Creamy Lemon Garlic Chicken - quick seared chicken with creamy and buttery lemon garlic sauce. Serve with potatoes, rice or pasta for a quick and easy dinner!
Simple and full of flavor is what this Creamy Lemon Garlic Chicken is all about. Easy chicken dinners don't have to be boring! If you have two chicken breasts ready to be cooked, pair them with a sauce made with stock and cream. Lemon and garlic make for a perfect flavor combo and turn this dish into a family favorite! This dish is so easy to make, it’s perfect for busy weeknights or weekends and even special occasions. Serve with simple sides like mashed potatoes, rice or pasta to let the chicken shine!
Ingredients (your shopping list):
- 2 chicken breasts
- salt and pepper
- all-purpose flour
- olive oil
- chicken stock
- heavy cream
- Simply slice the chicken breast in half lengthwise, season each piece with salt and pepper and dredge in flour.
- Heat up oil in a skillet with one tablespoon of butter. Cook chicken on both sides until nicely browned. Remove onto a plate.
- Make the creamy sauce in the same pan by adding more oil, garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Simmer for 2 minutes. Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add the remaining tablespoon of butter and let melt in the hot sauce.
- Garnish with chopped parsley and serve. Since the chicken breast pieces are thin, they don’t take much time to cook.
The sauce in this recipe is based on chicken stock and heavy cream. Make sure to scrape every cooked on bit from the bottom of the pan, while adding the stock. That’s where the flavor is. Adding lemon zest along with lemon juice brings out the citrus flavor. For a lighter sauce, you can use half and half or a mixture of milk and cornstarch so it will still thicken to a sauce consistency. For that, use 1 and 1/2 teaspoon of cornstarch and 1/2 cup of milk.
You can easily make this sauce and store it in the fridge for up to 2 days. Reheat in the pan after cooking the chicken.
Since this dish is very flavorful, I serve it with simple side dishes. I want the chicken to shine! Rice, pasta or mashed potatoes or cauliflower work with this dish too!
- Easy Oven-Roasted Potatoes
- Mashed Cauliflower
- Sauteed Spinach
- Instant Pot Mashed Potatoes
- Roasted Brussels Sprouts
More easy chicken recipes:
- Creamy Mushroom Garlic Chicken
- Lemon Roasted Chicken
- French Onion Roasted Chicken
- Baked Honey Mustard Chicken
For more recipes like this, feel free to browse our Chicken Category.
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Creamy Lemon Garlic Chicken
- 2 chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour rice flour for gluten-free option
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 3 garlic cloves minced
- 1 shallot chopped finely
- 1/2 lemon juiced
- 1 tablespoon lemon zest
- 1/2 cup chicken stock
- 1/3 cup heavy cream
- parsley for garnish
- Slice chicken breast in half lengthwise, season each piece with salt and pepper and dredge in flour.
- Heat up 1 tablespoon of oil in skillet with 1 tablespoon of butter. Cook chicken until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove onto a plate.
- To the same pan, add more oil. Add minced garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce. Simmer for 2 minutes.
- Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add remaining tablespoon of butter and let melt in the hot sauce. Garnish with chopped parsley and serve.
- For a lighter sauce, you can use half and half or a mixture of milk and cornstarch so it will still thicken to a sauce consistency. For that, use 1 and 1/2 teaspoon of cornstarch and 1/2 cup of milk.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
This recipe was originally published on February 4th, 2019 and updated on October 26th, 2019.