glad to enjoyed the flavor, Lynell! As far as the cream separating it could be something small like the temperature of the cream, fat content, etc. For next time, you can add the heavy cream to a bowl, stir in about a tablespoon of the prepared sauce from the pan and then add the cream mixture to the pan. This should keep it from separating. 🙂
I don’t have a oven safe skillet. Can I cook the whole thing on stove top?
I think a few commenters mentioned cooking it completely on the stove top, haven’t tried it myself though!
This looks amazing! Just wondering if anyone has made it in the Instant Pot?
I made this with pork chops on the bone, and “OH MY” they were delicious!!! Will do again, with chicken next time! 😁
I made this last week and everyone loved it. I’m making it again tomorrow for dinner and I forgot the shallots at the grocery store today. Are the shallots absolutely necessary for flavor?
Superb! Made a few changes such as I didn’t have heavy cream so I used whole milk and cooked it down a little bit. I also mixed the broth mixture with the onions earlier in the day and let the chicken marinate in it until I was ready to cook dinner. Added a little white wine to the broth mixture. I will definitely be making again! The sauce was so so delicious! Thank you!
Excellent flavor. The sauce was a bit runny so I will add a little flour while cooking it on the stove. Served it with yellow saffron rice and the sauce tasted great with it. Thanks for a great recipe! Will make again!,
This recipe is awesome! My family enjoyed it so much they asked for it again the very next night!
I love this recipe! I use it whenever im in a “chicken funk”, is that a thing? Tonight I’m making it with mashed potatoes and green beans! Thanks for a great recipe!
It’s definitely a thing! Your sides sound perfect with this!
This was delicious. I made it as shown except I didnt have any shallots on hand so I just left it out. The leftover sauce was delicious over rice. All 3 of my kids liked it so this may become a regular dish in our household!
We loved it!! I have made this several times for my family. I double the recipe and make 4x the sauce. (We love sauce!!)
I also added capers to the sauce at the end. My kids call it “crack chicken”, because the sauce is so addictive! This has become one of our family favorites.
I have made this twice, second time I doubled the sauce 🙂
VERY good!!! Would double the yummy sauce!
Made this one night when I needed something to entice
my husband to eat “chicken “ & was pleasantly surprised
when he inhaled this dish. I added sautéed mushrooms
@ the end to the sauce. DELICIOUS!!
Thanks
It was so good. Found I had to make the chicken longer in the oven. So cooked total in the oven about 20 minutes versus the recipe called for 5-8. Cooked with corn.
I love this recipe! I have made it three times, and it’s a keeper with the family, and guests! I love the sauce so much, that I add a little more of everything so there’s enough to dip french bread in, and it’s heavenly! So easy, thank you for this yummy dish!
Love it!
I even made the same mistake and grabbed the handle! Those ants hurt!
I have done that SO many times!
Absolutely fantastic!! I made this tonight because I had all the ingredients on hand. This one is going in the rotation!
Absolutely LOVED it! I had to double it for our family of seven and tripled the sauce, simply because we love sauces, and this one is sensational!!! We will definitely make this again and again!
Thank you for sharing this recipe!
This was absolutely DELICIOUS!! My kids LOVED it! I think next time I will double the sauce just because it’s so delicious served over rice.
This recipe was great. I could go for a little more lemon, but I will make this again.
I agree! Absolutely delicious and I will make it again and again!!
Amazing recipe. I made this recipe couple times now, we enjoy it everything.
This was so good my grandson said you gonna make this again when you come back. Now I’m making it again in my new apartment. Love it
I made this last night and didn’t have shallots or heavy cream, so I used onion powder and sour cream. It was really good! We loved it so much that I made it again tonight, but with all the correct ingredients and it was even better! This recipe is now a staple in our home!!
Thank you! I don’t have either of those items wither and was wondering what I could use. I’m going to try this recipe this week.
Made this tonight and it was so delicious! I could eat this every night. I made it with just a side of sauté garlic butter green beans. The only thing I did different was that I like to put a light coating of flour on the chicken before frying. I like the texture of it that way and it helps the sauce stick to the chicken. Can’t wait to make it again.
This was AMAZING!! I made extra sauce but I followed the recipe as stated. I am watching my carbs and served it with Pasta Zero (by the tofu), it was fabulous. Thank you so much for all your yummy foods. I have short cuts to several that I am going to try 🙂
What happened to the one skillet chicken with creamy sun dried tomato sauce recipe?!?
It’s still on the site. You can access the recipe by searching for it in the search bar or here’s a direct link. 🙂
I’ve made this recipe twice. It is the best lemon sauce I’ve ever tasted. Kudos! I doubled the sauce recipe because it’s so darn good and I put it over lemon flavored pasta I purchased in Italy. Omg!!
The second time I made this I used Greek yogurt instead of heavy cream. Very creamy! Next time capers are a must. I too burned my hand each time I made this by grabbing the handle of the hot pan! Argh!
My husband loves this dinner and I’ve given left overs to my mom who also raved about it.
I make this at least once a week. It is my grandson’s favorite chicken dish!
