One Skillet Chicken with Lemon Garlic Cream Sauce
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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 than 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!
One Skillet Chicken with Lemon Garlic Cream Sauce Video:
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 makes 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-abilities 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 by 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 of 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 sauteed broccolini 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
- Prepared broccolini, for serving
Instructions
- 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 it to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked thoroughly; we'll finish it in the oven. Remove the chicken to a plate.
- Reduce the flame to medium, and 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. Serve with prepared rice, pasta, or sauteed veggies on the side.
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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385 Comments on “One Skillet Chicken with Lemon Garlic Cream Sauce”
I made this for dinner and it was very tasty! I served it over pasta with a little olive oil. Very yummy!
Great idea!
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.
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 🙂
Same thing here, thanks for the tip!!
I made this tonight and it was so yummy! Btw where are you from? I have an aunt named Marzia
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 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.
Does anyone know if coconut milk (full fat in the the can) would work as a substitute for the cream? Can’t have dairy. 🙁
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 ; )
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 🙂
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! 🙂
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? ????
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!
I8 am going to try this recipe tonight IMG can’t wait to see how it turns out
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!!!!
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 🙂
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.
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.
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.
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.
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.
Thank you. Sounds great. However, I’m going to try this with fish fingers. ????
One pan meals are my favorite, I am all about easy clean up!
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.
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.
This was absolutely delicious and very easy to make. Thank you!
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!
Hi Marzia, can I use this chicken (diced, cubed or shredded) in another dish like SouthAsian rolls or would the taste be lost?
Calorie count?
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!
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!
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
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.
This was PHENOMENAL. I have 4 boys and they devoured it!!! Going on the regular rotation. Easy too!
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 !!!!
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!
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!!!
Made this for dinner tonight. Accidentally overcooked the chicken but good gosh THE SAUCE. I will make this again!
wow that looks so good. Think i’m gonna give this a blast tonight. Thanks for sharing.
Simon
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!
Hi, i dont cream right now! Any substitute?
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 🙂
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!
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!
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 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.
I’m so excited, I’m trying this for the first time tonight!!
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 !!
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.
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!
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!
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!!)
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!
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!!!
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
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 ☺️
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 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.
Made this tonight, and it was great! I followed the directions exactly, and my husband and seven year old daughter both loved it.
I followed directions pretty much exactly and this turned out GREAT! Served with orzo pasta and green beans. Yum.
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.
Made this tonight and it was great. The only thing is I would double the sauce as it was so good.
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.
Absolutely delicious chicken dish! My kids and husband loved it – next time I will double the recipe to have leftovers.
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! 🙂
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 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!
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.
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.
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!
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 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?
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!
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!
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.
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…
Absolutely delicious. I will definitely be making this again.
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!
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!!!
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.
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 ?
Made this tonight. Quick, easy and delicious!
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)
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!
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.
Double thumbs up. I made this for the first one for a quick dinner. Absolutely delicious! Next time I think I’ll add mushrooms.
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!
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! 🙂
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!
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!!
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’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!!!
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! 🙂
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 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!
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 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! 🙂
So delicious!! Used chicken tenders (because that’s what we had)….amazing!!
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!
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.
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!
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!
Love this recipe left out the onions but still amazing taste and my kids and nephews even ate the chicken which is surprising.
This was super delicious. I made exactly like the recipe and it turned out amazing!
This was delicious! The sauce was a perfect blend of creamy, garlicky, and lemony. Thank you so much for sharing this.
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
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 delicious! The sauce so yummy. Loved it and definitely will do again!!
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!
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.
I just made this for dinner, my husband and I loved it, so tasty, thank you so much 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!
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!
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!
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.
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!
This is absolutely fantastic! Soooooo flavorful and relatively easy. Put the chicken over angel hair pasta. Highly recommend!
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.
Very nice meal, will make again. Served with cauliflower mash and steamed greens.
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 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.
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!”
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.
Made this with fish and used dried parsley and dill for the herbs, added with the stock. Amazingly delicious!
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.
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!!!
Anyone know what temperature to set the oven?
As stated is step #3, it’s 375F.
Made this tonight, it was delicious. Made no changes whatsoever and was easy to make! Yummy!
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.
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.
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!
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.
This was delicious! my husband and I loved it and will make it again!
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!
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.
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!
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.
Delicious recipe! I cut the chicken in strips after and served over rice. Also, i made it in a cast iron skillet, perfect.
I loved the flavor!
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!
