Oh my gosh, let me tell you about my absolute go-to weeknight lifesaver – this creamy lemon chicken that comes together faster than you can say “takeout!” I swear, I’ve made this dish more times than I can count when life gets crazy but I still want something delicious. That perfect balance of rich creaminess and bright lemon tang? Pure magic.
I first stumbled upon this recipe when I had exactly 20 minutes to get dinner on the table before my kid’s soccer practice. Two chicken breasts, a splash of cream, and some lemon juice later – boom! Instant family favorite. Now it’s in our regular rotation because it’s just so darn easy and satisfying. The sauce coats the chicken beautifully, and that pop of fresh parsley at the end? Chef’s kiss!
What I love most is how adaptable it is. Too lemony for your taste? Use less zest. Want more kick? Throw in some red pepper flakes. This creamy lemon chicken recipe is like that reliable friend who’s always there when you need them – no fuss, just good vibes and great flavor.
Why You’ll Love This Creamy Lemon Chicken
Let me count the ways this recipe will become your new best friend in the kitchen:
- Weeknight lifesaver: Ready in 20 minutes flat – faster than waiting for delivery!
- Simple ingredients: Just pantry staples plus a lemon and some cream.
- Bright & balanced: That perfect tangy-creamy combo makes every bite irresistible.
- Endlessly adaptable: Tweak the lemon or add spices to make it yours.
- Crowd-pleaser: My picky kids and fancy-food friends both rave about it.
Trust me, once you try it, you’ll understand why I make this at least twice a month!
Ingredients for Creamy Lemon Chicken
Here’s what you’ll need to make magic happen – and I promise, it’s nothing fancy! The beauty of this creamy lemon chicken is in its simplicity:
- 2 boneless, skinless chicken breasts – about 6 oz each (pound them to even thickness if they’re super plump)
- 1 tablespoon olive oil – just enough to coat the pan
- 1/2 cup heavy cream – don’t skimp here, this is what makes it luscious!
- 1/4 cup chicken broth – I use low-sodium so I can control the salt
- 2 tablespoons lemon juice – fresh squeezed please! Bottled just doesn’t taste the same
- 1 teaspoon lemon zest – that yellow part only, none of the bitter white pith
- 1 teaspoon garlic powder – or 2 cloves fresh minced garlic if you’re feeling fancy
- 1/2 teaspoon salt – plus more for seasoning the chicken
- 1/4 teaspoon black pepper – freshly cracked if you’ve got it
- 1 tablespoon chopped fresh parsley – the green confetti that makes it pretty
See? Nothing crazy – just good, honest ingredients that work together beautifully. Now let’s get cooking!
How to Make Creamy Lemon Chicken
Okay, let’s dive into the good stuff! Making this creamy lemon chicken is so simple, but I’ll walk you through each step to ensure perfection. The key is getting that golden sear on the chicken and letting the sauce thicken just right. Don’t worry – I’ve made all the mistakes so you don’t have to!
Cooking the Chicken
First, heat your olive oil in a large skillet over medium-high heat. While that’s warming up, pat your chicken breasts dry (this helps them brown better!) and season both sides generously with salt, pepper, and garlic powder. When the oil shimmers, add the chicken. Listen for that satisfying sizzle! Cook for 5-6 minutes per side until beautifully golden and cooked through. Pro tip: resist the urge to move them around – let them develop that gorgeous crust!
Making the Creamy Lemon Sauce
Once the chicken’s resting (keep it warm!), use the same skillet – all those browned bits equal flavor gold! Add chicken broth, lemon juice, and zest, scraping up any stuck-on bits. Let this simmer for about a minute to reduce slightly. Now, the magic: pour in the heavy cream while stirring constantly. Cook for 2-3 minutes until the sauce coats the back of a spoon. If it’s too thin, give it another minute; too thick? Add a splash more broth.
Combining and Serving
Return the chicken to the skillet, spooning that luscious sauce over each piece. Let them cozy up together for about a minute to soak up flavors. Finish with a shower of fresh parsley – that pop of green makes it restaurant-worthy! Serve immediately while it’s piping hot and the sauce is at its creamiest.
Tips for Perfect Creamy Lemon Chicken
Oh, I’ve learned a few tricks after making this creamy lemon chicken more times than I can count! Here are my can’t-live-without tips:
- Zest first, juice second – Always zest your lemon before juicing (trying to zest a half-squeezed lemon is a nightmare!)
