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.
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!
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.
What makes this lemon garlic chicken recipe special?
We’re using many 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. To get the chicken cooking evenly, I like to start by pounding down the chicken breasts or thighs into a 1/2-inch thickness. Sprinkle both sides of the chicken with salt and pepper. If you’re a big fan of garlic, you can even sprinkle with a little garlic powder!
- Make the sauce. In a measuring cup or small bowl, stir together the chicken broth, lemon juice, garlic, and red pepper flakes. Feel free to add a dash of Italian seasoning or anything else that you normally like to add to your chicken recipes. You’ll also want to preheat the oven so that we can go right from the stovetop to the skillet when we want to cook the chicken through.
- Saute the chicken. Add a drizzle of olive oil to an oven-safe skillet. You want to make sure it’s hot before adding the chicken so that it instantly starts to brown and develop flavor. Flip the chicken and sear on the other side. Remember, the goal is to gain color on the outside so that the chicken won’t be done yet. Remove the chicken to a plate.
- Reduce the flame first. Then add the shallots. If you don’t have shallots on hand, feel free to swap them for minced red onions. Add the chicken broth as well and whisk. The natural acids found in the chicken broth will help pick up the stuck-on brown bits. This is free flavor! Then kick the heat up to medium-high and let the sauce simmer and reduce. This is what really intensifies the flavor of the sauce. The chicken broth reduces down, concentrating the flavor of the sauce. Feel free to toss in a few lemon slices while this is happening so that the lemon flavor really intensifies.
- Add the butter, this is a restaurant secret. This is how all the results that have the most addicting sauces make it taste so luxurious! Melting in a couple of tablespoons of butter into the sauce elevates the dish a few notches.
- 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. 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! Place the skillet in the oven and let it cook for a few minutes so that the chicken can finish cooking all the through and soak up a bit of that sauce. Garnishing with fresh parsley, basil, lemon zest, or any other fresh herbs you’d like is a must; we do eat with our eyes first! Serve with garlicky roasted potatoes, pasta, or rice. You can even sprinkle on a little parmesan cheese or add some capers if you’d like!
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!
What to serve with lemon garlic chicken:
You could take this in so many different directions!
- A zucchini stir fry
- With garlic bread or with fluffy coconut rice
- the most amazing crisp roasted potatoes, with mashed potatoes, baked potatoes, or even rosemary potatoes
- with cauliflower casserole
- creamed or sauteed spinach
- sauteed garlic broccolini
- sauteed or air fryer green beans
- roasted or sauteed asparagus
One skillet chicken dinner and conquering kitchen fears. Just a regular old Wednesday around here! 😉
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
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!
- 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
- 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.
- 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.
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.
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.
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?
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.