High Protein Creamy Lemon Chicken – Bright, Comforting, and Weeknight-Friendly
This is the kind of dinner you look forward to all day: juicy chicken, a silky lemon sauce, and plenty of protein to keep you full. It’s cozy without being heavy, and the flavors are clean and bright. The best part is how quickly it comes together using simple ingredients you probably have on hand.
If you’re aiming to eat more protein without sacrificing comfort, this recipe checks every box.
High Protein Creamy Lemon Chicken - Bright, Comforting, and Weeknight-Friendly
Ingredients
Method
- Prep the chicken. Slice large breasts in half horizontally to make thin cutlets, or gently pound to an even thickness of about 1/2 inch. Pat dry. Season both sides with salt, pepper, and a light sprinkle of garlic or onion powder.
- Sear for flavor. Heat a large skillet over medium-high heat. Add a swirl of olive oil and the butter. When the butter foams, add the chicken in a single layer. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
- Build the aromatics. Reduce heat to medium. In the same pan, add the minced garlic. Cook 30–45 seconds, stirring so it doesn’t burn. If the pan looks dry, add a teaspoon of oil.
- Deglaze and simmer. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits. Simmer 2–3 minutes to reduce slightly.
- Add lemon. Stir in the zest of one lemon and 2–3 tablespoons of lemon juice. Taste the broth—add more lemon juice if you like it brighter.
- Make it creamy. In a small bowl, whisk the Greek yogurt with a splash of the warm broth to temper it. Then whisk the yogurt back into the pan. Add the cream if using and stir until smooth. Keep the heat on low to avoid curdling.
- Thicken and season. If you want a thicker sauce, whisk 1–2 teaspoons cornstarch with a tablespoon of cold water. Stir into the sauce and simmer 30–60 seconds until silky. Add the Parmesan and stir until melted. Season with salt, pepper, and a pinch of red pepper flakes if you like.
- Return the chicken. Add the chicken and any juices back to the pan. Spoon the sauce over the top and simmer on low for 2–3 minutes to warm through and marry the flavors.
- Finish with herbs. Sprinkle chopped parsley or basil over the chicken. Add a final squeeze of lemon if you want extra brightness.
- Serve. Plate with steamed greens, roasted veggies, rice, quinoa, or mashed potatoes. Spoon plenty of sauce over everything.
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Why This Recipe Works
This dish balances richness and freshness. The lemon cuts through the creamy sauce, so it tastes light but still feels satisfying. Using Greek yogurt and a splash of cream gives the sauce body and protein without weighing it down.
Thinly slicing or pounding the chicken ensures fast, even cooking and keeps it tender. A touch of garlic and chicken broth builds depth, while fresh herbs give it a restaurant-style finish.
Shopping List
- Chicken: 4 small chicken breasts or 2 large breasts halved lengthwise (about 1.5 pounds)
- Salt and black pepper
- Garlic powder and/or onion powder (optional, for seasoning)
- Olive oil or avocado oil
- Butter (1–2 tablespoons)
- Garlic: 3–4 cloves, minced
- Chicken broth: 1 cup, low sodium
- Lemon: 1–2 fresh lemons (zest and juice)
- Greek yogurt: 1/2 cup, plain, 2% or 5%
- Heavy cream or half-and-half: 1/4 cup (optional for extra silkiness)
- Parmesan cheese: 1/4 cup, finely grated
- Cornstarch: 1–2 teaspoons (optional for thickening)
- Fresh herbs: parsley, basil, or thyme
- Red pepper flakes (optional, for a little heat)
Step-by-Step Instructions
- Prep the chicken. Slice large breasts in half horizontally to make thin cutlets, or gently pound to an even thickness of about 1/2 inch. Pat dry.
Season both sides with salt, pepper, and a light sprinkle of garlic or onion powder.
- Sear for flavor. Heat a large skillet over medium-high heat. Add a swirl of olive oil and the butter. When the butter foams, add the chicken in a single layer.
Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
- Build the aromatics. Reduce heat to medium. In the same pan, add the minced garlic.
Cook 30–45 seconds, stirring so it doesn’t burn. If the pan looks dry, add a teaspoon of oil.
- Deglaze and simmer. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits. Simmer 2–3 minutes to reduce slightly.
- Add lemon. Stir in the zest of one lemon and 2–3 tablespoons of lemon juice.
Taste the broth—add more lemon juice if you like it brighter.
- Make it creamy. In a small bowl, whisk the Greek yogurt with a splash of the warm broth to temper it. Then whisk the yogurt back into the pan. Add the cream if using and stir until smooth.
Keep the heat on low to avoid curdling.
- Thicken and season. If you want a thicker sauce, whisk 1–2 teaspoons cornstarch with a tablespoon of cold water. Stir into the sauce and simmer 30–60 seconds until silky. Add the Parmesan and stir until melted.