Delish!! Per your suggestion, I added capers to the sauce. Served with angel hair pasta and steam broccoli. Made extra sauce too because, well we like to drench our food. My kids cleaned their plates.
At which point did you add the capers?
This is, without a doubt, the best chicken dish I’ve ever eaten. I followed the recipe exactly & it was scrumptious! We had two friends over & they couldn’t stop raving about it. The sauce was delicious & next time I will double it. Thank you, Marzia, for sharing your wonderful recipe.
The flavor was spot on. It was a little spicy for my 10 year old, but I will be making this dish again very soon!
This is by far one of the best recipes I have ever made and tasted!!!! Thank you so much for sharing. The flavor is incredible!!!!
Just made this tonight for dinner and it was a huge hit!! My husband had seconds and my 5yr old even liked it! She’s a picky eater and cleaned her plate! Definitely making again
Tried your recipe today. Totally loved it.
This was so amazing!! My pickey husband loved it!!
Delicious! Made exactly as written. Definitely going into the rotation, but will make more sauce next time.
I made this recipe for my friends. The chicken was flavorful and juicy. I will keep making it over and over.
Oh, this was DELICIOUS! Only adjustment I made was I subbed nonfat evaporated milk in lieu of heavy cream to cut calories and fat and increase protein — worked fine. Easy, fast, yummy, nutritious, and uses things I always have around … makes it a winner in my book.
Thanks for posting this! I’m excited to try some of your other skillet chicken dinners, too.
Ahhhhmazing! Serviced over cauliflower rice for a low carb dinner. This one’s going in my favorite pile. DELISH!
Oh my lord! This was AMAZING!!!!! I’m gonna be honest, I didn’t have high hopes for this dish. I was just looking for a quick and easy chicken dish and came across this. I knew I had all ingredients on hand, so I just kind of threw it together last minute. Let me tell you, this was the BEST chicken dish I’ve ever eaten! Y’all, that cream sauce is money. I can already think of several other ways to use this cream sauce. I followed the recipe exactly and it was perfect. Thank you for sharing this!
It was so delicious! I doubled the recipe in order to have extra to pour over pasta. This is definitely a keeper!
Hi, so you just doubled all the ingredients to double the sauce?
this was a delicious dish. Made it tonight for my husband and I. He said this recipe was a keeper. I paired it with green beans with bacon and wild rice. My 5 year old also enjoyed it.
This was the first recipe I’ve made of yours and I loved it! Added a dash of white wine and it was just delicious! Can’t wait to try more recipes from your site!
Super easy to follow and super delicious! I did find that the chicken breasts needed to be cooked longer than 2-3 minutes on each side to get them brown enough for my liking. I also boiled half a lemon, faced down in the broth to get a stronger lemon flavor.
Made this tonight as a last minute dinner resort, and was seriously FANTASTIC…. had so much flavor and maybe the best recipes I’ve made off Pinterest. I have to admit sometimes my recipes can be lacking the flavor, and this was full with lemon, garlic and sauté onion. My husband kept complimenting it and I was like ok I get it up I’ll up the flavor. Thanks for a great recipe. Also paired this with brocalli as pictured. perfect!
Absolutely DELICIOUS! I was worried at first bc my sauce color didn’t look as dark as the pictures, but the end result was unbelievable, delicious, creamy, almost cheesy. And healthy!!! Love this recipe so much, will definitely be adding to my weekly menu!
I loved the flavor!
Delicious recipe! I cut the chicken in strips after and served over rice. Also, i made it in a cast iron skillet, perfect.
Made this for my husband and I tonight on our Keto diet journey and we both loved it! I doubled the sauce and put it on the broccolini side dish as well. The red pepper kick was a nice surprise. Rather than pounds boneless chicken breast are used chicken cutlets and they came out perfectly. Highly recommend adding will make again!
When I doubled the recipe as you did, the sauce wouldn’t thicken. Did you have this issue?
Dina.. It takes a little longer and it will thicken up more in the oven.
I did not have a shallot so i just used an onion I had on hand . Loved this recipe and my 8yr old and 2 yr old both loved it. I paired it with a cauliflower mash and baked zucchini stiicks. Definitely will make again!
A+++. Absolutely wonderful. I added some parboiled diced potatoes to the pan before popping it into the oven, baked about 15 mins… Delicious
Thank you for a yummy recipe.
This was so good! My picky eaters even liked it! I love the fact that this recipe required only one pan. I doubled the sauce and served it with angel hair. So yummy! And, unfortunately, I did the exact same, painful thing that you did and I grabbed the handle of the skillet from the stovetop after I had removed it from the oven! Ouch!!!!
Oh no! Hope you’re okay!
This was delicious! my husband and I loved it and will make it again!
I always tease my husband that he picks food that looks pretty on pinterest with no actual input from people who made it. …therefore,I don’t usually like to make recipes that I get from blogs as the comment section usually says things like “This looks good” or ” I can’t wait to try it!”…which are of no help. However….I fell for it this time…this looked SO good and the recipe looked pretty easy. We made it exactly as written and it was SO AMAZING!!! I don’t know how many times during the meal we just said “this is soo good”. Thank you and thank you to your readers for actually making it before commenting.
