Mastering the art of tender, juicy chicken breasts cooked quickly in a skillet and finished with an incredible pan sauce is our kind of thing. This Creamy Lemon Chicken is the latest addition to the lineup: golden chicken breasts bathed in a bright lemon sauce that's creamy, herby, and lightly garlicky. It's ready in about 25 minutes and pairs perfectly with pasta or mashed potatoes for an easy dinner.
You'll find this meal in our collection of one pan dinner recipes. From slow cooker favorites to sheet pan meals and skillet recipes like this one, there's plenty of inspiration for those "what's for dinner?" moments.
Cooking dinner for a family of 7 for 25 years means we know a thing or two about budget-friendly, quick cooking and just how versatile chicken breasts can be.
This is a dinner that works anytime of year, but especially in the winter, spring, and summer. We love lemon recipes since lemons store so well and they pair well with sweet or savory flavors. Plus chicken breasts are budget-friendly, quick cooking, and super versatile.
This sauce is lightly creamy and lemony, which is different from our Skillet Lemon Chicken With White Wine. Both recipes use the same tried-and-true method for cooking chicken breasts that keeps them juicy and tender every time.
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- Quick: This dish can be on the table in about 25 minutes - honestly, faster that you can get takeout. Plus, it has very little to no chopping which is always a win!
- Versatile: Serve with pasta, potatoes, or rice, add a salad or veggie on the side, and boom, dinner is done.
- Loved by everyone: You really can't go wrong with this dinner. It is a crowd-pleaser every time.
Creamy lemon skillet chicken ingredients
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Chicken breasts: We use medium or large breasts, trim them up, then slice in half horizontally. Thin breasts stay more tender when cooking.
- Flour: A very light coating of all-purpose flour helps to keep the chicken breasts tender without being heavy.
- Butter: We only use salted butter for its great flavor.
- Chicken broth: Adds depth and keeps the sauce from being too heavy.
- Heavy cream: Makes for a perfectly creamy sauce.
- Garlic: To make prep time shorter, we use pre-minced garlic found in the produce section of the grocery store, but mince your own cloves if desired.
- Lemon: Fresh lemon juice is essential for the freshest flavor. Bottled lemon juice is heat-pasteurized which gives it a very different flavor.
- Dijon mustard: Just a touch rounds out the flavor profile.
- Seasonings: Garlic powder, dried thyme, and dried oregano are added to the flour to season from the start.
Helpful kitchen tools
How to make creamy lemon sauce for chicken
This simple chicken dinner is ready in less than a half an hour. Just follow these easy steps and you will have juicy, tender, seriously delicious chicken on the table in a hurry.
Start by cutting each chicken breast in half horizontally. Then sprinkle each side with salt and pepper. Allow them to sit for 5 minutes.
While the salt and pepper sits on the chicken breasts, mix the flour, thyme, garlic powder, and oregano together with a fork on a shallow plate or pie pan.
In a glass measuring cup, mix together the chicken broth, heavy cream, dijon mustard, and lemon juice. Set aside.
Dip the chicken breasts in the flour then shake off all the excess. You are looking for a very thin coating.
In a large skillet over medium-high heat melt part of the butter. Once melted, place the chicken breasts in the hot pan and cook on one side for about 4 minutes or until golden brown. Add in the rest of the butter and the garlic, flip the chicken breasts to the other side and cook for about 3-4 minutes.
Once the second side is golden brown, pour on the liquid mixture and simmer for 2 minutes. Flip the breasts over halfway through and serve warm.
Hint: Adding the minced garlic after the chicken has cooked on the first side ensures that it won't burn before the breasts are cooked through.
Variations or substitutions
- Add a bit of fresh thyme, rosemary, or sage to the sauce for a pop of freshness.
- Want more lemon flavor? Use a teaspoon of zest in the sauce.
- Half-and-half can be used in place of the heavy cream, just cut the chicken broth in half or the sauce will be too thin.
What to serve with
To round out this meal, pick a couple of sides and don't forget dessert!
- Red Skin Mashed Potatoes or Brown Butter Mashed Potatoes
- Garlic Rice or Cranberry Rice
- Romaine Salad or Spinach Avocado Salad
- Easy Skillet Peas or Green Beans Almondine
- White Chocolate Macadamia Nut Cookies or Chocolate Peanut Butter Cookies
- Sugar Cookie Bars or Carrot Cake Bars
- Mixed Berry Cake or Coconut Bundt Cake
How to store and reheat
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
When reheating cooked chicken breast, we like to dice first, then microwave on 70% power for 1 minute at a time until warmed through. This helps keep the chicken tender instead of turning rubbery.
FAQs
For best results it is desirable to use fresh lemon. The flavor of bottle lemon juice is altered when the heat is applied. For that reason we do not use it except in canning. The flavor is gross.
Yes. Chicken thighs can be used in place of the chicken breasts, but make sure to trim them well and add a minute or two to the cooking time to ensure they are cooked through.
Tips & tricks
- Use fresh lemon if at all possible! Seriously, it makes a huge difference in the final flavor.
- Add the minced garlic after the first side of the chicken is golden so it doesn't burn and turn bitter.
- Be sure to shake off the excess flour. You're going for a very thin layer that helps keep the breasts juicy and tender, not a heavy, breaded coating.
More recipes
Looking for other recipes like this? Try these:
Recipe
Creamy Lemon Chicken Recipe
Equipment
Ingredients
Chicken Breasts
- 3 chicken breasts trimmed and cut in half horizontally
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup flour
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 4 tablespoon butter cut into small cubes and divided
- 1 tablespoon garlic minced
Lemon Sauce
- ½ cup chicken broth
- 4 tablespoon lemon juice
- 2 teaspoon dijon mustard
- ¼ cup heavy cream
Instructions
- Salt and pepper each side of the thin chicken breasts. Allow to sit for 5 minutes.3 chicken breasts, 1 teaspoon kosher salt, ½ teaspoon pepper
- While those are sitting, mix together the flour and herbs on a shallow plate.¼ cup flour, ½ teaspoon thyme, ½ teaspoon garlic powder, ½ teaspoon oregano
- Then mix together the chicken broth, lemon juice, dijon and heavy cream in a glass measuring cup or small bowl. Set aside.½ cup chicken broth, 4 tablespoon lemon juice, 2 teaspoon dijon mustard, ¼ cup heavy cream
- After 5 minutes, dip each side in the flour mixture and shake off the excess. You want a really light coating here.
- Melt 2 tablespoon butter. Once the butter is melted, add in the chicken and cook until golden brown for about 4 minutes.4 tablespoon butter
- Add in the extra 2 tablespoon butter and minced garlic. Flip the chicken over and cook for 3 more minutes.1 tablespoon garlic
- Pour in the liquid mixture and simmer for 2 minutes, flipping the chicken over halfway through.
Notes
- Use fresh lemon if at all possible! Seriously, it makes a huge difference in the final flavor.
- Add the minced garlic after the first side of the chicken is golden so it doesn't burn and turn bitter.
- Be sure to shake off the excess flour. You're going for a very thin layer that helps keep the breasts juicy and tender, not a heavy, breaded coating.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
Another delicious one pan dinner!