Creamy Chicken with Lemon Garlic
Tender chicken breasts simmered in a rich, creamy garlic sauce brightened with fresh lemon juice and zest. Perfectly balanced, this dish is comforting yet zesty, ideal for a weeknight dinner or elegant weekend meal.
Ingredients (Serves 4)
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tsp paprika (optional, for color)
2 tbsp olive oil
For the Sauce:
4 cloves garlic, minced
1 tbsp
1 cup chicken broth (low sodium)
1 cup heavy cream (or half and half)
1 tbsp lemon zest
2 tbsp lemon juice (fresh)
1 tsp Dijon mustard (optional for depth)
1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
1/4 cup grated Parmesan (optional for richness)
1 tbsp chopped parsley (for garnish)
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken breasts for 5–6 minutes per side, until golden brown and cooked through (internal temp: 165°F/74°C). Remove and set aside.
2. Make the Lemon Garlic Cream Sauce
In the same skillet, reduce heat to medium. Add butter and garlic. Sauté for 30–60 seconds until fragrant (don’t let it brown).
Stir in chicken broth and scrape up any browned bits.
Add cream, lemon zest, lemon juice, and Dijon mustard. Stir to combine.
Let it simmer for 3–4 minutes, then add the cornstarch slurry if you prefer a thicker sauce.
Stir in Parmesan (if using) until melted and smooth.
3. Combine and Serve
Return the chicken to the skillet and simmer for 2–3 minutes in the sauce.
Spoon sauce over the chicken, garnish with chopped parsley.
Serve hot with rice, mashed potatoes, pasta, or crusty bread.
Total Time
Prp Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Nutritional Info (Per Serving)
Calories: 420
Protein: 32g
Carbohydrates: 5g
Fat: 29g
Saturated Fat: 15g
Sugar: 1g
Fiber: 0.5g
Sodium: 420mg
Note: Values can vary based on cream type and optional ingredients used.
Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work well and remain juicy—just increase cook time slightly.
Q: How can I make it dairy-free?
A: Use full-fat coconut milk instead of cream and skip the Parmesan. Still creamy and delicious!
Q: Is it freezer-friendly?
A: The sauce may separate when frozen. It’s best enjoyed fresh, but you can refrigerate leftovers for up to 3 days.
Q: Can I add vegetables?
A: Absolutely. Try adding spinach, mushrooms, or broccoli during the sauce stage for a one-pan meal.
Q:What’s the best side dish?
A: Creamy mashed potatoes, steamed rice, or buttered noodles pair beautifully to soak up the
sauce.