It turned out so well! Tangy, savory, garlicky creamy goodness! I sauteed the chicken instead of baking it but the sauce was so so good!
Is there any way to make this partly ahead of time when guests are coming over?
Hi Grace! You can prep the entire dish ahead of time but you may need a little more broth to help thin the sauce when you’re reheating it (it tends to thicken significantly as it sits). Another reader tried it this way and she said it worked out well for her.
This is a delicious recipe. I used vegetable stock because I had some open and added chicken stock powder. I also used tenderloins and slightly over cooked the chicken probably at the frying stage because I didn’t time it. I only left it in the oven for five minutes. Nevertheless we thoroughly enjoyed it and I will definitely cook it again, hopefully once I buy a skillet I can put in the oven. Thanks for the recipe Marzia.
Made this tonight, it was delicious. Made no changes whatsoever and was easy to make! Yummy!
Anyone know what temperature to set the oven?
As stated is step #3, it’s 375F.
Absolutely Delicious!! I only changed one thing, I added pepper. I LOVE pepper. This recipe was so easy and quick and turned out fantastic. Highly suggest making it!!!
Fantastic recipe. I added mushrooms and doubled the chili flakes as we like a bit more kick, and it turned out great with mashed potatoes and steamed broccoli. I would cook this for other people outside of myself and the lady. May attempt it with prawns and make a pasta out of it in the future.
Made this with fish and used dried parsley and dill for the herbs, added with the stock. Amazingly delicious!
Made this tonight and it’s amazing! we paired it with a roast capital of Belgium sprouts and red potatoes. this may air the menu once more next week. YUM! wanting forward to making an attempt your alternative recipes.
Thank you for a wonderful recipe, I found this when looking for a creamy sauce that didn’t use mushrooms. I substituted sour cream for the heavy cream and added some chives and it went down a treat served with roast potatoes, steamed broccoli and cauliflower and garlic bread. “Its a WINNER!”
Very easy, follow the instructions, incredibly flavorful, couldn’t ask for a better lemon herb chicken recipe and the cream sauce is absolutely to die for definitely do this again thank you.
Hi i was wondering if you can make this dish ahead of time. Cooking for a crowd and wanted to make it the day before and heat up!
Hi Noelle, you can make this ahead of time, but you’ll definitely need additional broth to help thin the sauce the day of. It’ll thicken significantly as it sits. Another reader had made this a few hours in advance and she still needed a little more broth to help thin in (and that was just a few hours!) Hope everyone enjoys the chicken! 🙂
Very nice meal, will make again. Served with cauliflower mash and steamed greens.
This was amazing!! I did have to use a tiny bit of corn starch because i was about to loose all my liquid and that worked perfectly to thicken just enough! The sauce was was the best part and so great drizzled on some roasted red potatoes and asparagus.
This is absolutely fantastic! Soooooo flavorful and relatively easy. Put the chicken over angel hair pasta. Highly recommend!
Stumbled across this recipe on Pinterest & made for dinner last night. I didn’t know I could make food that tasted so good! Our family loved it! My husband who rarely compliments my dinners, couldn’t stop saying how great this was! Thank you for sharing your talent and recipe!
I’ve made this twice. The first time was just ok, nothing I was excited about. I didn’t have a safe pan for the oven and had to transfer it to a Pyrex dish. It didn’t look anything like the pic posted and it tasted just ok.
Well about a year later I tried it again and this time with the proper cookware and omg It was amazing!! I really feel like having the oven safe pan made the difference. I bought the thin chicken breast and followed the recipe closely and it turned out perfect! I wish I had taken a picture because it looked just like the featured photo. The only thing I did a little different was that I took the sauce and put it in a measuring cup to make sure I had 1/3 cup like instructed (which surpringly I had just that perfectly). While that was sitting to the side, I put my onions in and let those get soft and then I threw the sauce back in and then the chicken. Threw it in the oven for about 15 mins. I let it sit for about 10mins to cool and that’s when it started to look like that pic. I drizzled the sauce over the chicken when serving. My picky 10 yr old cleared his plate and wanted more. My husband said we should open a restaurant, LOL. I served it with linguine, olive oil, parmasean, garlic pasta, oh and garlic knots. Thank you for such a great recipe. This will be a dish served much more frequently now.
Made this tonight after finding it on Pinterest – THANK GOODNESS! This is AMAZING! So easy, inexpensive and healthy, it’s just perfect and full of flavors that my family loves. I served it with couscous and peas and it was truly wonderful. This will DEFINITELY be going into our regular rotation, and definitely made when we want to impress guest! AWESOME!
Just made this – I was worried as it looks a bit more brown and muddy than in the pictures, but it’s delicious! Definitely one I will revisit. Thank you for the recipe!
This looks delicious! The main picture shows rice pilaf. Any suggestions on how to make that in the pan with everything? Also, I don’t have an oven safe skillet. Would it be OK to finish it off on the stove? Thanks!
I just made this for dinner, my husband and I loved it, so tasty, thank you so much for the recipe.
I made this recipe before and loved it. I want to make it tonight but don’t have any cream, is there anything I can substitute?
