If you love a good skillet dinner that is creamy, lemony, and comes together in one pan, this creamy lemon garlic chicken is about to be your new go to. It's got that bright, garlicky, cheesy sauce that pairs perfectly with high-protein, lean chicken breast.
What Is Creamy Lemon Garlic Chicken?
Creamy lemon garlic chicken is pan seared chicken breast simmered in a rich parmesan cream sauce brightened up with fresh lemon juice, lemon zest, and a bunch of garlic. This version gets a little kick from chili crisp, which balances out the creaminess with some heat and crunch.
Why You'll Love Creamy Lemon Garlic Chicken
- Restaurant vibes, weeknight effort: It looks and tastes fancy but it's a one pan meal and takes less than 30 minutes from start to finish.
- That sauce though: Garlicky, creamy, tangy from the lemon, and a little spicy from the chili crisp, it hits every note.
- Endlessly servable: Spoon it over rice, pasta, mashed potatoes, or just eat it with a spoon straight from the pan, no judgment here.
Equipment You'll Need
- Large Skillet
- Microplane or Zester
- Measuring Cups and Spoons
- Spatula
Ingredients for Creamy Lemon Garlic Chicken
For the Chicken
- All Purpose Flour
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Chicken Breasts
- Olive Oil
Lemon Garlic Sauce
- Unsalted Butter
- Garlic
- Chicken Broth
- Heavy Cream
- Parmesan Cheese
- Chili Crisp: A little unusual but I like adding this for an extra kick of savory and spicy crunch.
- Lemon Juice
- Lemon Zest
To Serve
- Cilantro
- Cooked Rice or Pasta
Customizations
- Make it dairy light: Swap the heavy cream for half and half if you want a slightly lighter sauce.
- Turn up the heat: Add an extra spoonful of chili crisp or a pinch of red pepper flakes if you like things spicier.
- Swap the protein: Chicken thighs work great here too and stay extra juicy in the sauce.
How to Make Creamy Lemon Garlic Chicken
Season and Dredge the Chicken
Combine the flour, salt, black pepper, garlic powder, and onion powder on a large plate. Dredge the chicken breasts in the seasoned flour, coating all sides, and shake off any excess.
Sear the Chicken
Heat olive oil in a large skillet over medium high heat and pan fry the chicken for 2-3 minutes per side until golden.
The chicken should be about 80 percent cooked through at this point. Remove from the pan and set aside.
Build the Lemon Garlic Sauce
Add butter and garlic to the same pan and saute for 1 minute until fragrant. Pour in the chicken broth, heavy cream, parmesan cheese, chili crisp, lemon juice, and lemon zest. Bring to a simmer.
Finish the Creamy Lemon Garlic Chicken
Return the chicken to the pan and simmer for 3-5 minutes until cooked through and the sauce has thickened slightly. Garnish with chopped cilantro and serve over cooked rice or pasta.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave.
Tips to Make the Perfect Creamy Lemon Garlic Chicken
- Slice it thinner: Slicing the chicken breasts horizontally helps them cook faster and more evenly so you don't end up with a dry outside and raw middle.
- Don't skip the zest: The lemon zest brings way more lemon flavor than the juice alone, so don't be shy with the microplane.
- Use fresh parmesan: Freshly grated parmesan melts smoother into the sauce than the pre shredded kind, which can turn grainy.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work great in this creamy lemon garlic chicken and tend to stay extra juicy.
What can I use instead of chili crisp?
A pinch of red pepper flakes works in a pinch, though you'll miss out on the crunchy texture chili crisp adds.
Can I make this recipe ahead of time?
This dish is best made fresh since the sauce is creamiest right after cooking, but you can prep the chicken and sauce ingredients ahead to save time.
Can I freeze creamy lemon garlic chicken?
Cream based sauces don't freeze particularly well since they can separate when thawed so this one is best enjoyed fresh or refrigerated.
What should I serve with this dish?
Rice, pasta, mashed potatoes, or a simple green salad all work well alongside this creamy lemon garlic chicken.
Related Recipes You'll Love
- Creamy Caramelized Onion Chicken
- Creamy Cajun Chicken Pasta
- Chicken Adobo with Coconut Milk
- Garlic Parmesan Chicken Pasta
- Chicken Fettuccine Alfredo
Creamy Lemon Garlic Chicken
Equipment
Ingredients
For the Chicken
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- Freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 chicken breasts sliced horizontally
- 2 tablespoon olive oil
Lemon Garlic Sauce
- 2 tablespoon unsalted butter
- 5 cloves garlic minced
- ¾ cup low-sodium chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- 1 tablespoon chili crisp
- 1 lemon juiced (about 3 Tbsp)
- Zest of 1 lemon
To Serve
- Chopped cilantro
- Cooked rice or pasta
Instructions
- Combine flour, salt, black pepper, garlic powder, and onion powder on a large plate. Dredge the chicken breasts in the seasoned flour, coating all sides, and shake off any excess.¼ cup all-purpose flour, ¾ tsp salt, Freshly cracked black pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 chicken breasts
- Heat olive oil in a large skillet over medium high heat and pan fry the chicken for 2-3 minutes per side until golden. The chicken should be about 80% cooked through. Remove from the pan and set aside.2 Tbsp olive oil
- Add butter and garlic to the same pan and saute for 1 minute until fragrant. Pour in the chicken broth, heavy cream, parmesan cheese, chili crisp, lemon juice, and lemon zest. Bring to a simmer.2 Tbsp unsalted butter, 5 cloves garlic, ¾ cup low-sodium chicken broth, 1 cup heavy cream, ¾ cup freshly grated parmesan cheese, 1 Tbsp chili crisp, 1 lemon, Zest of 1 lemon
- Return the chicken to the pan and simmer for 3-5 minutes until cooked through and the sauce has thickened slightly.
- Garnish with chopped cilantro and serve over cooked rice or pasta.Chopped cilantro, Cooked rice or pasta
