Creamy Lemon Chicken Breasts – Bright, Comforting, and Easy

This creamy lemon chicken is rich, zesty, and perfect for a weeknight dinner that still feels a little special. The sauce is silky and tangy, with just enough garlic and herb flavor to keep every bite interesting. You get tender, juicy chicken and a vibrant lemon cream sauce that feels comforting without being heavy.

Serve it with pasta, rice, or a pile of roasted vegetables, and you’ve got a satisfying meal with minimal fuss.

What Makes This Recipe So Good

• Balanced flavors: The lemon cuts through the cream, so the dish tastes fresh, not heavy.
• Fuss-free cooking: Everything happens in one skillet, and it’s ready in about 30 minutes.
• Versatile: Pair it with pasta, mashed potatoes, rice, or sautéed greens.
• Family-friendly: It’s mild, creamy, and comforting, with a brightness everyone enjoys.
• Scales well: Easy to double for guests or meal prep.

What You’ll Need

• 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds total), halved horizontally to make 4 cutlets
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder (optional but nice)
• 1/4 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk for lighter)
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice (about 1 large lemon), plus more to taste
• 1/4 cup grated Parmesan cheese (optional for extra depth)
• 2 tablespoons chopped fresh parsley or chives
• Lemon slices, for garnish (optional)

Instructions

1. Prep the chicken: Slice the breasts horizontally to create thin cutlets. Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.

   Lightly dredge in flour, shaking off excess.

2. Sear to golden: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
3. Sauté the garlic: Reduce heat to medium.

   Add remaining 1 tablespoon butter to the skillet. Stir in minced garlic and cook 30 seconds, stirring so it doesn’t burn.

4. Deglaze: Pour in the chicken broth and whisk, scraping up any browned bits. Let it bubble for 2–3 minutes to reduce slightly.
5. Build the sauce: Whisk in the Dijon, then pour in the heavy cream.

   Add lemon zest and 2 tablespoons of the lemon juice. Simmer gently 3–5 minutes, stirring, until the sauce thickens enough to coat a spoon.

6. Adjust flavor: Taste and add the remaining lemon juice if you want more brightness. Stir in Parmesan for extra richness, if using.

   Season with salt and pepper to taste.

7. Finish the dish: Return the chicken and any juices to the skillet. Spoon sauce over the cutlets and simmer 2 minutes to warm through. Sprinkle with parsley or chives.

   Garnish with lemon slices if you like.

8. Serve: Plate the chicken with plenty of sauce. It’s great over pasta, rice, or with roasted potatoes and steamed green beans.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently in a covered skillet over low heat, adding a splash of broth or milk to loosen the sauce. Avoid boiling, which can cause the sauce to separate.
• Freeze: Cream sauces don’t freeze perfectly, but it can work.

  Freeze up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat slowly, whisking to bring the sauce back together.

Health Benefits

• Lean protein: Chicken breast is a great source of protein with relatively low saturated fat compared to many cuts of meat.
• Vitamin C boost: Fresh lemon juice provides vitamin C, which supports immune health and iron absorption.
• Customizable richness: You can lighten the sauce by using half-and-half or a blend of cream and milk, and serve with fiber-rich veggies or whole grains.
• Portion-friendly: A little sauce goes a long way, so you can control portions while still getting a satisfying, flavorful meal.

Common Mistakes to Avoid

• Overcooking the chicken: Thin cutlets cook quickly. Pull them as soon as they hit 165°F in the thickest part, or when juices run clear.
• Boiling the cream: Keep the sauce at a gentle simmer.

  High heat can make dairy split or turn grainy.

• Adding lemon too early: Add lemon after the cream has warmed and thickened slightly. Early, aggressive acidity can cause curdling.
• Skipping the fond: Those browned bits on the pan add big flavor. Scrape them up when you add the broth.
• Under-seasoning: Taste as you go.

  A pinch of salt can make the sauce pop, and a little extra lemon can brighten everything.

Variations You Can Try

• Herb-forward: Add a teaspoon of Italian seasoning or fresh thyme when you simmer the sauce.
• Mushroom twist: Sauté 8 ounces sliced mushrooms after searing the chicken. Cook until browned, then continue with garlic and broth.
• Spinach lemon chicken: Stir in 2 cups baby spinach at the end and let it wilt in the hot sauce.
• Lighter dairy: Use evaporated milk or half-and-half. Simmer a minute or two longer to thicken, and be gentle with heat.
• Gluten-free: Swap the flour for a gluten-free blend or fine rice flour.

  Cornstarch works too—skip dredging and thicken the sauce with a 1 teaspoon cornstarch slurry.

• Extra lemony: Add thin lemon slices to the sauce for the last 2–3 minutes. They’ll perfume the dish without overpowering it.
• Spicy kick: Add 1/4 teaspoon red pepper flakes with the garlic.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work well.

Sear them 4–5 minutes per side, then simmer in the sauce until they reach 175°F for tender results.

How can I thicken the sauce more?

Let it simmer a bit longer to reduce. For a quicker fix, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce until it thickens.

What can I use instead of heavy cream?

Half-and-half or evaporated milk are good swaps. The sauce will be slightly less rich, so simmer a little longer and avoid high heat to prevent curdling.

Is the Parmesan necessary?

No, but it adds depth and a subtle savory note.

If skipping, taste and adjust with a pinch more salt and an extra squeeze of lemon.

What sides go best with this?

Pasta, rice, or mashed potatoes are classic. For lighter sides, try roasted asparagus, steamed broccoli, sautéed zucchini, or a crisp green salad.

Can I make it ahead?

You can sear the chicken and make the sauce a few hours ahead. Reheat gently on the stove, adding a splash of broth or milk to loosen the sauce, then finish with fresh herbs and lemon to brighten.

Wrapping Up

Creamy lemon chicken breasts bring together comfort and freshness in one easy skillet.

The sauce is silky and bright, the chicken is tender, and the whole meal feels special without extra work. Keep this recipe in your weeknight rotation, and tweak it with mushrooms, spinach, or herbs to keep it fresh. With a few pantry staples and one lemon, dinner is set.