Hi Stephanie, glad you’ve enjoyed this recipe in the past and plan on making it again! A few readers have tried milk + cornstarch slurry in the past with success, not sure how it would taste in comparison to the version with cream but that might be something you can try. Unsure about the quantities for each of those ingredients as I haven’t tried it myself.
This came out perfect! I cooked the chicken in a skillet instead of oven. I just like the skillet taste better than the oven chicken. But I followed the directions and it was perfect!
It was delicious! The sauce so yummy. Loved it and definitely will do again!!
I made this recipe Tonight in my cast iron skillet and the flavor was spot on. My only issue is my sauce did not get creamy and I followed the instructions to a “T”. Any idea what went wrong?
Hi Amanda! I’m not sure what you mean when you say the sauce didn’t get ‘creamy’, could you please elaborate? Do you mean the sauce was too thin thus lacking in richness? If so, did you reduce the chicken broth to 1/3 cup before adding in the cream? I find that step really makes or breaks this recipe. If you add the cream before the sauce was reduced, it never quite has that creamy zing. I hope that helps!
It was so easy and good. I added cilantro and parsley and a little more heavy cream for a little more thickness Thank you for sharing ? I also made some minute rice that called for pretty much ingredients like your recipe
This was delicious! The sauce was a perfect blend of creamy, garlicky, and lemony. Thank you so much for sharing this.
This was super delicious. I made exactly like the recipe and it turned out amazing!
Love this recipe left out the onions but still amazing taste and my kids and nephews even ate the chicken which is surprising.
OMG!! This is so easy to put together & full of flavour… my partner said it was the most delicious meal I’ve EVER made! I did add some capers as recommended & it was fantastic… easy to double up if you’re cooking for a crowd, this will definitely be one of my go to favourites…. so thank you!
Just did a quick search on Pinterest for a low-carb chicken recipe with FLAVOR! Found this recipe in less than 30 seconds and am on my way to the kitchen to make it right now! LOVE these flavors and that I always have the ingredients on hand!
I modified this recipe by using Carnation evaporated milk instead of the heavy cream as it’s better macro wise. I didn’t use butter, as that would make the recipe too high in fat. I whisked in a little tapioca starch to thicken.
Oh my gosh-so yummy! I didn’t change any ingredients but I had to use a baking dish b/c my oven proof skillet is too small. The red pepper flakes add just enough heat but it isn’t painful. My husband loved it! Thank you for this one!
So delicious!! Used chicken tenders (because that’s what we had)….amazing!!
This may be a really dumb question but if I double the recipe since I’m making it for 8 how much do I reduce the sauce too? 1/3 of a cup doesn’t seem to be enough but will it be reduced enough if I reduce it to 2/3 a cup?
That’s correct – you’d reduce the sauce to 2/3’s cup rather than the 1/3. Since you’re doubling the recipe, it may also change the time it takes to reduce the sauce. I would think it would be in the ballpark of 30-35 minutes but this is me just guesstimating, just don’t want you to be alarmed if it doesn’t happen in the 15 minutes listed! 🙂
Hi! Had a query about the portion size. When you say 4 chicken breasts, do you mean 4 chicken breast halves or 4 whole chicken breasts (which means 8 pieces)? I am planning to make this for about 6 people so was wondering if I should double the recipe or not?
4 chicken breast halves, so for 6 you would need to double the recipe.
This is the first thing I ever made for my boyfriend, a year and a half ago. Needless to say… he stuck around.
Depending on what I have, I like to fancy this up a bit and turn it into a Chicken Scalopinne with some bacon (prosciutto, same thing), artichokes, mushrooms and capers over angel hair. But it all starts with this sauce. If I’m adding the extra stuff, I try to double the sauce. Honestly, I’ve made this so many times, I don’t even use the recipe anymore… I just eyeball it.
So what I’m saying is… I owe you a tip of the hat for this recipe!
Oh my goodness, this recipe is amazing!! I have made it twice now already and my husband loves it! We actually just put the leftovers on top of a salad tonight which was fantastic as well. I think the red pepper flakes really make this dish!
This was amazing!! I did have to use a tiny bit of corn starch because i was about to loose all my liquid and that worked perfectly to thicken just enough! The sauce was was the best part and so great drizzled on some roasted red potatoes and asparagus. Will make this many many times to come! 🙂
I’ve made this 3 times now and it’s perfect every time. I do not have a stove to oven skillet so I did everything per directions except I had to transfer to a baking dish to finish.
Great dish for family or company!!!
Hi! I made this tonight, (have not yet tried it) but i cannot get my sauce to get thick! i added the right amount of everything and let my broth boil. any advice?
Hi Yajaira, the key is to just allow the sauce to simmer/boil and reduce. If you notice it’s taking too long, you can kick the heat setting up to the highest setting and just keep a close eye on it until you’re left with 1/3 cup of liquid. It may take more time than what the recipes says, it just depends on how hot your burner gets (mine actually reduces the sauce in less time than indicated). You also want to make sure to not continue to the next step until the sauce reduces to the indicated amount as this may alter the recipe. Hope that helps!