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!
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.
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!
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.
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?
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!
Ahhhhmazing! Serviced over cauliflower rice for a low carb dinner. This one’s going in my favorite pile. DELISH!
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.
I made this recipe for my friends. The chicken was flavorful and juicy. I will keep making it over and over.
Delicious! Made exactly as written. Definitely going into the rotation, but will make more sauce next time.
This was so amazing!! My pickey husband loved it!!
Tried your recipe today. Totally loved it.
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
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!!!!
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, 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.
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?
I make this at least once a week. It is my grandson’s favorite chicken dish!
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.
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. 🙂
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 🙂
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.
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.
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
Amazing recipe. I made this recipe couple times now, we enjoy it everything.
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!!
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.
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!
Absolutely fantastic!! I made this tonight because I had all the ingredients on hand. This one is going in the rotation!
Love it!
I even made the same mistake and grabbed the handle! Those ants hurt!
I have done that SO many times!
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!
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.
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
VERY good!!! Would double the yummy sauce!
I have made this twice, second time I doubled the sauce 🙂
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.
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!
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 recipe is awesome! My family enjoyed it so much they asked for it again the very next night!
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!,
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!
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?
I made this with pork chops on the bone, and “OH MY” they were delicious!!! Will do again, with chicken next time! ?
This looks amazing! Just wondering if anyone has made it in the Instant Pot?
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!
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. 🙂
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!
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
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!
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?
Wow, what an amazing delicious recipe! family loved it! thanks for sharing!
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! 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.
Doubled the recipe, maybe should not have doubled up on the red pepper, depends on your taste for heat, but excellent flavor, love it.
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.
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
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!
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
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. 🙂
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.
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!!!
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.
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 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.
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!
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!!
Awesome
Literally the best chicken I’ve ever made. I’ve shared this recipe with my extended family and we all love it! Thank you!
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!
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♥️
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.
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.
Oh my goodness! Sooo good.
The recipe came out great! Hubby was salivating!!! Just used cornstarch to slightly thicken the garlic cream sauce!
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!!!
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!!
My favorite chicken dish! Love everything about it.
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!
Sooo good. And very easy to prepare!!
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.
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.
Can this recipe be made ahead of time – like in the morning, refrigerate, serve for dinner?
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!
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!
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!
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!,
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!
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!!!
Absolutely delicious, and so easy to make! The whole family loved it, thank you!
PERFECT! My bf literally kept going on about how good it was. I paired it with turnip greens, potatoes. Love it!
I don’t have a skillet that can go in the oven. Would you recommend cooking the chicken through the first time or allowing it to cook in the skillet at the end?
Oh. My. God. This was so yummy!
I decided to jazz it up a little by adding some sliced cremini mushrooms, sliced sundried tomatoes, and a bit of lemon zest. A HUGE hit in our house. Thank you so much for sharing this recipe. It’s going to be in our regular rotation.
This was so good!! I have to hide my veggies in my food, so I grated some zucchini in and I ate all of it. Super good!
What a clever idea! Thanks for sharing, Kelly!
I loved this! I doubled the butter, cream and stock to make more sauce. I also gave your website a shout-out on the Aldi Keto Nerds FB page!
Go glad you enjoyed it, Chandra! And I so appreciate the shout out ♥ ♥
would you happen to know the nutrition on this recipe ?
I made this recipe about a month or so ago, I really enjoyed the taste. I already recommended it to my friends. I’m making it tonight for dinner❤
Made this for a party at home last week and it turned out really really good! Everyone has been talking about it ever since and today, I am making it again for my family. thank you so much! Looking forward to your other recipes!
So glad to hear it was a hit, Vidya! Appreciate you taking the time to come back and leave a comment 🙂
I have made this recipe probably about 10 times now lol my husband LOVES it. It was actually his Fathers Day Dinner request! The sauce is soooo delicious, we put it on our broccoli as well. Lol! Thank you for the wonderful recipe.
Love hearing that! So glad to hear you make it so often! 🙂
This was the BEST! One of my daughters wanted to put the sauce in a glass and drink it!!! I WILL BE MAKING THIS AGAIN! THANK YOU! I had a thought for the next time I cook this. I’m going to add artichoke hearts to it! It will be fantastic! 5 STARS!
LOL! I’m so happy to hear it was a hit, Dee! Great idea on the artichoke hearts – I have a recipe similar to this one that uses spinach and artichoke hearts here in case you’re interested in trying it 🙂
This sauce was sooo delicious! Will definitely make again
That’s awesome, happy to hear it, Jill!
