Creamy Lemon Garlic Chicken
Table of contents
Intro
If you love cozy comfort food that still feels a little elevated, this Creamy Lemon Garlic Chicken is going to become a new favorite. Tender golden chicken breasts are simmered in a thick, velvety lemon garlic Parmesan sauce that tastes like something you’d order at a restaurant, but it’s surprisingly easy to make right at home.
The sauce is rich, buttery, garlicky, and almost gravy-like in the best possible way. The fresh lemon juice cuts through the richness perfectly while the Parmesan gives it that extra savory depth. Served over creamy mashed potatoes with garlic green beans on the side, this is the kind of dinner that feels indulgent without being complicated.
And trust me when I say you’re going to want extra sauce spooned over everything. I placed the chicken right on top of the mashed potatoes and absolutely smothered the whole thing in that creamy lemon garlic sauce before finishing it with extra Parmesan and fresh parsley. Pure comfort food heaven.
And check out these other great recipes while you are here!
One Pan Creamy Lemon Chicken Linguine
One Pot Creamy Shrimp Linguine.
Creamy Lemon Garlic Orzo with Shrimp and Salmon
Better Than Olive Garden Fettucine Alfredo
Spicy Rigatoni with Crispy Chicken Cutlets
One-Pot Cheesy Chicken and Broccoli Orzo
Creamy Lemon Chicken Orzo (30-Minute One-Pot Recipe)
Why You’ll Love This Recipe
- Restaurant-quality flavor made at home
- Rich, creamy lemon garlic sauce with tons of flavor
- Easy enough for busy weeknights
- One skillet recipe with simple ingredients
- Perfect over mashed potatoes, pasta, or rice
- Thick, velvety sauce that tastes incredibly decadent
- Family-friendly while still feeling elevated
- Ready in about 30 minutes
Ingredients
- Boneless skinless chicken breasts – Thin-cut chicken breasts cook quickly and stay juicy while developing a beautiful golden crust.
- Lemon pepper seasoning – Adds bright citrus flavor and savory seasoning all in one. A blend made with real lemon gives the best flavor.
- Garlic powder – Adds extra savory flavor to the chicken.
- Onion powder – Balances the lemon and garlic perfectly.
- Smoked paprika – Adds warmth, color, and subtle smoky flavor.
- Avocado oil – Great for searing chicken because of its high smoke point.
- Salted butter – Adds richness to both the chicken and the sauce.
- Fresh garlic – The star of the sauce. Fresh minced garlic gives the best flavor here.
- All-purpose flour – Thickens the sauce into a rich, velvety consistency.
- Chicken broth – Builds the flavorful base of the sauce.
- Heavy cream – Makes the sauce rich, creamy, and luxurious.
- Freshly grated Parmesan cheese – Adds salty, nutty flavor and helps the sauce thicken even more.
- Fresh lemon juice – Brightens the sauce and balances the richness beautifully.
- Lemon slices – Adds extra lemon flavor while the chicken finishes cooking.
- Fresh parsley – Adds freshness and color right before serving.
- Extra Parmesan cheese – Perfect for finishing the dish before serving.
How To Make Creamy Lemon Garlic Chicken
Start by seasoning the chicken breasts generously with lemon pepper seasoning, garlic powder, onion powder, and smoked paprika. Since the chicken breasts are thinly sliced, you want them coated well so every bite has plenty of flavor.
Heat a large skillet over medium heat and add the avocado oil along with 1 tablespoon of butter. Once hot, add the chicken breasts.
Cook the chicken for about 3 to 4 minutes per side until golden brown with a nice crust. The chicken does not need to be fully cooked through at this point since it will finish cooking in the sauce later. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter along with the minced garlic. Let the garlic cook for a couple of minutes until fragrant, stirring often so it doesn’t burn.
Sprinkle in the flour along with about ¼ teaspoon each of the same seasonings you used on the chicken. Stir continuously and let the flour mixture cook for about 3 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while whisking or stirring constantly until smooth. Once combined, stir in the heavy cream.
Allow the sauce to simmer for several minutes until it thickens into a rich, creamy consistency. Stir in the freshly grated Parmesan cheese and the juice of one lemon.
Return the chicken back to the skillet and spoon some of the sauce over the top. Place a lemon slice on each piece of chicken.
Cover the skillet and cook on low for about 10 minutes, or until the chicken is fully cooked through and tender.
