Creamy lemon garlic chicken is a fast and comforting main dish that works well for busy evenings. You start by searing the chicken breasts on the stove to build flavor, then finish cooking them in the oven.
The pan sauce is made in the same skillet while the chicken rests. It uses chicken broth, fresh lemon juice, and a splash of heavy cream to create a rich coating. The entire dish is ready in about 40 minutes.
Why You’ll Love Creamy Lemon Garlic Chicken
- Searing the chicken before baking traps moisture and creates a flavorful browned crust on the outside.
- Scraping the bottom of the skillet after adding the broth incorporates the savory fond into the pan sauce.
- Adding the heavy cream off the heat prevents the dairy from splitting when mixed with the acidic lemon juice.
Creamy Lemon Garlic Chicken Ingredients
- Chicken breasts: Choose boneless, skinless breasts that are roughly the same size so they cook at the same rate.
- Lemon juice: Freshly squeezed lemon juice provides a brighter flavor than bottled versions.
- Chicken broth: A low-sodium broth gives you more control over the final saltiness of the dish.
- Heavy cream: This thickens the sauce and adds a smooth texture. Avoid using milk, as the higher water content will make the sauce thin.
- Garlic: Fresh garlic cloves will dissolve into the sauce better than dried garlic powder.
Exact quantities are in the recipe card below.
How to Make Creamy Lemon Garlic Chicken
Step 1: Sear and bake the chicken
Heat your oil and half of the butter in an oven-safe skillet. Season the chicken breasts and brown them on both sides on the stovetop. Move the skillet to the oven to finish cooking until safe to eat.
Step 2: Start the pan sauce
Remove the cooked chicken from the pan and set it aside. Cook the minced garlic briefly, then pour in the chicken broth and lemon juice. Scrape up any browned bits stuck to the bottom of the pan to build flavor.
Step 3: Reduce and finish
Boil the liquid until it reduces by half. Take the pan off the heat and stir in the heavy cream and the rest of the butter. Place the chicken back in the skillet to warm through and coat with the sauce.
Storage Tips for Creamy Lemon Garlic Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the cream sauce may separate when thawed. Reheat gently on the stove over low heat until the chicken reaches 165°F (74°C).
Expert Tips for Creamy Lemon Garlic Chicken
- Food safety: Always check that poultry reaches an internal temperature of 165°F (74°C) using a digital meat thermometer.
- If your chicken breasts are very thick, carefully slice them in half horizontally before cooking to ensure even baking.
- Do not let the sauce boil after adding the heavy cream, as the dairy can separate and curdle.
What to Serve with Creamy Lemon Garlic Chicken?
Serve this chicken over cooked pasta, white rice, or mashed potatoes to soak up the extra pan sauce. A side of roasted green beans or steamed broccoli balances the meal.
Creamy Lemon Garlic Chicken Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well. You may need to adjust the oven baking time slightly and ensure they reach 165°F (74°C).
Why did my cream sauce curdle?
Dairy can curdle if it boils while mixed with acid like lemon juice. Always remove the pan from the heat before stirring in the heavy cream.
Do I need an oven-safe skillet?
An oven-safe skillet makes this a one-pan meal. If you do not have one, you can transfer the seared chicken to a baking dish before putting it in the oven.
Creamy Lemon Garlic Chicken
Ingredients
- 1 tablespoon olive oil 15 ml
- 2 tablespoons unsalted butter divided, 30 g
- 4 boneless skinless chicken breasts, about 1.5 lbs / 680 g
- 1/2 teaspoon kosher salt 3 g
- 1/4 teaspoon black pepper 1 g
- 2 cloves garlic minced
- 1 3/4 cups chicken broth 15 oz / 425 ml
- 2 tablespoons lemon juice 30 ml
- 1/4 cup heavy cream 60 ml
- 1 lemon thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Heat the olive oil and 1 tablespoon (15 g) of butter in a large oven-safe skillet over medium-high heat.
- Season the chicken breasts with the salt and pepper. Place them top side down in the hot skillet.
- Cook the chicken for 4 minutes on each side until browned.
- Transfer the skillet to the oven. Bake for about 15 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C).
- Remove the skillet from the oven using an oven mitt. Transfer the chicken to a plate and set it aside.
- Place the skillet back on the stove over medium-high heat. Add the minced garlic and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and lemon juice. Scrape the bottom of the pan with a wooden spoon to release any browned bits.
- Bring the liquid to a boil. Let it cook for 8 to 10 minutes until the sauce reduces by half.
- Remove the pan from the heat. Stir in the heavy cream and the remaining 1 tablespoon (15 g) of butter. Return the chicken to the pan to coat in the sauce, then garnish with lemon slices and parsley.