I have to admit, I am TERRIBLE at cooking chicken breasts. They always come out dry, so I was afraid to try this recipe. But I’m SO GLAD I did! The chicken was tender and the lemon garlic cream sauce was seriously like buttery, lemony, garlicky heaven. I actually closed my eyes the first time I tasted it. This is a must try! And pretty easy too!!
Awesome awesome awesome recipe! <3
Cooked it on the stove and still tastes really good. Did a little tweaking though 'cause we don't have an oven at home. Cooked chicken in the broth, removed the chicken, and added the rest of the ingredients of the broth mixture, cooking it separatedly. Worked!
Fresh or bottles lemon juice? Thanks!
Hi Abbie! Bottled lemon juice will work in a bind but I suggest using freshly squeezed juice for any recipe that calls for lemon as a main ingredient. I feel the bottled stuff won’t give you that same zing. Hope you enjoy it! 🙂
I want to make this for company dinner. At what point do you think I could pause it to make it ahead and finish at the last minute?
Hmm.. thats a tough one as it would be unsafe to leave the chicken cooked halfway through. You could however prepare the recipe all the way through then add just a few tablespoons of water or broth to the sauce before reheating/serving. The sauce will thicken a bit as it sits so the additional liquid brings it back to the original consistency. Hope that helps!
Double thumbs up. I made this for the first one for a quick dinner. Absolutely delicious! Next time I think I’ll add mushrooms.
It was delicious, sauce is amazing, a little kick to it but I added lemon pepper seasoning so I’m sure that didn’t help, other than that awesome will try again.
How would go about adding red potatoes in this recipe? Would you have to double the sauce? Would you have to cook them for a bit in the oven beforehand so they get cooked through all the way?
Hi Breigha! I’m glad to hear you want to give this recipe a try! Unfortunately, without further recipe testing I don’t know how you’d go about adding potatoes to the recipe. I’d suggest roasting the potatoes separately and then serving them with the sauce. You could double the sauce ingredients (this will however affect the simmering time) and use the sauce to serve on top of the potatoes. Hope that helps!
I love this recipe! I did a little tweaking for my family’s taste. I added a generous splash of dry white wine in addition to the chicken broth mixture. I find this usually helps speed up the sauce reduction time and it tastes delicious. Taking another commenter’s advice and cooking the shallots and garlic together before adding in the broth mixture. Served over zucchini noodles (I heated up oil, threw in some garlic until almost crispy, “zoodles” on top with some salt, pepper, lemon juice and shredded parm cheese)
Made this tonight. Quick, easy and delicious!
Made this for Sunday lunch yesterday with tri-color quinoa with onions and celery and roasted asparagus. Awesome recipe!! My hubby and MIL really liked it. I will definitely be adding this to my rotation of meals! Thanks for a great recipe ?
The dish turned out absolutely amazing. Next time, I will have to dial it back on the red pepper flakes. I’m a wimp when it comes to adding anything that may be a little spicey.
Okay this may be a silly question. I have made this recipe 3x now and I CAN NOT get my sauce to thicken!! It’s so yummy but still too runny. When you say “reduce to 1/3 cup” what exactly does that mean? Are you removing some of the chicken broth mixture, and then add it back? I’m so confused and what to get it thick like yours!
Hi Alicia! When I say ‘reducing to ⅓ cup’ I mean to let the sauce simmer or gently boil (you’ll see gentle bubbles on the surface of the sauce). This allows some of the liquid to evaporate, leaving you with a thicker concentration of flavor. You’ll continue to let it simmer until you have about ⅓ cup of liquid remaining in the pan. This will take in the ballpark of 10-15 minutes as listed. I hope that clarifies things a little more! 🙂
I use cornstarch with a little water in it add to sauce. thickens immediately!!!
I made this tonight and it was delicious. I could not stop taste testing the sauce! lol Served it up with fresh green beans and baked cabbage rounds. Thank you, thank you!
Absolutely delicious. I will definitely be making this again.
How do I make this if I don’t have skillet that can go in the oven? Will it still taste the same?
I’ve never made it on the stove top so i’m not really sure if there is a difference it terms of flavor. A few readers have mentioned they cooked it all the way through on the stove top. If you scroll through the comments, you’ll be able to find more info on that.
I’ve made it on top and it works out well… Just turn the fire down low…
This was really good! Made a few changes. Cooked the garlic with the shallots. Used rosemary for the herb and forgot the red pepper. Thanks for the tip on keeping the sauce from curdling. Company worthy dish.
Hands down the best chicken recipe I have ever tried. I add a little bit more of the red pepper but really easy and tasty, even the next day!
Marzia, I’ve never left a review before – you are the first. This dish was amazing. I’m trying to get back on low carb and this recipe jumped out. I followed your excellent directions and my husband and I both loved the results. It is now posted on my Pinterest “keepers” page. I look forward to trying more of your recipes. Thank you!
I made this for dinner tonight. I added ground Rosemary to the chicken. I also added a tablespoonful of flour to the pan to thicken the sauce. It was yummy.
When did you add the flour?
This was the first dish I’ve cooked for my husband since we got married in November that he got seconds of! The flavor was great very delicious!