Right before serving, garnish with fresh parsley and extra Parmesan cheese.
Serve the chicken over mashed potatoes or rice with plenty of extra sauce spooned over the top. Garlic green beans make the perfect side dish.
Tips For Success
- Thin chicken breasts cook quickly and stay tender.
- Don’t overcrowd the skillet or the chicken won’t develop a good crust.
- Freshly grated Parmesan melts much smoother than pre-shredded cheese.
- Letting the flour cook for a few minutes helps eliminate the raw flour taste.
- Use fresh lemon juice for the brightest flavor.
- Taste the sauce before adding salt since lemon pepper seasoning and Parmesan can already add quite a bit of saltiness.
- If the sauce gets too thick, add a splash of broth or cream.
- Medium heat works best so the garlic doesn’t burn.
Easy Variations & Substitutions
- Swap the chicken breasts for boneless skinless chicken thighs.
- Add spinach to the sauce during the last few minutes of cooking.
- Mushrooms would be incredible in this recipe.
- Add sun-dried tomatoes for extra richness.
- Serve it over pasta, rice, or buttered noodles instead of mashed potatoes.
- Add crushed red pepper flakes for a little heat.
- Use half-and-half instead of heavy cream for a slightly lighter sauce.
- Add asparagus or broccoli directly into the skillet.
- Rotisserie chicken works if you want to shortcut the recipe and focus on the sauce.
- Add a splash of white wine before the broth for an even more restaurant-style flavor.
Serving Suggestions
This Creamy Lemon Garlic Chicken pairs perfectly with:
- Creamy mashed potatoes
- Buttered noodles
- Angel hair pasta
- Rice
- Roasted potatoes
- Parmesan risotto
For sides, try:
- Garlic green beans
- Roasted asparagus
- Caesar salad
- Garlic bread
- Roasted broccoli
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Lemon Garlic Chicken
Ingredients
- 4-6 Thin Cut Boneless Skinless Chicken Breasts or Thighs
- Lemon Pepper Seasoning
- Garlic Powder
- Onion Powder
- Smoked Paprika
- 1 tbsp Avocado Oil or any neutral oil
- 5 tbsp Salted Butter divided
- 7-8 Garlic Cloves, minced
- 1/4 Cup All Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1/4 Cup Freshly Grated Parmesan plus more for serving
- Juice of 1 Lemon
- 1 Lemon, sliced
- 1-2 tsp Chopped Fresh Parsley for garnish
Instructions
- Season the chicken breasts generously with lemon pepper seasoning, garlic powder, onion powder, and smoked paprika. I don't measure, you just want to make sure the chicken is well coated
- Heat avocado oil and 1 tablespoon butter in a large skillet over medium heat.
- Cook the chicken for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
- Add the remaining butter and minced garlic to the skillet. Cook for 1–2 minutes until fragrant.
- Stir in the flour along with about ¼ teaspoon each of the same seasonings used on the chicken. Cook for about 3 minutes while stirring continuously.
- Slowly whisk in the chicken broth until smooth, then stir in the heavy cream.
- Simmer the sauce for several minutes until thickened. Stir in the Parmesan cheese and fresh lemon juice.
- Return the chicken to the skillet. Add lemon slices on top of each piece of chicken.
- Cover and cook on low for about 10 minutes, or until the chicken reaches 165°F / 74°C internally.
- Garnish with fresh parsley.
Notes
Make-Ahead, Storage & Reheating
This recipe is best served fresh, but leftovers reheat great. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave in short intervals. Add a splash of chicken broth, milk, or cream if needed to loosen the sauce back up. I would not recommend freezing this recipe since cream-based sauces can separate after thawing.FAQ
Can I use chicken thighs instead of chicken breasts? – Absolutely. Boneless skinless chicken thighs work wonderfully and stay very tender.
Can I make this without heavy cream? – Yes. Half-and-half can be substituted, though the sauce will be slightly thinner and less rich.
What’s the best side dish for this recipe? – Mashed potatoes are incredible because they soak up all of the sauce, but pasta and rice are also delicious.
Can I add vegetables directly into the skillet? – Definitely. Spinach, mushrooms, asparagus, or broccoli would all work beautifully.
How do I keep the sauce from getting too thick? – Add a splash of broth or cream while reheating or simmering if needed.
Can I make this ahead of time? – You can, but it’s definitely best fresh. The sauce thickens as it sits.
