I’m sharing my one pan Creamy Lemon Chicken that’s ready in just 25 minutes, a family friendly low carb dinner ideal for busy weeknights.

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I never plan to impress but somehow this Creamy Lemon Chicken becomes everyone’s favorite. I keep boneless skinless chicken breasts and heavy cream in my fridge for nights when i need a fast, feel good meal.

The flavors flirt with being simple and dangerous at once so you want to know more. Some nights I’m tempted to call it a weeknight treat, other nights i think about how it would fit into Low Carb Diet Recipes roundups.

It’s messy, imperfect and oddly convincing, which is exactly why i make it again and again.

Ingredients

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Chicken breasts provide lean protein, builds muscle and keeps you full, very healthy.
Lemon adds bright sour tang, full of vitamin C and a fresh lift.
Heavy cream makes the sauce silky and rich, high in fat so enjoy sparingly.
Parmesan gives salty umami and calcium, melts into cozy savory goodness, very tasty.
Garlic and shallot add sweet savory depth, have antioxidants and great aroma.
Olive oil adds heart healthy fats and fruity flavor, helps brown the chicken.
Parsley and capers bring bright herb and briny pop, low cal flavor boost.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small shallot

3 garlic cloves

3/4 cup low sodium chicken broth

3/4 cup heavy cream

1/3 cup grated Parmesan cheese

3 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 tablespoon cornstarch (optional)

2 tablespoons fresh parsley, chopped

Pinch red pepper flakes (optional)

1 tablespoon capers (optional)

How to Make this

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1. Pat chicken dry and either pound each breast to about 1/2 inch thickness or slice them in half horizontally so they cook evenly; season both sides with the kosher salt and black pepper.

2. Heat a large skillet over medium high heat, add the olive oil and 1 tablespoon of the butter, when hot add the chicken and sear 4 to 6 minutes per side until golden and just cooked through, remove to a plate and tent loosely with foil, keep the fond in the pan.

3. Turn heat to medium, add the remaining tablespoon butter, then finely chop the shallot and add to the pan, cook 1 to 2 minutes until softened; mince the garlic and stir in for about 30 seconds until fragrant but not brown.

4. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits with a wooden spoon, let it simmer 1 to 2 minutes to reduce slightly.

5. Stir in the heavy cream, grated Parmesan, fresh lemon juice, lemon zest, Dijon mustard and dried thyme, add a pinch of red pepper flakes if you want a little heat and the capers if using; bring the sauce to a gentle simmer.

6. Taste the sauce and adjust salt and pepper as needed; if the sauce seems thin mix the cornstarch with 1 tablespoon cold water to make a slurry and whisk it in, simmer until the sauce thickens, about 1 minute.

7. Return the cooked chicken to the skillet, spoon sauce over each piece and simmer 2 to 3 more minutes so the chicken heats through and absorbs some sauce, be careful not to overcook.

8. Remove from heat, sprinkle the chopped parsley over everything, give it a quick stir and let rest a minute so flavors settle.

9. Serve the chicken with plenty of the creamy lemon sauce spooned on top, garnish with extra lemon zest or parsley if you like.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife, you’ll use it to halve and chop
3. Meat mallet or rolling pin (to pound breasts thin)
4. Paper towels for patting chicken dry
5. Large skillet or 12 inch sauté pan
6. Wooden spoon or heatproof spatula for scraping up the fond
7. Measuring cups and spoons
8. Small bowl and whisk or fork for the cornstarch slurry
9. Tongs, plate and foil for resting the cooked chicken

FAQ

Q: How do I know when the chicken is done? A: The safest way is an instant read thermometer, 165 F (74 C) in the thickest part. If you don't have one cook about 5 to 7 minutes per side for even boneless breasts that are about 1/2 to 3/4 inch thick, or until juices run clear. Let it rest a few minutes before slicing so it stays juicy.

Q: Can I use chicken thighs instead of breasts? A: Yes you can. Boneless thighs are forgiving and need a similar sear time but may take a little longer, bone in thighs need more time. Aim for the same 165 F internal temp and adjust cooking time as needed.

Q: My sauce is too thin how do I thicken it? A: Let it reduce by simmering a few minutes, or whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir that into the simmering sauce, cook 1 to 2 minutes until it thickens. Heavy cream and the Parmesan also help thicken the sauce so simmer low and slow if you can.

Q: Can I make this ahead or freeze it? A: Yes, sauce can be made 1 to 2 days ahead, store chicken and sauce in the fridge for 3 to 4 days. For longer keep in the freezer up to 2 months, thaw overnight and reheat gently in a skillet with a splash of broth or cream so the sauce loosens up.