I have been trying new recipes every week because I am tired of the same old recipes every night. Made this last night and it was a hit! The family loved it. It was easy too! Thanks for the recipe!
I made tonight, it has great flavor but the sauce was too thin..couldn’t figure out what I do wrong.I will make this again, my family loved it
Might try adding a few ounces of Parmesan cheese – I do as a sauce thickener.
Can I use bone in chicken thighs?
Yes, you can but the cooking time will need to be adjusted as they take longer to cook. I’ve only tested it with chicken breasts so I unfortunately wouldn’t be able to say how much longer the thighs would need. Please use your best judgement.
This is my favorite recipe of all-time now. I literally have been making batches of just the sauce and putting it over everything! It’s too perfect. Though I’m not sure if you’re aware of this, but a LOT of sites have used your image on their recipes ): Just thought that you should know, I’m not sure what protocol is for that. Thanks so much for creating this miraculous dish!
Good recipe, easy to do, and lots of flavor. Paired with roasted red potatoes, broccoli, and garlic! Lemon taste is subtle–could use a little more than proscribed.
This may be a silly question, but I’m just learning how to cook and experimenting. But, if I use 8 chicken breast should I then double all the ingredients?
Hi Marissa! That’s not silly at all! Yes, I’d double all the other ingredients as well so that you have enough sauce to serve the chicken with. A lot of readers have said they enjoyed the sauce so i’d want to make sure you had enough for all 8 servings. Hope you enjoy it! 🙂
Absolutely delicious chicken dish! My kids and husband loved it – next time I will double the recipe to have leftovers.
I made extra of the sauce because we’re sauce lovers here. I spooned some over roasted potatoes and it was soooo good!
When I make this again, I’ll definitely serve it with potatoes again.
Made this tonight and it was great. The only thing is I would double the sauce as it was so good.
I don’t have a oven safe pan, well I have a cast iron skillet but I’m scared to use with us having a glass top stove, any who Can this recipe just be made on the stove or does it have to be done in the oven?
Hi Jessica, a few readers mentioned they cooked the whole thing through on their stovetop. If you scroll through the comments, i’m sure you can find a bit more detail on that!
I use my cast iron skillet on my glass induction cooktop ALL the time! It’s my favorite frypan! Don’t be afraid.
Don’t be afraid to use cast iron on a glass top stove. I have been using cast iron skillets for about 3 years on my glass top stove. The big things to remember is to never slide it across the stove top and obviously don’t drop it on the stove top. Also remember to heat your pan up slowly on a electric stove, I typically do this around setting 3 on my stove.
I followed directions pretty much exactly and this turned out GREAT! Served with orzo pasta and green beans. Yum.
Made this tonight, and it was great! I followed the directions exactly, and my husband and seven year old daughter both loved it.
This was an awesome one pan chicken dish that I will be adding to the rotation! I have been on the hunt for one pan dishes that are easy to make and flavorful and this hit the mark I don’t even think I changed anything! Wait I did, I used shallots instead of onion cause that’s what I was chopping for the side dish, and I bumped up the garlic because we are garlic freaks in my house and 1-2 cloves is never enough. This is a keeper! Next time I might use Thyme instead of parsley, but all in all a great dinner dish.
Hi can i use milk instead of cream?
Thanks
I don’t suggest using milk to replace the cream in this recipe. The fat in the cream helps stabilize the sauce so it doesn’t curdle from the lemon juice. Milk does not contain enough fat to keep the sauce from curdling.
This recipe is absolutely delicious!!! We get tired of chicken as we eat it so often, but this has really raised the bar on chicken breast!! Thank you ☺️
This recipe is so delicious & easy to make that I make it weekly. My husband who claims his stomach can’t tolerate cream doesn’t even realise it contains cream & eats it contentedly
I’m eating this right now! It’s so delicious! I tasted the sauce before it went in the oven and it was so delicious that I doubled it! We’re enjoying this over rice. Yum yum yum!!!
Dee-licious! I didn’t have cream so I subbed 1/2 sour cream with 1/2 2% milk and I liked it with the sour cream flavor. When I make this again, I need to change around the reduction, it reduced a lot faster than 10 minutes and I don’t think the garlic or the shallots got caramelized as nicely as they could have. Other than that, very flavorful!
Made this tonight, & added those capers. It was amazingly delicious but sauce didn’t thicken up… It was very thin,but we all loved it anyway! (I was so afraid of burning my hand, though, as I burnt mine a few months ago the exact same way!!)
Fantastic chicken but euro on the burnt hand omg does it hurt
I’ll have to remember that for next time as these sort of accidents always happen with me! Thanks Marion!
Hi Marzia! Tried the chicken with lemon and garlic with my family yesterday, husband, three sons and a baby girl of 14 months – everyone loved it! I actually added a 1/2 dl white wine in the pan when “stiring out” the flavor from the chicken and together with the onions, lemon, parsley and stalk. (Spelling not perfect, Swedish mother here ;). Thanks for this, we will make it again for sure! And now I found the website as well, great!
Can this meal be made in the crockpot?
Haven’t tested it but I don’t think this recipe would work in a crock pot.
I would guess the cream would curdle. Seems as though avoiding curdling is what they are trying to do by encouraging you to limit time/heat to the cream.