- Fresh is best – Swap garlic powder for 2 minced fresh cloves if you’ve got ’em – the flavor difference is incredible
- Tanginess control – Start with half the lemon zest, then add more to taste – you can always add but can’t take away!
- Cream caution – Keep the heat medium when adding cream to prevent curdling – nobody wants grainy sauce!
- Rest your chicken – Let it sit for 5 minutes after cooking for juicier results (perfect timing to make the sauce)
See? Simple tweaks that make all the difference between good and “oh my gosh what is this magic?!”
Variations for Creamy Lemon Chicken
One of my favorite things about this creamy lemon chicken is how easily you can dress it up or down! Here are some fun twists I’ve tried when I’m feeling adventurous:
- Burst of briny goodness: Stir in 1-2 tablespoons of capers right when you add the cream – that salty pop is divine!
- Green power: Toss in a handful of baby spinach with the sauce – it wilts beautifully and adds color.
- Herb lover’s dream: Swap parsley for fresh thyme or dill – completely changes the vibe!
- Mushroom magic: Sauté some sliced mushrooms before cooking the chicken, then add them back with the sauce.
The possibilities are endless – make it your own and have fun with it!
Serving Suggestions for Creamy Lemon Chicken
Oh, let me tell you how I love to serve this creamy lemon chicken! My go-to is fluffy jasmine rice to soak up all that luscious sauce, but buttered noodles work just as well. For something lighter, roasted asparagus or garlic green beans make perfect veggie partners. And if I’m feeling fancy? A simple arugula salad with shaved parmesan – the peppery greens balance that rich sauce beautifully!
Storage and Reheating
Leftovers? No problem! Store your creamy lemon chicken in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave at 50% power or warm gently on the stovetop with a splash of broth to bring the sauce back to life. Just don’t boil it or the cream might separate, and we want to keep that velvety texture!
Nutritional Information
Here’s the scoop on what’s in each serving of this creamy lemon chicken (about one chicken breast with sauce). Keep in mind these are estimates – exact numbers will vary slightly depending on your specific ingredients and brands:
- Calories: 350
- Protein: 35g
- Fat: 20g (10g saturated)
- Carbs: 5g
- Sugar: 2g
- Sodium: 450mg
Remember, these numbers are just guidelines – your results might dance around these figures a bit depending on how you make it!
Frequently Asked Questions
Can I use milk instead of cream?
Oh honey, I’ve tried – and while milk works in a pinch, it just doesn’t give that same luxurious texture. The cream is what makes the sauce so velvety! If you must substitute, try half-and-half, but expect a thinner sauce. My emergency backup? A teaspoon of cornstarch mixed with the milk to help thicken things up.
How do I adjust the lemon tanginess?
Start with half the lemon zest and juice, then taste as you go! The sauce should make your taste buds dance, not pucker. Too tangy? Add a pinch of sugar. Not lemony enough? More zest (not juice) gives flavor without extra liquid. Remember – you can always add, but you can’t take away!
Can I make this ahead of time?
You bet! Cook the chicken and make the sauce separately, then combine when ready to serve. The sauce might thicken in the fridge – just thin it with a splash of broth when reheating. But honestly? It’s so quick, I usually just make it fresh. Nothing beats that just-made creaminess!
Alright, friend – you’ve got all my secrets for the most amazing creamy lemon chicken now! Don’t let this recipe just live on your screen – grab that skillet and make some magic happen tonight. I swear, once you taste that first bite of tender chicken swimming in bright, velvety sauce, you’ll wonder how you ever lived without it. And hey – when you do make it (because you totally should), come back and tell me how it turned out! Did you add extra lemon? Throw in some capers? I want to hear all about your kitchen adventures. Now go forth and cook – dinner’s gonna be incredible!
Print
20-Minute Creamy Lemon Chicken – Irresistible & Easy
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A delicious and creamy lemon chicken dish that’s perfect for a quick weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season chicken breasts with salt, pepper, and garlic powder.
- Cook chicken for 5-6 minutes per side until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Bring to a simmer.
- Stir in heavy cream and cook for 2-3 minutes until sauce thickens.
- Return chicken to skillet and coat with sauce.
- Sprinkle with fresh parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Serve with rice or pasta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: creamy lemon chicken, easy dinner recipe, lemon chicken