Season with salt, pepper, and a pinch of red pepper flakes if you like.
- Return the chicken. Add the chicken and any juices back to the pan. Spoon the sauce over the top and simmer on low for 2–3 minutes to warm through and marry the flavors.
- Finish with herbs. Sprinkle chopped parsley or basil over the chicken. Add a final squeeze of lemon if you want extra brightness.
- Serve. Plate with steamed greens, roasted veggies, rice, quinoa, or mashed potatoes.
Spoon plenty of sauce over everything.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools. To reheat, use low heat on the stovetop with a splash of water or broth to loosen the sauce.
For the microwave, reheat in 45-second bursts, stirring between each, until warm. Avoid boiling to prevent the yogurt from splitting.
Health Benefits
- High protein: Chicken breast and Greek yogurt add substantial protein for muscle repair and satiety.
- Lighter creaminess: Using Greek yogurt reduces the need for heavy cream while keeping a rich texture.
- Balanced macros: Pair with a fiber-rich side like quinoa or roasted vegetables for a complete meal.
- Vitamin boost: Lemon offers vitamin C and bright flavor with no added sugar.
- Smart sodium: Using low-sodium broth and seasoning to taste helps control salt intake.
What Not to Do
- Don’t skip tempering the yogurt. Adding cold yogurt straight to hot liquid can curdle. Always whisk it with warm broth first.
- Don’t overcook the chicken. Thin cutlets cook fast.
Remove them as soon as they hit 165°F so they stay juicy.
- Don’t blast the heat once the dairy is in. Keep the sauce on low; simmering hard can split it.
- Don’t forget to taste and adjust. Balance is key—add salt, pepper, or more lemon to get it just right.
- Don’t use pre-shredded Parmesan if you can help it. Freshly grated melts smoother and tastes better.
Recipe Variations
- Extra protein boost: Stir in a few tablespoons of powdered collagen or unflavored whey at the end, off heat, to avoid clumping. Add a splash of broth if needed to keep it silky.
- Mushroom lemon chicken: Sauté sliced mushrooms after searing the chicken. Cook until browned, then proceed with the sauce.
- Spinach and artichoke: Stir in a few handfuls of baby spinach and quartered artichoke hearts near the end.
Simmer until the spinach wilts.
- Dairy-free: Use a thick, unsweetened coconut yogurt and skip the Parmesan. Add nutritional yeast for a savory note.
- Low-carb: Serve with cauliflower rice or zucchini ribbons. Reduce or skip the cornstarch if you want fewer carbs.
- Herb-forward: Swap parsley for fresh dill and thyme for a more aromatic finish.
- Air fryer chicken: Air fry seasoned cutlets at 400°F for 8–10 minutes, flipping halfway, then add to the sauce on the stovetop.
FAQ
Can I use chicken thighs instead of breasts?
Yes.
Boneless, skinless thighs work well and stay very tender. Sear them a bit longer, about 5–6 minutes per side, and ensure they reach 165°F before returning them to the sauce.
How do I prevent the sauce from curdling?
Keep the heat low after adding dairy, and always temper the Greek yogurt with warm broth. Don’t let the sauce boil.
If it starts to separate, whisk in a splash of cold cream or broth off heat to bring it back together.
Can I make it ahead?
Yes. Cook the chicken and sauce, cool, and refrigerate. Reheat gently on the stovetop with a little broth to loosen.
Add fresh herbs and an extra squeeze of lemon right before serving to brighten it up.
What can I use instead of Greek yogurt?
Try labneh, skyr, or a thick plain yogurt. For dairy-free, use an unsweetened coconut or almond milk yogurt. Adjust acidity and salt to taste since these alternatives vary.
Is it freezer-friendly?
It can be, but dairy-based sauces sometimes separate after freezing.
If you plan to freeze, skip the yogurt and cream, freeze the chicken and broth-lemon base, then add the dairy when reheating fresh.
What sides go best with this?
Steamed asparagus, roasted broccoli, garlicky green beans, or a simple arugula salad all work. For starch, serve with rice, quinoa, or mashed potatoes to soak up the sauce.
How do I get a stronger lemon flavor?
Use both zest and juice, and add a final squeeze before serving. You can also simmer a strip of lemon peel with the broth for a few minutes, then remove it before adding the dairy.
Can I make it gluten-free?
Yes.
The recipe is naturally gluten-free as written if you thicken with cornstarch and use gluten-free broth. Double-check labels to be safe.
Final Thoughts
This High Protein Creamy Lemon Chicken is the kind of meal you can rely on—fast, bright, and nourishing. It feels special enough for guests but simple enough for a busy weeknight.
With a few pantry staples and a couple of lemons, you’ll have a sauce that tastes luxurious without the heaviness. Keep the heat gentle, taste as you go, and finish with fresh herbs. You’ll come back to it again and again.
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