Hello Marzia ! It’s wow. I tried it and it was hit with my family and friends. Could you submit your recipe to my posts also ?? Thank you and waiting for hear back !!
I’m so excited, I’m trying this for the first time tonight!!
I made this for dinner tonight and it was delicious! I don’t think I reduced the sauce enough initially, so my sauce was a little soupy, but still great.
We loved this recipe! I made it last week and finally got around to blogging it today. Thanks for the great recipe. I added a little rosemary to the chicken and cut my chicken breast in half rather than pounding – will make it again – Hubby says every week! https://goodcookbecky.wordpress.com/2016/09/19/one-skillet-chicken-with-lemon-garlic-cream-sauce/
I’m a year late to this party, having just found this recipe last night on Pinterest. That sauce is heaven! My husband said it is the best chicken dish he’d had in his life, and my son (who was skipping dinner because he’d eaten with friends) tasted a bit as he went through the kitchen and stopped dead in his tracks!
I am now going to pour over your blog for other recipes to try.
Thanks!
I made this last night for dinner but substituted Tilapia for the chicken because I’m a pescatarian. It was very good! This was a semi cheat meal due to the high fat content but it was still healthy enough to fit within my macros! Great recipe!
Sweet mother of mercy! This. Was. DELICIOUS!!!!! We had to stop ourselves from eating all of it! Great recipe!
Hahaha! Glad to hear it! Thanks for commenting 🙂
Hi, i dont cream right now! Any substitute?
I made this tonight and it was fabulous. I sliced my chicken breast thin rather than pounding it. When I got to the part about putting everything in the oven I did so only for the purpose of keeping everything warm while I finished the linguini and green beans that were going with it. My husband and I give it 4 thumbs up!
wow that looks so good. Think i’m gonna give this a blast tonight. Thanks for sharing.
Simon
Made this for dinner tonight. Accidentally overcooked the chicken but good gosh THE SAUCE. I will make this again!
awesome recipe, fast and easy to prepare and enjoy. I was out of heavy cream and used greek yogurt, which also made it healthier and less fat..yummy!! win-win!!!
Can I make this without the shallots/onions altogether? My husband doesn’t really like them.
Unfortunately the onions are a crucial component to the dish, I don’t suggest leaving them out.
I actually made it without onions since I didn’t have any on hand and it was still delicious 🙂 Great sauce
Of course you can!
OUTSTANDING !!!! Followed recipe exact… So wonderful put the sauce on the side dishes too!!! Roasted broccoli and buttered noodles!! YOWZA!! THANKS! For the great recipe !!!!
This was PHENOMENAL. I have 4 boys and they devoured it!!! Going on the regular rotation. Easy too!
Made this for lunch today. Super easy. I don’t have an oven so cooked it all the way through on the stove. Didn’t thicken as much as I hoped it was still cremey. But I was afraid of leaving it on the stove too long at the end with the creme. Probably could have let it sit a bit longer.
Made this tonight and WOW it was AMAZING!!! Thank you so much for this. My sauce took around 13-15mins to be around 1/3 of a cup, but it was so yummy. I’ll be making this many many more times
This was really good but, I am not worthy to comment as I changed the order of making the sauce a bit….I hate when comments are made when they didn’t follow the exact recipe but I am doing that :/. I used all of the ingredients but, I didn’t like the idea of adding the butter and cream and then putting it in the oven. I also used chicken thighs instead boneless breasts…yes,lower fat so that’s a plus,…they just get dry, and it’s what I had on hand. I browned those thighs for a nice golden crust and followed the recipe to the reduce to 1/3 cup part (oh, and I cooked those shallots a bit and then deglazed them white wine before adding the broth mixture. I put the thighs back in the sauce and put them back in the oven. I did’t baste the sauce over as I wanted them crispy. When the thighs were done, I plated them and covered them with foil to keep warm…I then put my pan back on the stove and finished with the butter and the cream. It really was divine! I will make this again for sure!
I made this last night as well and it was one of the best chicken dishes I’ve ever had! I used boneless, skinless thighs and all I can say is wow!
Calorie count?
Hi Marzia, can I use this chicken (diced, cubed or shredded) in another dish like SouthAsian rolls or would the taste be lost?
Just made this tonight and OMG I am in love! So easy, and that cream sauce is heavenly! I let the chicken cook all the way through on the stovetop, and did not put it in the oven. It was still amazing Great recipe!
This was absolutely delicious and very easy to make. Thank you!
Ok I’m kinda confused how do I get the sauce to thicken????
In step #5 when the sauce is simmering for 8-10 minutes make sure you reduce the sauce to ⅓ cup. This is the crucial part. It may take you longer, but the key is to reduce it a ⅓ of a cup. Once you have reduced it, the butter will aid in thickening the sauce and the cream will loosen it to a pourable or spoonable consistency.
Oh, my, this was yummy. I made it with orzo and asparagus. The sauce was perfect! This will be on my regular meal rotation in the future.
One pan meals are my favorite, I am all about easy clean up!
Thank you. Sounds great. However, I’m going to try this with fish fingers. ????
