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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.
As many of you have probably guessed, I love 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. This means we make the lemon garlic chicken and the sauce all from start to finish in one skillet. We’re talking tender chicken covered in a lemon garlic butter sauce that’s creamier than anything you’ve had before.
And if you love capers, don’t be afraid to throw some into the sauce right before you turn the knob to off and serve up this delicious lemon garlic chicken.
Should I just stop here? Are you on your way to the kitchen, cuz ya should be!
This was PHENOMENAL. I have 4 boys and they devoured it!!! Going on the regular rotation. Easy too!
One Skillet Lemon Garlic Chicken Video:
This recipe is somewhat, kinda sorta adapted and inspired by my Garlic Butter Salmon in Foil. Today’s Lemon Garlic Chicken recipe is inspired by the same sauce, only we add a splash of cream at the end and deck the whole thing out in an abundance of chopped fresh parsley.
Why you’ll love this family favorite recipe!
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. Seriously. Serve with buttered noodles and some air fryer broccoli for a delicious dinner.
How to make one skillet chicken with lemon garlic cream sauce
Not that you’ll actually have any leftovers because that sauce is actual dynamite. But if you do, you can store them in an airtight container in the refrigerator. To reheat, toss in the microwave, and you’ve got a weeknight-friendly, protein-packed dinner on the table in no time!
Leftovers can also be kept in the freezer; I would just reheat them in the microwave slowly, stopping and stirring often so that the sauce doesn’t break!
If you like this recipe, you might also like:
- One Skillet Chicken with Fiesta Cream Sauce
- One Skillet Chicken with Garlicky Mushroom Cream Sauce
- One Skillet Chicken with Tomato Basil Cream Sauce
- Cheesy Baked BBQ Chicken
- Garlic Butter Tomato Baked Chicken with Mozzarella
One Skillet Chicken with Lemon Garlic Cream Sauce
Ingredients
- 4 boneless skinless chicken breasts or thighs
- salt and pepper
- 1 cup chicken stock
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
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!!!
How did you make this with Greek yogurt? One to one substitution?
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. ????