Does anyone know the nutrition facts on this? Specifically, Protein, Fiber, Carbs, Fats, and calories?
I love this! I enjoyed it so much that I made extra sauce and tossed with angel hair pasta and the chicken. Delicious! So glad I found your recipe.
Love that you doubled the sauce and tossed it with pasta – how delicious!
Could you please add the nutrition values and calories for this recipe
I don’t have that information calculated, but if you plug the URL of this page into myfitnesspal it will automatically calculate it for you!
This is now a card night favorite with my besties! Adjusted a little by dicing the chicken, doubling the sauce and using egg noodles or penne. Been adding squash also since my garden has been abundant. Yum!! Thanks for this recipe!!
Yum! Sounds delish!
Delicious recipe and so easy to make! I substituted oat milk for cream and vegetable butter for dairy and it turned out so good. I forgot to take a picture.
So glad to hear you enjoyed it! Thanks for sharing your substitutes!
Family loved this! Only problem- sauce never thickened at all. Was I supposed to use flour or corn starch?
Hi Tracy! No flour in this recipe, you needed to let the sauce reduce for longer than 10 minutes if it didn’t thicken. Hope that helps in case you decide to make it again 🙂
Nailed it! I’m a chicken psycho so I overcooked it a tad but my fam didn’t notice. I added the capers and bam! They soaked the sauce up with a spoon! Broiled some asparagus which paired nicely. I was scared of the volume of sauce when I let it reduce, but it was perfect! Will make again!
So glad to hear it was enjoyed, Sara! And love that you added capers 🙂
Lovely flavors , I did my own take on this ,used veg stock because I was out of chicken stock .
I’m making this recipe again for dinner tonight. This is probably the 5th or 6th time. This dish is absolutely amazing. I have VERY picky eaters and they gobble it down. The only thing I change is that I triple all the ingredients except the chicken and the red pepper flakes. It takes significantly longer to reduce due to the volume, but it’s well worth the wait. The sauce is the best part of the meal, we make angel hair pasta or rice (sometimes both) and top it with the chicken and sauce.
I changed mine up this way: I doubled the lemon (because I love sour), added a spoon of honey (to cut the acid of the sour) and a glug of dry white wine (because what is chicken without wine?) and . . . WOWZER!
I love love love the sauce! I also use this sauce on my husband’s shrimp and grit cakes.
I make this recipe soooo much. I love it so much and so does my family. Sometimes I add capers but I always serve it over rice. 10/10 meal!
Nutrition facts
I made this with chicken thighs skin on. I think we would have liked it better with skinless breasts. I pounded the boneless thighs to about 3/4″ thickness. I didn’t think 5 minutes in the pan and another 8 in the oven would be enough to cook chicken so I did about 8 minutes in the pan and another 10 in the oven. They were still just barely cooked. The sauce however is very good.
I don’t have an oven-proof skillet. Can I make this recipe like your chicken, carmelized onion, thyme in cream sauce recipe, cooking the chicken completely and making the entire sauce in the pan on the stove?
Loved it…thank you
Just cooked this and it’s quite good! I personally next time will up the raw ingredients for the sauce. After reducing prior to the butter and cream addition, I was left with a bit more than the 1/3 cup she lists here, but when all said and done, it’s doesn’t leave enough for drizzle over each chicken breast, especially as leftovers (used two thick chicken breasts sliced into 4 thinner breasts as I don’t have a Mallot). Would recommend for the home cool overall, especially because it’s a pretty fast recipe in the grand scheme of things.
LOVE this recipe! My fiancé & I have been making this about once a week to once every 2 weeks for years! This recipe needs to be in everyone’s weekly/monthly meal rotation. Super simple & DELICIOUS! Top 3 fav recipes of all time that I make (:
Finally a sauce my kids didn’t complain about!!! This was fantastic!
This was delicious!! Such a simple dinner with so much flavor and what an easy clean up! I made one variation, I floured the chicken first before frying it. Either way, this would be great. Thank you for sharing this recipe with us 🙂
This is my husband’s favourite chicken dish….I have made it many times during our pandemic lockdown. It is easy to make and tastes fabulous.
Wow i was gonna comment on the reduce heck perfection is perfection. Im happy.
I think this is the household favorite, even my mom likes it and she is extremely picky when it comes to trying new food. The name is so long everyone has resorted to calling it “crack chicken”.
