This creamy lemon chicken is one of those easy dinners you’ll keep coming back to.
Juicy, golden chicken coated in a rich, tangy lemon cream sauce—
all made in one pan and ready in just 25 minutes.
It’s the kind of meal that feels a little special but is simple enough for any weeknight. Serve it over pasta, rice, or mashed potatoes for a comforting dinner that everyone will love.
What makes this recipe stand out is how quickly it comes together
without sacrificing flavor.
The sauce is smooth, creamy, and bright with lemon,
perfectly coating every bite of tender chicken.
For Creamy Lemon Chicken
- Chicken – Boneless, skinless chicken breasts sliced into thin cutlets so they cook quickly and evenly.
- Salt and Black Pepper – Basic seasoning to enhance flavor.
- All-Purpose Flour – Helps create a light crust and thickens the sauce slightly.
- Olive Oil – Used for browning the chicken.
- Butter – Adds richness and depth to the sauce.
- Garlic – Builds the savory base flavor.
- Chicken Stock (or Broth) – Used to deglaze the pan and build the sauce.
- Heavy Cream – Creates the creamy, velvety texture.
- Fresh Lemon Juice – Adds brightness and balances richness.
- Parmesan Cheese – Adds salty, nutty depth and thickens the sauce.
For Serving
- Cooked Pasta – Perfect for soaking up the sauce.
- Parsley – Fresh garnish for color and freshness.
- Lemon Slices – Optional brightness when serving.
Creamy One-Pan Lemon Chicken
Ingredients
- 3 large (600 g) chicken breasts boneless and skinless, sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (45 g) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 g) unsalted butter divided
- 3 cloves garlic minced
- 1 cup (240 ml) chicken stock or chicken broth
- 1 cup (240 ml) heavy cream
- 4 teaspoons (20 ml) fresh lemon juice
- ½ cup (43 g) parmesan cheese grated
To serve
- cooked pasta
- parsley chopped
- fresh lemon slices
Instructions
- Season both sides of the chicken cutlets with salt and pepper, then lightly coat them in flour. Shake off any excess so they’re evenly dusted but not heavy.
- Warm a large skillet over medium heat. Add olive oil along with 1 tablespoon of the butter. Once melted and combined, place the chicken pieces into the pan.
- Cook the chicken in batches if needed to avoid crowding. Let each side brown for about 4–5 minutes until the exterior is golden and the chicken is fully cooked. Remove the pieces and set them aside on a plate, keeping them covered.
- Add the remaining tablespoon of butter to the skillet. Stir in the garlic and cook briefly until fragrant. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits.
- Lower the heat to medium-low. Stir in the heavy cream, lemon juice, and parmesan cheese. Let the sauce gently bubble and thicken for a couple of minutes.
- Taste and adjust seasoning with salt and pepper if needed. Return the chicken to the skillet and let it simmer in the sauce until everything is heated through and the sauce has thickened further.
- Finish with fresh chopped parsley and serve warm alongside pasta, mashed potatoes, or rice.
- If you’re using whole chicken breasts instead of thin cutlets, they are thicker and may require finishing in the oven to ensure they cook all the way through safely.
- For uneven cutlets, pound thicker areas gently so everything cooks at the same rate.
- Avoid using light or single cream since it won’t create the same thick, rich sauce.
- For best flavor and smooth melting, use freshly grated parmesan from a block rather than pre-shredded versions.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a microwave or oven and add a small splash of water or broth to loosen the sauce as it thickens when chilled.
- Freezing is not recommended because creamy sauces tend to separate and become grainy after thawing.
Calories: 430kcal | Carbohydrates: 10g | Protein: 30g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 546mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 839IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 1mg
1. Can I use chicken thighs instead of chicken breasts?
Absolutely. I’ve made this with both and it works great either way. Chicken thighs are a bit juicier and more forgiving, while breasts are leaner and cook a little faster—so just go with what you prefer.
2. Do I really need to coat the chicken in flour?
Yes, don’t skip it! It’s a light coating, but it makes a big difference. It helps the chicken get that nice golden crust and also thickens the sauce slightly so it clings to the chicken instead of being watery.
3. How do I know when the chicken is cooked?
If you’re using thin cutlets, about 4–5 minutes per side usually does it. You’re looking for a golden surface and no pink inside. If in doubt, cut into the thickest piece or use a thermometer (165°F).
4. My sauce isn’t thickening—what went wrong?
Most likely it just needs a bit more time. Let it gently simmer for a few minutes and it will thicken up. Also, make sure you’re using heavy cream—lighter creams won’t give you that same silky finish.
5. Can I use something other than heavy cream?
You can, but it does change the result. Milk or half-and-half will make a thinner sauce and can sometimes split. If you want that rich, smooth, restaurant-style sauce—heavy cream is the way to go.