All I have are bone-in thighs with skin, will those still work? I’m assuming I would just need to cook the chicken a little longer before making the sauce, right?
My best guess is that it would work. You’ll definitely need to cook the chicken longer either in the oven (in which case, you wouldn’t reduce the sauce as much) or on the stove. You’ll also need to drip off excess grease from the chicken before continuing to make the sauce.
Made this tonight and it’s amazing! We paired it with roasted Brussels sprouts and red potatoes. This will be on the menu again next week. YUM! Looking forward to trying your other recipes.
OMG! Just made this with my husband and it is so delicious. My husband poured the sauce from his plate into a scoops tortilla chip because he didn’t want to waste it.
Would limes work ok instead of lemon? I’ve got a bunch!
Limes would work! They’d obvious change the taste a bit but they’ll work just fine.
My family loved the chicken and lemon garlic cream sauce. My picky 9 year old son said it was the best chicken he has ever had. We can’t wait to try your other recipes.
Nice recipe. I made this last week and loved it. I made some sauteed broccoli and rice pilaf to go with it. Had the left overs for lunch too 🙂
OMG!!! I made this dish tonight with a side of Bowie pasta and it’s so amazing and full of flavor. My 8 year olds eyes lit up and said this was def a keeper! Can’t wait to make it for my inlaws… They r gonna love it too!!!!
I8 am going to try this recipe tonight IMG can’t wait to see how it turns out
Would regular white onion work instead of shallots? Or should I just omit them? Don’t feel like running to the store in the pouring rain! Haha.
Yup! White onions will work!
What exactly is (heavy cream) ☺️ Really don’t want to mess this recipe up lol but not sure if this was my choice or something specific??
Hi Alexius! Heavy cream (or whipping cream) is the thick part of milk that’s rich in fat that rises to the top, is skimmed, and packaged as heavy cream. You want to use either of these two for this recipe because the fat in the cream keeps the sauce stable. If you were to use, let’s say, milk (even if it’s whole milk), it will cause the sauce to separate. The large amount of fat in the heavy cream stops this from occurring. Heavy cream/whipping cream is usually found in the grocery store next to regular milk. Hope this clarifies things! 🙂
Thank u 🙂 What about cream cheese? ????
I just made this tonight and it’s REALLY good! I love anything lemon, so this was right up my alley. The red pepper flakes add a nice kick to it. I’ve already started thinking of other spices to substitute for the red pepper flakes (not because I don’t love it as is, but I’ll be able to switch it up a little bit each time.
Great to hear you enjoyed it Allison! What would you swap for the red pepper flakes? I’d love to hear! 🙂
I made this the other night for my parents and I – and it was FANTASTIC! Even my mom couldn’t stop talking about it, and she is a really tough critic! I served with rice and some green beans cooked with shallots and walnuts. Perfect!
yay! I’m so happy to hear that Brenna! And btw, your green beans sound super yummy 🙂
Thank you for this wonderful recipe!! I cooked it 2 nights ago and my husband and I loved it!! It was very easy but very tasty!! I served it with noodles, roasted asparagus and garlic bread ; )
Does anyone know if coconut milk (full fat in the the can) would work as a substitute for the cream? Can’t have dairy. 🙁
I love this dish! Restaurant quality taste. The chicken was more moist and tender than I have ever had any where, any time. It is now my new “go to” chicken dish, especially for company. I doubled the recipe so I could have leftovers. The extra sauce I served on rice. I cannot say enough about this dish.
I don’t currently have an oven safe pan….can I just cook the chicken through on the stove?
You can, i’d suggest cooking the chicken all the way through first, then making the sauce and allowing the chicken to sit in the sauce for just an additional minute or two. You may need to cook the sauce for a couple of extra minutes (before adding the chicken) so that it’s thickens the way it would in the oven!
That’s exactly what I did. I used an iron skillet and didn’t feel like using the oven. I cooked for five fire fighters who are finicky. They flat out loved this recipie. I did add some lemon pepper to the chicken as they were cooking. I did rice and corn as sides. This one is a keeper! Thanks, Mike, Capt Rescue 31.
Glad to hear it, Mike! 🙂
I made this tonight and it was so yummy! Btw where are you from? I have an aunt named Marzia
Very yummy. The sauce was but runny. So i added a 1/8 c cold water w 1 tbsp corn starch after I pulled it out of the oven. It thickend very nicely. This will be added to our usual dinner rotation for sure. Thanks for posts.
Glad you enjoyed it Heather! For next time, i’d suggest cooking the sauce (on the stove) for an additional minute or two. This will help thicken it naturally and you won’t need the corn starch mix at all 🙂
Is there a way to substitute the heavy cream? I am watching my calories…
You could use half and half Mary Ann. I don’t recommend anything lighter though as it won’t give it that creamy flavor.
Ok. Half and half it is! Fat free ok?
Fat free might work. But be careful. The reason the heavy cream doesn’t curdle is because of the high fat content. If using fat free you may want to omit the lemon juice until serving and then just squeeze some lemon on it when you plate.
I made this for dinner and it was very tasty! I served it over pasta with a little olive oil. Very yummy!
Great idea!