What could I use in place of lemon juice? My adult son hates lemon because in his younger years his roommate cooked everything with lemon pepper ( he saturated the food liberally with it). This ended up with my son’s dislike for anything with lemon in it for life!
P.S. : I asked him if it should be subbed w/orange or lime juice instead, & he said NO (lol). Any suggestions would be appreciated. Thank You ahead of time if you come up w/a suggestion. Maybe this should just be made w/o a replacement?
Your thoughts, please.
Sandra W.
P.S. No rating, as this hasn’t been made yet.
This was delicious and the spices were so good with the chicken. I think the cooking times were a bit too long so should be adjusted. Oh I will make this again. Thank you!
This sauce was amazing! Loved this served with pasta.
I often use others’ input but don’t post comments. This dish was superb. I added some sliced red peppers (to avoid waste) when I sauteed the shallots which added a nice color. I am a “sauce person” so I doubled the amounts for two large breasts. The lemon and crushed red pepper was such a lovely combination to the creamy base.
Can you make this dish ahead of time, refrigerate and warm in the oven before serving time?
Thanks for your recipe and response.
A great dish. I will make it again
Only hubby and me, looking for new recipes. Our rating system is “Make again or no”. Tonight was “Oh yeah!!”
The only thing I would do different is double the sauce!!
Delicious… I doubled sauce it was so good and I’m a horrible cook
Very very good! Taste the sauce before putting it in the oven and adjust to your taste. I added a touch of thyme. Doubled the sauce. I used thighs and they were very juicy.
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. 🙂
I made this tonight for the first time. Made exactly per instructions. For one the side, I didn’t have angel hair pasta, so substituted spaghettini. It was divine! The lemon was not at all overpowering – nor the garlic. All of the flavours just jived perfectly together! This will go into my regular rotation. Thanks for sharing this great recipe!
Absolutely delicious! It has become one of our family favorite recipes! We have a large family and really love the sauce, so we end up doubling the chicken and quadrupling the sauce. It does take between 15-30 minutes for the sauce to reduce, however, it is well worth the wait! Thank you so much for sharing your recipe!
Just made this recipe! It came out amazing and delicious! Doubled the recipe for the sauce as mentioned in many comments! So happy I did because I want to pour it on top of everything! Thanks for a new great recipe!
Do you have any ideas for substitutes for the heavy cream? I don’t tolerate high fat dairy vey well and the butter is already pushing it! Also I have people in my life with lactose issues. Otherwise I’m eager to make this!
You could try using Elmlea Plant Double Cream if your in the UK. I’ve not used it, so can’t advise if it’s good, but it is an alternative.
You could use almond milk or coconut milk. It wouldn’t be as creamy I don’t think though. I would try coconut milk you can buy in a can. It is creamier than the carton type, but it would also give a little coconut flavor. Possbily cashew milk? I’ve never tried it, but it might work.
Silk makes a dairy free heavy cream. You can find it at Target or Walmart.
Can’t wait to try this!!!!
I was wondering if you could substittue the heavy cream for greek yoghurt? Would this still work?
made this sauce for pan fried swai. It was awesome!! fish done during browning process and just added back at the end to warm and finish. only had 2 big filets so halved recipe. will add just a touch of cornstarch slurry or lightly flour fish next time, sauce was thin but not excessively so. Family absolutely loved this!
I made this recipe using chicken tenderloins, and it was really easy and super scrumptious. I served it over rice. Since there are only two of us, I had a lot of leftovers. The next night, I made another batch of the sauce, cut up the leftover chicken into bitesize pieces, and while the pasta was boiling, I added the chicken to the pan with the finished sauce. I covered the pan and turned it down to simmer while the pasta finished. I tossed the chicken and sauce with the drained pasta; what a treat! Not your average leftovers, that’s for sure.
Hellooo, this was absolutely delicious. I wanted to ask if I wanna implement this into my low carb diet, I seem to can’t find nutrition info.
How many carbs does this meal have?
I made this tonight over white rice with broccoli & it was so good. Although, I did not have the heat high enough I guess, to brown the chicken but was still delish .
A++++++
I just wanted to say how much we enjoyed your recipe for the Pretzel crusted chicken with the hot honey sauce! It was so wonderful!
I also make the best baked potatoes thanks to your instructions!
Keep these recipes coming–I love them!
