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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!
Made this for Sunday lunch yesterday with tri-color quinoa with onions and celery and roasted asparagus. Awesome recipe!! My hubby and MIL really liked it. I will definitely be adding this to my rotation of meals! Thanks for a great recipe ?
The dish turned out absolutely amazing. Next time, I will have to dial it back on the red pepper flakes. I’m a wimp when it comes to adding anything that may be a little spicey.
Okay this may be a silly question. I have made this recipe 3x now and I CAN NOT get my sauce to thicken!! It’s so yummy but still too runny. When you say “reduce to 1/3 cup” what exactly does that mean? Are you removing some of the chicken broth mixture, and then add it back? I’m so confused and what to get it thick like yours!
Hi Alicia! When I say ‘reducing to ⅓ cup’ I mean to let the sauce simmer or gently boil (you’ll see gentle bubbles on the surface of the sauce). This allows some of the liquid to evaporate, leaving you with a thicker concentration of flavor. You’ll continue to let it simmer until you have about ⅓ cup of liquid remaining in the pan. This will take in the ballpark of 10-15 minutes as listed. I hope that clarifies things a little more! 🙂
I use cornstarch with a little water in it add to sauce. thickens immediately!!!
I made this tonight and it was delicious. I could not stop taste testing the sauce! lol Served it up with fresh green beans and baked cabbage rounds. Thank you, thank you!
Absolutely delicious. I will definitely be making this again.
How do I make this if I don’t have skillet that can go in the oven? Will it still taste the same?
I’ve never made it on the stove top so i’m not really sure if there is a difference it terms of flavor. A few readers have mentioned they cooked it all the way through on the stove top. If you scroll through the comments, you’ll be able to find more info on that.
I’ve made it on top and it works out well… Just turn the fire down low…
This was really good! Made a few changes. Cooked the garlic with the shallots. Used rosemary for the herb and forgot the red pepper. Thanks for the tip on keeping the sauce from curdling. Company worthy dish.
Hands down the best chicken recipe I have ever tried. I add a little bit more of the red pepper but really easy and tasty, even the next day!
Marzia, I’ve never left a review before – you are the first. This dish was amazing. I’m trying to get back on low carb and this recipe jumped out. I followed your excellent directions and my husband and I both loved the results. It is now posted on my Pinterest “keepers” page. I look forward to trying more of your recipes. Thank you!
I made this for dinner tonight. I added ground Rosemary to the chicken. I also added a tablespoonful of flour to the pan to thicken the sauce. It was yummy.
When did you add the flour?
This was the first dish I’ve cooked for my husband since we got married in November that he got seconds of! The flavor was great very delicious!
I have been trying new recipes every week because I am tired of the same old recipes every night. Made this last night and it was a hit! The family loved it. It was easy too! Thanks for the recipe!
I made tonight, it has great flavor but the sauce was too thin..couldn’t figure out what I do wrong.I will make this again, my family loved it
Might try adding a few ounces of Parmesan cheese – I do as a sauce thickener.
Can I use bone in chicken thighs?
Yes, you can but the cooking time will need to be adjusted as they take longer to cook. I’ve only tested it with chicken breasts so I unfortunately wouldn’t be able to say how much longer the thighs would need. Please use your best judgement.
This is my favorite recipe of all-time now. I literally have been making batches of just the sauce and putting it over everything! It’s too perfect. Though I’m not sure if you’re aware of this, but a LOT of sites have used your image on their recipes ): Just thought that you should know, I’m not sure what protocol is for that. Thanks so much for creating this miraculous dish!
Good recipe, easy to do, and lots of flavor. Paired with roasted red potatoes, broccoli, and garlic! Lemon taste is subtle–could use a little more than proscribed.
This may be a silly question, but I’m just learning how to cook and experimenting. But, if I use 8 chicken breast should I then double all the ingredients?
Hi Marissa! That’s not silly at all! Yes, I’d double all the other ingredients as well so that you have enough sauce to serve the chicken with. A lot of readers have said they enjoyed the sauce so i’d want to make sure you had enough for all 8 servings. Hope you enjoy it! 🙂
Absolutely delicious chicken dish! My kids and husband loved it – next time I will double the recipe to have leftovers.
I made extra of the sauce because we’re sauce lovers here. I spooned some over roasted potatoes and it was soooo good!
When I make this again, I’ll definitely serve it with potatoes again.
Made this tonight and it was great. The only thing is I would double the sauce as it was so good.