One Pot Creamy Lemon Chicken Recipe
Total Time:
Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total: 40–45 minutes
Ingredients (Serves 4)
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tsp sal
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
1 tbsp olive oil
For the Sauce:
4 cloves garlic, minced
½ cup chicken broth (or white wine)
1 cup heavy cream (or half and half)
¼ cup freshly squeezed lemon juice (about 2 lemons)
1 tsp lemon zest
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to tast
Optional: ½ tsp red pepper flakes
Optional Add-ins:
2 cups baby spinach
1 cup mushrooms (sliced)
Fresh parsley for garnish
Instructions
1. Season and Sear the Chicken (10–12 minutes)
Pat chicken dry and season with salt, pepper, garlic powder, and onion powder.
Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
Add chicken and sear 4–5 minutes per side until golden and nearly cooked through. Remove from the pan and set aside.
2. Make the Sauce (10–12 minutes)
In the same pot, reduce heat to medium-low and add garlic. Sauté for 1–2 minutes until fragrant.
Deglaze the pan with chicken broth (scrape brown bits — they add flavor).
Stir in cream, lemon juice, lemon zest, and Parmesan. Let it simmer gently for 3–5 minutes until slightly thickened.
Add Italian seasoning, salt, and pepper (and red pepper flakes if using).
3. Combine and Finish (10 minutes)
Return chicken to the pot. Simmer in the sauce for 8–10 minutes, covered, until chicken is cooked through (165°F/74°C internal temp).
Optional: Stir in spinach or mushrooms in the last few minutes to wilt/cook.
Garnish with parsley and serve hot.
Serving Suggestions
Serve over pasta, mashed potatoes, rice, or with crusty bread to soak up the sauce.
Common Questions & Answers
Q1: Can I use chicken thighs instead of breasts?
A: Yes! Boneless thighs work beautifully and tend to be juicier. Adjust cooking time slightly—thighs may take a bit longer.
Q2: Can I make it dairy-free?
A: Yes, but it alters the taste. Substitute:
Coconut cream or unsweetened almond milk + 1 tbsp flour (to thicken)
Nutritional yeast instead of Parmesan
Q3: Can I make it ahead?
A: Yes, it reheats well. Store in an airtight container for up to 3 days in the fridge. Add a splash of broth or cream to reheat gently on the stove.
Q4: Is the sauce very lemony?
A: It’s balanced. For a lighter lemon flavor, reduce juice to 2 tbsp and skip zest. Taste and adjust before adding all the lemon.
Q5: Can I add veggies?
A: Definitely. Great additions:
Spinach (add at the end)
Mushrooms or zucchini (sauté after removing chicken)
Peas or broccoli (steam separately or stir in at the end)
Q6: Can I make it low-carb or keto?
A: Yes! Serve with cauliflower rice or zucchini noodles. The creamy sauce is keto-friendly.