I was cooking this recipe just for myself so I cooked only 1 chicken breast. When I changed the serving size I saw that I was supposed to sprinkle 2 tsp garlic powder on my one piece of chicken! I just couldn’t do it. I did use a little more than 1 teaspoon though. This was a very flavorful recipe. I loved the lemon flavor.
What is the calorie/carb/fat information, please?
Excellent!!!
This is now my fav sauce served over chicken. I must make this for my mother in law when she comes to visit. My picky husband loved it also.
Very easy to make, served with Jasmine rice and French Bread.
Thank you for sharing
Wow! Made this tonight and it had GREAT flavor!! Here are my adjustments:
1. I doubled the sauce measurements because I served it over white rice.
2. Used 2 lemons because I like that extra flavor
3. I added Rosemary to my chicken seasoning because it is my favorite.
4. I used 1% milk instead of whipping cream because of the fat intake. Instructions say NOT to bring to a boil after adding it, but I did to thicken it up. That was the right decision.
Will definitely make again!!
This is a favorite for my whole family, including my toddler! We’re vegan and make it with tofu and swap cashew cream (blend equal parts water and cashew in high speed blender) and it holds up!!
Do you think I can use coconut milk instead of cream?
I made this tonight. My boyfriend isn’t a super fan of lemony, but the hot pepper balanced it. For those who might not like either, maybe try those ingredients in half and add to your taste. I just did it in one pan on the stove top, browning the chicken first. I did need to add a little cornstarch slurry also because it didn’t thicken down even with the heavy cream. The fresh basil from the garden and parmesean just added to it.
I have been looking for a lemon cream sauce to serve over pasta. This was most excellent! i love it.
I have to say, I read the reviews beginning in 2015 through 2021. It was hilirious to see how times have changed.
Great Receip
My family and I love this dish!!! Every time I cook it everyone is just so amazed by it. I make it a few times a month. I serve mine with a creamy rice bake I make with cream of chicken soup and sour cream and the sauce from the chicken just sets it off! People always ask me for the recipe!
Also I use boneless chicken thighs! It makes it so much juiced and the chicken so tender.
This recipe was delicious. One addition I did was add the zest of lemon along with the lemon juice to get a stronger lemon flavor. This is going to be one of my go to recipes.
I’m making this AGAIN!!! 2ND RECIPE THIS WEEK!!!!!!
.I loved its a go to for me for tasty easy dinner/over angel hair or / jasmine rice..yum..I actually cook chicken tenders coated w panko crumps/parsley/garlic /pepper salt/paprika…in butter….then I create sauce..w/.the drippings ..I put back the tenders I sauce..simmer a bit..it’s fabulous
I’ve made this recipe several times and always love it ! I do add the zest of the lemon for a stronger lemon taste but other than that I love it !!!!
would like to omit the heavy cream to make it more figure friendly. Could I just thicken the sauce with a corn Strachan slurry?
I have searched ALL OVER THE PLACE for a baked chicken breast with lemon garlic cream sauce recipe. NO QUESTION!!!!! YOURS IS THE TOP! Cannot cannot cannot thank you enough! There’s no doubt I’ll love it and am serving it to guests this week who need gluten free! (NOT ME!) If I want more sauce, I’ll increase. THANK YOU!!!!! I’m giving you 5 stars in advance because it’s EXACTLY the recipe I want!
This. Was. Amazing!! My husband and I could stop raving about it! Definitely one of my favorite recipes ever. Thank you!
We tried this tonight, and it was delicious! We will be adding into our rotation of meals for sure. Very easy to make with fantastic results.we served with a side of spinach sautéed in garlic and some spaghetti with this sauce on it. Excellent meal
Can the one skillet chicken with lemon garlic cream sauce be frozen? Sounds really good.
This recipe is in my top favorite recipes ever! It’s addicting I can’t stop eating it! Very easy to make also, thank you so much! I will make this indefinitely
I’ve made this several times and the sauce never thickens, super runny. So, this time I made a roux and it thickened up nicely. Family loved the sauce
I made this for dinner tonight, and it was outstanding! It’s a great recipe that uses pantry staples, so it doesn’t require hard-to-find ingredients. (I did however, have about 1/2 Lb of sliced mushrooms in my refrigerator, so I threw those in as well!). It was SO delicious! I read some of the comments about the sauce being a little too runny, before I started cooking. Instead of just sautéing the chicken breasts in olive oil, I lightly coated them in gluten-free flour before I added them to the pan. It thickened the sauce very nicely, and when it was done, I served this meal over brown rice with a side dish of broccoli. It was a HUGE hit!