Q: Any good swaps for dairy or to make it lighter? A: For dairy free use full fat coconut milk and a dairy free Parmesan alternative though flavor will change. To lighten it swap heavy cream for half and half or evaporated milk then simmer longer to reduce or use a cornstarch slurry to thicken.

Q: Should I add the capers or red pepper flakes and when? A: Add capers at the end so they keep their briny pop, and add red pepper flakes to taste either while simmering or at the table for heat. Finish with fresh parsley and lemon zest for brightness, those should go on last.

Easy Creamy Lemon Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (same weight, theyre juicier), turkey cutlets (thinner so cook for less time), or firm tofu (press well, slice into steaks and sear for a vegetarian version).
Heavy cream: use 1/2 cup whole milk plus 1/4 cup melted butter to mimic richness, or full fat Greek yogurt (whisk in off the heat so it doesnt curdle), or half and half for a lighter sauce.
Parmesan cheese: try Pecorino Romano or Asiago (use same grated amount, Pecorino is saltier), or 2 tablespoons nutritional yeast for a dairy free cheesy note.
Cornstarch: swap with equal parts arrowroot powder for a clear glossy finish, or use all purpose flour (make a slurry with cold water, may need a bit more), or just simmer the sauce to reduce and thicken naturally.

Pro Tips

1) Get the chicken thickness even and rest it. Pound or butterfly so each piece cooks the same, and dont overcook it — pull the meat at about 160 F with an instant read thermometer, then tent it for 5 minutes so it finishes to 165 F while staying juicy.

2) Build the sauce in stages, dont rush. Reduce the broth enough before adding cream so the flavors concentrate, keep the heat low once cream is in, and grate the Parmesan finely and stir it in gently so the sauce stays silky instead of grainy.

3) Fixes for a broken or thin sauce. If it looks split, whisk in a tablespoon of cold butter or a splash of cream off the heat, if its too thin use a cornstarch slurry a little at a time until you like the thickness; taste after each change so you dont overdo it.

4) Small flavor and timing hacks that make a big difference. Dont crowd the pan when searing so you get good fond for deglazing, add lemon juice a little at a time so the sauce doesnt go too sharp, and always finish with fresh parsley or extra lemon zest right before serving for brightness.

Easy Creamy Lemon Chicken Recipe

Recipe by Bob Jones

0.0 from 0 votes

I'm sharing my one pan Creamy Lemon Chicken that's ready in just 25 minutes, a family friendly low carb dinner ideal for busy weeknights.

Servings

servings

Calories

592

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife, you’ll use it to halve and chop
3. Meat mallet or rolling pin (to pound breasts thin)
4. Paper towels for patting chicken dry
5. Large skillet or 12 inch sauté pan
6. Wooden spoon or heatproof spatula for scraping up the fond
7. Measuring cups and spoons
8. Small bowl and whisk or fork for the cornstarch slurry
9. Tongs, plate and foil for resting the cooked chicken

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small shallot
3 garlic cloves
3/4 cup low sodium chicken broth
3/4 cup heavy cream
1/3 cup grated Parmesan cheese
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1 tablespoon cornstarch (optional)
2 tablespoons fresh parsley, chopped
Pinch red pepper flakes (optional)
1 tablespoon capers (optional)

Directions

Pat chicken dry and either pound each breast to about 1/2 inch thickness or slice them in half horizontally so they cook evenly; season both sides with the kosher salt and black pepper.
Heat a large skillet over medium high heat, add the olive oil and 1 tablespoon of the butter, when hot add the chicken and sear 4 to 6 minutes per side until golden and just cooked through, remove to a plate and tent loosely with foil, keep the fond in the pan.
Turn heat to medium, add the remaining tablespoon butter, then finely chop the shallot and add to the pan, cook 1 to 2 minutes until softened; mince the garlic and stir in for about 30 seconds until fragrant but not brown.
Pour in the chicken broth to deglaze the pan, scraping up all the browned bits with a wooden spoon, let it simmer 1 to 2 minutes to reduce slightly.
Stir in the heavy cream, grated Parmesan, fresh lemon juice, lemon zest, Dijon mustard and dried thyme, add a pinch of red pepper flakes if you want a little heat and the capers if using; bring the sauce to a gentle simmer.
Taste the sauce and adjust salt and pepper as needed; if the sauce seems thin mix the cornstarch with 1 tablespoon cold water to make a slurry and whisk it in, simmer until the sauce thickens, about 1 minute.
Return the cooked chicken to the skillet, spoon sauce over each piece and simmer 2 to 3 more minutes so the chicken heats through and absorbs some sauce, be careful not to overcook.
Remove from heat, sprinkle the chopped parsley over everything, give it a quick stir and let rest a minute so flavors settle.
Serve the chicken with plenty of the creamy lemon sauce spooned on top, garnish with extra lemon zest or parsley if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.